Chocolate Pudding Cake Recipe
If there’s one dessert that never fails to wow a crowd or lift a weeknight dinner into special territory, it’s Chocolate Pudding Cake. This recipe is pure wonder in a dish: a layer of moist, tender chocolate cake rises magically to float over an ocean of silky, warm chocolate pudding, all from a single batter. It’s a nostalgic classic that always feels modern, and every bite is a celebration of gooey, chocolaty comfort. There’s no complicated technique or fancy equipment, just pantry staples and a few simple steps between you and fudgy, pudding-filled bliss.
Ingredients You’ll Need
The beauty of Chocolate Pudding Cake lies in its simplicity: each ingredient serves a purpose, creating layers of flavor, texture, and jaw-dropping coziness. This is truly a dessert anyone can make, but every little detail matters!
- Unbleached all-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Granulated white sugar: Sweetens both the cake and balances the chocolate’s intensity.
- Unsweetened cocoa powder (divided): Deep chocolate flavor; using part in the batter and part on top gives the luscious pudding its richness.
- Baking powder: Ensures a beautiful lift so the cake rises perfectly above the pudding layer.
- Fine salt: Don’t skip! Just a touch enhances all those chocolate notes.
- Whole milk: Adds moistness and helps create that custardy cake texture.
- Pure vanilla extract: Brings warmth and aromatic sweetness, subtly rounding out every bite.
- Unsalted butter (melted and cooled): Adds richness and keeps the cake marvelously soft.
- Brown sugar: This is the secret behind the gooey, caramel-like pudding underneath—it melts and thickens with the cocoa powder for magic!
- Mini chocolate chips: Little pops of melty chocolate throughout take this cake to the next level.
- Hot coffee (or hot water, or a mix): Hot liquid is essential for activating the cocoa and transforming the mixture into pudding. Coffee deepens the chocolate flavor, but water is just fine too.
How to Make Chocolate Pudding Cake
Step 1: Preheat Your Oven
Begin by heating your oven to 350°F. This step is crucial for setting the cake, so your oven should be hot and ready before your batter goes in. No need to grease your baking dish—part of the magic is how the pudding bubbles up and the cake cradles all those luscious layers.
Step 2: Mix the Dry Ingredients
Grab a mixing bowl and whisk together the flour, granulated sugar, 1/4 cup of the cocoa powder, baking powder, and salt. Whisking evenly distributes the leaveners and cocoa so every bite tastes just right—no clumps, all chocolate!
Step 3: Add Wet Ingredients and Combine
Pour in the whole milk and vanilla extract, mixing gently just until combined. Lastly, stir in the melted and cooled butter. Take care not to overmix; you want a thick, smooth batter. Scrape this goodness into your ungreased 2½-quart baking dish and even out the top.
Step 4: Topping with Cocoa, Brown Sugar, and Chocolate Chips
In a small bowl, combine the remaining 1/4 cup of cocoa powder, the brown sugar, and the mini chocolate chips. Gently break up any lumps and sprinkle this decadent mixture all over the top of your batter. Do not stir—these ingredients will magically form the pudding as the cake bakes!
Step 5: Pour the Hot Coffee (or Water) on Top
Carefully pour the hot coffee—or hot water, or half and half—directly over the topping. Again, don’t stir. This liquid will seep through, combining with the sugar and cocoa to create that signature velvety pudding layer beneath the cake.
Step 6: Bake!
Slide the dish into your preheated oven and bake for 35 to 40 minutes, rotating the pan halfway through. If you’re using a larger baking dish, check around the 30 to 35 minute mark. The magic? The cake will puff up, and the pudding will bubble below. You’ll know it’s done when the cake is set but still a bit jiggly underneath.
Step 7: Cool Slightly
When you pull out the cake, let it cool for about 20 minutes. This lets the pudding thicken just right while keeping everything delightfully warm and ready-to-scoop.
Step 8: Serve Warm
Chocolate Pudding Cake is best enjoyed while still a little warm, scooped straight into bowls and topped with cold, creamy ice cream or a dollop of whipped cream.
How to Serve Chocolate Pudding Cake
Garnishes
Dust the top with powdered sugar, a sprinkle of extra cocoa powder, or a handful of chocolate shavings for restaurant-style flair. Whipped cream, a scoop of vanilla or coffee ice cream, or fresh berries all pair beautifully with this gooey cake, adding contrast and cooling richness to each spoonful.
