There’s something magical about a dessert that gives you both cake and pudding in one dish—and this Chocolate Pudding Cake delivers just that. Imagine digging into a warm, soft chocolate cake only to hit a rich, fudgy sauce underneath. It’s indulgent, nostalgic, and surprisingly simple to make. Whether you’re planning a cozy family dessert night or looking for a crowd-pleaser that won’t have you chained to the kitchen, this is the kind of recipe that earns repeat requests.
It’s an old-fashioned dessert with timeless appeal, much like Homemade Fudge Bars and Sweet Potato Brownies. Best of all? You don’t need any fancy equipment—just basic pantry ingredients and a baking dish.
Chocolate Pudding Cake
Ingredients
- 1 cup granulated sugar for cake
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder for cake; Dutch-process for deeper flavor
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk regular or unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted or coconut oil for dairy-free
- 1/2 cup granulated sugar for fudge sauce
- 1/2 cup packed brown sugar for fudge sauce
- 1/4 cup unsweetened cocoa powder for fudge sauce
- 1 1/4 cups hot water
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt.
- Add milk, vanilla extract, and melted butter. Stir until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate bowl, mix granulated sugar, brown sugar, and cocoa powder for the fudge sauce. Sprinkle evenly over the cake batter without mixing.
- Gently pour hot water over the top. Do not stir.
- Bake for 35–40 minutes, until the top is set but the bottom is bubbling.
- Let rest for 15 minutes before serving warm with ice cream or whipped cream.
Notes
Ingredients & Substitutions for Chocolate Pudding Cake
For the Cake:
- Sugar – White granulated sugar keeps the crumb light and sweet. You can swap in coconut sugar for a deeper caramel note, though the texture will be slightly denser.
- All-Purpose Flour – Standard flour works perfectly, but a 1:1 gluten-free baking blend can be substituted for a gluten-free version.
- Cocoa Powder – Use unsweetened cocoa powder for the richest chocolate flavor. Dutch-process cocoa gives a deeper color and smoother taste.
- Baking Powder – The leavening agent that makes your cake light and fluffy.
- Salt – Just enough to balance the sweetness and intensify the chocolate flavor.
- Milk – Regular or unsweetened almond milk both work beautifully.
- Vanilla Extract – Adds warmth and enhances the chocolate notes.
- Butter – Melted butter creates a tender crumb and rich flavor. You can use coconut oil for a dairy-free option.
For the Hot Fudge Sauce:
- White Sugar & Brown Sugar – The mix gives a balance of sweetness and a subtle molasses depth.
- Cocoa Powder – More chocolate flavor—because you can never have too much.
- Hot Water – The key to creating that gooey fudge layer during baking.
How to Make Chocolate Pudding Cake
Step 1 – Preheat and Prep
Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2 – Mix the Cake Batter
In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt. Add milk, vanilla extract, and melted butter, stirring until smooth. Pour the batter into your prepared baking dish and spread evenly.
Step 3 – Create the Fudge Topping
In a separate bowl, mix white sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter—don’t mix it in.
Step 4 – Add the Hot Water
Gently pour hot water over the sugar mixture. It will look strange and watery, but trust the process—this is how the pudding layer forms.
Step 5 – Bake to Perfection
Bake for 35–40 minutes, until the top looks set but the bottom is still bubbling and gooey.
Step 6 – Cool and Serve
Let the cake rest for about 15 minutes. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of Chocolate Buttercream Frosting on the side for extra decadence.
Why This Cake Works So Well
This dessert is a study in contrasts—the fluffy, sponge-like cake layer meets the rich, molten fudge underneath. The secret lies in the “magic” baking process: as the cake bakes, the batter rises while the liquid sinks to form its own sauce. The result? Built-in topping without the extra work.
If you’re a chocolate lover, you might also enjoy my Chocolate Banana Overnight Oats for a sweet start to your day, or dive deeper into the health benefits of cacao in this Healthline guide.
Toppings & Variations for Chocolate Pudding Cake
- Mocha Twist – Replace ½ cup of hot water with freshly brewed coffee for a rich, café-style flavor.
- Nutty Crunch – Add chopped walnuts or pecans to the cake batter for a toasty bite.
- Mint Chocolate – Stir in ½ teaspoon peppermint extract for a cool flavor contrast.
- Fruit Pairing – Serve with fresh raspberries or strawberries for a tart counterpoint to the sweetness.
Storage & Make-Ahead Tips
- Refrigerator – Store leftovers in an airtight container for up to 3 days.
- Freezer – Freeze individual portions wrapped in foil, then in a freezer bag, for up to 2 months.
- Reheating – Warm gently in the microwave for 20–30 seconds, adding a splash of milk if the sauce thickens too much.
People Also Ask (PAA)
1. Can I add chocolate pudding to cake mix?
Yes! Adding a box of instant chocolate pudding mix to a cake mix enhances moisture, texture, and flavor. It’s a common trick for making box cakes taste bakery-quality.
2. What does adding pudding to a cake do?
It boosts moisture and creates a richer crumb. The pudding also deepens the flavor and helps the cake stay fresh longer.
3. What was Julia Child’s favorite cake?
Julia Child was famously fond of Reine de Saba, a rich French chocolate almond cake.
4. Can I use regular pudding mix instead of instant in a cake?
Not directly. Cook-and-serve pudding requires heating and thickening on the stovetop, so instant pudding is best for cake mix add-ins unless you adjust the recipe.
Serving Suggestions
Serve your Chocolate Pudding Cake warm with:
- Vanilla ice cream melting into the fudge sauce
- A dusting of powdered sugar
- Fresh whipped cream
- A drizzle of raspberry coulis for color and tartness
If you’re sharing on social media, don’t forget to tag your creation—I’d love to see your chocolatey masterpiece. You can connect with me on Facebook and Pinterest.