Chocolate Pudding Cake

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5 from 421 votes
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My chocolate pudding cake features a warm, fluffy chocolate cake with a hidden layer of hot fudge sauce. It’s so simple to make, and it instantly satisfies my chocolate cravings!

Need new recipes for chocolate cake? Try my death by chocolate cake, chocolate caramel cake, and hot chocolate cake next. 

chocolate pudding cake.

Few cakes instantly take me back to childhood quite like hot fudge pudding cake. 

Made with two layers, the top is a rich, moist chocolate cake, and the bottom is a secret layer of gooey fudge sauce. Combined, it’s quite possibly my best-kept chocolate cake secret…until now!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make chocolate pudding cake
  4. Arman’s recipe tips 
  5. Storage instructions
  6. Frequently asked questions
  7. More foolproof chocolate desserts
  8. Chocolate Pudding Cake (Recipe Card)

Why I love this recipe

  • The ultimate chocolate dessert. No one (literally, no one) will be able to resist this cake. 
  • Easy to make. For how flavorful and rich it is, you’ll be blown away by how simple it is to make. It’s no different than a regular cake.
  • No fancy kitchen equipment needed. Just two bowls and a cake pan are all that’s required. But seriously, everyone will think you spent hours in the kitchen (and let them think that!).
hot fudge pudding cake.

Ingredients needed

  • Sugar. I tested this recipe with light brown sugar and white sugar, and personally, I preferred the flavor of white sugar since it wasn’t as overpowering, but either will do. 
  • All-purpose flour. Either plain flour or gluten-free flour that’s been sifted to remove any clumps. 
  • Cocoa powder. I always use Dutch-processed unsweetened cocoa powder since it has a mild yet rich flavor. If you prefer extra dark desserts, use dark cocoa powder. 
  • Baking powder. Helps the cake rise. 
  • Salt. Brings out the sweetness. 
  • Milk. I used unsweetened almond milk, but any milk works. 
  • Butter. Preferably unsalted since we’re adding salt to the cake. To skip the dairy, use margarine instead. 
  • Vanilla extract. A must for any good chocolate dessert!

For the fudge sauce:

  • Sugar AND brown sugar. A combination of white sugar and darker sugar ensures a rich, thick, and sweet fudge sauce. 
  • Cocoa powder. For the chocolate pudding, of course!  
  • Hot water. This will be poured all over the pudding cake, which, once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will help the warm fudge sauce rise to the top.

How to make chocolate pudding cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

cake batter in deep dish.

Step 1- Make the cake batter. In a large bowl, combine all of the cake ingredients. Once mixed, pour into the greased cake pan. 

chocolate sauce ingredients in bowl.

Step 2- Make the fudge sauce. In a separate bowl, combine the fudge sauce ingredients except the hot water.

chocolate cake with layer of liquid sauce on top.

Step 3- Assemble. Sprinkle this on top of the cake batter. Gently pour the hot water over the top of the cake. Do not stir or whisk it.

baked chocolate pudding cake.

Step 4- Bake. Bake the pudding cake for 35-40 minutes or until the top is slightly firm. Remove from the oven and let cool for 15 minutes before serving. 

Arman’s recipe tips 

  • Make it fresh. Unfortunately, this isn’t the kind of cake you can prepare in advance. You want the cake to be warm and fresh so the fudge sauce oozes out when you go to slice it. Don’t fret though. You can prep all the ingredients and just assemble it before baking.
  • Sift the dry ingredients. I know I sound like a broken record, but it bears repeating. Sifting your dry ingredients will guarantee there are no clumps and make for a fluffier cake with a delicate crumb.  
  • Serve the pudding cake with a scoop of vanilla ice cream for an even more decadent treat. 

Variations

  • Adjust the sweetness. I like my cake to be pretty sweet, but if you want a more rich cake with less sugar, reduce the sugar by ½ cup total. 
  • Amplify the chocolate flavor. I tested adding 2 tablespoons of instant espresso powder to the cake and found that it greatly enhanced the chocolatey flavor. But don’t worry, you won’t taste the coffee at all!
  • Make mini pudding cakes. Pour about ¼ cups of cake batter, 2 tablespoons of the cocoa mixture, and 3 tablespoons of hot water into individual ramekins. Bake for 20 minutes or until done. 
  • Add mix-ins. Fold in ¼ cup of chocolate chips to the cake batter or top the cake with coarse sea salt before serving. 
  • Make it vegan by using dairy-free butter. Or, to make it gluten-free, use gluten-free flour.

Storage instructions

To store: Allow the cake to cool completely, then store it in an airtight container in the refrigerator for up to 2 weeks. 

To freeze: Place the cooled cake in a freezer-safe container and freeze for up to 6 months. Let it thaw overnight in the fridge before reheating. Remember though, it won’t taste as good as if it were made fresh (but still a great chocolate fix!).

To reheat: Microwave the cake in 30-second intervals or in an oven preheated to 350F.

chocolate pudding cake with vanilla ice cream on top.

Frequently asked questions

Can I use chocolate cake mix instead?

Yes, while I prefer the texture and flavor of a scratch-made cake, you could use a chocolate boxed cake mix instead. 

Can you use instant pudding between cake layers?

Technically, you could swap the dry ingredients for the fudge sauce with dry instant pudding mix, but you’ll still need to pour the hot water on top so the fudge seeps into the cake. 

More foolproof chocolate desserts

chocolate pudding cake recipe.

Chocolate Pudding Cake

5 from 421 votes
My hot fudge chocolate pudding cake features a warm, fluffy chocolate cake with a hidden layer of hot fudge sauce. It’s so simple to make and even easier to eat! Watch the video below to see how I make it in my kitchen!
Servings: 12 Servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Video

Ingredients  

For the hot fudge sauce

Instructions 

  • Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan or baking dish and set aside.
  • In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, salt, milk, vanilla, and melted butter, and mix well. Transfer to the greased pan.
  • In a separate bowl, combine the white sugar, brown sugar, and cocoa powder. Sprinkle the sugar and cocoa mixture over the top of the cake. Gently pour the hot water over the top of the cake. Do not mix or whisk it.
  • Bake the pudding bake for 35-40 minutes, or until the top is just done. Remove from the oven and let cool for 15 minutes, before serving.

Notes

TO STORE: Cooked pudding cake, once cooled down, can be stored in the refrigerator, for up to 2 weeks. The cake is best enjoyed warm, so you should reheat it. 
TO FREEZE: Place cake in a freezer friendly container, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator then reheat as directed. 
TO REHEAT: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be extra moist, as most of the fudge sauce has been soaked up already. Once it is warm, it will seep some out. 

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 36gProtein: 4gFat: 6gSodium: 178mgPotassium: 81mgFiber: 2gSugar: 23gVitamin A: 158IUCalcium: 68mgIron: 1mgNET CARBS: 34g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published September 2020, updated and republished September 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Sounds Lucious, but could you make a gluten free keto version of the recipe please? And also a gluten free keto version recipe of the funnel cakes? I simply love all your gluten free keto recipes that you do publish. Thanks so much.

  2. 5 stars
    This pudding cake is delicious. I’ve made it with regular flour & GF flour; both turn out well.

  3. 5 stars
    So easy and absolutely delicious! My family was so wowed by this and my husband said this should be our family dessert going forward!

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