Name: Hot Fudge Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1/4 cup unsweetened cocoa powder; 1 1/4 cups boiling water

Jump to Recipe

If you’re searching for the ultimate cozy dessert that magically creates its own fudgy sauce right in the oven, you’ll fall in love with this Hot Fudge Cake. The combination of a tender, chocolatey cake with a decadent hot fudge layer bubbling underneath is absolutely irresistible. Every bite is a delightful experience, especially when served fresh and warm. It’s the kind of easy, crowd-pleasing dessert you’ll want to make over and over — and the best part is, it uses pantry staples you probably already have!

Ingredients You’ll Need

Simple is sometimes just perfect, and that’s exactly what you’ll find here. Each ingredient plays a starring role in creating the signature taste, texture, and gooey magic of Hot Fudge Cake. Let’s break down what you’ll need and why it’s essential for this classic comfort treat:

All-purpose flour: The backbone of the cake, providing structure while keeping the crumb soft and tender.
Granulated sugar: Adds everyday sweetness to the cake and helps bond the ingredients.
Unsweetened cocoa powder: Deepens the rich chocolate flavor in both the cake and the fudge sauce.
Baking powder: Ensures your Hot Fudge Cake rises beautifully with a lovely, light texture.
Salt: Balances the sweetness and intensifies those chocolate notes.
Milk: Adds moisture and richness for a soft, inviting crumb.
Vegetable oil or melted butter: Gives the cake tenderness and carries flavor; feel free to use either, depending on what’s handy.
Vanilla extract: Brings out a lovely roundness, enhancing every chocolaty bite.
Light brown sugar: Offers a hint of molasses for depth in the fudgy sauce.
Boiling water: The magic ingredient that turns the dry sugar and cocoa on top into spoonable hot fudge sauce beneath the cake as it bakes.

How to Make Hot Fudge Cake

Step 1: Preheat and Prepare the Pan

Set your oven to 350°F (175°C). While it’s heating, grease a 9-inch square baking pan. This step is key to ensuring the cake releases beautifully and the gooey sauce doesn’t stick to the edges. A little butter or nonstick spray does the trick!

Step 2: Mix the Dry Ingredients for the Cake

Grab a medium mixing bowl and whisk together the all-purpose flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, and salt. Mixing the dry ingredients first helps distribute the cocoa and baking powder evenly, so each piece of cake is perfectly chocolatey and tender.

Step 3: Add the Wet Ingredients

Pour the milk, oil (or melted butter), and vanilla into the bowl. Stir with a spatula or wooden spoon just until you have a smooth, thick batter. Don’t overmix; a few gentle stirs is all you need for a lovely, fluffy Hot Fudge Cake. Spread the batter evenly into your prepared pan.

Step 4: Prepare and Add the Fudge Topping

In a separate small bowl, combine the remaining 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/4 cup cocoa powder. Sprinkle this dry mixture evenly over the cake batter in the pan. It might seem like a lot, but trust the process! You don’t want to stir, since this layer transforms into the molten fudge as it bakes.

Step 5: Pour on the Boiling Water

Slowly and carefully pour 1 1/4 cups boiling water over the entire top of the cake. It might look a little strange (and yes, you’ll be tempted to stir, but don’t!). This is the secret step that makes the luscious fudge sauce form underneath the cake layer.

Step 6: Bake Until Perfect

Slide the pan into your preheated oven and bake for 35–40 minutes. You’ll know it’s ready when the cake appears set on top, but if you nudge it with a spoon, you’ll feel the gooey sauce bubbling underneath. The center should wobble just slightly.

Step 7: Let Stand, Serve, and Enjoy!

Once baked, let your Hot Fudge Cake cool for 10–15 minutes so the sauce thickens just a bit but stays gloriously molten. Scoop out portions, making sure you dig deep for that fudge sauce! Serve as is, or crown it with a scoop of vanilla ice cream for a little extra magic.

