Chocolate Sundae Cake
This chocolate sundae cake is basically a delectable fudge sundae in cake form, complete with a moist dark chocolate fudge cake, chocolate syrup, whipped cream topping, and a cherry on top.
This chocolate sundae cake is definitely celebration-worthy on all counts. The appearance makes you think of red balloons and barbecues but beyond that, the ease of it is stunning. I dreamed this up years ago when I had company coming and wanted an impressive dessert with ingredients I had on hand. I was hoping they’d like it and the speed with which it disappeared confirmed that they did.
Lucky for me, it was so easy to make! This easy chocolate sundae cake recipe needs minimal ingredients. The first step is to bake the tender and moist dark chocolate fudge cake. Then we poke holes across it and pour over the delicious chocolate syrup, which soaks into the cake and makes it just melt in your mouth. Then the final step is to add the toppings! Because we’re going for a chocolate sundae look, we add whipped topping, chopped nuts, and maraschino cherries, but you can totally add your favorite ice cream toppings.
While we’re talking about chocolate cakes, if you’re looking for something similar to an old-fashioned hot fudge sundae cake that tastes absolutely delicious with a scoop of vanilla ice cream, you must try my chocolate cobbler recipe! It’s basically a pudding-like that’s so easy to make, you’ll love it!
Recipe Ingredients
- Chocolate cake mix and required ingredients according to package.
- Whipped cream topping
- Chocolate syrup
- Cherries (I prefer with stems)
- Chopped nuts
How To Make A Sundae Chocolate Cake
In a medium , prepare the by mixing the together with the required wet ingredients (usually eggs and water). Pour the into a greased 9×13-inch baking dish and bake according to package directions.
As soon as you take it out of the oven, poke holes all in the top with a fork.
Until it looks like it has been attacked by a mob of angry chickens.
Now take that bottle of chocolate sauce and pour it over the cake.
Yes, the entire bottle. Saturate that cake. The chocolate fudge sauce will soak into the holes and warm cake and basically replicate
Oh my, if your mouth isn’t watering now I don’t know what it takes to do it for ya!
Let your cake cool completely and place it in the fridge to get it chilled.
Sometimes I speed things up a bit by placing my hot cake in the freezer but let’s keep that between us, alrighty?
Once your cake is cold, spread the entire container of whipping cream topping over it.
Top with chopped nuts and a cherry and serve cold!
Check out that cross-section!
This is so easy, you don’t have any excuse not to make it!
Enjoy your scrumptious chocolate fudge sundae cake!
Storage
Store leftover cake in an airtight container or covered in plastic wrap in the fridge for up to 3 days.
Recipe Notes
- As mentioned, you can top the whipping cream with whatever you like, including sprinkles, crushed Oreo cookie crumbs, or a different type of chopped nut.
- You can also use any variety of boxed chocolate cake mix or make a homemade chocolate cake (with ), of course.
You may also enjoy these scrumptious cake recipes:
Chocolate Velvet Cake With Cream Cheese Icing
Chocolate Snack Cake With Chocolate Chips
Easy Birthday Cake Recipe From Scratch
Ingredients
- 1 box chocolate cake mix plus required ingredients
- 1 bottle Hershey's chocolate syrup (about 22 ounces)
- 16 ounces whipped topping
- chopped nuts and cherries with stems, for garnishing
Instructions
- Prepare the cake batter and bake the cake according to the package directions in a 9x13 baking dish.1 box chocolate cake mix
- Once done, remove the cake from the oven and poke holes all over the top with a fork while it's still hot. Pour the entire bottle of chocolate sauce over the cake then allow it to cool completely.1 bottle Hershey's chocolate syrup (about 22 ounces)
- Spread whipped topping over the entire cake and refrigerate for several hours. Garnish each slice with chopped nuts and a cherry. Enjoy!16 ounces whipped topping, chopped nuts and cherries with stems, for garnishing
Nutrition
“He has the most who is most content with the least.”
~ Diogenes, an ancient Greek philosopher
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Christy, I make this same cake, but instead of using chocolate syrup, I use fudge ice cream topping and 1 can of sweetened condensed milk and top with cool whip and chopped M&M’s. Sooooooooooooooooo GOOD. I love your site.
I want to put this in my recipe box but there is no link to do so. Help! It looks great.
Christy, I have made 3 of these cakes this summer! This is the best recipe, and it’s so simple. I made one today for my youngest daughter to have before she leaves for college at the end of the week. She usually gets a piece of the cake right after I put the chocolate syrup on it, and it is still hot. It is her favorite. I use a crushed heath bar instead of the nuts, and it is really good with the candy on it. I also want to try the Butterfinger cake recipe, too. Thanks for sharing!
I am so glad to hear that you are enjoying the recipe!! I hope your daughter has a safe trip going back to college and has a wonderful year!!
Can’t wait to try this recipe. Looks so Yummy!!
I wanted to ask about the size of the chocolate syrup because I have a huge one from Costco.
I can’t seem to find the “Save to recipe box” on this one (sigh)
yummy:)