Chocolate Pudding Cake
This chocolate pudding cake features a layer of fudgy chocolate pudding underneath a moist chocolate cake. You’d never guess that this decadent cake is actually easy to make!
If you love my molten chocolate lava cake recipe, you’re going to adore this gooey pudding cake! Everyone always goes crazy every time I make it, but it’s actually one of the easiest desserts to throw together.
This recipe starts with a simple chocolate cake batter that you mix together in one bowl. The cake batter is spread into a pan, then topped with a mixture of brown sugar and cocoa powder. Hot water is then poured on top — but not mixed in! — and the whole thing gets baked as is.
As the cake bakes, the cocoa powder mixture and hot water sink beneath the chocolate cake and create a layer of chocolate pudding. It’s basically a two-in-one dessert!
I love to make this chocolate pudding cake whenever I’m low on baking supplies, but craving a quick and easy dessert. It only takes 15 to 20 minutes to prepare and it’s completely eggless too!
Recipe Ingredients
- Flour: This provides the structure for the chocolate cake layer. As always, make sure to measure your flour correctly by spooning it in your measuring cup and leveling it off with the back of a knife.
- Cocoa Powder: I personally prefer to use Dutch process cocoa powder in this cake because the flavor is better. Since this recipe only uses baking powder though, it’s okay to use natural cocoa powder if that’s all you have on hand. If you’re curious about the difference between the two, I highly recommend reading through my post on natural vs. Dutch process cocoa powder.
- Milk: I usually use whole milk in this cake, because it’s what I keep on hand. 2%, skim, or even unsweetened almond milk will work though!
- Butter: I used unsalted butter so that I can control the exact amount of salt. If you only have salted butter on hand, just omit the ¼ teaspoon of salt in the cake batter.
- Instant Coffee Granules: This is optional, but I highly recommend using it. It doesn’t make the cake taste like coffee, it just makes the cake taste more chocolatey.
- Sugar: You’ll need granulated sugar for the cake batter and brown sugar for the pudding layer. I used light brown sugar, but dark brown sugar will work too.
How To Make This Chocolate Pudding Cake
- Prepare the cake batter: Sift the cocoa powder and flour into a large mixing bowl, then whisk in the granulated sugar, baking powder, instant coffee, and salt. Stir in the milk, melted butter, and vanilla last.
- Scoop the batter into a baking dish: I prefer to use a 9-inch square baking dish for this recipe. Make sure to spray it well with non-stick cooking spray, so the pudding and cake don’t stick!
- Make the pudding mixture: In another mixing bowl, whisk together the brown sugar and cocoa powder.
- Sprinkle the pudding mixture over the cake batter: I like to sift the mixture over the cake batter to help remove any lumps, but you can just sprinkle it on top if you prefer. Make sure NOT to stir the cocoa powder mixture into the cake batter either. Just let it sit right on top!
- Pour hot water over the cake: Again, do NOT mix the water into the cake batter. It seems strange (I know!), but trust the process.
- Bake: You’ll know the cake is done when the top is no longer wet and it’s puffed up slightly. Once it’s done, remove the cake from the oven and let it cool for 5 to 10 minutes before serving.
Frequently Asked Questions
Most likely, yes. You’d need to double the ingredients and bake the cake in a 9×13-inch baking dish.
I imagine the baking time would need to be increased slightly too, but use your best judgement. You’ll know the cake is ready to come out of the oven when the top is no longer wet.
Yes, technically you can make it in advance. I personally think this cake is best enjoyed while it’s still warm from the oven though, so I recommend serving it soon after you make it.
Yes, you can cover any leftovers and refrigerate them for up to three days. Individual servings can be reheated in the microwave, but keep in mind that the pudding will thicken over time.
Baking Tips
- Make sure your milk is at room temperature before getting started, otherwise the melted butter will solidify when you mix everything together. If you need to bring it to room temperature quickly, just microwave it for 15 to 20 seconds and you’re good to go.
- If you don’t have a 9-inch square baking dish, an 8-inch dish will work too. The cake layer will be thicker though, so you will need to increase the baking time slightly.
- The cocoa powder mixture and hot water should not be stirred into the cake batter. If you stir them in, the pudding layer won’t bake up properly.
- Be careful not to overbake this cake! A traditional toothpick test doesn’t work as well, since the layer of chocolate pudding under the cake will trick you into thinking it’s not done. If the top of the cake is no longer wet and puffed up a bit, it’s ready to come out of the oven.
- This cake is delicious as is, but I love to serve it with some homemade no-churn ice cream. My coffee ice cream or strawberry ice cream would go great with it too!
Chocolate Pudding Cake
Ingredients
Chocolate Cake
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ¼ cup unsweetened Dutch process cocoa powder (22 grams)
- ⅔ cup granulated sugar (135 grams)
- 2 teaspoons baking powder
- ½ teaspoon instant coffee granules optional
- ¼ teaspoon salt
- ⅔ cup whole milk at room temperature (microwave for 15 to 20 seconds to bring to room temp quickly)
- ¼ cup unsalted butter melted (57 grams; ½ stick)
- 1 teaspoon pure vanilla extract
Chocolate Pudding
- 1 cup packed light brown sugar (200 grams)
- ¼ cup unsweetened Dutch process cocoa powder (22 grams)
- 1 ¼ cups hot or boiling water (300 ml)
Instructions
- To make the chocolate cake: Preheat the oven to 350°F (177°C). Spray a 9-inch square pan with nonstick cooking spray and set aside.
- In a large mixing bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, instant coffee granules, and salt and whisk until well combined.
- Add the milk, melted butter, and vanilla extract and whisk until just combined.
- Pour the batter into the prepared pan and smooth it out into one even layer.
- To make the chocolate pudding mixture: In a separate mixing bowl, whisk or stir the brown sugar and cocoa powder together until fully combined.
- Sift or sprinkle the cocoa powder sugar mixture over the cake batter in one even layer, do not mix it in! Sifting is optional, but helps to remove any lumps of sugar or cocoa powder.
- Pour the hot/boiling water over the top until everything is covered. Again, don’t mix it in!
- Carefully transfer the baking pan to the oven and bake for 25 to 30 minutes or until the cake is puffed up and no longer wet on top.
- Remove from the oven and allow to cool for 5 to 10 minutes, then serve and enjoy!
