If you like hot fudge sundaes, you’re going to love this Hot Fudge Sundae Cake that tastes just like one. A cake that screams “Let’s Celebrate!”
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.
A super moist very vanilla cake is filled with a fresh whipped cream filling and the whole cake is covered in a rich dark chocolate ganache with a generous sprinkle of chopped peanuts and of course, more whipped cream frosting and cherries on top. What’s not to love love love about this cake?!
It’s stunning and scrumptious!
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.
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! Enjoy!
xoxo,
If you make this cake, be sure to tag me, @thebakermama on Instagram so I can see how it turned out. Makes me so happy to see your creations! 🙂
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Hot Fudge Sundae Cake
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 12-14
- Category: Dessert
Description
If you like hot fudge sundaes, you’re going to love this Hot Fudge Sundae Cake that tastes just like one. A cake that screams “Let’s Celebrate!”
Ingredients
Cake:
- 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
Whipped Cream Filling:
- 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
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
Toppings:
- 3/4 cup chopped peanuts
- maraschino cherries with stems
Instructions
- 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 cakes cool in pans for 15 minutes before running a sharp knife around the edges and turning out onto wire racks to cool completely.
- For best results when making the whipped cream filling, put the mixing bowl (preferably stainless steel) in the freezer for at least 30 minutes before making the filling. I use an electric stand mixer with the whisk attachment, but you can also use an electric hand mixer.
- 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 it’s 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.
- Serve, eat and enjoy!
Recipe by Maegan Brown/Photography by Madison Mentesana
Making this this weekend for my birthday. Store it in the fridge? Thanks!
Hi Rebecca! Yes, it’s best to store it in the fridge. Happy Birthday! Hope you have the best day and enjoy! 🙂
The pudding mix is it instant or cook and serve
Hi Karen! It’s instant. I just clarified in the recipe. Thanks for asking!
This is such a beautiful and delicious-looking cake! Love all of that frosting and the pretty whipped cream and cherries on top!!
No need for a special occasion, this one IS the occasion! This is so darn cute and looks stinking delicious! All the best dessert flavors in one gorgeous cake!
This looks amazing – so beautiful. x
Izzy | Pinch of delight
I just want to make this cake because it’s so beautiful! Well, obviously I’d eat it too because it looks like it tastes amazing as well. Great work! I’m sure your Dad was thrilled.
I absolutely love this cake, looks delicious.
Looks gorgeous! Pinned to try it!
Oh mon dieu this is perfection on a platter. I want it in my belly! Gorgeous.
This cake is simply beautiful, it reminds me of cakes served in diners. Your dad must have been thrilled!