Hot Fudge Cake

This Hot Fudge Cake is a copycat recipe of the classic cake at Big Boy restaurants. A tender chocolate cake is topped with homemade hot fudge, ice cream, whipped cream, and of course a cherry on top! Every bite is moist and rich in cocoa flavor, perfect for serving a crowd!

Going out to dinner at Big Boy growing up in Kentucky was always a special treat. I would look forward to ordering their Hot Fudge Cake at the end of the meal every time. It was a moist, warm chocolate cake slice with ice cream, homemade hot fudge, and whipped cream. Even thinking about it brings back nostalgic memories.

I recently created my own version of this cake so I could have it at home for entertaining. It was a huge hit at our local church, there wasn’t a single slice yet! Plus, I wanted to keep it easy by making the base cake with a box chocolate cake mix. If you’re a chocolate lover, my Chocolate Gooey Butter Cake and Coca Cola Cake are two others to try.

why you’ll love this recipe

• Easy to make for any level of baker. This hot fudge cake is quick to make but has the most decadent flavor.
• Prep the hot fudge and cake ahead of time. Forget being stressed about dessert, it’s a sweet treat that’s great for prepping in advance.
• Customize with your favorite toppings. Add sprinkles, other flavors of ice cream, or even nuts or coconut if you desire.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chocolate Cake:

• Box chocolate or chocolate fudge cake mix: The base to the hot fudge cake, choose your favorite brand.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds richness, moisture, and a slight tang.
• Milk: Gives richness to the cake batter.
• Oil: Adds even more moisture for the richest bite.

Homemade Hot Fudge:

• Heavy whipping cream: Rich and creamy base that makes any hot fudge even more delicious.
• Salted butter: A little bit goes a long way for the best flavor.
• Powdered sugar: Sift before you stir in to make sure no lumps form.
• Unsweetened cocoa powder: Adds nice chocolate flavor.
• Vanilla extract: Make sure it’s pure and not imitation. Adds both caramel and floral notes.

Assembly:

• Vanilla ice cream: Perfect pairing for the warm cake.
• Whipped cream: Another creaminess element.
• Maraschino cherries: Adds that little bit of fruity sweetness on top.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Liquid Measuring Cups
• Small Saucepan
• Silicone Whisk

how to make hot fudge cake

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
2. In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.

3. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
4. While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.

5. Whisk in the powdered sugar and cocoa powder until completely smooth.

6. Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.

7. To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

expert tips

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.
  

storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Frequently Asked Questions

More Easy Cake Recipes

• Chocolate Cake with Peanut Butter Frosting
• White Chocolate Cake
• Fruit Cocktail Cake
• Oatmeal Cake