Who doesn’t love a homemade, chocolatey, hot fudge pudding cake?
This super yummy, super gooey chocolate pudding cake is an easy, one-dish dessert recipe that can go from the oven to the table in no time flat! Make it from scratch in under an hour, and serve warm with ice cream!
Why We Love Pudding Cake
Chocolate pudding cake is so easy and uses pantry ingredients that you probably have on hand.
Pudding cake is made in just one pan, which means fewer dishes!
Moist and gooey with a deep chocolatey flavor, pudding cake is an easy and decadent dessert!
Ingredients & Variations
While the base will always be the same, there are plenty of ways to customize chocolate pudding cake!
DRY Flour, sugar, cocoa powder, and baking powder are all used in this Pudding Cake!
WET Milk, vegetable oil, and vanilla are all added to the dry ingredients.
TOPPINGBrown sugar, cocoa powder, chocolate chips, and water are all mixed together to create the hot fudge topping!
VARIATIONS Toss in a handful of toasted walnuts, hazelnuts, or sliced almonds! Add maraschino cherries on top, or add a swirl of peanut butter through the batter before baking!
How to Make Pudding Cake
Super quick and easy, this cake turns out perfect every time!
- Combine the first four ingredients in a casserole dish. Use a whisk to blend everything thoroughly.
- Add liquid ingredients (per recipe below). Stir until well mixed.
- Sprinkle on the topping and DO NOT STIR. Pour very hot/boiling water over top and bake.
Serve warm with vanilla ice cream or whipped cream and some sprinkles or chopped nuts!
Tips for the Best Pudding Cake
- Do not stir or mix the topping once sprinkled over top.
- The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine).
- Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit.
- Keep pudding cake in a sealed container at room temperature!
Decadent Desserts
- Homemade Pizookie– cookie shaped like pizza!
- Gooey Caramel Brownies – moist and delicious
- Better Than Sex Cake – only 5 ingredients
- Coconut Caramel Poke Cake – with rich caramel sauce
- Cookie Dough Brownies – a sinfully sweet treat
- Black Forest Chocolate Trifle – easy to make
- Nutter Butter Mug Cakes – made in the microwave
Did you love this Chocolate Pudding Cake? Be sure to leave a rating and a comment below!
4.94 from 171 votes↑ Click stars to rate now!
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Gooey Chocolate Pudding Cake
This Chocolate Pudding Cake is a very simple, rich chocolate dessert that comes together in just one dish!
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 6 servings
Author Holly Nilsson
Ingredients
- ¾ cup all-purpose flour
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ⅔ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
Topping
- ⅔ cup brown sugar packed
- ¼ cup cocoa powder
- ¼ cup miniature semisweet chocolate chips
- 1 ¼ cups very hot water
Instructions
Preheat oven to 350°F.
In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.
Add milk and oil, and vanilla. Stir until well mixed.
In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.
Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).
Notes
Do not stir or mix the topping once sprinkled over top.
The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine).
Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit.
Keep pudding cake in a sealed container at room temperature!
4.94 from 171 votes
Nutrition Information
Calories: 349 | Carbohydrates: 65g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 409mg | Fiber: 4g | Sugar: 45g | Vitamin A: 50IU | Calcium: 119mg | Iron: 3.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Desserts
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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