Grandma’s Hot Fudge Sundae Cake is an easy chocolate pudding cake that makes its own hot fudge sauce as it bakes! Perfect with a generous scoop of ice cream on top.
Need more chocolate in your life? Curb those chocolate cravings with a Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes, and The Best Homemade Brownies Ever!
Table of Contents
- Why we love this Hot Fudge Sundae Cake recipe:
- See what people are saying
- Ingredients for this easy chocolate dessert:
- How to make old-fashioned Chocolate Pudding Cake:
- Variations and Substitutions:
- Tips and Notes:
- How to store:
- Can I freeze:
- Make-ahead option:
- Can I make this recipe in the crockpot?
- Serving suggestions:
- More brownie recipes you’ll love:
- Grandma’s Hot Fudge Sundae Cake Recipe
Grandma’s Hot Fudge Sundae Cake is a rich chocolate cake overflowing with a gooey hot fudge sauce that develops as the cake bakes. It’s like a hot fudge sundae in cake form!
This recipe is super easy to throw together. Once you mix the ingredients together and make the cocoa and brown sugar layer, you’ll pour hot water over it before the cake bakes. This helps create that super gooey fudge sauce!
This cake has a chewy, almost brownie-like layer on the top and a thick, hot, rich chocolate sauce on the bottom. It’s divine. Grab a tub of your favorite ice cream and dig in!
Why we love this Hot Fudge Sundae Cake recipe:
- Make-ahead friendly: If you’ve got company coming over, you can prep this cake ahead of time, bake, and serve!
- Chocolate lover’s delight: The warm brownie and gooey rich fudge sauce will curb those chocolate cravings in a snap!
- Easy: Grandma liked to keep things easy, and so do I. This recipe is super easy to make with simple ingredients and a tried-and-true result.
See what people are saying
“I made this and we all thought it was great! I love how when you scoop it out the chocolate sauce comes pouring. Yummmm!” Lindsay
Ingredients for this easy chocolate dessert:
- All-purpose flour: This provides structure and helps thicken the fudge sauce as the cake bakes. You can substitute for 100% whole wheat flour and no one will know the difference.
- Sugar: because it’s cake!
- Unsweetened cocoa powder: I use unsweetened cocoa powder, but you could use Dutch-processed cocoa powder for a richer flavor.
- Baking powder: This acts as a leavening agent to help the cake rise while baking.
- Milk: Gives the cake a fluffy crumb. Any kind works great!
- Oil: Adds moisture and creates a tender crumb. Use a neutral cooking oil like canola, vegetable, or avocado oil.
- Vanilla extract: Adds a depth of flavor. You could also use vanilla bean paste if you prefer a more intense vanilla flavor!
- Brown sugar: This is combined with some of the cocoa powder to make the hot fudge sauce.
- Hot water: This is poured over top of the cake and is a key component in our hot fudge sauce.
How to make old-fashioned Chocolate Pudding Cake:
Grandma liked to keep things simple, so this recipe is a breeze! For the full list of recipe instructions, scroll down to the recipe card.
- Combine flour, sugar, cocoa powder, baking powder, salt, milk, oil, and vanilla in a medium bowl until a thick batter forms.
- Spread batter into a greased pie plate or a square pan with tall sides.
- Mix brown sugar and cocoa powder, then sprinkle over the batter.
- Pour water over the top (don’t stir).
- Bake until the top is dry and puffed.
- Serve the warm cake with a scoop of ice cream and maraschino cherries for a classic sundae feel!
Variations and Substitutions:
- Spices: Add s pinch of cinnamon or a dash of espresso powder to the batter or cocoa mixture to enhance the chocolate flavor!
- Toppings: Try adding crushed nuts (like walnuts or pecans), chocolate chips, or a drizzle of caramel or peanut butter sauce for an extra layer of indulgence.
- Extract: Replace the vanilla with mint extract for mint chocolatey goodness!
Tips and Notes:
- The fudge sauce will set as the cake cools. If you want more of a gooey chocolate cake and less of a chocolate cake with chocolate fudge sauce, reduce the boiling water to 1 and ¼ cups.
- Want to make a double batch? Double the ingredients and pour everything into a 9×13-inch pan. Bake as directed!
