If you’ve never had pudding cake before, you’ve been missing out! A pudding cake is not a cake that is made with pudding, it’s so much better! Once baked, a pudding cake creates a wonderfully delicious sauce on the bottom. As the cake is served, the sauce is spooned overtop resulting in a ridiculously rich and deliciously moist cake!
Red Velvet is typically a cake that is neither chocolate or vanilla, it’s somewhere in between. It’s usually made with buttermilk and red food dye (in the past it was often colored with beet juice!), the acidity of the buttermilk is said to bring out the reddish color of the cocoa powder. Either way, this is a delicious combination of pudding cake and red velvet! It is moist and so richly delicious!
Gooey Red Velvet Pudding Cake
- ¾ cup all-purpose flour
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ⅔ cup butter milk
- 1 teaspoon vanilla
- 3 tablespoons vegetable oil
- red food coloring (regular or gel to desired color) (I used about 1/2 teaspoon gel coloring)
- ⅔ cup packed brown sugar
- ¼ cup miniature semisweet chocolate chips
- ¼ cup cocoa powder
- 1 ¼ cups hot water
- ½ teaspoon red food coloring
- Preheat oven to 350°F.
- In a 2 qt casserole dish, combine flour, white sugar, cocoa powder and baking powder. Combine milk, oil, vanilla & food coloring. Stir into flour mixture until well mixed. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Combine hot water and remaining food coloring over top.
- Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)