Red Velvet Pudding Cake with the dish in the background

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!

I make Chocolate Pudding cake all the time and I’ve even made an awesome Banana Pudding cake… but this decadent treat is my favorite yet!

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!

More Dessert Recipes

Best Red Velvet Desserts

Red Velvet Pudding Cake with the dish in the background
5 from 9 votes↑ Click stars to rate now!
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Gooey Red Velvet Pudding Cake

A tender cake that makes its own sauce while it bakes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 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)


  • 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).
5 from 9 votes

Nutrition Information

Calories: 375 | Carbohydrates: 65g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 42mg | Potassium: 405mg | Fiber: 4g | Sugar: 45g | Vitamin A: 45IU | Calcium: 116mg | 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




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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Something seems off on this recipe. Cooked ten minutes longer than shown and water is still swimming on top. Double checked all ingredients and quantities and made according to recipe. Any ideas?

    1. I make pudding cakes all of the time and that’s never happened to me so I’m not sure why yours has water on top. Mine comes out looking like a cake on top and gooey underneath when I spoon into it. Was the water you added boiling?

      1. Hmm, the only thing I can possibly think is that the water wasn’t hot enough?? Unfortunately I can’t say for sure what happened because I wasn’t there but hopefully that helps.

      2. Please change the recipe to read “BOILING water”… I never read comments and the same thing happened to me on my new husband’s birthday.

  2. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you are having a great day!
    Come Back Soon!
    Miz Helen

  3. PERFECT dessert for the cold weather and it looks so pretty too. Thank you for bringing this to the Wonderful Wed. Blog Hop and I featured you on my fb page. See you next week! Carrie, A Mother’s Shadow

  4. This looks absolutely delightful! I wish I could taste it now! Stopping by from Time to Sparkle Link Party. Have a wonderful week!