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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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!