Go Back
Old-Fashioned Hot Fudge Sundae Cake

Old-Fashioned Hot Fudge Sundae Cake

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: CAKE, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 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
  • 0.75 cup hot water or hot brewed coffee for a deeper flavor
For the Hot Fudge Sauce
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter
  • 0.5 cup unsweetened cocoa powder
  • 0.33 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Optional Toppings
  • vanilla ice cream
  • whipped cream
  • maraschino cherries
  • chopped nuts (peanuts, walnuts, or pecans)
  • sprinkles

Equipment

  • 9x13 inch baking pan or two 8-inch round cake pans
  • Large mixing bowl
  • Medium Bowl
  • Electric Mixer (optional)
  • Wooden skewer or toothpick
  • Wire rack
  • Medium saucepan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Alternatively, you can use two 8-inch round cake pans.
  2. 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.
  3. 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.
  4. 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
  5. 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
  6. Pour the batter evenly into the prepared baking pan(s).
  7. Bake for 30 to 35 minutes for a 9x13 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.
  8. 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.
  9. In a medium saucepan over medium heat, melt the butter.
    0.5 cup unsalted butter
  10. 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
  11. 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
  12. Once simmering, reduce the heat to low and let it cook for about 5 minutes, stirring frequently, until slightly thickened.
  13. 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
  14. 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 9x13 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

Notes

This cake stays fresh in the refrigerator for up to 3-4 days. For longer storage, freeze the unfrosted/unsauced cake for up to 2-3 months.
QR Code linking back to recipe