Shoney’s hot fudge cake recipe brings rich chocolate layers, cool ice cream, warm fudge, and fresh whipped cream together in a way that always pulls me back to the classic diner treat.
I make this Shoney’s hot fudge cake recipe because it reminds me of those nostalgic table moments, and I’ve baked it more times than I can count.
I like adding small touches, like extra cocoa in the sauce or thicker whipped cream. I’m ready to show how I prepare it step by step so anyone can enjoy this bold, comforting dessert at home.
About This Shoney’s Hot Fudge Cake Recipe
Shoney’s hot fudge cake recipe delivers a rich chocolate flavor from devil’s food cake mix and instant chocolate pudding, creating a moist, tender base.
Eggs, sour cream, oil, and water blend into the batter to add creaminess and depth. The cold whipped cream topping brings a light, airy contrast, sweetened gently with sugar and enhanced by vanilla extract.
Warm hot fudge sauce made from cocoa powder, butter, semi-sweet chocolate, sugar, corn syrup, heavy cream, and a pinch of salt drapes the cake, creating a luscious, decadent dessert that balances sweetness, creaminess, and intense chocolate richness beautifully.
How To Prepare Shoney’s Hot Fudge Cake Recipe?
To make Shoney’s hot fudge cake recipe just right, follow each step carefully. I’ve broken down the process clearly and included tips to help along the way.
Using some of my suggested kitchen tools can make baking easier, but don’t worry if you don’t have everything you can still create a rich, moist, and indulgent chocolate cake.
Recipe Overview
Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: About 1 hour
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- 9×13-inch baking pan
- Rubber spatula
- Saucepan
- Whisk (for fudge sauce)
- Cooling rack
Ingredients
For the Cake
- 1 box (18.25 oz) devil’s food cake mix
- 1 box (4 oz) instant chocolate pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup water
For the Whipped Topping
- 1 cup cold heavy cream (or heavy whipping cream)
- 2 tablespoons granulated sugar or powdered sugar
- ½ teaspoon pure vanilla extract
For the Hot Fudge Sauce
- 3 tablespoons Dutch-process cocoa powder
- 2 tablespoons unsalted butter, softened
- 4 oz semi-sweet chocolate, chopped
- 6 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ¼ cup light corn syrup
- ⅛ teaspoon salt
Instructions
1. Start by warming up your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan, or line it with parchment if you prefer easy cleanup.
2. To make the cake batter, grab a large mixing bowl and add the devil’s food cake mix, the instant pudding mix, eggs, oil, sour cream, and water. Blend everything together until the batter becomes thick and smooth with no dry spots.
3. Pour the batter into your prepared pan and spread it out evenly. Slide it into the oven and bake it for about 35 to 40 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool all the way before using it.
4. For the whipped cream, chill a bowl for a few minutes, then whip the heavy cream with the sugar and vanilla until it forms soft peaks. Keep it in the fridge so it stays cold.
5. Next, make the hot fudge. In a saucepan set over medium heat, whisk together the cocoa powder, sugar, butter, heavy cream, corn syrup, and a pinch of salt. Keep stirring as everything melts together and turns silky and smooth.
6. When the sauce looks glossy and fully melted, take it off the heat and stir in the vanilla. Keep it warm, or reheat it gently when you’re ready to serve.
7. To plate it Shoney’s-style, cut out a square piece of the cooled cake and slice it horizontally so you have a top and bottom half.
8. Set the bottom half on a plate, add a big scoop of vanilla ice cream, and place the top piece of cake back on, then spoon warm hot fudge all over it. Finish it off with a swirl of whipped cream.
Nutrition Facts Of Shoney’s Hot Fudge Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 435 |
| Fat | 26g |
| Carbohydrates | 48g |
| Protein | 5g |
| Sugar | 34g |
| Fiber | 2g |
Why You’ll Love This Recipe
You’ll love this Shoney’s hot fudge cake recipe because it captures the rich, nostalgic flavors of a classic diner dessert while being easy to make at home.
