Simple Sundae Cake

Finding little ways to celebrate things these days can go a long ways. Sometimes it’s a sweet card in the mail. Sometimes it’s a ‘Happy Monday’ text. Sometimes it’s a chocolate cake.

As we approach the first day of school, I’ve been looking for a fun treat to celebrate. Especially since I will be a first time school mom, and I’m going to need something to sop up my mixed emotion tears. (On a side note, I really wish we weren’t starting our school journey during Covid. Why not throw in some anxiety tears with the sad and proud ones?) I made the perfect dessert for this occasion though! Why is it perfect? 1) I used many shortcuts. 2) It’s a chocolate sundae in cake form. 3) Since it was mainly just my husband and I eating it, I ate cake for 4 days straight.

I know that the school year is not going to look “normal” for anyone, and it’s always nice to have something in your back pocket to brighten the not-so-cheerful days ahead. This cake is a super simple way to do that. My three year old even helped me make it which was a nice break from our normal smashing dump trucks into walls activities (albeit a little messier). Make a cake from a box mix – just do it. Don’t worry about that fancy homemade recipe you’ve been meaning to try. Then layer on all the greatest sundae toppings: butterscotch syrup, chocolate syrup, whipped cream, peanuts, and sprinkles. Done and done.

Hey! I would love to see how your creations turn out! Please tag me on instagram @midwest.mash or on my Facebook page Midwest Mash. πŸ’•

Print Recipe
Simple Sundae Cake
A chocolate sundae in cake form? Yes, please! Shortcuts make this the easiest, but most fun cake you've made in a long time! Your kids will LOVE this as a first week of school celebration cake!
Course Dessert
Cuisine Dessert
Cook Time 30 minutes
Servings
servings
Course Dessert
Cuisine Dessert
Cook Time 30 minutes
Servings
servings
Instructions
  1. Make chocolate cake in a 9 x 13" pan according to package instructions.
  2. While cake is still warm but not piping hot, poke holes with a fork or skewer all over the top of the cake - no such thing as too many. (If using a fork, make sure to wiggle it around a bit to make the holes bigger)
  3. Pour the butterscotch syrup and chocolate syrup over the top, letting it soak into the cake.
  4. Once the cake is cool, cover and refrigerate for 30 minutes.
  5. Then spread on the whipped topping. Sprinkle sprinkles and peanuts on top, and drizzle with more butterscotch and chocolate syrup.
  6. Keep refrigerated.
Recipe Notes

Have a peanut allergy? No problem! Just leave them off or replace with pecans or walnuts.

Not a fan of butterscotch? Also not a problem! Swap it out for caramel topping!

Not a fan of chocolate? Sorry, you're out of luck πŸ™‚

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2 comments

  1. Aunt Sherry says:

    Can’t wait to try this recipe! I am going to need it! Let me know how things go with school with R.! Give all the guys hugs! Love you all!

    • Traci Dietrich says:

      I hear you! I’m going to need lots of cake/chocolate/wine too! Good luck getting the school year started! Love you!

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