Side Dishes
While Chocolate Pudding Cake truly shines on its own, you can turn dessert into a full experience by serving it after a light, fresh meal, like a big salad or roast chicken. For a gathering, a simple plate of sliced fruit or espresso drinks rounds out the event and balances the indulgence of the cake.
Creative Ways to Present
If you’re feeling playful, try baking individual servings in small ramekins, or scoop the gooey cake into mason jars for a picnic-style treat. Layer chunks of the cake with whipped cream and berries in parfait glasses for a show-stopping trifle, or drizzle each serving with warm caramel or berry sauce for an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Pudding Cake, covered, right in its baking dish in the refrigerator. It keeps well for up to 3 days—just know the pudding will thicken a bit as it chills (but it’ll still be lusciously spoonable!).
Freezing
If you want to freeze leftovers, portion single servings into airtight containers. Freeze for up to one month. Thawed cake might have a slightly different texture, but those gooey chocolate notes will still shine through.
Reheating
To reheat, pop single servings in the microwave for 30 to 45 seconds until just warmed through (don’t overheat, or the pudding may separate). For a bigger batch, cover the baking dish with foil and warm in a 300°F oven for about 15-20 minutes, restoring that irresistible molten center.
FAQs
Can I substitute the coffee with just water?
Absolutely! While coffee subtly deepens the chocolate flavor, this Chocolate Pudding Cake will still be deliciously rich and satisfying using just hot water, or a mix of half coffee and half water based on your preference.
Can I use regular chocolate chips instead of mini?
Yes, regular chocolate chips will work just fine. Minis melt in smaller pockets, but big ones provide gooey bites of chocolate throughout—choose whichever you love or have on hand.
What’s the secret to the pudding layer?
It’s all about the method: sprinkling the cocoa and sugar mixture over the batter, then pouring hot liquid over top (without stirring!) creates that magic duo of fluffy cake on top and molten chocolate pudding underneath.
Can I make this recipe dairy-free?
Definitely! Swap out the milk for a dairy-free alternative (like almond or oat milk) and use vegan butter. Just check your chocolate chips to ensure they’re dairy-free, and you’ll be all set to enjoy Chocolate Pudding Cake.
How do I know when the cake is done baking?
The top of the cake should look set and spring back when gently touched, but you’ll see the pudding bubbling around the sides. If in doubt, a toothpick poked in the cake layer should come out mostly clean (not soupy, but expect some pudding on the bottom).
Final Thoughts
Whether you’re celebrating something special or just treating yourself to a relaxing evening, there’s truly nothing cozier (or more delicious!) than a homemade Chocolate Pudding Cake. Every bite brings gooey, soul-soothing comfort, and it’s the kind of dessert everyone remembers. I hope you give this recipe a try the next time you need chocolate magic in your kitchen!
Print
Chocolate Pudding Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Pudding Cake that combines a moist cake with a gooey chocolate pudding layer. Perfect for satisfying your sweet tooth!
Ingredients
Dry Ingredients:
- 1 cup unbleached all-purpose flour
- 3/4 cup granulated white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
Wet Ingredients:
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
Topping:
- 3/4 cup brown sugar
- 1/3 cup mini chocolate chips
- 10 ounces hot coffee (or hot water, or a mix of both)
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Mix Dry Ingredients: In a mixing bowl, combine flour, white sugar, 1/4 cup cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Stir in milk and vanilla, then add melted butter. Mix until combined.
- Prepare Batter: Pour the batter into an ungreased 2½-quart baking dish.
- Make Topping: Mix remaining cocoa powder with brown sugar and mini chocolate chips. Sprinkle over the batter without stirring.
- Add Hot Liquid: Pour hot coffee over the topping without stirring.
- Bake: Bake for 35-40 minutes, rotating the pan halfway through. Check at 30-35 minutes if using a larger dish.
- Cool and Serve: Let the cake cool for 20 minutes before serving. Enjoy warm with ice cream.
Notes
- This cake is best enjoyed warm, straight out of the oven.
- Experiment with different types of chocolate for varied flavors.
- Adjust the sweetness by using dark chocolate or reducing sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Chocolate Pudding Cake, Chocolate Cake, Pudding Cake, Dessert Recipe
