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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.
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
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!).
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.
Step 1- Make the cake batter. In a large bowl, combine all of the cake ingredients. Once mixed, pour into the greased cake pan.
Step 2- Make the fudge sauce. In a separate bowl, combine the fudge sauce ingredients except the hot water.
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.
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.
Frequently asked questions
Yes, while I prefer the texture and flavor of a scratch-made cake, you could use a chocolate boxed cake mix instead.
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
Video
Ingredients
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk I used unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/3 cup butter melted
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
- 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
Nutrition
Originally published September 2020, updated and republished September 2024
Researched other recipes and used this one since it was rated 5 stars
What you mean by cocoa powder? Is that you mean raw or like Nesquick (sweet)?
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.
Very easy recipe.
Love it!
It’s a keeper.
Made it, it was very Fudgy, thank you.
Very easy recipe.
Love it!
It’s a keeper.
Easy to make. I like pudding so much.
This pudding cake is delicious. I’ve made it with regular flour & GF flour; both turn out well.
Thank you for sharing a keto version of this cake. I am going to try it today 🙂
So easy and absolutely delicious! My family was so wowed by this and my husband said this should be our family dessert going forward!
I’ve made this several times. It is a favorite of the family! I used a smaller oval baking dish.
Hadn’t made chocolate pudding cake in so long (used to make it with gluten flour/butter), but happy to find this GF recipe, that I also made Vegan, with avocado oil and almond milk. It turned out perfectly and SO delicious, just I remember. Thank you for a great recipe! *Just a note that I used an 8” x 8” casserole dish, as I used to, as I thought a 9” x 13” pan would be too large and make the cake too thin. It turned out great in the smaller dish!
Absolutely gorgeous will definitely be making this again. Thank you 🙂
I would like to make the cake portion without the cocoa, to have a white cake with cocoa filling. Can I substitute more flour for the cocoa?
I haven’t tried, sorry!
Love it
This has been our family’s favorite Christmas dessert for decades! We add chopped walnuts to ours, and serve with whipped cream or half-and-half cream.
It looks so good I would like to try this one
do you know if Almond flour would work?
I don’t think so!
Can xylitol or Allulose be used as sweetener in this?
You could try and see.
can i use coconut flour for this ??
Nope!
Is almond flour considered. gluten free. Flour?
If you like chocolate cake you will love this Chocolate pudding cake it’s delicious.
Oh my goodness! This is 10/10 and will now become a recipe on repeat ! Now off for a run 😆
Oh my gosh ! 10/10 for this recipe ….used Nuttelex instead of butter. All regular sugars and almond milk …delish 😊. Now I better go for a run .
Arman,
This looks amazing! I’ve made several of your low carb recipes and enjoyed them. Any ideas on flour substitutes to make this low carb?
Thank you,
René
Not that I’ve tried Rene!
You wrote, “you CAN store pudding cake in the refrigerator…” I assume that means I don’t have to? Seems like it would have to be, but my refrigerator is tiny. Strangely, I’ve not found a straight answer anywhere on Google, so apparently no one knows. Very frustrating.
It doesn’t need to 🙂 Only longer than several days.
I should have added…I watched your video making the crunch bars! <3
Arman! You are so cute! Loved hearing your voice =)…and this recipe is awesome! Right up my taste bud alley! Thanks for sharing. I am making this one day soon. Take care.
You are so welcome!
Seems like a good recipe, but I wondering if I could use a different pan? I have had no luck
finding 9×13 oval baking dishes in my area, does it have to be oval?
No, you can try a rectangular baking dish 🙂
Do you make any of your fabulous recipes like this as Mug Cup recipes? I have zero willpower when it comes to not eating the whole dessert!
Working on one for this 🙂