Grandma’s Hot Fudge Sundae Cake is a super easy cake that makes its own hot fudge sauce as it bakes! Perfect with ice cream.
I feel like we know each other well enough now that I can share with you a few family secrets. Like my Grandma’s Hot Fudge Sundae Cake.
It’s a really big deal.
My grandma has made all of her granddaughters and granddaughters-in-law a cookbook, with recipes written out by hand and pictures from cooking magazines. She collects recipes from family members to contribute, so it is an amazing compilation of well-loved recipes.
This cake has been my favourite dessert for many, many, many years. Certainly all throughout my childhood. And as I’ve grown up and started experimenting more in the kitchen, I tend not to make the same recipe repeatedly because there are just so many that I want to try.
But I made some pork chops in the slow cooker, and they tasted great, they just didn’t look great. And I have a hard time wanting to share things with you guys that don’t photograph well. Because we eat with our eyes first, they say.
So after supper I was feeling like I should make something blogworthy, but I just didn’t have a lot of energy. I wanted something outstanding without putting in a ridiculous amount of time. And I didn’t want to mess around a lot with recipes I don’t know.
So it just made sense that I would share this with you today.
I made this entire cake, minus the baking, in the time it took my husband to unload and reload the dishwasher.
Not that it was a race.
(It was a race.)
And it’s not like it took him a really long time. I’m telling you, 10 minutes max and you can have this baby in the oven. The ingredients are all simple: there’s nothing to be chopped, melted, sifted, whatever it is that takes extra time. It’s all about minimal effort and maximum wow factor.
This recipe is awesome for entertaining, too. You could make the batter, spread it in the pan, top with the brown sugar mixture and then cover with plastic wrap and let sit in the fridge until you’re ready to bake. Then just pour the hot water on top and bake.
This cake has a chewy, almost brownie-like layer on the top and a thick, hot, rich chocolate sauce on the bottom. And it’s divine. Grab a tub of your favourite ice cream and go to town.
*NOTE: Some people have mentioned the sauce was very runny. This is the recipe we have used over and over again, and yes, this is the recipe used to make the cake in the pictures! There is a lot of fudge sauce when all is said and done — as it cools it will continue to set up. If you want more of a gooey chocolate cake and less a chocolate cake with chocolate fudge sauce, reduce the boiling water to 1 ½ cups. I have done this before, but I find that as it sits it doesn’t leave much sauce, so we like to stick to the full 1 ¾ cups.
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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Zorbin says
I’ve made this for over 40 years. It came from The Betty Crocker’s Cookbook, but the name is Hot Fudge Pudding Cake. I have also made the Lemon Pudding Cake, which also comes from The Betty Crocker’s Cookbook. Both are yummy and easy.
Lady Cherston says
I ‘ve made this before. and it is to die for. You can also add caramel ice cream topping just after removing from the oven. You can also add walnuts or pecans. I find this very rich, but the ice cream cuts the richness down to tolerable levels. Boiling water is the key I think. This is a stellar recipe. I plan to make it for friends when they come over. This one’s a keeper for sure. Thanks for posting it.
carol says
Used 9″ pie plate. Could only put in half of the water. C
Ashley Fehr says
Hi Carol! The water does bring it pretty close to the top, and it will definitely depend on how deep your pie plate is. How was the end result anyway? I would guess it just wouldn’t be quite as saucy but I hope you still enjoyed it!
S says
Looks so good! Is the water supposed to be boiled first?
Della Robbins says
Hi Ashley, I have six grandchildren and bake them homemade goodies several times a week, but my question is can you double this recipe and put it in a 9by13 pan? I usually bake all kinds of candies, cakes, cookies, bars, pies, you name I make it lol, but I ALWAYS have to make double for my daughter that has five children. One batch of whatever I make doesn’t go very far cuz of so many people in their family, plus I bake so much for others also. I am one of seven children and my grandmother, aunts and mom always cooked from scratch and I inherited the baking gene, which everyone looks to me to carry on the tradition of homemade goodies. I have just discovered your site and can’t wait to start baking away! Thanks for passing this one along and I hope you have a great day!
Janet M says
yes, I have double this recipe and put it in a 9by13 pan my family can’t get enough of it LOL
Ashley Fehr says
I’m glad to hear that!