The cake is incredibly moist and tender thanks to the pudding and sour cream, while the cold whipped cream topping adds a light, creamy contrast. Warm, silky hot fudge sauce drizzled over the top turns each serving into a decadent treat.
This Shoney’s hot fudge cake recipe satisfies chocolate cravings, delights guests, and makes dessert feel indulgent without complicated steps or long preparation.
Why My Recipe Works
My Shoney’s hot fudge cake recipe works because the cake remains moist and tender thanks to the chocolate pudding and sour cream. Eggs and oil help create a rich, soft texture that holds up under the warm fudge sauce.
The whipped cream topping adds a light, creamy contrast that balances the deep chocolate flavor. The hot fudge sauce melts smoothly, coating the cake in a glossy layer of chocolate that enhances the taste.
The ingredients and methods come together to produce a decadent dessert that tastes indulgent, comforting, and consistently delicious each time it is made.
How To Decorates And Serving This Recipe
Decorating and serving this Shoney’s hot fudge cake recipe can turn it into a show-stopping dessert. Start by layering the cake and ice cream neatly so each piece looks inviting.
Drizzle warm hot fudge generously over the top, letting it cascade down the sides for a dramatic effect. Pipe or spoon whipped cream around the edges or in the center for added height and texture.
Sprinkle crushed nuts, chocolate shavings, or a dusting of cocoa powder for extra visual appeal. Serve on individual plates, adding a cherry or a small scoop of ice cream on the side for a classic diner-style presentation.
When To Serve
Serve this Shoney’s hot fudge cake recipe any time you want to impress or indulge. It works wonderfully after dinner as a rich, comforting finale that feels special without being complicated.
It’s also great for birthdays, family gatherings, or casual get-togethers when you want a treat everyone will love. Serve it slightly chilled, with the hot fudge warm so it drapes over the cake and ice cream beautifully.
Individual plates make Shoney’s hot fudge cake recipe feel elegant, and adding a cherry, sprinkles, or extra whipped cream can turn a simple serving into a fun, memorable presentation.
Expert Tips And Tricks
1. Take your eggs and sour cream out of the fridge ahead of time so they reach room temperature. This helps the batter mix evenly and prevents lumps, giving the cake a smooth, tender texture.
2. Grease the pan generously or line it with parchment paper. This not only keeps the cake from sticking but also makes lifting it out and slicing much easier without breaking the edges.
3. Let the cake cool completely before adding ice cream. If it’s still warm, the ice cream will melt immediately and make a mess, instead of layering beautifully.
4. Chill your mixing bowl and beaters before whipping the cream. Cold tools help the cream whip faster and hold its shape, giving soft, airy peaks that stay firm longer.
5. Warm the hot fudge slowly over low heat. Rushing it can make the chocolate seize or become grainy, but gentle heat keeps it smooth, glossy, and easy to drizzle.
6. Use a very sharp knife when slicing the cake and wipe it between each cut. This ensures clean, straight layers and prevents crumbs from ruining the presentation.
7. Taste the whipped cream and fudge as you go. You can adjust the sugar slightly to balance sweetness and richness, making the dessert perfectly suited to your preference.
Best Variations
➤ Peanut Butter Swirl Hot Fudge Cake – Add a few spoonful of peanut butter to the batter or swirl it on top before baking for a nutty, rich twist.
➤ Salted Caramel Hot Fudge Cake – Drizzle salted caramel sauce over the whipped cream and hot fudge for a sweet and salty contrast.
➤ Mocha Hot Fudge Cake – Mix a teaspoon of instant coffee or espresso powder into the cake batter to intensify the chocolate flavor with a coffee note.
➤ Nutty Crunch Hot Fudge Cake – Sprinkle toasted pecans, walnuts, or almonds over the whipped cream and fudge for added texture and flavor.
➤ Berry Chocolate Hot Fudge Cake – Add fresh or macerated berries on top of the whipped cream before pouring fudge for a fruity, tangy balance to the richness.
