{VIDEO} Chocolate Fudge Sundae Drip Cake

If you like hot fudge sundaes, you’re going to flip over this cake, it's like two of my favorite desserts combine into one epic dessert and it tastes just like a real ice cream sundae, but without any ice cream because of my secret ingredient.

This Hot Fudge Sundae Layer Cake is quite possible the most incredible cake flavor ever.

I used International Delight Sweet Cream Creamer in the fudge and the frosting to really make it taste like ice cream for that sweet sundae flavor!

 This cake just screams "celebration" and would be perfect for any birthday or special occasion!

I layered my moist fudgy chocolate cake layers with a frosting that tastes just like a scoop of sweet cream vanilla ice cream, and it's dripping with chocolate fudge, sprinkles, nuts, the works... and of course, each slice is all topped off with a cherry.

The coolest part, is you can really customize this cake and build your own sundae, with your own personal favorite toppings.

You could do crushed Oreos or M&Ms, you can add caramel sauce or strawberry topping, whatever your sweet tooth desires.

How absolutely incredible did this turn out?

If you love this recipe, you are going to love my chocolate sundae cupcakes...

...or my no-bake ice cream sandwich cake, so be sure to check those videos out too!

If you give this a try be sure to tag me in a picture on social media @lindsayannbakes, or share this video with somebody who you know would love a slice of this!

Look at those moist fudgy layers just stuffed with sweet cream frosting and stuffed with all those toppings!


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Chocolate Fudge Sundae Drip Cake
Yield: 8 servings; 6-inch, 3-layer cake
(also makes an 8-inch, 2-layer cake)


Chocolate Cake:
  • 1 cup boiling water
  • 3/4 cup (60g) unsweetened cocoa powder, dutch processed or "Special Dark"
  • 1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
  • 2 cups (384g) granulated white sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (8oz) sour cream, room temperature 
  • 1 tablespoon vanilla extract

Vanilla Sweet Cream Frosting:
  • 1 1/2 cup (3 stick/12oz) unsalted butter, softened 
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 6 cups (1 1/2lb) powdered sugar, sifted
  • 1/3-1/2 cup International Delight Sweet Cream Creamer

  • 12 oz. jar of hot fudge ice cream topping 
  • 1-2 tablespoons International Delight Sweet Cream Creamer
  • rainbow confetti sprinkles
  • chopped nuts, optional
  • 8 Maraschino cherries 
CAKE SUPPLIES: https://www.amazon.com/shop/thelindsayann
  • Bake Easy spray or Cake Release: https://amzn.to/3fzcgpe
  • Cake flour: https://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
  • Pure vanilla extract: https://amzn.to/2LPUkc0 OR Vanilla bean paste: https://amzn.to/2M6Vcpq 
  • Bake even strips: https://amzn.to/2OzBiF0
  • 6" pans: https://amzn.to/3g29M1Q
  • turntable, cake scraper, off-set spatula, piping tips: https://amzn.to/2AtiQuT
  • more supplies: https://www.amazon.com/shop/thelindsayann

Preheat oven to 350° F. Grease three 6-inch round cake pans.

In a measuring cup, dissolve the cocoa in the boiling water and set aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, eggs, sour cream, vanilla and cooled cocoa mixtureuntil smooth. Gradually mix the wet mixture to the dry mixture, stirring until smooth and thin, scraping down the bottom and sides of the bowl as needed, about 1 minute

Distribute the batter between the prepared cake pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15-20 minutes, before transferring to a wire rack to cool completely.

With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl. Beat in vanilla and salt.

Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream slowly, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for the swirls on top.

Thin out chocolate fudge by stirring in creamer, 1 tablespoon at a time, until you have a pourable consistency (like white glue). Transfer to a plastic bag and snip off the corner. 

Level any dome off of the tops of the cakes, if necessary. Place 1 layer on a plate or cake stand. Spread a layer of frosting on top and smooth with an off set spatula or knife. Add a drizzle of the chocolate fudge, sprinkles and nuts on top. Repeat with the second layer. Position the third layer, flat side up, on top. Frost the top and sides of the cake with a very thin layer of frosting for the crumb coat. Refrigerate the cake for about 15 minutes to let the crumb coat set up. Frost the sides and top of the cake with the remaining frosting and immediately add sprinkles around the bottom of the cake, before the icing sets.

Carefully pipe chocolate fudge all around the top edge of the cake and let it drip down the sides. Fill in the top of the cake with more fudge, spreading it with an offset spatula until smooth and covered. Add sprinkles or chopped nuts around top edge of the cake.

Pipe on 6-8 swirls of the reserved vanilla frosting and top with sprinkles and cherries.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.