How to store:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds to warm it up!
Can I freeze:
Yes! This cake freezes very well. Scoop out individual servings and pop them into airtight containers. They will last in the freezer for up to 3 months! Make sure to let the cake thaw in the fridge overnight before reheating in the microwave.
Make-ahead option:
You could make the batter, spread it in the pan, top it with the brown sugar mixture, and then cover it with plastic wrap and let it sit in the fridge until you’re ready to bake. Then just pour the hot water on top and bake as directed!
Can I make this recipe in the crockpot?
Absolutely! To make a crock pot Hot Fudge Sundae Cake, you’ll need to use the following instructions:
- Make the recipe as directed and set your slow cooker to high for 2-4 hours. Note: All slow cookers are different, so I suggest checking the cake at 2 hours with a toothpick and adding more time as needed.
- Let the cake cool slightly to allow the fudge sauce to set. Serve warm!
Serving suggestions:
It wouldn’t be a Hot Fudge Sundae Cake without a scoop of vanilla ice cream on top! Add some whipped cream and cherries on top for a decadent dessert.
More brownie recipes you’ll love:
Grandma’s Hot Fudge Sundae Cake
written by Ashley Fehr
Ingredients
- 1 cup all purpose flour
- ¾ cup granulated sugar
- ½ cup milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
Hot Fudge Sauce
- 1 cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1½ cup hot water
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, sugar, milk, cocoa, oil, baking powder, vanilla and salt. Batter will be very thick — don't fear. You might need to stir with a metal spoon.
- Spread batter into a greased 9″ pie plate or square pan (*Note: make sure your pan has tall sides, otherwise your cake might run over a bit.)
Hot Fudge Sauce
- Combine brown sugar and ¼ cup cocoa. Spread over batter.
- Top with hot water. Bake for about 30-35 minutes until top is dry and puffed. (*Note: put a cookie sheet underneath your pan in the oven, just in case a little spills over).
- Serve warm with ice cream.
Notes
Nutrition Information
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Ashley says
This is literally in the oven as I write this! I am so excited to try this!! I had to use coconut oil in the recipe, ill be sure to let you know how it is! Thank you for sharing her recipe how wonderful! love your site, I am following you now on all platforms xoxo Ashley from Arrayofstyle.com
Ashley says
Thanks so much Ashley! I’d love to hear how it is with coconut oil!
chelsea says
So i just went to pull mine outta the oven and it’s extremely watery under the top layer….is this normal?
Ashley says
It shouldn’t be watery at all, but it does make a good amount of hot fudge sauce. The cake layer will be on top, and the bottom half will be hot fudge sauce. How was it in the end?
Cassie Hernandez says
I just took mine out of the oven as well. I smells delicious. But it looks really watery under the crust layer. I cooked it for about 40 minutes. I am going to pull it out and see what happens when the fudge under sets up a little. Thank you for sharing!
Ashley says
There is quite a bit of fudge sauce! It will thicken a little as it sits.
Carol Rasco says
AshleIy-I think I’m probably a lot older than you are-my family is raised and gone and their kids are mostly raised and gone. I first came across this recipe in a 50th Anniversary issue of a Gold Medal Flour book. Back then we didn’t have a lot of money and this was my favorite go-to recipe for a quick inexpensive dessert that EVERYONE wanted more of. I still have that old cookbooklet and still go to it for great recipes. I know that anyone who tries it will keep and make it over and over.
Ashley says
It is definitely a keeper! I’m just thankful my grandma turned me onto it 🙂
Abhilash says
Hi Ashley,
This is perfect since this doesn’t contain eggs! I have a questions and would really appreciate it if you could help. I have 2.5 kilos of Callebaut chocolate with me and it isn’t in powder form. How can I use that instead of using Chocolate powder for this cake? Thanks for your help!
Ashley says
It would take a big of experimenting. To make the sauce, you really need the dry powder combined with the hot water, so I’m not sure how you could make that work. You might be able to find another recipe that doesn’t use cocoa powder.
Peggy Jane says
My mom made this for me on my birthday every year, except instead of hot water at the end she used a hot cup of strong coffee, gave it just a hint of mocha flavor. Glad I found this, better late than never! Thanks!
