Hot Fudge Sunday Cake
A rich, chocolatey dessert featuring moist cake topped with a gooey fudge sauce, perfect for chocolate lovers and ideal for casual gatherings or family desserts.
Ingredients
Instructions
- Mix the first nine ingredients (flour, sugar, cocoa, oil, baking powder, salt, milk, vanilla, nuts) together in a bowl.
- In a separate small bowl, combine the brown sugar and cocoa, then sprinkle this mixture evenly over the batter.
- Pour hot water over the mixture.
- Bake at 350°F (175°C) for about 40 minutes until the cake is cooked through and topped with a chocolate sauce.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have nuts on hand, you can substitute with chocolate chips or omit them entirely. Ensure your baking powder is fresh for the best rise, and for a twist, add a pinch of cinnamon to the batter. This cake pairs wonderfully with a scoop of Lemon Velvet Ice Cream.
Serving Suggestions
Serve the Hot Fudge Sunday Cake warm, optionally drizzled with additional hot fudge or a scoop of vanilla ice cream on the side. It also pairs well with fresh berries for a delightful contrast. For a fun twist, try serving it alongside Crunchy Chip Cookies for an indulgent dessert platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 20-30 seconds or until just heated through to maintain its gooey texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Fudge Sunday Cake contains roughly 609 calories, with 9g protein, 51g carbohydrates, and 41g fat. It is an excellent source of iron (40% of the Daily Value), dietary fiber (39% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1213mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before pouring the hot water over it and baking. This way, you can enjoy freshly baked cake with minimal effort.
What can I use instead of nuts?
If you need a nut-free option, you can replace the nuts with chocolate chips or dried fruit for added sweetness. Alternatively, you could leave them out entirely for a simpler cake that still tastes delicious.
Can I freeze leftovers?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating to enjoy it as if it were freshly baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).