Hey there, my friend 👋. If you love chocolate and peanut butter, this hot fudge cake with peanut butter sauce is about to be your new best friend. It’s warm, gooey, and ridiculously easy to make. You don’t need fancy skills—just mix, bake, and pour on that dreamy peanut butter sauce.
And here’s the best part: it makes its own fudge sauce while baking. No extra work needed. Let me show you how to make it!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Whisk or spoon
- 8×8-inch baking dish
- Measuring cups and spoons
- Small saucepan
- Rubber spatula
Important Info
- Servings: 6 slices
- Estimated Cost to make this recipe: About $7 for the whole cake
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Calories per serving: 350
- Cook method: Baking
- Season: Perfect all year round
- Courses: Dessert
- Cuisine: American
- Diets: Vegetarian
How to Make Hot Fudge Cake with Peanut Butter Sauce
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Fudge Sauce
- ½ cup brown sugar
- ¼ cup cocoa powder
- 1 ¼ cups hot water
For the Peanut Butter Sauce
- ½ cup peanut butter
- ¼ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour |
| Granulated sugar | Coconut sugar |
| Cocoa powder | Carob powder |
| Milk | Almond milk |
| Butter | Coconut oil |
| Brown sugar | Maple syrup |
| Heavy cream | Evaporated milk |
Instructions
- Preheat your oven to 350°F (175°C). Grease your 8×8-inch baking dish.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Pour in the milk, melted butter, and vanilla extract. Stir until smooth.
- Spread the batter evenly into the prepared baking dish.
- In a separate bowl, mix the brown sugar and cocoa powder for the fudge sauce. Sprinkle it over the batter.
- Slowly pour hot water over the entire mixture. Do not stir—this is how the cake makes its own fudge sauce while baking.
- Bake for 35 minutes, or until the top looks set. The bottom will still be gooey.
- While the cake is baking, make the peanut butter sauce. Heat peanut butter, heavy cream, powdered sugar, and vanilla in a small saucepan over low heat. Stir until smooth.
- Once the cake is done, let it cool for 5 minutes before serving. Drizzle with peanut butter sauce and enjoy warm.
Helpful Tips
- Use boiling water for the fudge sauce—it helps create a better texture.
- Don’t overmix the batter. A few lumps are fine.
- Serve the cake immediately while the sauce is still gooey.
- If you prefer a stronger peanut butter flavor, add a pinch of salt to the sauce.
- Store leftovers in the fridge and reheat in the microwave for a few seconds before eating.
What to Serve with Hot Fudge Cake with Peanut Butter Sauce
This cake is rich and indulgent, so it pairs well with:
- Vanilla ice cream – the cold ice cream melts into the warm fudge.
- Whipped cream – light and airy to balance the richness.
- Chopped peanuts – adds a little crunch.
- Banana slices – for a sweet and fruity touch.
How Do You Serve the Recipe?
I like to serve this cake warm in small dessert bowls. A big spoonful of ice cream on top makes it even better. You can also use a drizzle spoon to make the peanut butter sauce look fancy.
Where Do You Serve This Recipe the Most?
This cake is perfect for:
- Date nights – it’s rich, romantic, and made for sharing.
- Family gatherings – because everyone loves chocolate.
- Holiday parties – great for Christmas, Thanksgiving, or birthdays.
- Comfort food nights – when you just need something warm and sweet.
Storage
Short-Term Storage (Room Temperature)
- Cover the cake with plastic wrap or store in an airtight container.
- Keep at room temperature for up to 2 days.
Refrigeration
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 20-30 seconds before serving.
Freezing
- Wrap individual slices in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or reheat in the microwave.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, but it’s best served fresh. If you make it ahead, store it in the fridge and reheat before serving.
What can I use instead of peanut butter sauce?
You can drizzle caramel sauce, Nutella, or melted chocolate instead.
Is this cake kid-friendly?
Yes, kids love it. You can also let them help with mixing the batter.
Can I make this gluten-free?
Yes, use gluten-free flour instead of all-purpose flour.
How do I know when the cake is done?
The top should look set, but the bottom will be gooey. A toothpick inserted into the top should come out clean.