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Chocolate Pudding Cake

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This Pudding Cake is a chocolate lover’s DREAM! Rich chocolate cake paired with creamy chocolate pudding, layered together in a dessert that’s guaranteed to make anyone weak in the knees. If you’re looking for a dessert to win over the chocolate lover in your life, this is it!

Chocolate pudding cake in dish with cherries and vanilla ice cream

When it comes to dessert, you really can’t go wrong with chocolate. Everyone loves it, and the possibilities for it are endless. But there’s something about a delicious old fashioned pudding cake that blows the other options out of the water.

Why? Well, for starters, it’s basically two desserts in one. I like to describe it as cake + pudding + magic. Because the layers magically makes themselves as it bakes! Why have cake OR pudding when you can have both!? Especially when both are amazingly rich, decadent, and so delicious!?

It’s the perfect dessert for dinner parties, birthdays, Valentine’s Day, or any day. I’ve made it thousands of times and believe me when I say it never gets old. Everyone LOVES it! I guess some desserts are just like that.

Chocolate pudding cake gooey in pan

what you’ll need for this recipe

Flour – All purpose flour forms the base of the chocolate cake. Substitute cake flour or gluten free flour if you prefer.

Salt – Salt brings out the flavors in any recipe, including desserts! I added 1/2 teaspoon table salt.

Cocoa powder – Cocoa powder is what gives this dessert its chocolatey flavor. I used 5 Tablespoons unsweetened cocoa powder.

Baking powder – Baking powder acts as the leavening agent, allowing the cake to rise in the oven. I used baking powder instead of baking soda, since baking soda needs an acidic ingredient in order to be activated.

Sugar – This recipe uses a combination of granulated sugar AND brown sugar. Both play a key role!

Milk – 1/2 cup milk adds necessary moisture to the recipe and helps with the flavor and texture of the dessert.

Butter – Melted unsalted butter adds richness and flavor. If using salted, reduce the added salt just a bit.

Vanilla – Vanilla extract adds depth of flavor and balance to the richness of the chocolate.

Hot water – Hot water is the final, somewhat unexpected ingredient. It plays an essential role in the development of the two separate layers.

Overhead shot of chocolate pudding cake in dish

how to make chocolate pudding cake

I can almost guarantee there’s no cake recipe out there that’s easier than this one. Just measure, pour, stir, and pop it in the oven… and the ingredients do all the work. A “magic” pudding layer forms as the cake bakes, making it a 2-in-1 dessert no one can resist!

Combine dry ingredients. Combine flour, salt, 2 Tbsp. cocoa powder, baking powder, and 1/2 c. granulated sugar in a 2 quart baking dish.

Combine wet ingredients. In a separate bowl, combine milk, melted butter, and vanilla extract.

Combine wet & dry ingredients together. Mix into dry ingredients in baking dish until fully combined. Combine remaining 3 Tbsp. cocoa powder, 1/2 c. granulated sugar, and brown sugar. Sprinkle over cake batter.

Add hot water & bake. Pour hot water evenly over batter. Bake at 350° for 30-40 minutes, or until top of cake is set. Spoon into individual dishes; top as desired.

Topping Ideas

This cake is a delicious base for so many different toppings. From fruit to nuts to caramel to whipped cream, no matter how you top it, it’s amazing. And equally amazing all on its own! Some of our favorite toppings are chocolate chips, caramel, butterscotch, hot fudge, pie filling, ice cream, whipped cream, nuts, crushed Oreos, and marshmallow topping.

storing & reheating

Because this cake is so gooey and pudding-like, the best way to store it is covered, in the same pan it is baked in. To reheat, just set the oven temperature to 350°, cover with foil, and bake 30 minutes or until heated through.

Spoon serving chocolate pudding cake showing layers

More Chocolate Dessert Recipes

If you love chocolate… these recipes are for you!

Chocolate Fudge Pudding Cake

This Chocolate Fudge Pudding Cake is chocolate cake on top and ooey gooey fudge pudding underneath – a chocolate lover's DREAM!!!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 166kcal
Author: Cathy Trochelman

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 5 Tablespoons unsweetened cocoa powder
  • 2 teaspoon baking powder
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 Tablespoons unsalted butter melted
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 2 cups hot water
  • Optional:
  • cherry pie filling
  • vanilla ice cream

Instructions

  • Preheat oven to 350° F.
  • In a 2 quart OR 9×13 inch pan, combine flour, salt, 2 Tablespoons cocoa powder, baking powder, and 1/2 cup granulated sugar.
  • In a small mixing bowl, combine milk, melted butter, and vanilla extract.
  • Add the milk mixture to the baking pan and stir until fully combined.
  • In a separate small bowl, combine remaining 3 Tablespoons cocoa powder, 1/2 cup granulated sugar, and brown sugar.
  • Sprinkle over cake batter in pan.
  • Pour hot water evenly over batter mixture.
  • Bake at 350 degrees for 30-40 minutes, or until top of cake is set.
  • Spoon into individual dishes; top with cherries and ice cream as desired.

Notes

  • Almond extract may be substituted for vanilla extract.
  • The center of the cake will be gooey – this is the whole point!
  • Cake is best served warm.

Nutrition

Calories: 166kcal | Carbohydrates: 36g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 139mg | Fiber: 1g | Sugar: 26g | Vitamin A: 75IU | Calcium: 54mg | Iron: 1mg

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Comments

  9. Liz says

    Your instructions do not include what size of baking pan! I have so many different sizes , can you tell me what size to use? Thanks! If you can send an email directly to me that would be greatly appreciated !

    Reply

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