If you are craving a dessert that is both simple to make and utterly irresistible, this Chocolate Pudding Cake Recipe will quickly become your new favorite. Imagine a tender, moist cake layer sitting atop a luscious, velvety chocolate pudding that forms magically as it bakes. It’s a delightful contrast of textures and deeply rich chocolate flavor that feels like a warm hug on a plate. This recipe is a perfect example of comfort food that’s easy enough for everyday cooking yet special enough for celebrations.
Ingredients You’ll Need
Each ingredient in this Chocolate Pudding Cake Recipe plays a crucial role, balancing flavors and textures to create the perfect dessert experience. With just a handful of basic pantry staples, you can whip up a dessert that feels indulgent and sophisticated without any fuss.
- 1 cup all-purpose flour (or gluten-free flour blend): Provides the structure for the cake’s tender crumb.
- 3/4 cup granulated sugar: Sweetens the cake batter just right.
- 2 tbsp unsweetened cocoa powder: Adds deep chocolate richness to the cake part.
- 2 tsp baking powder: Gives the cake a gentle lift and light texture.
- 1/4 tsp salt: Enhances all the flavors perfectly.
- 1/2 cup milk (dairy or plant-based): Keeps the batter moist and tender.
- 2 tbsp melted butter or coconut oil: Adds richness and helps the cake stay soft.
- 1 tsp vanilla extract: Brings warmth and depth to the chocolate flavors.
- 1/2 cup granulated sugar (for topping): Balances bitterness and creates a sweet crust.
- 1/2 cup brown sugar: Adds warmth and a hint of caramel to the pudding.
- 1/4 cup unsweetened cocoa powder (topping): Boosts chocolate intensity in the sauce.
- 1 1/4 cups boiling water: Creates the signature gooey pudding layer beneath the cake.
How to Make Chocolate Pudding Cake Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to ensure the cake doesn’t stick and browns evenly. This simple prep sets a great foundation for your chocolate masterpiece.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Making sure these ingredients are well combined helps the batter stay uniform and ensures even rising throughout the cake.
Step 3: Combine the Wet Ingredients
Next, stir in the milk, melted butter, and vanilla extract into the dry mix. Whisk until the batter is smooth with no lumps—this silky texture will make the cake wonderfully tender once baked.
Step 4: Pour Batter into Dish
Spread the batter evenly into the prepared baking dish with a spatula or the back of a spoon. Distributing it uniformly ensures the cake cooks evenly and the pudding forms beautifully beneath.
Step 5: Add the Topping
For the pudding magic to happen, mix together the granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the batter. This layering is key to the cake’s signature texture contrast.
Step 6: Pour Boiling Water
Slowly pour boiling water over the top without stirring. This hot water sinks through the topping and cake batter, creating the pudding layer underneath as the cake bakes. It’s a simple step that transforms the dessert!
Step 7: Bake and Cool
Bake for 35 to 40 minutes until the top looks set but you can still see that luscious pudding underneath. Let it cool for about 10 minutes before serving to allow the layers to settle perfectly.
How to Serve Chocolate Pudding Cake Recipe
Garnishes
A dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream complements the rich chocolate pudding cake beautifully, adding a cool contrast to its warm, gooey texture. Fresh berries or a sprinkle of toasted nuts also add a delightful pop of flavor and crunch.
Side Dishes
This dessert shines on its own but pairs nicely with a simple cup of coffee or a fresh fruit salad to balance its decadence with freshness. For celebrations, offering some lightly salted caramel sauce or espresso drizzle on the side adds an elegant touch.
Creative Ways to Present
For a show-stopping presentation, serve individual portions in clear ramekins to showcase the pudding layer. Alternatively, slice it into squares and adorn with edible flowers for a charming, rustic dessert plate. You can even serve warm spoonfuls over pancakes or waffles for a fun twist!
Make Ahead and Storage
Storing Leftovers
Chocolate pudding cake leftovers keep well in an airtight container in the refrigerator for up to 3 days. The pudding layer may thicken over time, so allow it to come to room temperature or warm slightly before serving again to enjoy its gooey goodness.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and then foil or storing in a freezer-safe container. It’s best to freeze in individual portions. Thaw overnight in the fridge before reheating for a convenient, sweet treat whenever you want.
Reheating
Warm individual servings in a microwave for 20 to 30 seconds or gently heat in the oven covered with foil to prevent drying out. Reheating restores that lovely contrast between the cake’s fluffy top and the molten pudding underneath.
FAQs
Can I use gluten-free flour in this Chocolate Pudding Cake Recipe?
Absolutely! A gluten-free flour blend works well here, maintaining the same moist, tender texture while making it suitable for those avoiding gluten. Just make sure the blend you choose is a cup-for-cup substitute.
Is it possible to use plant-based milk?
Yes, any plant-based milk like almond, oat, or soy milk works perfectly and keeps the cake moist and flavorful. Choose your favorite milk according to taste or dietary preference.
Why do I have to pour boiling water over the batter?
The boiling water is essential for the pudding portion of this cake. It melts the topping sugar and cocoa powder through the cake layer, creating the rich sauce that contrasts beautifully with the soft cake on top.
Can I make this cake ahead of time for parties?
This Chocolate Pudding Cake Recipe is perfect for make-ahead dessert. Bake it in advance, then store it covered in the refrigerator. Warm it slightly before serving to revive the gooey pudding texture.
How can I make this cake extra chocolatey?
For extra chocolate intensity, try adding a handful of mini chocolate chips into the batter or topping. You can also increase the cocoa powder slightly, but be careful not to alter the balance too much or make it dry.
Final Thoughts
This Chocolate Pudding Cake Recipe is one of those delightful desserts that transforms everyday ingredients into pure magic. It’s warm, comforting, and so easy to make that you’ll find yourself reaching for it time and again. Give it a try—you might just find yourself sharing this treasure with friends and family for years to come!
Print
Chocolate Pudding Cake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Chocolate Pudding Cake is a delightful dessert that features a moist, cocoa-flavored cake layer with a rich, chocolate pudding sauce underneath. The unique baking method allows the boiling water poured over the batter to create a luscious sauce during baking, making each serving a delicious combination of cake and pudding in one simple dish.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Other
- 1 1/4 cups boiling water
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the flour, 3/4 cup granulated sugar, 2 tbsp cocoa powder, baking powder, and salt. Whisk these together to ensure they are evenly distributed.
- Add wet ingredients: Stir in the milk, melted butter or coconut oil, and vanilla extract into the dry mixture until you achieve a smooth batter. Spread this batter evenly into the prepared baking dish.
- Prepare topping: In a separate bowl, mix together the 1/2 cup granulated sugar, brown sugar, and 1/4 cup cocoa powder. Evenly sprinkle this mixture over the batter in the dish.
- Add boiling water: Slowly pour 1 1/4 cups boiling water over the topping without stirring to allow the pudding sauce to form during baking.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes. The cake top should appear set while a pudding-like sauce forms underneath.
- Cool and serve: Allow the cake to cool for 10 minutes before serving. Scoop portions so that each serving includes both cake and the rich chocolate sauce underneath.
Notes
- For a dairy-free version, substitute milk with almond, soy, or oat milk and use coconut oil instead of butter.
- Use gluten-free flour blend to make the cake gluten-free.
- Do not stir after pouring boiling water to ensure the pudding sauce forms correctly.
- This dessert is best served warm for the richest pudding experience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
