If there’s anything that can give our banana split cake a run for its money, it’s these mini hot fudge sundae cakes. Tiny cakes topped with a cornucopia of deliciousness, all stuffed into the most delicious waffle bowl there ever was. These babies are the perfect thing to line your  ice cream social table as they’re made to look like ice cream sundaes, without the melty-mess!

Mini Hot Fudge Sundae Cakes
prep time
1 Hour/s
cook time
35 Minute/s
total time
1 Hour/s 35 Minute/s
Serves 4Ingredients
  • Cake:
  • Waffle bowls
  • 1 box devil’s food cake mix
  • 3 eggs
  • ⅓ cup canola oil
  • Circle cookie cutter
  • Ganache:
  • 1 cup heavy cream
  • 9oz dark chocolate chips
  • Whipped Cream:
  • 1 cup heavy cream
  • 2 tbs sugar
  • Dash vanilla extract
  • Toppings:
  • Maraschino cherries
  • Sprinkles
  1. Preheat the oven to 350°F and grease a 13”x9” pan. Place a metal mixing bowl in the freezer.
  2. Prepare the cake mix and bake according to the mix directions. Let cool 30 minutes on a wire rack.
  3. Use the size circle cookie cutter that just fits inside the waffle bowl, and cut out 4 circles of cake. Place the cake circles in the waffle bowls.
  4. Place the chocolate chips in another mixing bowl. Bring 1 cup heavy cream to a boil in a small saucepan over medium heat, then immediately pour over the chocolate chips. Stir or whisk briskly until all the chocolate is melted and mixture is smooth. Allow to cool slightly, then pour ganache over cake tops.
  5. Remove metal mixing bowl from the freezer and pour in heavy cream, vanilla extract, & sugar. Whip together on high speed until stiff peaks form.
  6. Scoop whipped cream into a frosting bag with a star tip and swirl on top of ganache. Top with sprinkles and a maraschino cherry.

Photography: Ruth Eileen Photography | Recipe & Styling: SMP Living

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