Hot Fudge Cake

Hot Fudge Cake is a rich, self-saucing dessert that creates its own gooey, fudgy sauce as it bakes. With a soft, brownie-like top and a thick, molten chocolate layer beneath, this cake is pure comfort in a pan. It’s the kind of dessert I turn to when I want something warm, indulgent, and made with pantry staples.

Why You’ll Love This Recipe

I love how this cake magically separates into two layers—fluffy chocolate cake on top and a luscious fudge sauce on the bottom—all in one dish, with no mixing or extra steps needed after it goes into the oven. It’s incredibly simple to prepare, uses ingredients I usually already have, and it’s best served warm with a scoop of vanilla ice cream melting over the top. It’s classic, 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

• Vegetable oil or melted butter

• Vanilla extract

For the fudge topping:

• Brown sugar

• Granulated sugar

• Unsweetened cocoa powder

• Hot water

directions

1. I preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.

2. In a mixing bowl, I combine flour, sugar, cocoa powder, baking powder, and salt.

3. I stir in the milk, oil, and vanilla extract until the batter is smooth and well blended.

4. I spread the batter evenly into the prepared baking dish.

5. In a separate bowl, I mix the brown sugar, granulated sugar, and cocoa powder for the topping.

6. I sprinkle the topping mixture evenly over the batter—without stirring.

7. I slowly pour hot water over the topping, making sure not to stir. It might look strange, but this is how the fudge sauce forms underneath as it bakes.

8. I bake the cake for 35–40 minutes, or until the top looks set but soft and a bit crackly.

9. I let it cool slightly before spooning out warm portions, making sure to scoop down to the gooey sauce underneath.

Servings and timing

This recipe makes about 6–8 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• I sometimes stir a handful of chocolate chips or chopped dark chocolate into the batter for an extra fudgy texture.

• For a mocha twist, I replace some of the hot water with brewed coffee.

• I’ve added a dash of cinnamon or cayenne pepper to the batter for a subtle warm spice.

• To make it gluten-free, I use a 1:1 gluten-free baking flour blend.

storage/reheating

I store any leftovers in the fridge, covered, for up to 3 days. To reheat, I microwave a portion for about 20–30 seconds until the cake is warm and the fudge sauce melts again. It’s best served warm, so I always reheat it before eating.

FAQs

Why does this cake make its own sauce?

It’s the layering method that does the trick. As the cake bakes, the batter rises to the top and the hot water and sugar mixture sinks to form a rich fudge sauce underneath.

Can I make this ahead of time?

Yes, but I always reheat it before serving to bring back the warm, gooey texture. It’s at its best fresh from the oven.

Can I double this recipe?

Definitely. I double the ingredients and bake it in a 9×13-inch dish, adding a few more minutes to the baking time.

What’s the best way to serve it?

I always serve it warm with a scoop of vanilla ice cream or whipped cream. The contrast of cold and hot is amazing.

Can I make this without cocoa powder?

Cocoa powder is key for that deep chocolate flavor. If I’m out, I don’t recommend skipping it—this cake is all about the chocolate.

Conclusion

Hot Fudge Cake is one of those timeless desserts that never goes out of style. It’s simple, rich, and completely satisfying, especially when served warm with a scoop of ice cream melting into the fudgy sauce. Whether I’m making it for guests or just craving something sweet and chocolatey, it always hits the spot.