How to Serve Hot Fudge Cake

Garnishes

A scoop of vanilla ice cream is practically required for Hot Fudge Cake; the way it melts over the hot, rich pudding is pure bliss. For a finishing touch, add chocolate shavings, a sprinkle of toasted nuts, or a few sliced fresh strawberries to add a pop of color and texture.

Side Dishes

Hot Fudge Cake shines as the star of any dessert table, so keep sides simple — perhaps a small bowl of fresh berries or a light fruit salad to balance all that decadent chocolate. If you’re serving a crowd, consider pairing with coffee or espresso to cut the sweetness and round out the meal perfectly.

Creative Ways to Present

For a bit of extra charm, try baking the Hot Fudge Cake in individual ramekins for personal servings. Dress up each plate with a drizzle of chocolate or caramel sauce, or a fruity coulis. You can also cut squares and serve them in mugs for a cozy, rustic feel at gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (no guarantees!), cover the baking dish with plastic wrap or foil and refrigerate. The cake will keep well for up to three days. The fudgy layer may thicken slightly, but it still tastes absolutely delicious straight from the fridge or gently warmed up.

Freezing

To freeze Hot Fudge Cake, let it cool completely, then wrap tightly in plastic and aluminum foil before placing in the freezer. It will keep for up to two months. For best results, freeze in smaller portions for easy reheating and serving.

Reheating

To enjoy that signature gooeyness, simply reheat leftovers in the microwave for 20–30 seconds per serving, or warm the whole pan in a low (300°F) oven until just heated through. If frozen, thaw overnight in the fridge before reheating. That fudgy sauce will come right back to life!

FAQs

Can I make Hot Fudge Cake gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. The results are just as chocolatey and delicious, without sacrificing texture or flavor.

Why shouldn’t I stir the boiling water into the pan?

Not stirring is the magic behind Hot Fudge Cake — the layers separate as they bake. The dry topping and water work together to form the thick, hot fudge sauce underneath the cake, giving you that classic self-saucing effect.

Can I use Dutch-processed cocoa powder?

Yes, Dutch-processed cocoa works wonderfully and gives a deeper, smoother chocolate flavor. Just keep an eye on the cake as it may bake slightly faster due to the difference in acidity.

Is this cake supposed to look underbaked?

It’s normal for the bottom to look wet and saucy — that’s the signature fudge layer. As long as the cake on top appears set and springs back lightly, your Hot Fudge Cake is ready to enjoy.

Can I double this recipe?

Definitely! For a bigger crowd, double the ingredients and bake in a 9×13 inch pan. You might need to add a few extra minutes to the baking time, but keep an eye on the cake for doneness.

Final Thoughts

There’s something so comforting about sharing a dish of homemade Hot Fudge Cake with people you love. Whether you’re serving it for a special occasion or just because, it always brings big smiles and happy hearts. Give it a try — once you taste that molten fudge and pillowy cake together, you’ll see why it’s a favorite in so many kitchens!

Hot Fudge Cake Recipe

★★★★★

5.2 from 6 reviews

Author: lina
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent Hot Fudge Cake recipe that creates a gooey, chocolatey dessert perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan. Set aside.
In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until well combined.
Add the milk, oil, and vanilla. Stir with a spatula until the batter is smooth and thick. Transfer to the prepared pan and spread evenly.
In a separate bowl, mix the white and brown sugars and cocoa powder for the sauce. Sprinkle this dry mixture evenly over the batter in the pan. Do not stir.
Carefully and slowly pour the just boiled water over the top of the batter. Do not stir.
Bake for 35-40 minutes, until the center is almost set. The cake should look cooked on top but will be fudgy and gooey on the bottom.
Remove from the oven and let stand for 10-15 minutes. Then, serve warm, scooping the fudgy sauce from the bottom over each serving. Top with a scoop of vanilla ice cream, if desired, and enjoy!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American