Hot Fudge Ice Cream Sundae Cake
Indulge in the decadence of a Hot Fudge Ice Cream Sundae Cake, a show-stopping dessert that combines the richness of chocolate cake with the nostalgia of a classic ice cream sundae. This layered treat features a moist, cocoa-rich cake base, topped with creamy vanilla ice cream, all crowned with warm, velvety hot fudge sauce that drips irresistibly over the edges. Finished with fluffy whipped cream, crunchy chopped nuts, and vibrant maraschino cherries, this dessert is both visually stunning and absolutely irresistible. Perfect for celebrations or as a make-ahead dessert, this recipe delivers restaurant-quality results in the comfort of your kitchen. Customize the toppings to suit your taste, and enjoy a slice of this freezer-friendly masterpiece that satisfies every sweet tooth!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.33 cup Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cup Milk
- 0.33 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 2 pints Vanilla ice cream
- 1.5 cups Hot fudge sauce
- 2 cups Whipped cream
- 0.5 cup Chopped nuts (optional)
- 8 pieces Maraschino cherries (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water. The batter will appear thin; this is normal.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once the cake has cooled, spread an even layer of slightly softened vanilla ice cream over the top of the cake. Smooth it out with a spatula.
Transfer the cake to the freezer and allow the ice cream to harden, about 2-3 hours.
Before serving, warm the hot fudge sauce gently in the microwave or on the stovetop until pourable but not too hot.
Remove the cake from the freezer and pour the warm hot fudge sauce over the top, letting some drizzle down the sides.
Top the cake with whipped cream, chopped nuts, and maraschino cherries, if desired.
Slice and serve immediately. Store any leftovers in the freezer, tightly wrapped, for up to 1 week.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 69.9 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 212 mg | 16% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
