This hot fudge cake is the classic combo of ice cream and cake that we all know and love in one delicious dessert! A thick ice cream layer is sandwiched by rich chocolate cake, bathed in hot fudge, and topped with whipped cream and a cherry. It’s a decadent dessert that satisfies even the sweetest of sweet tooths.
When you think of classic birthday or special event desserts what do you think of? I know I immediately think of cake and ice cream. There’s nothing better than a scoop of cold ice cream plopped onto the top of a warm piece of cake. Mmm. I can almost taste it right now. And my two favorite flavors for that are vanilla ice cream and chocolate cake. It’s just the best if you ask me.
I’ve made cake and ice cream for my kids’ birthdays since they were young, and they still ask for it now that they’ve grown up. Now that they’re older, though, I’ve been able to get a little more creative. After all, as adults, they’re past the “eww, that’s different” stage. Well, mostly anyway. That’s why I’m so happy to share this hot fudge cake recipe with all of you.
This recipe is a copycat Bob’s Big Boy Hot Fudge Cake. Do you remember this delicious cake? I can remember ordering this delicious dessert most of the time, especially with all my friends when we would meet up at that restaurant. What great memories.
Hot Fudge Cake
This decadent chocolate dessert is an ice cream cake, a sundae and cake and ice cream all in one. It’s everything, and it’s amazing. This hot fudge cake literally sandwiches all the flavors of cake, ice cream, and a sundae into on ultimate dessert. With its two layers of rich chocolate cake and a center layer of ice cream, all drizzled with hot fudge sauce and topped with whipped cream, this is so much more than a cake. It’s a dessert masterpiece.
This is a from-scratch cake and you’ll be actually cutting a cake in half to make this recipe. That means there are a few steps to this that might feel a bit daunting to you. Don’t worry, you’ll be able to easily pull it off. That’s because you have this handy dandy tip section to help you out! I’ve included some tips and tricks here to help you make the best cake possible in both flavor and appearance.
Room Temperature Butter and Eggs
When you’re creaming butter, it’s important that you bring it to room temperature so that it can fully soften. Room temperature butter allows for easy incorporation of the butter and sugars along with a smooth consistency that’s key for a quality baking outcome.
In the same way, eggs should be brought to room temperature, as well. It may seem silly to bring something that’s already so runny to room temperature, but it makes a world of difference. When eggs are allowed to come to room temperature the yolks incorporate far more easily, giving you a better final product.
Always Use Real Vanilla Extract
Real vanilla extract is far, far superior to imitation vanilla. Not only do you have to use more of the fake stuff to get the right flavor strength, but it has an odd flavor, as well. If you’ve never used real vanilla, you should give it a try. It’s not that much more expensive than imitation vanilla when you consider how little it takes in a recipe, and the flavor is so much better.
Use Spatulas to Remove the Cake Layer
You’ll be cutting your cake lengthwise and then removing the top layer to add the ice cream. The easiest way to do this is by using two long cake spatulas. This will allow you to remove the cake with less chance of the top layer falling apart.
Let the Cake Halves Cool Completely
Remember to let both halves of your cake cool completely before adding the ice cream. If your cake is even a little bit warm, the ice cream will melt and make a mess in addition to ruining your cake.
Use Brick Ice Cream
The easiest way to add the ice cream to the hot fudge cake is to buy the half gallon containers, cut both sides of the carton, pull down the sides and simply place the ice cream on a hard surface. Cut a slab about one inch thick and place it on top of the cake. That is all you need to do, is cut and place and then if there are any spots that are showing cake, just add as need to fill in all the spots with ice cream. Remember to buy two cartons. That’s how much it will take to completely cover your cake.
One of the best things about this hot fudge cake is that you can change it up so easily to make all kinds of different ice cream cake desserts. It’s so open to interpretation, that you can do literally anything with it.
Change the Cake
This hot fudge cake recipe used chocolate cake, but you can make any kind of cake you like. Vanilla, coconut, strawberry – anything goes. Just by changing up the cake, you can change up the entire feel of the cake.
Change the Ice Cream
The same goes for the ice cream layer. You can use any kind of ice cream you want, and it will be great. If you really love chocolate, try a chocolate cake with a chocolate ice cream center. How about going even further and making a chocolate cake with rocky road in the middle? Or make a strawberry cake and put strawberry ice cream in the center. Get as creative as you like!
Make it Semi-Homemade
If you don’t have a lot of time or you simply don’t feel like cooking, make the entire recipe semi-homemade. Use cake mix instead of making your own cake. Substitute store-bought chocolate fudge for homemade. The flavor won’t be quite as rich, but it will still be so, so good, and you’ll save a ton of time for those occasions when you want to make a super-fast variation on this cake.
Serving Hot Fudge Cake
This hot fudge cake is the perfect addition to any get-together. From backyard parties to potlucks and even holiday get-togethers, this cake is always welcome. It’s a delicious treat that’s always a great decision, especially for birthdays.
