Hot fudge cake is my go-to dessert when I want something warm, rich, and chocolatey that still feels super easy to throw together. It’s a magical cake that bakes with its own gooey fudge sauce hidden underneath, so when I scoop into it, I get both tender cake and thick, melted chocolate in every bite. It’s perfect served warm with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
I love this dessert because it gives me all the indulgence of a molten lava cake with none of the fuss. It’s made with simple pantry staples and takes just minutes to put together. The best part is that it bakes into two layers: a soft chocolate cake on top and a rich, hot fudge sauce underneath. It’s cozy, nostalgic, and always a crowd-pleaser.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the cake batter:
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- salt
- milk
- unsalted butter, melted
- vanilla extract
for the fudge layer:
- brown sugar
- unsweetened cocoa powder
- hot water
directions
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Mix the dry ingredients: I whisk together flour, sugar, cocoa powder, baking powder, and salt in a mixing bowl.
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Add the wet ingredients: I stir in milk, melted butter, and vanilla until the batter is smooth and well combined.
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Spread the batter: I pour the batter into a greased 8×8-inch baking dish and smooth out the top.
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Make the fudge topping: In a small bowl, I mix brown sugar and cocoa powder, then sprinkle it evenly over the cake batter.
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Add the water: I slowly pour hot water over the top—without stirring—and trust the process. It looks strange, but it creates that amazing sauce layer as it bakes.
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Bake: I bake the cake at 350°F (175°C) for about 35 minutes, until the top is set but the cake still jiggles a bit underneath.
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Cool slightly and serve: I let the cake sit for about 10 minutes so the sauce can thicken a little. Then I serve it warm with ice cream or whipped cream.
Servings and timing
This recipe serves 6 to 8 people. Total time is about 45 minutes, with 10 minutes for prep and 35 minutes for baking.
Variations
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I sometimes stir chocolate chips into the batter for extra chocolate richness.
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Adding a pinch of espresso powder brings out even more depth in the chocolate.
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For a spiced twist, I add a bit of cinnamon or chili powder to the batter.
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I’ve also made this in individual ramekins for a more elegant presentation.
storage/reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I microwave individual portions for about 30 seconds until warm and gooey again. The fudge sauce stays soft, so it reheats beautifully.
FAQs
What makes the fudge sauce form?
It’s all in the layering. As the cake bakes, the water and sugar sink to the bottom, forming a sauce underneath while the cake rises to the top.
Can I double the recipe?
Yes, I double the ingredients and bake it in a 9×13-inch pan. It might need a few extra minutes in the oven.
Can I use non-dairy milk?
Absolutely. I’ve used almond milk and oat milk with great results.
Is it supposed to be jiggly in the middle?
Yes, that’s normal. The center stays a little soft because of the sauce layer. It firms up slightly as it cools.
Can I make this ahead?
I prefer serving it fresh and warm, but I’ve made it ahead and reheated it later. It still tastes amazing, just not quite as saucy as right out of the oven.
Conclusion
Hot fudge cake is one of those classic desserts that’s easy to make and impossible to resist. With its warm, gooey sauce and soft chocolate cake, it’s a simple recipe that always feels like a special treat. I love how comforting and nostalgic it is, and it never fails to impress.
Print
Hot Fudge Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6–8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hot Fudge Cake is a magical, self-saucing chocolate dessert that’s rich, gooey, and ridiculously easy to make. A soft, warm chocolate cake bakes on top while a thick hot fudge sauce forms underneath—all in one pan. Perfect for family dinners or cozy nights in, this old-fashioned chocolate pudding cake is pure comfort food, especially when topped with a scoop of vanilla ice cream.
Ingredients
- For the Cake Batter:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- For the Fudge Layer:
- ¾ cup brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups hot water
Instructions
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Mix Dry Ingredients:
In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. -
Add Wet Ingredients:
Stir in milk, melted butter, and vanilla until smooth. Pour the batter into a greased 8×8-inch baking dish and smooth the top. -
Add the Fudge Layer:
In a separate bowl, mix brown sugar and cocoa powder. Sprinkle the mixture evenly over the batter. -
Pour Hot Water:
Slowly pour the hot water over the top—do not stir. It will look strange, but trust the process! -
Bake:
Bake at 350°F (175°C) for 35 minutes, or until the cake looks set on top and the center still jiggles slightly. -
Cool & Serve:
Let sit for 10 minutes before serving. Spoon warm cake and fudge sauce into bowls and top with ice cream or whipped cream.
Notes
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Add chocolate chips to the batter for extra richness.
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A pinch of espresso powder enhances the chocolate flavor.
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Add cinnamon or chili powder for a fun twist.
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Can be made in individual ramekins—reduce bake time slightly.
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Best served warm, but leftovers reheat beautifully.
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