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.
TOPPING Brown 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!
Ingredients
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ⅔ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Topping
- ⅔ cup brown sugar packed
- ¼ cup unsweetened 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
Nutrition Information
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.
This looks amazing. Do you know if this will work at high altitude? I’m at 10,000 feet and am having so much trouble baking. Thanks!!
Sorry Donna, I don’t have any advice when it comes to high altitude baking… hopefully someone else can help you with that question!
Why can’t I see your recipes??
Hmm. I’m not sure Cindy, they are showing for me. Are you on a mobile device or desktop computer? Have you tried a different browser?
this is so good i tried it today and everyone loved it
I’m so glad you enjoyed it!
can I use regular cho. chips instead of mini ones.
For sure!
Can 1/2 the amout of dc lour be sub for wheat flour?
I haven’t tried it with any other types of flour so I can’t say for sure.
About how many does this feed? I’m thinking about taking this to a get together tonight, where there will only be 4 of us….
This serves 8.
what I double it or triple it for a 13 by 9 pan?
I have not made this in a 9×13 pan so I can’t say for sure. Please let us know if you try it.
I used a 6 cup corning ware dish, I think that might have been the issue. It’s been in the oven 40 minutes and it’s just starting to show cake on top, so I think that’s what happened. So, it’s going to take a little longer to cook, but I think it will taste great!
Mine has been in the oven 30 minutes. I just looked at it and all of the water is still on top. I did it exactly as the recipe said to.
Check the expiration date of your baking powder!
Where is the pudding??
The recipe doesn’t have pudding in it. The sauce it creates is like a warm pudding.
This sounds so much like chocolate cobbler???? Are they just calling it a diff name
We just pulled thisoutof the oven. After 40 mins, there’s still a lot of water on top….what did I do wrong???
Hmm, I’ve made this quite a few times and that’s never happened so I can’t say why. Did you stir in the boiling water when you added it?
Check your baking powder expiration date. This happened to me once and I discovered my B. P. Had expired two years ago!! Have made it since and it works fine.
Can you substitute melted butter or coconut oil for the veg oil?
Hi how do i convert cups to ounses as am in the UK and we dont do cups!
1 cup is 8 ounces.
I am new to your site. I’d like to thank you so much for this super easy, very yummy dessert recipe. My family went CRAZY over it. Daughter had three servings.
Definitely a keeper recipe. Can’t wait to try out the apple cinnamon roll ups tonight.
Can you use almond or rice milk instead of milk?
I am going to try it using almond milk. I’ll let you know how it turns out. I made it once, using whole milk as directed, as it was fabulous.
I would love to hear how that works for you!
I made this tonight with gluten free flour, coconut almond milk , it was really good. I omitted the chocolate chips. (Because I didn’t have any..)
I also doubled the recipe and made it in a 9×13 dish, baked for 40 minutes.
Thank you for sharing your substitutions, I”m glad you enjoyed it!
This sounds good. I’m going to try it tomorrow.
My daughter-in-law made something similar but with pound cake , chocolate syrup, chocolate pudding, cookie crumbs, whipped cream. Repeat 3 or 4 times. it was yummy she didn’t give me specifics
Do You Grease The Dish First? Will It Stick If You Don’t? Thanks……Looks Really Good!!!!
I don’t grease it first and it doesn’t stick. The bottom has the gooey sauce, so that helps it not stick!
I doubled the recipe, and am wondering how long it should bake for…I checked it at 35 min and the cake part rose to te top, looks good, but it is so hoppy underneath still. Thinking it can’t be finished…has anyone doubled before? How long shall I bake it for?