If you have a craving for something warm, comforting, and irresistibly chocolatey, this Chocolate Pudding Cake Recipe will become your new best friend in the kitchen. Imagine a rich cake layer sitting above a luscious, gooey chocolate pudding that forms right as it bakes—each spoonful a perfect marriage of soft cake and silky pudding. It’s a dessert that feels like a warm hug on a plate, perfect for cozy nights or anytime you want to spoil yourself and your loved ones with a simple yet stunning treat.
Ingredients You’ll Need
This Chocolate Pudding Cake Recipe calls for straightforward ingredients you probably already have, yet each one plays a crucial role in building that ideal balance between cake and pudding. From the flour that creates structure to the cocoa powders that deliver deep chocolate flavor, every component matters here.
- 1 cup all-purpose flour (or gluten-free flour blend): Provides the base structure for the cake layer.
- 3/4 cup granulated sugar: Sweetens and helps to tenderize the batter.
- 2 tbsp unsweetened cocoa powder: Adds rich chocolate flavor and enhances color.
- 2 tsp baking powder: Leavens the cake for a light, fluffy texture.
- 1/4 tsp salt: Balances sweetness and intensifies chocolate taste.
- 1/2 cup milk (dairy or plant-based): Moisturizes the batter and contributes to tenderness.
- 2 tbsp melted butter or coconut oil: Adds richness and moistness to the cake.
- 1 tsp vanilla extract: Enhances all the chocolate flavors with a warm, sweet aroma.
- 1/2 cup granulated sugar (for topping): Creates the sweet pudding layer as it bakes.
- 1/2 cup brown sugar (for topping): Adds a subtle caramel note and moisture to the pudding.
- 1/4 cup unsweetened cocoa powder (for topping): Boosts the pudding’s chocolate intensity.
- 1 1/4 cups boiling water: Pours over the mixture to form the luscious pudding beneath the cake.
How to Make Chocolate Pudding Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This ensures the cake doesn’t stick and makes cleanup a breeze. Setting up early helps everything else flow smoothly!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. This blend is where the magic begins—combining the leavening, sweetness, and chocolate foundation evenly for a perfect cake texture.
Step 3: Add Wet Ingredients to Form Batter
Stir in the milk, melted butter (or coconut oil), and vanilla extract to those dry ingredients until you have a smooth batter. No lumps here—just silky goodness ready to become the top layer of your cake.
Step 4: Spread Batter and Prepare Topping
Evenly spread the batter into your prepared baking dish. For the topping, mix the granulated sugar, brown sugar, and cocoa powder together, then sprinkle this mixture over the batter. This blend is key for creating the irresistible pudding layer below.
Step 5: Pour Boiling Water and Bake
Carefully pour the boiling water over the entire surface. It may seem strange, but the water will seep through the batter while baking, transforming the sugar and cocoa powder topping into a rich, molten pudding beneath the cake layer. Pop it into your oven and bake for about 50 minutes, until the cake sets on top.
How to Serve Chocolate Pudding Cake Recipe
Garnishes
Top your Chocolate Pudding Cake Recipe with a dollop of whipped cream or a scoop of vanilla ice cream to perfectly contrast the warm chocolate flavor. Fresh berries also add a pop of color and tartness that pairs beautifully with rich chocolate.
Side Dishes
This dessert stands beautifully on its own, but if you’re feeling extra indulgent, serve it alongside a hot cup of coffee or a glass of cold milk for classic comfort. A simple fruit salad can lighten up the plate for balance.
Creative Ways to Present
For a party or special occasion, serve the cake in individual ramekins or clear glass bowls so guests can see the layers of cake and pudding. Sprinkle some toasted nuts or chocolate shavings on top for a textural surprise and an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Pudding Cake Recipe covered in the refrigerator for up to 4 days. The pudding layer may thicken as it chills, making for a denser dessert that tastes fantastic cold or warmed.
Freezing
You can freeze this cake well by wrapping it tightly in plastic wrap and then foil, or place it in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge for best results before reheating.
Reheating
Warm individual portions in the microwave for 20-30 seconds or until heated through. You want it warm enough for the pudding layer to become gooey and luscious again but not so hot that it dries out the cake.
FAQs
Can I use a different type of flour for this recipe?
Absolutely! All-purpose flour works best for that classic texture, but gluten-free flour blends are a great substitute if you’re gluten-sensitive. Just make sure your blend contains xanthan gum or another binder for structure.
Is it okay to use plant-based milk?
Yes, you can use any milk you prefer, such as almond, soy, or oat milk. Each will slightly influence the flavor and richness, but your cake and pudding will still turn out delicious.
Why do I pour boiling water over the batter?
Pouring boiling water on top is essential for creating the pudding layer beneath the cake. The heat dissolves the sugars and cocoa powder topping, causing the distinct pudding texture to form as it bakes.
Can I make this recipe vegan?
Definitely. Use plant-based milk and coconut oil instead of butter, and ensure your sugar is vegan-friendly. The recipe naturally lends itself well to vegan adaptations without sacrificing flavor.
What is the best pan size to use for this cake?
An 8×8-inch baking dish is ideal, as it gives the cake enough depth to form the pudding layer and bake evenly. Using a different size may change the baking time and texture slightly.
Final Thoughts
This Chocolate Pudding Cake Recipe is truly a joy to make and share. It’s the kind of dessert that feels special without needing fancy ingredients or complicated techniques. Whether for a weeknight treat or a weekend celebration, I hope you find the same cozy satisfaction I do every time this cake comes out of the oven. Dive in, savor each spoonful, and enjoy every moment of this comforting classic.
Print
Chocolate Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and indulgent Chocolate Pudding Cake featuring a moist chocolate cake layer topped with a gooey, fudgy chocolate pudding. This easy-to-make dessert combines a tender cocoa-flavored cake base with a luscious molten chocolate topping that forms during baking, making it perfect for chocolate lovers seeking a cozy treat.
Ingredients
Cake Batter
- 1 cup all-purpose flour (or gluten-free flour blend)
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (dairy or plant-based)
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups boiling water
Instructions
- Prepare the oven and baking dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
- Mix dry ingredients for the batter: In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined. This forms the base dry mix for the cake.
- Add wet ingredients and combine: Stir in the milk, melted butter (or coconut oil), and vanilla extract into the dry ingredients. Mix until the batter is smooth with no lumps, then spread it evenly into the prepared baking dish.
- Prepare the topping: In a separate small bowl, combine the 1/2 cup granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter in the baking dish.
- Add boiling water and bake: Carefully pour the boiling water over the entire surface; do not stir. The water sinks through the batter and sugars during baking, creating a moist pudding layer beneath the cake. Place the dish in the preheated oven and bake for approximately 50 minutes, or until the cake layer is set and the top is cakey but a little wobbly in the center.
- Cool and serve: Let the cake cool slightly before serving to allow the pudding layer to thicken. Serve warm for the best chocolatey gooey experience, optionally topped with whipped cream or ice cream.
Notes
- You can substitute dairy milk with any plant-based milk to make this vegan-friendly.
- Using gluten-free flour blend makes this recipe gluten free.
- Ensure the water is boiling when poured on top to create the pudding effect.
- Serve warm for gooey texture; cold leftovers will be more cake-like.
- For extra richness, add a pinch of instant espresso powder to the batter.
