This hot fudge sundae cake is a semi-DIY dessert starting with rich, moist chocolate cake as its base. It’s generously filled with a luscious layer of gooey hot fudge topping, and it’s covered in a sweet vanilla buttercream. Finished off with tons and tons of rainbow sprinkles, it’s the ultimate indulgence for any sweet tooth.
Hot Fudge Sundae Cake
Ingredients
Scale
CAKE
- Chocolate Fudge Cake mix + the ingredients listed on the box
- 1/2 c finely crushed Oreos
- 3– 6” cake pans and baking spray
FILLING & TOPPING
- Rainbow sprinkles- I used these
- Hot fudge sundae topping- do not heat it up, just use it as a filling “as is”
- Mini chocolate chips
BUTTERCREAM
- 3 sticks of butter- I used 2 salted and 1 unsalted
- 6 cups of powdered sugar
- 1 tbsp vanilla extract
- 4–6 tbsp of heavy cream
- If tinting part of the frosting blue, use gel food coloring- I use Chefmaster like these
Instructions
- Preheat your oven to 350 and spray the baking pans with baking spray. I use the spray that has flour in it.
- Make the cake mix according to the package directions and fold in the Oreos. Divide the batter between the 3 pans and bake according to the package directions. I usually start with the shortest time, and add on. Be sure to test them with a tooth pick to make sure that they’re fully baked.
- Let the layers cool completely.
- To make the frosting, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, cream and vanilla and mix until smooth. If you’re tinting the frosting save approximately 1 cup on the side.
- Place the first cake layer on a cake board or flat plate. Spread a thin layer of frosting on the cake. Using a pipe bag pipe two swirls of frosting around the border of the cake. This will keep the filling from spilling out the sides. Fill the inside with fudge and chocolate chips. Only fill the fudge 1/2 to 3/4 of the way as high as the frosting, so that it doesn’t come out when you press the next layer down.
- Repeat with another cake layer, frosting, fudge, and chips. Flip the last cake layer over, and put it on the top of the cake.
- I typically set my cake in the fridge for 15 minutes at this point just to let it set a bit.
- Using an offset spatula, spread frosting all over the outside of the cake. Normally, I’d make a “crumb coat” layer or get it extra smooth, but we will be covering it in sprinkles so it isn’t necessary.
- Place the frosted cake on a rimmed baking sheet. This will catch any sprinkles that fall off. Using your hand, press rainbow sprinkles over the entire cake.
- If adding the frosting border, tint the frosting to the desired color. Using a 1M or star tip, pipe a border on the top of the cake.
- Set it the fridge until ready to eat, and then serve at room temperature.
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