A rich and fudgy chocolate cake with a luscious pudding layer that magically forms as it bakes—this Chocolate Pudding Cake is as decadent as it is easy to make. With simple ingredients and an impressive result, it’s the ultimate comfort dessert for any occasion.
Why You’ll Love This Recipe
I love how this chocolate pudding cake delivers two desserts in one: a soft, chocolatey cake on top and a velvety pudding sauce underneath. It’s perfect for casual family dinners or elegant gatherings, and the recipe is easy to customize. The best part? It’s all made in one dish, so cleanup is a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour (or gluten-free flour blend)
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (dairy or plant-based)
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
For the Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups boiling water
Directions
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
Stir in the milk, melted butter, and vanilla extract until the batter is smooth. Spread the batter evenly into the prepared baking dish.
To make the topping, combine the granulated sugar, brown sugar, and cocoa powder in a small bowl. Sprinkle the mixture evenly over the batter.
Slowly pour the boiling water over the top without stirring—it may look unusual, but trust me, it works!
Bake for 35-40 minutes, or until the top appears set but a pudding-like sauce forms underneath.
Let the cake cool for about 10 minutes before serving. Scoop both the cake and the sauce into bowls and enjoy warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Variations
Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour.
Dairy-Free: Substitute plant-based milk and coconut oil for a completely dairy-free dessert.
Extra Chocolatey: Stir in a handful of chocolate chips to the batter before baking.
Nutty Twist: Add chopped walnuts or pecans for a bit of crunch.
Flavored Touch: Enhance the flavor with a teaspoon of instant coffee or espresso powder in the batter.
Storage/Reheating
If there are leftovers (unlikely!), store the cake covered in the refrigerator for up to 3 days. When reheating, I find that microwaving individual portions for about 20-30 seconds works well to restore the warmth and gooeyness.
Related Recipes:
- Peach Cobbler with Vanilla Ice Cream
- Best Bread Pudding with Vanilla Sauce Recipe
- Chocolate Chip Pudding Cookies
FAQs
How does the pudding layer form?
The boiling water combines with the topping sugars and cocoa powder, sinking to the bottom during baking and creating a rich, pudding-like sauce.
Can I double this recipe?
Yes, simply double the ingredients and bake the cake in a 9×13-inch dish. You may need to adjust the baking time slightly.
What’s the best way to serve this cake?
I like serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness.
Can I make this cake ahead of time?
While it’s best served fresh, you can prepare it a few hours in advance and reheat it just before serving. The pudding layer will still be deliciously gooey.
Can I use a different sweetener?
You can experiment with coconut sugar or a sugar substitute for the granulated and brown sugar, but the flavor and texture may vary slightly.
Conclusion
This chocolate pudding cake is a magical dessert that never fails to impress. With its combination of warm cake and creamy pudding, it’s a treat that satisfies any chocolate craving. Whether you’re making it for a family night or a special occasion, this recipe is sure to become a favorite. Give it a try—you’ll love how easy and delicious it is.
📖 Recipe:
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Chocolate Pudding Cake
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in a rich, fudgy chocolate pudding cake with a luscious self-saucing layer that forms as it bakes. This easy-to-make dessert is the perfect comfort food for any occasion, delivering two treats in one dish. Enjoy it warm with ice cream for an unforgettable experience.
Ingredients
Cake Batter:
1 cup all-purpose flour (or gluten-free flour blend)
3/4 cup granulated sugar
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk (dairy or plant-based)
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups boiling water
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- Stir in the milk, melted butter, and vanilla extract until the batter is smooth. Spread evenly in the prepared dish.
- For the topping, mix the granulated sugar, brown sugar, and cocoa powder. Sprinkle over the batter.
- Slowly pour the boiling water over the top without stirring.
- Bake for 35–40 minutes until the top appears set but a pudding-like sauce has formed underneath.
- Cool for 10 minutes before serving. Scoop out both cake and sauce for each portion.
Notes
For extra richness, add chocolate chips or nuts to the batter.
Serve warm with vanilla ice cream or whipped cream.
Store leftovers in the refrigerator for up to 3 days and reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 240 kcal
