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.

I like to describe it as cake + pudding + magic. Because the layers magically makes themselves as it bakes! If you’re looking for a dessert to win over the chocolate lover in your life, this is it!

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. 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.

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🍫 Ingredients

This recipe is easy to make with just 9 basic ingredients that are likely already in your pantry. No box mixes or special ingredients required!

When I made it, I used 2% milk, but for a thicker pudding you may want to substitute whole milk.

As for the water, it should be hot (from the tap) but does NOT need to be boiling.

• 1 c. all purpose flour
• 1/2 tsp. salt
• 5 Tbsp. unsweetened cocoa powder
• 2 tsp. baking powder
• 1 c. granulated sugar
• 1/2 c. milk
• 2 Tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• 1/2 c. brown sugar
• 2 c. hot water

⏲ Instructions

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!

1. Preheat oven to 350° F.
2. Combine flour, salt, 2 Tbsp. cocoa powder, baking powder, and 1/2 c. granulated sugar in a 2 quart baking dish.
3. In a separate bowl, combine milk, melted butter, and vanilla extract.
4. Mix into dry ingredients in baking dish until fully combined.
5. Combine remaining 3 Tbsp. cocoa powder, 1/2 c. granulated sugar, and brown sugar.
6. Sprinkle over cake batter.
7. Pour hot water evenly over batter.
8. Bake at 350° for 30-40 minutes, or until top of cake is set.
9. 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!

• Caramel, butterscotch, or hot fudge sauce
• Pie filling
• Ice cream
• Whipped cream
• Pecans, almonds, or walnuts
• Crushed Oreos
• Marshmallow topping
• Chocolate chips

♨️ 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.

🥧 Related recipes

• Eclair Cake
• Death by Chocolate Pie
• Chocolate Sheet Cake
• Chocolate Lava Cake
• Baileys Chocolate Mousse

Chocolate Fudge Pudding Cake

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Chocolate Fudge Pudding Cake is chocolate cake on top and ooey gooey fudge pudding underneath - a chocolate lover's DREAM!!!

Print

Ingredients

• 1 c. all purpose or cake flour
• 1/2 tsp. salt
• 5 Tbsp. unsweetened cocoa powder
• 2 tsp. baking powder
• 1 c. granulated sugar
• 1/2 c. milk
• 2 Tbsp. unsalted butter, melted
• 1 tsp. vanilla
• 1/2 c. brown sugar
• 2 c. hot water
• Optional:
• cherry pie filling
• vanilla ice cream

Instructions

1. Preheat oven to 350° F.
2. Combine flour, salt, 2 Tbsp. cocoa powder, baking powder, and 1/2 c. granulated sugar in a 2 quart baking dish.
3. In a separate bowl, combine milk, melted butter, and vanilla extract.
4. Mix into dry ingredients until fully combined.
5. Combine remaining 3 Tbsp. cocoa powder, 1/2 c. granulated sugar, and brown sugar.
6. Sprinkle over cake batter.
7. Pour hot water evenly over batter mixture.
8. Bake at 350 degrees for 30-40 minutes, or until top of cake is set.
9. 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 Information:

Yield: 12 Serving Size: 8 -10
Amount Per Serving: Calories: 196Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 198mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 2g