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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Another one hit outta tha park my Sistah! My next door neighbor did some repairs on my truck. I bought the parts and he didn’t charge me a cent for labor. He saved me a good $1000.00 dollars and I’m not kidding. I am so thankful for neighbors like him. I pray he doesn’t move until I’m dead.
Now I gotta figure out if I’m gonna make him a Butterfinger Cake or this one. He’s a chocoholic so either would be good.
“Southern Plate, Recipes good for stress relief, bartering and attracting potential mates”.
OMGoodness! Bill-too funny!
I actually had a marriage proposal after making the Butterfinger cake.
Wow, that looks amazing, It completely shocked me to see it come out of a box, mostly! Great work!
Christy,
Thanks for keeping an eye on all of our budgets with your ingredient choices. And you manage to do it without compromising quality or taste, that is the best part of all!
I am thrilled to hear the cookbooks are almost here, I can’t wait to get mine! Thanks for the update!
Looks yummy Christy!
Sorry to hear that somebody is lifting your content – you probably remember when that happened to me a few months back. It amazes me that people would do such a thing!
Have a great week!
What’s that all about?
Am I missing something? People are referring to subjects that I can’t see , or something, in this post.
I had been looking for quite some time for a true home made peanut butter cake. I went to an open house yesterday and lo and behold my favorite cake in the whole world was there. My sister sent her recipe to me and I would love to share it with the world. Her version is not quite as sweet as some I’ve tasted but it is truly to die for. For all that are interested, here it is:
PEANUT BUTTER SHEET CAKE
2 STICKS OLEO, 2/3 C. PEANUT BUTTER, 1 CUP WATER,,,BRING TO A BOIL, AND POUR OVER 2 CUPS SUGAR, 2 CUPS FLOUR, 1/4 TSP. SALT, 1 TBSP. VANILLA. MIX AND ADD 1/2 C. BUTTERMILK, MIXED WITH 1 TSP. BAKING SODA. AND ADD 2 EGGS… BAKE AT 400 FOR 20 MIN. BUT I BAKE IT AT 325 – 350, FOR ABOUT 20 MIN.
FROSTING 1/3 C. MILK, 1 STICK OLEO, 2/3 C. PEANUT BUTTER. BRING TO A BOIL AND ADD 1 BOX OF POWDER SUGAR, MIX AND FROST CAKE AFTER IT HAS COOLED. I DON’T THINK THIS IS QUITE AS SWEET AS THE ONE AT THE OPEN HOUSE. I ALSO MAKE SOUR MILK WITH VINEGAR, AS I DON’T BUY BUTTERMILK. HOPE IT TURNS OUT FOR YOU, I HAVE MADE IT A COUPLE OF TIMES WITH THIS RECIPE. TTYL CINDY
What size pan and I also don’t understand the temp difference and yet the baking time is listed as twenty minutes for both the higher and lower temp. I wan tto try this as I love peanut butter but need the clarification. Thanks.
Thank you very much, Christy. I appreciate you taking the time out of your already swamped schedule to compile the list. You and Ricky and the kids are more than welcome to come to my granddaddy’s side of the family reunion. It’s in August and as soon as I find out when all the details like time have been figured out I’ll send you a message. Y’all would fit right in with our crazy bunch.
Thank you. This sounds like just the cake I want to make for a pre 4th of July picnic. I have been looking for just the one.