Name: Hot Fudge Sundae Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 (3.4 ounce) package instant vanilla pudding mix (just the dry mix – a heaping 1/2 cup); 1 tablespoon baking powder; 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 1 tablespoon vanilla extract; 3 large eggs; 1 cup milk; 2 cups heavy whipping cream; 1 (3.3 ounce) package instant white chocolate pudding mix (just the dry mix – a heaping 1/2 cup); 1/2 cup powdered sugar; 1-2 teaspoons milk, if needed; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter; 1 cup heavy whipping cream; 3/4 cup chopped peanuts; maraschino cherries with stems

This Hot Fudge Sundae Cake tastes just like a classic Hot Fudge Sundae. A cake that screams “Let’s Celebrate!”

A slice of hot fudge sundae cake topped with a maraschino cherry on a small white plate.

A Cake to Fall in Love With

This super moist very vanilla cake is filled with a fresh whipped cream filling and covered in a rich dark chocolate ganache with a generous sprinkle of chopped peanuts, more whipped cream frosting and cherries on top. What’s not to love love love about this Hot Fudge Sundae Cake?!

A hot fudge sundae cake on a white rimmed serving platter.

Perfect for Celebrating

I made this cake for my dad’s birthday a few weeks ago {on a whim because I was actually planning on ordering one} and it turned out so wonderful that I just had to make it again to share with y’all. No doubt this won’t be the last time I’ll be making it either. It’s such a great cake and the perfect one to celebrate with.

I love going all out for birthday cakes. We celebrated my mom with this Banana Split Cake and Brandon with this Fudge Caramel Stout Cake (my own birthday cake is an Oreo Ice Cream Pie, naturally).

A slice of hot fudge sundae cake topped with a maraschino cherry on a small white plate. A bite has been taken out of the cake.

Stunning and Scrumptious

This cake tastes just like a hot fudge sundae, but in cake form. The cake is made extra moist and vanilla-y with a vanilla pudding mix in the batter while the dark chocolate ganache sets into this creamy dreamy coating with a thick layer of sweet whipped cream filling and crunchy peanuts in every bite.

It’s stunning and scrumptious!

A slice being lifted from a hot fudge sundae cake.

We all oohed and aahed over it before my dad’s birthday party started and the excitement just grew as we cut in and enjoyed each bite. Yummy yum yum! So find an occasion, any occasion, to bake this cake. I promise you, and everyone you bake it for, will love it!

A slice of hot fudge sundae cake on a white plate with two forks.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour
Boxed instant vanilla pudding mix
Baking powder
Melted unsalted butter
Granulated sugar
Vanilla extract
Large eggs
Milk
Heavy whipping cream
Boxed instant white chocolate pudding mix (if you can’t find the instant white chocolate pudding mix, you can just use another box of the instant vanilla pudding mix that you used in the cake batter)
Powdered sugar (confectioner’s sugar)
Semi-sweet chocolate chips
Chopped peanuts
Maraschino cherries with stems

Supplies:

Ingredients to make a hot fudge sundae cake in small white dishes on a white marble counter.

Tips:

For best results when making the whipped cream filling, put the mixing bowl (preferably stainless steel) in the freezer to chill the bowl for at least 30 minutes before making the filling.
I use an electric stand mixer with the whisk attachment to make the filling, but you can also use an electric hand mixer and a stainless steel mixing bowl.

How to Make Hot Fudge Sundae Cake

Preheat oven to 350°F. Lightly grease and line the bottom of two 8-inch round cake pans with a piece of parchment paper cut to fit. Set aside.
In a medium bowl, whisk together the flour, dry vanilla pudding mix and baking powder. Set aside.
In a large mixing bowl, melt the butter. Whisk in the sugar and vanilla extract until well combined.
Whisk in the eggs, one at a time, until each one is well incorporated.

Alternate adding the flour mixture and the milk until well combined and the batter is smooth.
Divide the batter evenly between the prepared cake pans.

Bake cakes for about 20-25 minutes or until golden brown on top and a toothpick inserted in the center of each cake comes out clean.
Let cool in pans for 15 minutes before running a sharp knife around the edges and turning out onto wire racks to cool completely.
To make the filling, beat the heavy whipping cream in the chilled bowl until soft peaks form. Add the dry white chocolate pudding mix and powdered sugar and continue to beat until well combined. The filling should be soft and smooth. If too thick, beat in a teaspoon of milk at a time until soft and spreadable.

Level each cake layer by gently trimming off the domed top.
Spread a small amount of frosting on the bottom of a cake stand or cake plate. Place one cake layer, top side up, on the cake stand. Spread all but 3/4 cup of the filling over the cake layer, all the way to the edges. It should be a thick layer.
Cover the layer of filling with the other cake layer, top side down.
To make the ganache, place the chocolate chips and butter in a microwave-safe bowl.

Microwave on low power until just melted, about 90 seconds.
Whisk until completely melted and then whisk in the heavy cream until smooth. Let cool at room temperature for 15 minutes before spreading the ganache on the top and sides of the cake.
Sprinkle the top of the cake with the chopped peanuts. Arrange more chopped nuts around the bottom of the cake, if desired.
Decorate the top of the cake with dollops of the 3/4 cup reserved whipped cream filling.

Top each dollop with a maraschino cherry. Store in the refrigerator until ready to serve.

Hot fudge sundae cake topped with maraschino cherries and chopped nuts.

Storage

Store leftover cake covered in the refrigerator for up to 3 days.

To freeze leftover cake, slice the cake into individual portions and place on a parchment-lined baking sheet in the freezer for 30 minutes to flash freeze. Remove from the freezer and wrap each slice in plastic wrap before placing in a freezer-safe container or plastic bag in the freezer for up to 2 months. When ready to enjoy, let each slice defrost in the refrigerator for 3-4 hours or overnight.

If you make this Hot Fudge Sundae Cake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,