This fudgy, old-fashioned chocolate pudding cake is baked with two delicious layers: a chocolate cake and a gooey pudding-like sauce. If you love the flavor and texture of a good old chocolate pudding, then you’re going to love this cake!
I’ve been invited to a few birthdays lately, which means I had quite a few cakes to make. I took one of my mom’s old recipe notebooks and leafed through the pages to try and find some of our family’s all-time favorite sweets. Almost every recipe consisted of notes added over the years, each in a different pen color. I then came across this pudding cake that I loved as a kid. There were no notes for this recipe, and I like to believe that’s because it’s perfect.
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What is pudding cake?
Pudding cakes offer two treats in one and consist of two layers – a comforting, gooey chocolate cake and a thick chocolaty sauce that tastes just like an old-fashioned chocolate pudding. This cake goes by many names: chocolate upside down cake, hot fudge pudding cake, brownie pudding cake, or self-saucing pudding cake.
How to make chocolate pudding cake
The process of making chocolate pudding cake is a bit different than other desserts, but I promise you’ll have amazing results.
The first layer is the cake batter and the second layer consists of a “dry” mixture of cocoa and sugar. We then pour hot water evenly on top and while baking (I know, it feels so wrong, but it’s what makes this cake so good), the water sinks to the bottom and creates a chocolate sauce. The cake then rises to the top creating this deliciously warm and gooey chocolate pudding cake.
Make the chocolate cake batter
- Whisk together the dry ingredients. In a medium bowl, sift together flour, cocoa, baking powder, and salt. Add sugar and mix.
- Combine the wet ingredients. Mix together milk, butter, and vanilla until combined.
- Combine the two. Pour the wet ingredients into the dry ingredients and mix just until combined. Scrape the batter into prepared 8×8-inch pan and smooth the top.
Make the pudding sauce and bake
- In a small bowl, mix together cocoa powder, brown sugar and granulated sugar until combined. Sprinkle mixture on top of batter, making sure it coats the entire surface evenly.
- Pour the hot water evenly on top. Leave as-is and do not stir (I know it sounds strange, but bear with me).
- Bake at 350°F/180°C for 25-30 minutes, until the top is set and the cake is cracked and just beginning to pull away from the sides of the pan. Do not over bake or the cake will be dry.
- Allow cake to cool in the pan for 15 minutes on a wire rack. Serve warm.
Tip: This cake is perfect for baking in individual 6-ounce ramekins, too. For each ramekin, pour about ¼ cup cake batter, 2 tablespoons cocoa-sugar mixture, and 3 tablespoons hot water. Bake for 15-20 minutes.
Tips for making chocolate pudding cake
- Use Dutch-processed cocoa powder: While you can use natural cocoa powder for this recipe, too, Dutch-processed cocoa powder has a richer, more complex flavor and makes the pudding cake taste much better.
- Don’t overbake the pudding cake. Overbaking will make the cake dry. You’ll know it’s ready when the top is set and the cake is cracked and just beginning to pull away from the sides of the pan
- Serve warm with vanilla ice cream or whipped cream. This pudding cake tastes incredible on it’s own, but tastes even better served with vanilla ice cream or whipped cream. I highly recommend!
How to store
You can store the cake in the refrigerator, covered, for up to 3 days. To serve, reheat in microwave and top with ice cream.
More of my favorite chocolate desserts
- Chocolate Peanut Batter Mousse Cake: With a crunchy chocolate cookie crust, this layered mousse cake is irresistible.
- No-Bake Chocolate Tart: Made with Oreo cookie crust and creamy, rich chocolate ganache filling.
- Flourless Chocolate Almond Torte: Rich and fudgy with ground almonds for added texture.
- Baked Chocolate Donuts: Moist and cakey chocolate donuts glazed with chocolate ganache.
- Milk Chocolate Hazelnut Mousse: Made with silky milk chocolate mousse, crunchy toasted hazelnuts and chocolate hazelnut ganache.
As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.
Chocolate Pudding Cake
This easy chocolate pudding cake is made of rich chocolate cake layered with warm and gooey chocolate pudding sauce. It's rich, indulgent and a guaranteed crowd pleaser!
Ingredients
Cake:
- ¾ cup (105g) all-purpose flour
- 3 tablespoons (20g) Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (120 ml) whole milk
- ¼ cup (½ stick or 56g) unsalted butter, melted
- 2 teaspoons pure vanilla extract
Pudding Sauce:
- ¼ cup (25g) Dutch-processed cocoa powder
- ⅓ cup (65g) light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 ½ (360 ml) cups boiling water
Instructions
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Preheat oven to 350°F/180°C. Grease an 8-inch square pan.*
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To make the cake: In a medium bowl, sift together flour, cocoa, baking powder, and salt. Add sugar and mix.
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In a small bowl, mix together milk, butter, and vanilla until combined. Pour into flour mixture and mix just until combined. Scrape batter into prepared pan and smooth the top.
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To make the pudding: In a small bowl, toss together cocoa powder, brown sugar and granulated sugar until combined. Sprinkle mixture on top of batter, making sure it coats the entire surface evenly. Pour the hot water evenly on top. Leave as-is and do not stir.
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If baking in an 8×8-inch pan, bake for 25-30 minutes. If baking in individual ramekins, bake for 15-20 minutes. Bake until the top is set and the cake is cracked and just beginning to pull away from the sides of the pan. Do not over bake or the cake will be dry. Allow cake to cool in the pan for 15 minutes on a wire rack.
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Serve cake warm, with vanilla ice cream or whipped cream if you like. Serve each slice upside-down and drizzle with pudding sauce.
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Cake can be kept in the refrigerator, covered, for up to 3 days. Reheat in microwave.
Recipe Notes
*This cake is perfect for baking in individual 6-ounce ramekins, too. It should make enough batter for 8-9 individual portions. For each ramekin, pour about ¼ cup cake batter, 2 tablespoons cocoa-sugar mixture, and 3 tablespoons hot water. Bake for 15-20 minutes.