To serve, simply cut a slice, drizzle with hot fudge, add a dollop of whipped cream and top with a cherry, and serve. That’s all there is to it. It’s a marvel of delicious simplicity.
Storing Hot Fudge Cake
This cake has a center layer of ice cream, so you’ll need to store it in the freezer. The good news is that this cake will keep very well for up to a month in an air-tight, freezer-safe container. To serve, simply remove the cake, cut off a slice, and drizzle it with hot fudge. Then, place the remaining cake back in the freezer.
You Need This Hot Fudge Cake
You just don’t know it yet. This hot fudge cake is sweet, rich, and an absolute dream in your mouth. It combines all the best flavors of everything we love about party desserts into one super dessert that everyone always loves. Give it a try, and I know you and your family and friends will love it. I can almost guarantee you’ll find yourself making it again and again.
Ingredients Needed to Make Hot Fudge Cake
Ingredients For Chocolate Cake
- Dark Hershey Chocolate Cocoa Powder
- Baking Soda
- Baking Powder
- Vegetable Oil
- Boiling Water
- Vanilla Ice Cream
- Whipped cream, optional
- Maraschino cherries, optional
Ingredients for Hot Fudge
- Heavy Cream
- Brown Sugar
- Dark Cocoa Powder
How to Make Hot Fudge Cake
For The Chocolate Cake
- Preheat oven to 350° and line a 9 x 13 baking dish with foil with the edges hanging over. Spray with non-stick cooking spray and set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In a medium bowl, beat eggs, milk, oil, and vanilla together.
- Add boiling water, stir until combined.
- Pour wet ingredients into dry ingredients and mix on medium speed until combined.
- Pour into prepared baking dish and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and let cool completely.
- Carefully grab both sides of foil and gently pick up cake and place on a hard surface.
- Slice cake in half lengthwise.
- Carefully remove top layer and then place foil and bottom layer back into the baking dish.
- Once cake has cooled completely, remove ice cream from freezer and add ice cream on top of cake. To make it easier, cut cardboard of ice cream contained and then slice ice cream about 3/4 – 1 inch thick.
- Place ice cream evenly over cake and if needed, piece the ice cream in bare spots so the whole cake is covered.
- Next, add top layer of cake on top of ice cream.
- Cover with plastic wrap and place in the freezer until ready to serve.
How To Make Hot Fudge
- In a medium saucepan, add heavy cream, butter, brown sugar, sugar and dark cocoa powder. Stir and bring to a simmer over low heat. Simmer for about a minute or until everything is combined.
- Remove from heat, add vanilla and stir until smooth.
- Remove cake from freezer and cut into desired size pieces.
- Pour warm sauce over cake, top with whipped cream and a cherry on each piece of cake.
Try This Delicious Hot Fudge Cake Today
Here are a few more delicious recipes that can be found on the blog:
And here is a delicious Frozen Blueberry Dessert recipe from Deliciously Seasoned that you might enjoy as well.
Hot Fudge Cake
A delicious copycat recipe of the famous Bob’s Big Boy Hot Fudge Cake.
For The Cake
- 1¾ cup all purpose flour
- 2 cups sugar
- ¾ cups dark Hershey chocolate cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
- vanilla ice cream
- whipped cream, optional
- maraschino cherries, optional
For The Hot Fudge
- 2 cups heavy cream
- 1 cup butter
- ½ cup brown sugar
- 1½ cups sugar
- 2 cups dark cocoa powder
- 2 tsp vanilla
For The Cake
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
In a medium bowl, beat eggs, milk, oil, and vanilla together.
Add boiling water, stir until combined.
Pour wet ingredients into dry ingredients and mix on medium speed until combined.
Pour into prepared baking dish and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool completely.
Carefully grab both sides of foil and gently pick up cake and place on a hard surface.
Slice cake in half lengthwise.
Carefully remove top layer and then place foil and bottom layer back into the baking dish.
Once cake has cooled completely, remove ice cream from freezer and add ice cream on top of cake. To make it easier, cut cardboard of ice cream contained and then slice ice cream about 3/4 – 1 inch thick.
Place ice cream evenly over cake and if needed, piece the ice cream in bare spots so the whole cake is covered.
Next, add top layer of cake on top of ice cream.
Cover with plastic wrap and place in the freezer until ready to serve.
For The Hot Fudge
In a medium saucepan, add heavy cream, butter, brown sugar, sugar and dark cocoa powder. Stir and bring to a simmer over low heat. Simmer for about a minute or until everything is combined.
Remove from heat, add vanilla and stir until smooth.
Remove cake from freezer and cut into desired size pieces.
Pour warm sauce over cake, top with whipped cream and a cherry on each piece of cake.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Calories: 1123kcalCarbohydrates: 142gProtein: 13gFat: 65gSaturated Fat: 34gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 173mgSodium: 735mgPotassium: 702mgFiber: 12gSugar: 105gVitamin A: 1693IUCalcium: 178mgIron: 6mg
Here are a few pics that are the perfect size for pinning to Pinterest.
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