Indulge in pure dessert bliss with this Old-Fashioned Hot Fudge Sundae Cake, a recipe that brings the classic ice cream parlor experience right into your kitchen. This recipe is perfect for anyone craving a rich, chocolatey, and utterly satisfying treat that’s surprisingly simple to make.
Key Ingredients for Old-Fashioned Hot Fudge Sundae Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- 1 ½ cups buttermilk, at room temperature
- ¾ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- ¾ cup hot water (or hot brewed coffee for a deeper flavor)
- For the Hot Fudge Sauce:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings:
- Vanilla ice cream
- Whipped cream
- Maraschino cherries
- Chopped nuts (peanuts, walnuts, or pecans)
- Sprinkles
How to Make Old-Fashioned Hot Fudge Sundae Cake:
This Old-Fashioned Hot Fudge Sundae Cake recipe is a treasure trove of simple steps that lead to an incredibly delicious and satisfying dessert. Its brilliance lies in its no-fuss approach, delivering a moist cake and a decadent hot fudge sauce that perfectly mimics your favorite ice cream parlor treat. With a preparation time of around 30 minutes and an additional 30–35 minutes for baking, you’ll be enjoying this slice of heaven sooner than you think.
Step-by-Step Instructions:
For the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use two 8-inch round cake pans.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.
- Combine Wet Ingredients (Part 1): In a separate medium bowl, lightly beat the two large eggs. Add the buttermilk, vegetable oil, and vanilla extract to the eggs. Whisk until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk by hand) until just combined. Be careful not to overmix. The batter will be quite thick at this stage.
- Add Hot Liquid: Carefully pour the hot water (or hot brewed coffee) into the batter. Mix on low speed until the batter is smooth and lump-free. The batter will become thin, which is normal and contributes to the cake’s moistness.
- Pour and Bake: Pour the batter evenly into the prepared baking pan(s).
- Bake the Cake: Bake for 30 to 35 minutes for a 9×13 inch pan, or 25 to 30 minutes for 8-inch round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. If using round pans, let them cool in the pans for 10 minutes before inverting onto a wire rack.
For the Hot Fudge Sauce:
- Melt Butter: In a medium saucepan over medium heat, melt the butter.
- Add Cocoa and Sugar: Whisk in the granulated sugar and unsweetened cocoa powder until they are well incorporated and there are no lumps.
- Simmer: Gradually whisk in the evaporated milk and salt. Bring the mixture to a gentle simmer, stirring constantly.
- Cook the Sauce: Once simmering, reduce the heat to low and let it cook for about 5 minutes, stirring frequently, until slightly thickened.
- Finish the Sauce: Remove the saucepan from the heat and stir in the vanilla extract. The sauce will continue to thicken as it cools.
Assembling Your Sundae Cake:
Once the cake is completely cooled, you can assemble your Old-Fashioned Hot Fudge Sundae Cake. You can either leave the cake whole in the 9×13 pan or cut the round cakes in half horizontally to create layers. Pour the warm (not piping hot) hot fudge sauce generously over the top of the cake. Add your favorite sundae toppings like scoops of vanilla ice cream, whipped cream, maraschino cherries, and chopped nuts.
Why You’ll Love This Old-Fashioned Hot Fudge Sundae Cake:
This Old-Fashioned Hot Fudge Sundae Cake is an absolute dream for chocolate lovers, offering that irresistible, gooey, and rich characteristic that makes a classic hot fudge sundae so beloved. Unlike a simple brownie or a regular chocolate cake, this recipe captures the essence of an ice cream parlor dessert with its incredibly moist cake and silky, warm chocolate sauce that pours over everything, just like you’d get at your favorite nostalgic spot. Making this at home is not only incredibly rewarding but also remarkably cost-effective, saving you the significant expense of purchasing multiple desserts from a restaurant.
