This Hot Fudge Sundae Sheet Cake taste just like the actual ice cream but in cake form. It is made with a marble cake, vanilla bean buttercream and topped off with chocolate ganache, salted chopped peanuts and maraschino cherries! This would be a hit at your next summer gathering!
WHAT INGREDIENTS YOU NEED TO MAKE THIS SHEET CAKE
- All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
- Sugar: Adds sweetness.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Baking Baking Soda and Powder: Helps the cake rise. Aways double-check that your baking powder is fresh and not expired.
- Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forgot to take your butter out to come out to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
- Unsweetened Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process.
- Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
- Maraschino Cherries: Stems on
- Salted Peanuts: Chopped
- Sprinkles (optional)
- Edible Glitter (optional)
WHAT INGREDIENTS YOU NEED TO MAKE VANILLA BEAN BUTTERCREAM
- Butter: Unsalted
- Salt
- Pure Vanilla Extract & Vanilla Bean Paste: If you do not have vanilla bean paste you can substitute with pure vanilla extract. My favorite brand for vanilla bean paste is Nielsen-Massey and you can find it on Amazon. I believe Trader Joe’s also sells their own vanilla bean paste too!
- Heavy Cream: You can also use whole milk if you do not have heavy cream on hand.
- Powdered Sugar: Also called confectioners sugar. PS- you do not need to sift it!
WHAT INGREDIENTS YOU NEED TO MAKE CHOCOLATE GANACHE
- Heavy Cream
- Chocolate Chips: I love using Guittard milk chocolate chips.
WHAT SUPPLIES YOU NEED
- Pipping Bags: I get mine from Amazon.
- Pipping Tips: 4B and 8B tip. I get mine from Michaels.
- Offset Icing Spatula or flat cake scraper: You can find one on Amazon.
- 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
HOW TO MAKE A HOT FUDGE SUNDAE SHEET CAKE
Preheat oven to 350°F. Generously grease a 9×13 inch cake pan.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty.
Stir in egg, sour cream, 3/4 cup buttermilk, and vanilla extract until combined.
Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
Transfer 1 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon buttermilk until combined. Chocolate batter will be thick.
Pour the yellow batter into the cake pan. Spoon chocolate batter on top.
When all the batter as been added, using a knife or toothpick, gently swirl the batters together.
Bake for 18-20 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting and chocolate ganache.
HOW TO MAKE VANILLA BEAN BUTTERCREAM
Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups.
HOW TO MAKE CHOCOLATE GANACHE
Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds.
Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
HOW TO DECORATE THE CAKE
Evenly spread the vanilla buttercream over the top of the cake using an icing spatula. Place the cake in the freezer for 5 minutes. I like doing this so that when you pour the warm chocolate over the frosting it will set quicker.
Next, evenly spread the chocolate ganache over the frosting using an icing spatula and sprinkle the salted chopped peanuts on top. Place the cake in the freezer again for another 5 minutes.
Using a 4B pipping tip, pipe the frosting all the way around the pan.
Then using an 8b pipping tip, place 12 dollops of frosting in the middle of the cake like shown. Lastly top off with the maraschino cherries. If you’d like to take your decorating up a notch add rainbow sprinkles and/or gold edible glitter like I did.
Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
TIPS FOR MAKING THIS RECIPE
- Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Make sure to allow the cake to cool before you add the buttercream.
- Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
- The longer you chill the cake, the better the buttercream will stick to the cake layers.
FREQUENTLY ASKED QUESTIONS
Can I make this cake in advance?
Yes! You can make the cake, buttercream frosting and chocolate ganache a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before decorating your cake. You will also need to pop the chocolate ganache in the microwave for about 15 to 30 seconds to let it come to a spreadable consistency. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.
Can I turn this recipe into a 2 layer cake?
Yes! You will need to double the recipe. Grease a 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Pour batter in cake pans. Bake time will be a few minutes shorter—keep a close eye and check for doneness with a toothpick.
Can I turn this recipe into a bundt cake?
Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye and check for doneness with a toothpick.
Can I turn this recipe into cupcakes?
Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 19-21 minutes. Yields about 14 regular sized cupcakes.
Can I make this with store bought cake mix?
Yes! You can use any vanilla store bought cake mix. Follow the directions on the cake box to mix all the ingredients. Transfer 1 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon buttermilk until combined. Chocolate batter will be thick. Pour the yellow batter into the cake pan. Spoon chocolate batter on top. When all the batter as been added, using a knife or toothpick, gently swirl the batters together. Bake according to the directions on the box.
Can I make this with store bought frosting?
Yes! You can use any vanilla store bought frosting. I would suggest using 2 to 4 containers of the store bought frosting. Proceed to Step 8 on directions on how to decorate the cake.
How do I store leftover frosting?
Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.
How do I store cake leftovers?
Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Hot Fudge Sundae Sheet Cake
- June 24, 2023
- 12
- 4 hr
- Print this
Ingredients
- Marble Cake:
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup sour cream
- 3/4 cup + 1 Tablespoon buttermilk, divided
- 2 teaspoons pure vanilla extract
- 2 Tablespoons unsweetened natural cocoa powder
- Salted chopped peanuts
- Maraschino Cherries
- Sprinkles (optional)
- Edible Glitter (optional)
- Vanilla Bean Buttercream:
- 1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 lbs powdered sugar (1 bag)
- Chocolate Ganache:
- 1 cup chocolate chips
- 1/2 cup heavy cream
- Supplies:
- 9x13 inch sheet pan
- Pipping bags
- Pipping tips 4B and 8B
- Offset Icing Spatula or flat cake scraper
Directions
- Step 1
- PREP CAKE: Preheat oven to 350°F. Generously grease a 9×13 inch cake pan.
- Step 2
- DRY INGREDIENTS: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside
- Step 3
- CREAM: In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Stir in egg, sour cream, 3/4 cup buttermilk, and vanilla extract until combined.
- Step 4
- COMBINE: Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 1 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon buttermilk until combined. Chocolate batter will be thick. Pour the yellow batter into the cake pan. Spoon chocolate batter on top. When all the batter as been added, using a knife or toothpick, gently swirl the batters together.
- Step 5
- COOK: Bake for 18-20 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting and chocolate ganache.
- Step 6
- FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups of frosting.
- Step 7
- MAKE CHOCOLATE GANACHE: Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Step 8
- DECORATE THE CAKE: Evenly spread the vanilla buttercream over the top of the cake using an icing spatula. Place the cake in the freezer for 5 minutes. I like doing this so that when you pour the warm chocolate over the frosting it will set quicker. Next, evenly spread the chocolate ganache over the frosting using an icing spatula and sprinkle the salted chopped peanuts on top. Place the cake in the freezer again for another 5 minutes. Using a 4B pipping tip, pipe the frosting all the way around the pan. Then using an 8b pipping tip, place 12 dollops of frosting in the middle of the cake like shown. Lastly top off with the maraschino cherries. If you’d like to take your decorating up a notch add rainbow sprinkles and/or gold edible glitter like it did.
- Step 9
- Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
