Back to Hot Fudge Cake

Print Options


Card Sizes

Hot Fudge Cake Recipe

Hot Fudge Cake Recipe

Here's a wonderful way to top off a great meal—a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. —Vera Reid, Laramie, Wyoming
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:9 servings


  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 6 tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1-3/4 cups hot water
  • Ice cream or whipped cream, optional


  • 1. Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
  • 2. Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.
  • 3. Bake 35-40 minutes. Serve warm. If desired, top with ice cream. Yield: 9 servings.

Nutritional Facts

1 piece: 253 calories, 4g fat (1g saturated fat), 2mg cholesterol, 171mg sodium, 54g carbohydrate (41g sugars, 1g fiber), 3g protein.

Reviews for Hot Fudge Cake

Sort By :

Average Rating
Reviewed Mar. 8, 2018

"This cake brings back a lot of great memories from long ago. Absolutely delicious with vanilla ice cream! Thanks for reminding me of it - I'll be making it today while we are snowed in on the east coast."

Reviewed Dec. 30, 2017

"Have been making this cake for over 40 years now too. All the kids (now in their late 40s) and husband loved it then and still make it today. So fast and easy with very little cleanup. Just scoop it out of the hot pan, add some ice cream and you have a great dessert. Have a 70 yr old friend who wants this cake all the time... but then she is weird as also eats it for breakfast! If you like a rich and love chocolate, this cake is for you!"

Reviewed Mar. 9, 2017

"Began making this in the 70's - it was called Brownie Pudding then!"

Reviewed Feb. 4, 2017

"I stopped to read about this recipe and it sounded so familiar so I checked my older recipe box, the one I used most when I had a full family to cook for. There it was! The exact ingredients and measurements. I know I made this recipe when my 54 year old daughter was 2 years old, so 1964.. I do not remember where I originally found the recipe, but I made it often because it did not need any special or expensive ingredients. And, it was so good warm with ice cream or slightly cooler with whipped cream. A real chocolate fix."

Reviewed Feb. 28, 2016

"Made this for our daughter's Birthday party ( we are all dieting ). Everyone loved it. Most comments were, "Doesn't taste lo cal" and "It's not too sweet". This is a keeper! Very easy to make, boiled over like a fruit pie and made a mess of my oven, AND set off the smoke detector. Next time I'll put a pan or foil under it in the oven."

Reviewed Jan. 11, 2016

"My mom made this for dessert last night. She said it was very easy to make and she had all of the ingredients already on hand. Everyone liked it. My sister thought it was very rich and chocolatey. I personally thought it could have had more of a chocolate flavor. It was good, especially warm with vanilla ice cream!"

Reviewed Jun. 11, 2015

"I have made this many times since 1994, and it is always a hit! I prefer it topped with Cool Whip or Half & Half. This gives me my chocolate fix!"

Reviewed Jun. 7, 2015

"I made this recipe for the first time! I used 1/2 tsp. salt! I used 1/2 cup evaporated milk which I soured with 1 Tbsp. cider vinegar. I sifted the flour, sugar, 2 Tbsp. baking cocoa, the baking powder and 1/2 tsp. salt together! I combined the brown sugar with remaining cocoa & kept the oil, vanilla and hot water the same amounts. I purposely greased and floured the baking pan for easier removal of cake. This recipe is JUST WONDERFUL! It is so easy to assemble! I baked 40 minutes at 350o F. and the cake tested done!

Thank you, Vera Reid, for this recipe! It's a KEEPER for me! delowenstein"

Reviewed May. 15, 2015

"This is a perfect self saucing cake. So easy to make, and a hit with everyone. Great even without ice cream! Eating it cold as leftovers reminds me of cake with pudding drizzled on top. 5 star!"

Reviewed Mar. 7, 2015

"This recipe is fast, easy, and yummy. With items you always have in pantry. My go to with unexpected company."

Loading Image