The magical combination of a deeply chocolatey cake, a decadent homemade hot fudge sauce, and the endless possibilities for toppings makes this the ultimate crowd-pleaser for birthdays, celebrations, or just a cozy night in. It’s a truly customizable experience where everyone can build their perfect slice of dessert heaven. Don’t miss out on this slice of nostalgic joy – gather your ingredients and give this delightful Old-Fashioned Hot Fudge Sundae Cake a try today!
Storing and Reheating Tips:
Storing the Cake:
- Refrigeration: Once the Old-Fashioned Hot Fudge Sundae Cake has cooled completely and is topped with sauce (if you plan to store it with the sauce), it can be stored in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will stay fresh for up to 3-4 days. If stored in the pan, simply cover the pan tightly with plastic wrap or aluminum foil.
- Freezing (Unfrosted/Unsauced): For longer storage, you can freeze the cake before adding the hot fudge sauce and toppings. Wrap the cooled cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months.
Reheating the Cake and Sauce:
- Reheating Slices: To reheat individual slices of cake, you can microwave them on a plate for 15-30 seconds until warmed through. Be careful not to overheat, as this can make the cake dry.
- Reheating the Hot Fudge Sauce: The hot fudge sauce can be gently reheated in a small saucepan over low heat, stirring frequently, or in the microwave in short intervals, stirring between each interval, until warm and pourable.
- Thawing Frozen Cake: When you’re ready to enjoy a frozen cake, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can proceed with warming the cake and preparing the hot fudge sauce.
Final Thoughts:
This Old-Fashioned Hot Fudge Sundae Cake is more than just a dessert; it’s a warm hug in cake form, bringing back cherished memories with every bite. Gather your loved ones, embrace the sweet simplicity, and dig into this delightful creation.
Old-Fashioned Hot Fudge Sundae Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use two 8-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.
- In a separate medium bowl, lightly beat the two large eggs. Add the buttermilk, vegetable oil, and vanilla extract to the eggs. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk by hand) until just combined. Be careful not to overmix. The batter will be quite thick at this stage.1.5 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.75 teaspoon baking powder, 0.75 teaspoon salt, 2 large eggs, at room temperature, 1.5 cups buttermilk, at room temperature, 0.75 cup vegetable oil, 1.5 teaspoons vanilla extract
- Carefully pour the hot water (or hot brewed coffee) into the batter. Mix on low speed until the batter is smooth and lump-free. The batter will become thin, which is normal and contributes to the cake’s moistness.0.75 cup hot water
- Pour the batter evenly into the prepared baking pan(s).
- Bake for 30 to 35 minutes for a 9×13 inch pan, or 25 to 30 minutes for 8-inch round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. If using round pans, let them cool in the pans for 10 minutes before inverting onto a wire rack.
- In a medium saucepan over medium heat, melt the butter.0.5 cup unsalted butter
- Whisk in the granulated sugar and unsweetened cocoa powder until they are well incorporated and there are no lumps.1 cup granulated sugar, 0.5 cup unsweetened cocoa powder
- Gradually whisk in the evaporated milk and salt. Bring the mixture to a gentle simmer, stirring constantly.0.33 cup evaporated milk, 1 pinch salt
- Once simmering, reduce the heat to low and let it cook for about 5 minutes, stirring frequently, until slightly thickened.
- Remove the saucepan from the heat and stir in the vanilla extract. The sauce will continue to thicken as it cools.1 teaspoon vanilla extract
- Once the cake is completely cooled, you can assemble your Old-Fashioned Hot Fudge Sundae Cake. You can either leave the cake whole in the 9×13 pan or cut the round cakes in half horizontally to create layers. Pour the warm (not piping hot) hot fudge sauce generously over the top of the cake. Add your favorite sundae toppings like scoops of vanilla ice cream, whipped cream, maraschino cherries, and chopped nuts.vanilla ice cream, whipped cream, maraschino cherries, chopped nuts (peanuts, walnuts, or pecans), sprinkles