Chocolate Pudding Cake Recipe

If you love a little drama and decadence with your dessert, you have to try this Chocolate Pudding Cake. It’s a magical treat where a rich chocolate cake bakes on top, while beneath it bubbles up a luscious, gooey chocolate pudding sauce — all from just one batter! This American classic is impossibly simple yet irresistibly impressive, perfect for cozy evenings and wowing guests alike.

this Recipe

Ingredients You’ll Need

You won’t believe how a handful of pantry basics can transform into something so decadent. Each ingredient in this Chocolate Pudding Cake brings its own magic, helping build layers of flavor, texture, and that signature chocolatey goodness everyone craves.

• All-purpose flour: Lays down the soft, tender structure for the cake while keeping it light.
• Granulated sugar: Sweetens the batter and balances the intensity of the cocoa.
• Unsweetened cocoa powder: Gives the cake deep chocolate flavor in both the batter and the dreamy pudding sauce.
• Baking powder: Ensures your cake rises beautifully and stays fluffy.
• Salt: Makes the flavors pop and intensifies the chocolate notes.
• Whole milk: Keeps the crumb soft and brings out a touch of richness.
• Unsalted butter (melted): Adds moisture and buttery flavor to round out every bite.
• Vanilla extract: Lends warmth and complements the chocolate perfectly.
• Brown sugar: Melts into the pudding layer below, adding a caramel-like depth.
• Extra unsweetened cocoa powder (for topping): Deepens the chocolate intensity in the sauce beneath the cake.
• Hot water: The key to that rich, self-saucing pudding texture hiding under the cake.

How to Make Chocolate Pudding Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish with a little butter or nonstick spray, making sure the sides and corners are covered so nothing sticks and your cake lifts out perfectly.

Step 2: Make the Chocolate Batter

In a medium mixing bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt. Once your dry ingredients are well-spaced and lump-free, add the milk, melted butter, and vanilla extract. Stir with a spatula or whisk, just until smooth — don’t overmix or the cake can turn tough. The batter should be thick, chocolatey, and glossy.

Step 3: Spread in the Dish

Spoon your cake batter into the greased baking dish and use a spatula to spread it evenly all the way to the edges. Don’t worry if it’s thick; it will puff and spread out as it bakes.

Step 4: Add the Chocolate Sugar Topping

In a separate small bowl, combine the brown sugar and the remaining ¼ cup of cocoa powder. Sprinkle this mixture evenly over the top of your batter. This layer is the secret to your luscious sauce—don’t skip it!

Step 5: Pour the Hot Water (No Stirring!)

Next, gently pour the hot water over everything in the dish. The trick here is not to stir; just slowly pour so you don’t disturb those layers. It may look like too much liquid, but during baking, the water will work its magic, sinking down and forming that glorious chocolate pudding sauce under your cake.

Step 6: Bake and Smell the Chocolate Heaven

Carefully transfer the dish to the oven and bake for 35–40 minutes. The top should be set and springy, but if you insert a spoon you’ll find liquid pudding hiding beneath. Let it cool for 10–15 minutes so the sauce thickens up a bit. Serve while warm for the dreamiest texture!

How to Serve Chocolate Pudding Cake

Garnishes

This cake is delicious all on its own, but a dollop of cold whipped cream or a scoop of vanilla ice cream sends it straight to dessert heaven. Dust the top with powdered sugar or scatter some chocolate shavings for a touch of elegance and a little crunch.

Side Dishes

Keep it classic with a big glass of milk or hot coffee, which pairs beautifully with the gooey warmth of Chocolate Pudding Cake. For a fruity touch, serve alongside fresh raspberries or sliced strawberries — they add a zippy contrast that perfectly balances the richness.

Creative Ways to Present

Spoon the cake and pudding sauce into individual ramekins for a dinner-party worthy touch, or serve family style right out of the baking dish for cozy sharing. For extra flair, try layering berries or a drizzle of caramel sauce over each serving. You can even serve it parfait-style in clear glasses, showing off that dramatic contrast of cake and molten chocolate pudding.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers, cover the cooled Chocolate Pudding Cake tightly with plastic wrap or an airtight lid. You can keep it in the refrigerator for up to 3 days — the pudding layer might thicken a little more, but those flavors will deepen and get even better with time!

Freezing

Chocolate Pudding Cake is best enjoyed freshly baked, but you can freeze portions for treats on demand! Scoop individual servings (including cake and pudding) into airtight freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat, simply microwave a portion for 30 to 45 seconds until it’s heated through and the pudding is melty again. If reheating a larger portion, cover with foil and warm in a 300°F oven for 10 to 15 minutes. Serve right away for that just-baked chocolate bliss.

FAQs

What makes Chocolate Pudding Cake self-saucing?

The secret is in the layering technique: hot water and a special sugar-cocoa mixture create a hot, luscious pudding beneath the cake as it bakes. The two distinct layers swap places during baking — so you get fluffy cake on top, rich chocolate pudding below, with no need for extra sauces!

Can I use a different size pan?

An 8×8-inch pan is ideal for thick, satisfying layers, but you can use a similar-sized round or slightly larger dish. Just note that thinner cakes will bake faster and may not create as much pudding underneath, so check for doneness a few minutes early.

Can I make Chocolate Pudding Cake ahead of time?

This dessert is truly best served warm, fresh from the oven. However, you can mix the dry ingredients in advance, and even prepare the sugar-cocoa topping ahead. Just assemble right before baking for the best self-saucing texture!

How do I know when it’s done baking?

The top should look set and slightly puffed — if you jiggle the pan, it might wobble a bit because of that pudding below. A cake tester inserted in the center should come out covered in sticky sauce, not raw batter.

Can I add extras like nuts or chocolate chips?

Absolutely! A handful of chocolate chips mixed into the batter will make it even more decadent, and chopped nuts can bring delightful crunch. Just fold them in with the wet ingredients and enjoy your personal twist on classic Chocolate Pudding Cake.

Final Thoughts

If you ask me, everyone needs a go-to Chocolate Pudding Cake recipe in their dessert repertoire. It’s unfussy, endlessly comforting, and guaranteed to captivate anyone lucky enough to grab a spoonful. So go on — preheat that oven, and let the magic unfold!

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