Grandma’s Hot Fudge Sundae Cake

Prep Time 10 minutes
Total Time 40 minutes
Servings 8 servings

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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.

a glass bowl filled with hot fudge sundae cake and a scoop of vanilla ice cream on top.

Need more chocolate in your life? Curb those chocolate cravings with a Mocha Chocolate Mug CakeFlourless Chocolate Lava Cakes, and The Best Homemade Brownies Ever!

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!

large pan of hot fudge sundae cake with a steel ladle.

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. 
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“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

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Ingredients for this easy chocolate dessert:

ingredients needed for hot fudge sundae cake in bowls.
  • 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 powderThis 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:

  1. 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. 
  2. Let the cake cool slightly to allow the fudge sauce to set. Serve warm!
hot fudge sundae cake and vanilla ice cream in a bowl.

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:

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Grandma’s Hot Fudge Sundae Cake

4.72 from 14 votes
Delicious chocolate cake that makes its own hot fudge sauce while it bakes, right in the pan! This is amazing served with any flavour of ice cream: mint, vanilla, chocolate, strawberry — you name it!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Course Dessert
Servings 8 servings
Calories 271cal

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
  • 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

*You can easily substitute the flour for 100% whole wheat and no one will know!

Nutrition Information

Calories: 271cal | Carbohydrates: 57g | Protein: 2g | Fat: 4g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 237mg | Fiber: 1g | Sugar: 46g | Vitamin A: 25IU | Calcium: 101mg | Iron: 0.8mg
Keywords chocolate pudding cake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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.

  2. 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.

    • 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!

  3. 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!

  4. 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!

  5. 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! 🙂

  6. 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 🙂

      • 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!

  7. 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!

  8. 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

      Thanks! I think I’ve only had it about 18,000 times since birth and I don’t think it will ever get old!

  9. 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!

4.72 from 14 votes (5 ratings without comment)

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