Over the Top Sundae Cake
Indulge in pure dessert decadence with the "Over the Top Sundae Cake," a show-stopping treat that combines the best of a rich chocolate cake and an over-the-top ice cream sundae. This layered masterpiece boasts moist, cocoa-infused cake layers enveloped in luscious hot fudge sauce and clouds of whipped cream. Adorned with a cascade of decadent chocolate syrup, crunchy crushed peanuts, colorful rainbow sprinkles, and crowned with maraschino cherries, this cake is a visual and flavor extravaganza. Perfect for celebrations or anytime you’re craving something indulgent, this sundae-inspired dessert is as fun to make as it is to eat. Best served chilled, it's a sweet symphony of textures and flavors that will wow any crowd. Keywords: sundae cake, chocolate cake, layered dessert, whipped cream topping, party cake recipe.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Hot fudge sauce
- 2 cups Whipped cream
- 10 pieces Maraschino cherries
- 0.5 cup Rainbow sprinkles
- 0.5 cup Crushed peanuts
- 0.25 cup Chocolate syrup
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Carefully stir in the boiling water. The batter will be thin – this is okay.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a thin layer of hot fudge sauce over the top.
Add the second cake layer and spread another thin layer of hot fudge sauce on top.
Generously spread whipped cream over the top and sides of the cake.
Drizzle chocolate syrup over the whipped cream and let it cascade down the sides.
Decorate the top with maraschino cherries, rainbow sprinkles, and crushed peanuts.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the layers to set.
Slice and serve with extra hot fudge sauce if desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 55.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 403 mg | 9% | |
*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.