Eden Passante says
This is the epitome of comfort food! Looks so amazing!
Susan says
I will have to try this.
Ashley Fehr says
I’d love to hear how you like it if you do!
Tally says
Yummy! This looks amazing. My mom used to make something similar
Ashley Fehr says
Thanks Tally! It’s a recipe that’s been passed around, that’s for sure 🙂
Shashi @ RunninSrilankan says
Oh Have mercy! This here almost made me bust my way through my screen! decadently delicious, Ashley@
Rachel @ Bakerita says
Holy yum!! I’m all about ultra gooey and fudgy chocolate cakes and this is the ultimate version of that. I’m swooning!!
Ashley Fehr says
Haha! I am alllll about the ooey and gooey myself! Especially chocolate 😉
Gayle @ Pumpkin 'N Spice says
That is SO nice that your Grandma made you a cookbook of recipe collections! I have a few of my Grandma’s recipes, but she made a lot of things from memory, which makes it hard for me to recreate. This cake looks amazing! Wishing I had this for breakfast right now! And your video is SO good, Ashley! You’re a pro!
Ashley Fehr says
Haha, thanks Gayle! Lots and lots and lots of practice 😉 And there’s still lots to improve! With this cake though? Nothing. Lol. Grandma’s recipes are the best!
Dorothy Dunton says
Hi Ashley! This is chocolate paradise! When my son went out of his own he suggested (more like insisted) that I compile a cookbook of all the recipes that I cooked for him and many of his friends. It ended up being more than 250 pages! I’m currently in the process of compiling another one specifically for my son and his best friend (my “other” son). I would urge every mother (or grandmother) to do that. It’s a gift from the heart! 🙂
Ashley Fehr says
Hi Dorothy! I totally agree! I hope to do the same for my girls when they get older — it’s such a treasure to have and cook from through the years!
Medha @ Whisk & Shout says
This hot fudge cake looks unreal! And as you said, the best part is how easy it is to throw together. I love the video- that steam coming out of the bowl of gooey chocolatey goodness was SO satisfying 🙂
Ashley Fehr says
Thanks Medha!
Kirtida says
Hi Ashley,
made this fudge ,but was sticky…is it because of wheat flour…?
though I will make again,but sad is nobody ate this,coz was so sticky
Ashley Fehr says
Hi Kirtida! I’m not sure what to tell you — it is a hot fudge sundae CAKE and it is not fudge. It bakes up as a cake with a fudge sauce, so yes, it is sticky, and saucy. I recommend serving it warm with ice cream — it’s delicious!
Tiffany says
Oh man, I was scrolling through Pinterest and saw your recipe. It looked so good I immediately clicked over. I’m making this this weekend for sure. I know my husband and I will love it!
Ashley says
I’m sure they will! It’s a family favorite here! Thanks Tiffany 🙂
kathryn davis says
Does this do ok if kept in the fridge after you make it? If we don’t eat it all at once 🙂
Ashley says
Yes! I always keep the leftovers in the fridge and just microwave it the next night 🙂
DessertForTwo says
I love this recipe! Such a classic!
Ashley says
Thanks! I think I’ve only had it about 18,000 times since birth and I don’t think it will ever get old!
Taylor @ Food Faith Fitness says
This cake though. It’s AMAZING and I kind of just want to live in it. Is that weird?
Thanks for linking to my Crepe Cake! Pinning this glorious creation!
Ashley says
Haha, not weird at all! Thanks Taylor!
Becky says
First…. My family & I loved this incredible dessert. I was surprised though how much I could taste the whole wheat flour. This is the first dessert I’ve made with whole wheat instead of white flour. Have you substituted white flour instead?
Ashley says
You know, I use whole wheat flour a lot in my baking. I think I would notice a change maybe if I switched to white flour, but I never really notice! It would definitely work fine if you use all-purpose though!
michelle says
Oh my, I love your Grandma & you, thanks for sharing this ooey gooey yumminess!!! 🙂 I pinned it & am baking it tonight!
Ashley says
Hope you like it! It’s a family favorite 🙂
Rhonda says
Ashley, do you know if anyone has tried your grandmothers recipe with gluten free flour? And how/if it turned out?
Ashley says
I don’t know of anyone who has. If you use a cup for cup all-purpose gluten free flour I think it would work!