Quick Chocolate Pudding Cake Recipe for Chocolate Fans
Chocolate cake is great. Chocolate pudding is better. But chocolate pudding cake? That’s a whole mood.
Fluffy cake topped with a molten layer of chocolate pudding that melts in your mouth—every bite is pure bliss.
Add a dollop of whipped cream or a sprinkle of chocolate shavings, and suddenly you’re serving dessert that looks fancy but took almost no effort.
Perfect for birthdays, weeknights, or whenever chocolate is calling your name.
Chocolate Pudding Cake Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted butter or coconut oil for a dairy-free option
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk any kind works—dairy or non-dairy
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder for pudding layer
- 1 1/2 cups hot water
- Optional toppings: whipped cream chocolate shavings, berries
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
- Make the cake batter: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix melted butter, eggs, vanilla, and milk. Combine wet and dry ingredients until smooth.
- Pour & spread: Pour the batter into your prepared baking dish and smooth the top.
- Add the pudding layer: In a small bowl, mix brown sugar and cocoa powder, then sprinkle evenly over the cake batter. Pour hot water gently over the top—don’t stir. Magic happens in the oven.
- Bake: Bake for 35–40 minutes. Don’t panic if it looks a little gooey in spots—the pudding will set as it cools.
- Cool & top: Let it cool for 15 minutes. Top with whipped cream, chocolate shavings, or berries.
- Serve: Scoop generously, watch the pudding ooze, and try not to eat the whole pan yourself.
Why This Recipe is Awesome
Let’s be real: most “fancy desserts” are overcomplicated traps.
You’re sweating over a custard, stressing about layers, and somehow ending up with a half-burnt disaster. Not here.
- Idiot-proof: Even I didn’t mess it up, and I once overcooked instant oatmeal.
- Quick & easy: Prep and bake? Less than an hour.
- Crowd-pleaser: Chocolate + pudding + cake = automatic happiness.
- Impressive without effort: People will assume you slaved over this masterpiece…you’ll just nod mysteriously.
FYI, this recipe is basically chocolate magic in a pan.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted butter (or coconut oil for a dairy-free option)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk (any kind works—dairy or non-dairy)
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder (for pudding layer)
- 1 1/2 cups hot water
- Optional toppings: whipped cream, chocolate shavings, berries
Pro tip: If you like texture, add a sprinkle of chocolate chips into the pudding layer.
Step-by-Step Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
- Make the cake batter: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix melted butter, eggs, vanilla, and milk. Combine wet and dry ingredients until smooth.
- Pour & spread: Pour the batter into your prepared baking dish and smooth the top.
- Add the pudding layer: In a small bowl, mix brown sugar and cocoa powder, then sprinkle evenly over the cake batter. Pour hot water gently over the top—don’t stir. Magic happens in the oven.
- Bake: Bake for 35–40 minutes. Don’t panic if it looks a little gooey in spots—the pudding will set as it cools.
- Cool & top: Let it cool for 15 minutes. Top with whipped cream, chocolate shavings, or berries.
- Serve: Scoop generously, watch the pudding ooze, and try not to eat the whole pan yourself.
How to Serve
Serve warm for ultimate comfort. Pair with vanilla ice cream or a drizzle of caramel for extra indulgence.
For a casual crowd, dish straight from the baking pan—minimal cleanup, maximum enjoyment.
Nutrition Facts (per serving, approx.)
- Calories: 320 kcal
- Carbs: 45 g
- Protein: 5 g
- Fat: 14 g
- Sugar: 30 g
Common Mistakes to Avoid
- Skipping the water step: The magic pudding layer won’t form without it.
- Overbaking: Cake should be just set—don’t worry if the pudding looks a little runny.
- Using cold water instead of hot: Hot water helps the pudding layer form properly.
- Not letting it cool: Patience is key. Pudding sets best as it cools.
Alternatives & Substitutions
- Butter: Swap with coconut oil for dairy-free or light olive oil for a subtle twist.
- Milk: Almond, oat, or soy milk works beautifully.
- Brown sugar & cocoa: Try coconut sugar or raw sugar for a slightly different flavor.
- Toppings: Strawberries, raspberries, or crushed cookies elevate the presentation.
My favorite: a dusting of powdered sugar and a few chocolate curls—it’s ridiculously easy but looks gourmet.
Final Thoughts
This chocolate pudding cake proves that you don’t need fancy techniques to impress.
Moist cake, molten pudding layer, minimal effort—what’s not to love? Make it for a dinner party, a lazy weekend, or just because chocolate calls your name.
Slice, serve, and enjoy your well-earned dessert glory.
FAQ (Frequently Asked Questions)
Q: Can I make this cake vegan?
A: Yes! Use plant-based milk, flax eggs, and coconut oil. Still decadent and delicious.
Q: Can I prepare it ahead of time?
A: Definitely. Bake, cool, and refrigerate. Rewarm slightly before serving for best results.
Q: Can I double the recipe for a crowd?
A: Absolutely! Just use a larger baking dish and increase baking time slightly.
Q: Can I add chocolate chips or nuts?
A: Totally! Add into the batter or pudding layer for extra texture.
Q: Can I make it gluten-free?
A: Swap all-purpose flour with a 1:1 gluten-free flour blend. Works beautifully.
Q: Do I have to use hot water for the pudding layer?
A: Yes! It helps create the magical pudding layer while baking.
Q: Can I freeze leftovers?
A: Sure, but pudding may slightly separate. I recommend freezing individual slices in airtight containers.