Ashley says
Anytime! Coffee would be wonderful as well!
Jessica says
I was wondering if I could use a cast iron skillet in place of the pie pan and if so do you think it would be better to use an 8 inch or a 10 3/4 inch skillet?
Ashley says
I’ve never made it in cast iron but I’m sure it’s possible! I would just keep a close eye on it as it bakes because cast iron will probably conduct heat differently. I think I would use a 10 3/4 just to be safe because it does get quite close to the top. It depends on the depth of the pan though — an 8″ might be fine if it’s deep enough. Hope that helps!
plasterers bristol says
One of my favorites this, delicious, thanks for putting this up.
Simon
Jordan says
Saw this yesterday and its in the oven right now! it smells amazing. My only tough choice is do i share or is it all mine…
Ashley says
Haha, that’s a tough one! Let me know how you like it!
Shae says
This sounds crazy amazing! My mouth is literally watering!
Ashley says
Thanks Shae! It is super good!
Debi says
I promise, if you put this down and back away slowly, no one will be hit with flying sauce! I believe I have found a recipe for a get-together my girlfriends and I do every year to “out-do” each other.
God bless your Grandmother for keeping the recipes and the love alive! Whenever you make something from her, it’s like sending a hug!
Ashley says
Thanks so much Debi! It is a pretty special book!
Laura says
Hats off the your grandma, this sounds divine. Like, I can’t possibly share this divine. Fantastic pictures too =)
Ashley says
Thanks Laura! She definitely has some good tricks up her sleeve 🙂
Krista @ Joyful Healthy Eats says
How cool that your grandma put a cookbook together! I wish mine would have done that, great way to keep all those yummy recipes around.
This hot fudge sundae cake sounds right up my alley. I am a chocoaholic, so anything rich, gooey, and chocolately is a winner! 🙂
Ashley says
Thanks Krista! It is pretty special for all of us grandkids! I don’t know many people who can turn down a piece of this with some melty ice cream on top 🙂
Jelli says
Mmm! This looks scandalously delish. My mom has made something like this a few times, but I don’t have her recipe (and she probably already tossed the magazine where she likely found it.) Love, love the pics and can’t wait to try this. Thanks so much for sharing. I love the stories behind heirloom recipes.
Ashley says
Thanks Jelli! If you do try it, be sure to let me know how you like it!
Jamie @ Love Bakes Good Cakes says
Holy yum!! So awesome that your grandma made you a cookbook! 🙂 Thanks so much for sharing at Freedom Fridays! 🙂
Ashley says
Thanks Jamie! It’s pretty special 🙂
Jess @ On Sugar Mountain says
I love your grandma. For reals, is she adopting additional granddaughters?? I am first on that wait list. 😀 This cake looks absolutely to-die-for, Ashley! 😀
Ashley says
Lol. She just might! But she’s not making many cookbooks anymore unfortunately 🙁
Lee willie says
Hi, new here and will be giving this recipe a go for my family, one question though, when you add the water it goes straight on top of the brown sugar mix is that right?
Ashley says
Yes! You have to be careful putting it in the oven so it doesn’t slosh over the sides (you’ll want to use a deep dish), but it’s what makes the delicious sauce!
Sarah @ Devour says
This looks so scrumptious! Warm chocolate cakes/brownies just aren’t complete without a gigantic scoop of vanilla ice cream on top. Yum.
Ashley says
Tell me about it Sarah!
dina says
it looks amazing!
Ashley says
Thanks Dina! Can’t go wrong with chocolate 🙂
Julia Olsen says
Oh my gosh! This looks amazing!! 😀 yum!
Ashley says
It is Julia! Thanks 🙂
Matt Robinson says
This is most definitely blog-worthy! Your grandma nailed it with this recipe, it sounds and looks amazing!
Ashley says
Thanks Matt! It’s been my favorite for quite some time! There are quite a few more treasures in there to bring to the blog someday 🙂
Librarian Lavender says
How sweet of your grandma to make you a cookbook! That is such an amazing treasure! Thank you for sharing this recipe, I can see it’s an absolute winner! Thanks for sharing!
Ashley says
Thanks! It is something I will cherish for a long time, that’s for sure 🙂