What the heck is this?
Old-Fashioned Hot Fudge Sundae Cake is pure, old-school dessert magic. This isn’t just any chocolate cake. When it bakes, it creates its own gooey, fudgy sauce underneath a layer of soft, moist cake. Think of it as a chocolate lover’s dream come true, a self-saucing wonder that is rich, decadent, and outrageously easy to make. No frosting needed. No fancy ingredients. Just basic pantry staples coming together to create a show-stopping, spoonable dessert that tastes like the best parts of a hot fudge sundae, all baked into one warm, comforting dish.
Why You’ll Love This Recipe
- Crazy easy to throw together in one pan
- Creates its own luscious chocolate fudge sauce while baking
- Ultra-moist, rich, and perfectly chocolatey
- Perfect for serving warm with a big scoop of vanilla ice cream
- Feels nostalgic and special, but uses simple pantry ingredients
The Good Stuff You’ll Need
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder (for topping)
- 1 1/4 cups hot water
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish. No need to break out the mixer—this comes together with just a whisk and a spoon.
Step 2: Make the Batter
In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until a smooth batter forms. It will be thick, but that’s exactly what you want. Spread the batter evenly into the prepared baking dish.
Step 3: Layer the Topping
In a separate small bowl, mix the brown sugar and 1/4 cup cocoa powder together. Sprinkle this mixture evenly over the top of the batter. It will look like way too much, but trust the process.
Step 4: Add the Hot Water
Carefully pour the hot water over everything. Do not stir. It’s going to look strange and messy, but magic is about to happen in the oven.
Step 5: Bake
Bake for 35 to 40 minutes, or until the cake looks set on top but is still bubbling with fudgy sauce underneath. A toothpick inserted into the cake part should come out with a few moist crumbs, not wet batter.
Step 6: Cool Slightly and Serve
Let the cake cool for about 10 minutes to allow the sauce to thicken slightly. Then grab a big spoon and serve it up warm, making sure to scoop down to get both cake and fudge sauce in every serving. Top with vanilla ice cream or whipped cream for the full sundae experience.
Serving Suggestions
This cake was made for pairing with cold, creamy vanilla ice cream. The contrast of warm, molten chocolate and cool, smooth ice cream is pure bliss. You can also drizzle a little extra hot fudge or sprinkle some chopped nuts, mini marshmallows, or a cherry on top if you want to go all-in on the sundae vibes.
Switch It Up
- Use Different Flavors: Add a little instant espresso powder to the batter to deepen the chocolate flavor.
- Make It Nutty: Fold in some chopped pecans or walnuts into the batter for extra texture.
- Spice It Up: A pinch of cinnamon or cayenne pepper in the topping mixture gives a warm twist.
Make-Ahead Tips
While this cake is best served fresh and warm, you can make the batter and topping separately ahead of time. Assemble right before baking. Leftovers can be stored in the fridge and reheated in the microwave. It won’t be quite as saucy, but it will still taste incredible.
Questions People Actually Ask
Q: Can I double this recipe?
A: Yes, just bake it in a 9×13-inch pan. Watch the baking time—it might need an extra 5 minutes or so.
Q: Can I make this gluten-free?
A: Use a good quality 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.
Q: What if I do not have brown sugar?
A: You can make a quick substitute by mixing granulated sugar with a little molasses. About 1 tablespoon of molasses per 1/2 cup sugar works great.
Old-Fashioned Hot Fudge Sundae Cake
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
Description
Old-Fashioned Hot Fudge Sundae Cake is pure, old-school dessert magic. This isn’t just any chocolate cake. When it bakes, it creates its own gooey, fudgy sauce underneath a layer of soft, moist cake. Think of it as a chocolate lover’s dream come true, a self-saucing wonder that is rich, decadent, and outrageously easy to make. No frosting needed. No fancy ingredients. Just basic pantry staples coming together to create a show-stopping, spoonable dessert that tastes like the best parts of a hot fudge sundae, all baked into one warm, comforting dish.
Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder (for topping)
1 1/4 cups hot water
Instructions
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish. No need to break out the mixer—this comes together with just a whisk and a spoon.
In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until a smooth batter forms. It will be thick, but that’s exactly what you want. Spread the batter evenly into the prepared baking dish.
In a separate small bowl, mix the brown sugar and 1/4 cup cocoa powder together. Sprinkle this mixture evenly over the top of the batter. It will look like way too much, but trust the process.
Carefully pour the hot water over everything. Do not stir. It’s going to look strange and messy, but magic is about to happen in the oven.
Bake for 35 to 40 minutes, or until the cake looks set on top but is still bubbling with fudgy sauce underneath. A toothpick inserted into the cake part should come out with a few moist crumbs, not wet batter.
Let the cake cool for about 10 minutes to allow the sauce to thicken slightly. Then grab a big spoon and serve it up warm, making sure to scoop down to get both cake and fudge sauce in every serving. Top with vanilla ice cream or whipped cream for the full sundae experience.
Notes
This cake was made for pairing with cold, creamy vanilla ice cream. The contrast of warm, molten chocolate and cool, smooth ice cream is pure bliss. You can also drizzle a little extra hot fudge or sprinkle some chopped nuts, mini marshmallows, or a cherry on top if you want to go all-in on the sundae vibes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~320 calories Per serving
- Carbohydrates: ~55g
- Protein: ~4g per serving