Decadent Delight: Old-Fashioned Hot Fudge Sundae Cake

Ingredients

Cake Base

• 1 ½ cups all‑purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2  teaspoons pure vanilla extract
• ½ cup whole milk

Hot Fudge Sauce

• ¾ cup heavy cream
• ¼ cup unsalted butter
• ½ cup dark cocoa powder
• ½ cup brown sugar, packed
• ¼ teaspoon sea salt

Toppings & Finishing Touches

• 1 cup heavy whipping cream
• 2  tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup toasted chopped pecans
• 8 maraschino cherries, pitted

Instructions

Baking the Sponge

1. Transfer to Pan. Pour the batter into the prepared springform pan, smoothing the top with a spatula. The batter should spread evenly, leaving a small border for the sides.
2. Bake. Place the pan on the middle rack and bake for 25–30 minutes, or until a toothpick inserted into the center emerges clean with just a few moist crumbs. The edges will pull away slightly from the pan, indicating doneness.
3. Cool. Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edge, release the springform, and transfer the cake to a wire rack to cool completely. Cooling prevents the hot fudge from melting too quickly later.

Assembling the Sundae Cake

1. Layer the Sauce. Place the cooled cake on a serving platter. Using a ladle, drizzle half of the hot fudge over the top, allowing it to seep into the sides. The cake’s porous texture will absorb the sauce, creating a moist interior.
2. Whip the Cream. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla until soft peaks form. This light topping mimics the classic ice‑cream swirl.
3. Top the Cake. Pipe or spoon the whipped cream in a generous swirl over the warm fudge‑soaked cake. Sprinkle toasted pecans across the cream for crunch, then crown each slice with a maraschino cherry before serving.