Storage Instructions
Store leftover Shoney’s hot fudge cake recipe in an airtight container in the refrigerator. The cake will keep well for up to 3–4 days. Keep the whipped cream separate or add it just before serving to prevent it from softening or becoming watery.
The fudge sauce can be stored in a small jar or container at room temperature for a day or two, or in the refrigerator for up to a week.
Reheat the fudge gently before serving to restore its smooth, pourable texture. For longer storage, the unfrosted cake can be frozen for up to 2 months.
FAQs Shoney’s Hot Fudge Cake Recipe
Can I make the cake ahead and save leftovers?
Yes. Once cooled, leftover cake can be stored in the refrigerator. Many hot‑fudge cake or fudge‑pudding cake authors recommend covering it (plastic wrap or airtight container) and chilling; this helps maintain moisture.
How long does homemade hot fudge sauce stay good?
If stored properly in a clean, airtight container in the fridge, fudge sauce typically lasts several days (e.g. 4–7 days depending on the cream’s freshness) though always check for changes in smell or texture.
Can I freeze the cake or portions of it?
Yes. For many hot‑fudge cake or pudding-cake recipes, you can freeze cooled cake or individual slices. When ready to serve, thaw and then reheat lightly to restore texture and warmth.
How should I reheat if I want to serve later?
Reheat slices gently either in a low oven or in short intervals in a microwave especially when using homemade fudge sauce. Reheating helps restore warmth and softness, but avoid overheating to prevent dryness or separation
Conclusion
This Shoney’s hot fudge cake recipe is a treat that everyone loves and enjoys, bringing rich chocolate flavor and creamy sweetness together.
Every time I make this Shoney’s hot fudge cake recipe, serving it warm with whipped cream and hot fudge creates a special moment that is always appreciated.
The combination of moist cake, smooth fudge, and light topping makes Shoney’s hot fudge cake recipe a dessert that delights all ages. I make it often, and it never disappoints.
I hope this inspires you to try making Shoney’s hot fudge cake recipe yourself and enjoy the happiness it brings to any gathering or simple dessert moment.
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Shoney’s Hot Fudge Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups & Spoons,
- 9×13 inch baking pan,
- Rubber spatula
- Saucepan
- Whisk (for fudge sauce)
- Cooling rack
Ingredients
For the Cake
- 1 box 18.25 oz devil’s food cake mix
- 1 box 4 oz instant chocolate pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup water
For the Whipped Topping
- 1 cup cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar or powdered sugar
- ½ teaspoon pure vanilla extract
For the Hot Fudge Sauce
- 3 tablespoons Dutch-process cocoa powder
- 2 tablespoons unsalted butter softened
- 4 oz semi-sweet chocolate chopped
- 6 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ¼ cup light corn syrup
- ⅛ teaspoon salt
Instructions
- Start by warming up your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan, or line it with parchment if you prefer easy cleanup.
- To make the cake batter, grab a large mixing bowl and add the devil’s food cake mix, the instant pudding mix, eggs, oil, sour cream, and water. Blend everything together until the batter becomes thick and smooth with no dry spots.
- Pour the batter into your prepared pan and spread it out evenly. Slide it into the oven and bake it for about 35 to 40 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool all the way before using it.
- For the whipped cream, chill a bowl for a few minutes, then whip the heavy cream with the sugar and vanilla until it forms soft peaks. Keep it in the fridge so it stays cold.
- Next, make the hot fudge. In a saucepan set over medium heat, whisk together the cocoa powder, sugar, butter, heavy cream, corn syrup, and a pinch of salt. Keep stirring as everything melts together and turns silky and smooth.
- When the sauce looks glossy and fully melted, take it off the heat and stir in the vanilla. Keep it warm, or reheat it gently when you’re ready to serve.
- To plate it Shoney’s-style, cut out a square piece of the cooled cake and slice it horizontally so you have a top and bottom half.
- Set the bottom half on a plate, add a big scoop of vanilla ice cream, and place the top piece of cake back on, then spoon warm hot fudge all over it. Finish it off with a swirl of whipped cream.