Red Velvet Sundae Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Line an 8-inch round cake pan (or a small sheet pan) with parchment and lightly grease the sides.

Whisk dry ingredients: In a medium bowl, sift or whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, egg, vanilla, vinegar, and red food coloring until smooth and uniform in color.

Make batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no large streaks remain. Do not overmix; batter will be thick but pourable.

Bake: Transfer batter to the prepared pan and smooth the top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If using a sheet pan, check after 12–15 minutes. Adjust time as needed.

Cool and crumble: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, crumble into bite-sized pieces for assembly (measure out 1 cup for the sundaes; reserve any extra for another use).

Chill equipment: If possible, chill the mixing bowl and whisk for 10 minutes for better whipping volume.

Beat cream cheese: Add the softened cream cheese to the bowl and beat on medium speed until smooth and lump-free, about 1–2 minutes.

Add cream and sugar: With mixer running on low, add the heavy cream, powdered sugar, vanilla, and salt. Increase speed to medium-high and whip until light, fluffy, and holding soft peaks, about 2–3 minutes. Taste and adjust sweetness if desired.

Refrigerate: Keep the cream cheese whipped topping chilled until ready to assemble. If it thins, briefly rewhip to restore volume.

Make the sauce: Place the chocolate chips in a heatproof bowl. Heat the 3 tablespoons heavy cream until just simmering (microwave 20–30 seconds or gently on stovetop). Pour the hot cream over the chips and let sit 1 minute, then stir until smooth. Stir in the optional butter for extra shine and smoothness.

Prepare garnishes: If using nuts, toast them lightly in a dry skillet over medium heat until fragrant, 2–3 minutes, then chop roughly. Have maraschino cherries drained and ready.

Scoop ice cream: Place 3 scoops of vanilla ice cream into each sundae glass or bowl.

Add cake layer: Spoon about 1/3 of the crumbled red velvet cake over the ice cream, pressing slightly so pieces adhere.

Top with cream: Pipe or spoon a generous dollop (about 1/4 to 1/3 cup) of the cream cheese whipped topping over the cake layer.

Drizzle chocolate: Warm the chocolate sauce briefly if it has stiffened, then drizzle 1–2 tablespoons over the topping and ice cream. Add additional sauce between layers if desired.

Garnish: Sprinkle the chopped toasted nuts around the topping, and finish each sundae with a maraschino cherry on top.

Serve immediately: Serve the red velvet sundae right away so the ice cream doesn't melt. If prepping ahead, assemble just before serving; keep components chilled separately for up to 24 hours.