Chocolate Pudding Cake

Imagine a dessert that gives you two treats in one: a fluffy, moist chocolate cake on top, and a rich, gooey chocolate pudding on the bottom. That’s the magic of Chocolate Pudding Cake—a classic comfort dessert that’s ridiculously easy to make but tastes like something you’d get in a cozy, old-fashioned diner. This self-saucing wonder comes together with pantry staples and creates its own luscious chocolate sauce as it bakes. No frosting, no filling—just one simple batter, and the oven does the rest.

Whether you’re craving something warm and decadent on a chilly night or need a no-fuss dessert that impresses, this pudding cake is your answer. The moment you scoop into it, the fluffy cake gives way to a molten chocolate center that feels downright luxurious. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and it’s pure heaven in a bowl. Even better? It’s a one-bowl wonder with minimal prep and no need for fancy equipment.

Chocolate Pudding Cake is more than just dessert—it’s nostalgia, indulgence, and simplicity baked into one irresistible treat. Once you make it, you’ll want to keep the ingredients stocked year-round.

Why You’ll Love This Recipe

1. Self-Saucing Magic: The cake creates its own rich chocolate sauce as it bakes—no need to make a separate topping.
2. Simple Pantry Ingredients: You likely have everything you need already in your kitchen.
3. Minimal Prep: No mixer required, just two bowls and a baking dish.
4. Ultimate Comfort Food: Warm, gooey, and deeply chocolatey—perfect for cozy nights.
5. Crowd-Pleaser: Everyone loves it, and it’s easily doubled for larger gatherings.

this RECIPE

Ingredients

• All-purpose flour
• White sugar
• Unsweetened cocoa powder
• Baking powder
• Salt
• Milk
• Vegetable oil
• Packed brown sugar
• Miniature semisweet chocolate chips
• Vanilla extract
• Hot water

Variations

Mocha Pudding Cake

Add 1–2 teaspoons of instant coffee granules to the batter for a mocha twist.

Peanut Butter Swirl

Drop spoonfuls of peanut butter into the batter before baking for a rich peanut-chocolate combo.

Dark Chocolate Decadence

Use dark chocolate chips or chunks instead of semisweet for a more intense flavor.

Mint Chocolate

Stir in a few drops of peppermint extract and top with crushed peppermint candies for a holiday version.

Gluten-Free Option

Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How to Make the Recipe

Step 1: Mix the Dry Ingredients

In a medium bowl, combine the flour, white sugar, ¼ cup of the cocoa powder, baking powder, and salt.

Step 2: Add the Wet Ingredients

Stir in the milk, vegetable oil, and vanilla extract until just combined. Do not overmix.

Step 3: Spread the Batter

Pour the batter into a lightly greased 8×8-inch baking dish and spread evenly.

Step 4: Prepare the Topping

In a separate bowl, mix the brown sugar, remaining ¼ cup cocoa powder, and chocolate chips. Sprinkle evenly over the batter.

Step 5: Pour Hot Water

Carefully pour the hot water over the entire surface—do not stir. It may look odd, but trust the process.

Step 6: Bake

Bake at 350°F (175°C) for 35–40 minutes, or until the top looks set and the edges begin to pull away from the pan. The bottom will still be gooey—that’s the pudding!

Step 7: Serve Warm

Let the cake sit for 5–10 minutes before serving to allow the sauce to thicken slightly. Serve warm with ice cream or whipped cream.

Tips for Making the Recipe

• Don’t Stir After Adding Water: This is key to forming the pudding layer underneath.
• Use Hot (Not Boiling) Water: It helps activate the cocoa and melt the sugar topping into a sauce.
• Grease the Baking Dish: This makes serving easier and cleanup a breeze.
• Check Doneness Carefully: The top should be set, but the bottom will stay saucy.
• Serve Immediately for Best Texture: The pudding layer thickens over time, so it’s best fresh out of the oven.

How to Serve

Serve this cake warm, spooned straight from the dish into bowls. Add a scoop of vanilla or coffee ice cream, a dollop of whipped cream, or a dusting of powdered sugar for an extra treat. It’s best enjoyed fresh while the pudding layer is still warm and molten.

Make Ahead and Storage

Storing Leftovers

Store covered in the fridge for up to 3 days. The pudding will thicken as it cools but will still taste delicious.

Freezing

This dessert doesn’t freeze particularly well due to the pudding layer separating during thawing. It’s best enjoyed fresh.

Reheating

Reheat individual portions in the microwave for 20–30 seconds to restore the gooey texture. Add a splash of milk if needed to revive the sauce.

FAQs

1. Can I make this cake in advance?

You can prepare the batter and topping in advance, but wait to add the hot water and bake just before serving.

2. Why does the hot water go on top?

The hot water melts the sugar topping and cocoa into a thick sauce as it sinks during baking.

3. Can I double the recipe?

Yes! Use a 9×13-inch baking dish and increase baking time by about 5–10 minutes.

4. Is it supposed to be gooey on the bottom?

Yes, that’s the signature pudding layer formed during baking.

5. What kind of cocoa should I use?

Use unsweetened natural cocoa powder, not Dutch-processed, for best results.

6. Can I use milk alternatives?

Yes, almond milk, oat milk, or soy milk all work well in this recipe.

7. Do I have to use chocolate chips?

No, they’re optional, but they add extra bursts of melted chocolate.

8. What happens if I stir after adding the water?

You’ll lose the distinct layers, and the sauce might not form properly.

9. Can I use brown sugar in the cake batter?

You can, but it will slightly change the texture and flavor to a more caramelized taste.

10. Can I bake this in ramekins?

Yes, just divide the batter and toppings evenly and adjust the baking time—about 20–25 minutes.

Conclusion

Chocolate Pudding Cake is the ultimate dessert for when you need something quick, comforting, and indulgent. With its magically self-saucing layer, warm chocolate flavor, and easy one-pan method, it’s a treat that feels like a hug in a bowl. Whether you’re making it for a weeknight dessert or to impress guests, it’s guaranteed to bring smiles with every spoonful. Serve it warm, pair it with ice cream, and let the chocolate comfort take over.

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