Hot Fudge Sundae Cake

This Hot Fudge Sundae Cake is warm, gooey, and irresistibly chocolatey—a perfect blend of cake and sundae for any occasion!

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings 8 servings

1 cup all-purpose flour The foundation of your cake, giving it structure and texture.
1/2 cup cocoa powder divided in half
1 cup granulated sugar Sweetness is essential, balancing the deep flavors of chocolate.
2 teaspoons baking powder helps the cake rise and become fluffy
1 cup whole milk Moisture is key; milk keeps the cake tender and adds richness.
2 tablespoons melted butter For a luscious texture and a hint of buttery flavor.
2 teaspoons vanilla extract An essential flavor that enhances the cake's sweetness.
1 cup semi-sweet chocolate chips These create pockets of melted chocolate throughout the cake.
1 cup packed light brown sugar For depth of flavor and a hint of caramel sweetness.
1 cup hot water This final addition helps create the gooey fudge layer beneath the cake.

Begin by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly.
Lightly grease a 9x13-inch baking dish with cooking spray or butter. This prevents the cake from sticking.
In a mixing bowl, combine the all-purpose flour, 1/4 cup cocoa powder, granulated sugar, baking powder, and a pinch of salt. Whisk these together until well blended.
Pour in the whole milk, melted butter, and vanilla extract. Mix until just combined, being careful not to overmix.
Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
In a separate bowl, mix the remaining 1/4 cup cocoa powder, light brown sugar, and hot water. Stir until combined. Pour this fudge mixture over the batter in the baking dish—do not stir!
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top layer will be set, while the fudge layer remains gooey underneath.
Allow the cake to cool for a few minutes before serving. Scoop warm portions into bowls, top with vanilla ice cream, and drizzle with extra fudge sauce if desired.

For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use almond or oat milk and coconut oil for a dairy-free adaptation.
Prepare the batter and fudge layer ahead, refrigerate up to one day before baking.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.
Freeze individual slices wrapped well for up to 2 months; thaw in fridge before reheating.

Keyword Cake, Chocolate, Easy, Fudge, Quick