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!