Chocolate Pudding Cake

Aug 02, 2024

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This moist and gooey Chocolate Pudding Cake is loaded with rich chocolate flavor in every bite and needs just a scoop of vanilla ice cream to finish. Best served warm!

Oh, chocolate, how I love thee! If you’re as much of a chocolate lover as I am, you’ll also want to make my easy chocolate cake. And for a romantic twist, try my red velvet cake.

An oval casserole dish with chocolate pudding cake topped with vanilla ice cream, with a spoon set in the pudding.

This chocolate pudding cake recipe is so easy, and I love that it magically creates both frosting and cake in one pan! It’s so luxuriously decadent, with loads of chocolate flavor in every spoonful (yes, I think it’s best eaten with a spoon because it’s somewhere between cake and pudding!). And it’s such a cinch to prepare that it makes a perfect last-minute dessert for a spontaneous dinner party.

Why You’ll Love This Chocolate Pudding Cake Recipe

Rich and decadent. There’s a lot of wonderful chocolate going on in this cake, from the cake base to the fudgy topping. A little whipped cream will take it over the top.
Gorgeous texture. I love how the thick fudge icing sinks into the dense chocolate cake, making for a lovely contrast between silky smooth topping and tender, moist cake. Reminds me of a turtle cheesecake, but it’s way easier to prepare.
Quick. No need to make a separate frosting, you’ll rely on the “self-saucing” aspect of this one-pan chocolate pudding cake recipe and save time later on. You can serve the cake just as it is or top it with ice cream for a perfect finishing touch.

Pudding cake served on a dessert plate with a scoop of ice cream.

What Is Pudding Cake?

Also known as a self-saucing cake, a chocolate pudding cake essentially consists of two layers baked together in one pan. The base layer is a chocolate cake batter topped with a homemade fudge topping baked at the same time as the cake. Before the cake is popped in the oven, you’ll pour boiling water over the top of the layers. During baking, the cake rises to the top while the water trickles down to the bottom, creating a thick chocolate sauce.

Recipe Ingredients

Below, I’ve outlined what you need to gather and make this chocolate pudding cake. I’ve also included some notes about the ingredients’ uses and possible substitutions. Please check the recipe card at the end of this post for the full ingredient amounts and instructions.

Chocolate pudding cake cake batter ingredients are shown labelled: brown sugar, granulated sugar, baking powder, cocoa powder, salt, vanilla, milk, flour.

Chocolate pudding cake topping ingredients are labeled: boiling water, brown sugar, granulated sugar, cocoa powder.

For the Chocolate Cake

All-Purpose Flour – For the best accuracy so that the cake doesn’t turn out too dense, use the spoon and level method to scoop it out.
Granulated Sugar – To sweeten the cake.
Brown Sugar – Either light or dark brown sugar will work.
Cocoa Powder – Use unsweetened cocoa powder so that it doesn’t make the cake too sweet.
Baking Powder – To ensure that the cake rises properly, check the expiration date on your carton of baking powder. If it’s expired or near the expiration date, pick up a new box.
Salt – A pinch of sea salt balances the sweetness of the cake.
Milk – I love to use whole milk for richness, although 2% milk works, too.
Butter – Unsalted butter is best in this cake.
Vanilla – You can use pure vanilla extract or vanilla paste for a hint of vanilla flavor.

For the Fudge Topping

Granulated Sugar – For sweetness.
Brown Sugar – I like to use light brown sugar – dark brown sugar will also work.
Cocoa Powder – I also use unsweetened cocoa powder for the topping.
Boiling Water – Adding boiling water to the cake and topping mixture will create a fudgy sauce while the cake bakes.

How To Make Chocolate Pudding Cake

Making this decadent cake is straightforward and yields a dessert bursting with rich, gooey chocolate goodness. Here’s a step-by-step guide to ensure your pudding cake turns out perfectly!

Flour, cocoa powder, and sugars are added to a bowl.

Dry ingredients for chocolate pudding cake are whisked.

The fudge topping ingredients are added to a bowl.

The topping is spread over the cake batter.

Boiling water is poured over the cake and topping in the pan.

Prepare. Preheat the oven to 350° and grease an oval baking dish.
Make the dry mix for the cake. Whisk together the flour, white granulated sugar, light brown sugar, cocoa powder, baking powder, and a pinch of sea salt.
Finish the batter. Stir in the milk, melted butter, and vanilla extract.
Place in a pan. Pour the batter into the baking dish.
Make topping. Combine the white granulated sugar, light brown sugar, and cocoa powder. Stir it together.
Add to cake. Sprinkle the topping mixture evenly over the cake batter in the baking dish.
Pour on the boiling water. Now pour the boiling water over the fudge topping and do not stir!
Bake. Place the baking dish in the oven and bake for 35-40 minutes. Let the cake cool for about 15 minutes before serving.

Chocolate cake in a casserole dish garnished with vanilla ice cream scoops, two cherries, with a gold-colored spoon set inside the cake.

Baker’s Tips for Success

This is a super simple recipe that even a novice can make easily. I’ve included a few tips below that will help you to make it perfectly every time.

Use boiling water. As noted in the recipe instructions, make sure to use boiling water rather than just hot water for the best results.
Don’t stir the topping. While it may seem a bit strange to sprinkle a topping over the cake batter, don’t be tempted to stir it in. Once you pour over the boiling water, the oven will work its magic and the topping will transform into a thick fudgy frosting.
Rest the cake after baking. It’s hard to wait, but try to leave at least 15 minutes for the cake to rest after removing it from the oven before serving it. This will let the cake set and firm up a bit.
Add espresso powder. To complement the flavor of the chocolate, add 2 teaspoons of instant espresso powder to the batter.
More chocolate: If you wish, stir in 1 cup of semisweet chocolate chips to the cake batter for even more chocolate decadence.

Serving Suggestions

This chocolate pudding cake makes a wonderful one-bowl dessert to finish a casual meal. You can serve it plain, drizzled with a little extra chocolate sauce, or with a scoop of vanilla bean ice cream! You could also grab a scoop of chocolate ice cream, try mint chocolate chip for a refreshing flavor pairing, or add a dollop of lightly sweetened homemade whipped cream.

Make a pot of strong coffee to go with chocolate pudding cake, or make a special coffee drink! My Mocha Iced Coffee Recipe, Caffe Macchiato, or Pumpkin Cream Cold Brew Coffee are all fantastic options.

This is a rich and chocolatey dessert and would be nicely balanced by a tall glass of something cold, like my Strawberry Lemonade Sangria!

Close-up image of a spoon stirring through chocolate pudding cake.

How To Store Leftovers

Chocolate pudding cake is best served on the day that it’s made. But, you can keep leftovers for another time, and here’s how:

Fridge – Transfer the cooled cake to an airtight container and store it in the fridge for up to 3 days.
To Reheat – Place individual portions of cake in the microwave in 1-minute increments until warmed through. Or, place the cake in an oven-safe dish and reheat it in a preheated 350°F oven until warm.