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Chocolate Pudding Cake

This Chocolate Pudding Cake has become a fan favorite because it’s the ultimate dessert indulgence—fluffy chocolate cake with a hidden layer of hot fudge sauce, all baked together in one pan.

With just 5 minutes of prep and minimal effort, you’ll get a rich, gooey treat that’s perfect for any chocolate lover.

The best part? It’s as simple as it is delicious—no fancy techniques, just pure, decadent chocolate bliss!

Ready to dig in? Let’s get baking!

For Chocolate Pudding Cake:

• Sugar – Provides sweetness for the cake.
• All-Purpose Flour – The base for the cake batter.
• Cocoa Powder – Adds rich chocolate flavor.
• Baking Powder – Helps the cake rise.
• Salt – Balances the sweetness.
• Milk – Helps form the batter and adds moisture (unsweetened almond milk works too).
• Vanilla Extract – Enhances the flavor of the cake.
• Melted Butter – Adds richness and moisture to the cake.

For Hot Fudge Sauce:

• White Sugar – Adds sweetness to the fudge sauce.
• Brown Sugar – Deepens the sweetness with caramel notes.
• Cocoa Powder – Intensifies the chocolate flavor in the sauce.
• Hot Water – Helps to dissolve and combine the sugars and cocoa for the sauce.

Chocolate Pudding Cake

Craving the ultimate chocolate fix? This Chocolate Pudding Cake delivers the perfect balance of a warm, fluffy cake topped with a gooey layer of hot fudge sauce—no fuss, just pure indulgence in every bite. Ready to satisfy your sweet tooth in under 40 minutes? Let’s get baking!

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Course: Dessert

Cuisine: American

Keyword: Chocolate Pudding Cake

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

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Ingredients

For the Cake:

• 3/4 cup sugar
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (I used unsweetened almond milk)
• 1 teaspoon vanilla extract
• 1/3 cup melted butter

For the Hot Fudge Sauce:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1 1/4 cups hot water

 

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (180°C).
   • Grease a 9 x 13-inch baking dish and set it aside.
2. Prepare the Cake Batter:
   • In a large bowl, combine the sugar, flour, cocoa powder, baking powder, and salt.
   • Add the milk, vanilla extract, and melted butter.
   • Stir until everything is well combined.
   • Pour the batter into the greased baking dish.
3. Prepare the Topping:
   • In a separate bowl, mix the white sugar, brown sugar, and cocoa powder.
   • Sprinkle this mixture evenly over the top of the cake batter.
4. Add Hot Water:
   • Carefully pour the hot water over the cake—do not stir or mix.
5. Bake the Cake:
   • Bake for 35-40 minutes, or until the top is set and a bit of fudgy sauce is visible at the bottom.
   • Let the cake cool for 15 minutes before serving.

 

Storage and Reheating Tips

• To Store: Once the cake has cooled, store it in the refrigerator for up to 2 weeks. It’s best enjoyed warm, so be sure to reheat it.
• To Freeze: Place the cake in a freezer-safe container, and freeze for up to 6 months. Thaw overnight in the fridge, then reheat as desired.
• To Reheat: Reheat in the microwave in 30-second intervals or in a preheated oven. The cake will remain moist, with the fudge sauce seeping out as it warms.

 

Nutrition

Calories: 195kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 81mg | Fiber: 2g | Sugar: 23g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg |NET CARBS: 34g

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1. Can I use a non-dairy milk?
   Yes, you can easily swap out regular milk for unsweetened almond milk or any plant-based milk of your choice. The cake will still turn out delicious and just as fluffy!
2. I don’t have a 9×13-inch pan, can I use a different size?
   No problem! You can use a slightly smaller or larger pan. If you use a smaller pan, your cake will be a bit thicker, so adjust the baking time accordingly. Start checking for doneness around 5 minutes earlier.
3. Can I make this cake in advance?
   Absolutely! You can prepare the cake and refrigerate it for up to two days. Reheat individual servings in the microwave for a few seconds to bring it back to its gooey, warm glory.
4. How do I store the leftover cake?
   Once cooled, store any leftover cake in an airtight container in the fridge for up to 2 weeks. The cake is best enjoyed warm, so simply reheat it before serving.
5. Can I reduce the sugar in this recipe?
   If you’d prefer a less sweet cake, you can cut back on the sugar by about 1/4 cup in both the cake batter and the fudge sauce. You can also experiment with sugar substitutes for a lower-sugar version!

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