Name: Hot Fudge Chocolate Pudding Cake
Prep time: 10 min
Cook time: PT-487035H30M31S
Total time: PT-487035H30M31S
Cuisine: American
Ingredients: 1 cup all-purpose flour; ⅔ cup granulated sugar; ¼ cup cocoa powder; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; ½ cup chopped nuts (optional); ¾ cup brown sugar; ¼ cup cocoa powder (additional); 1¾ cups hot water

A magical dessert that creates its own rich chocolate sauce while baking, this Hot Fudge Chocolate Pudding Cake combines the best of both worlds: a moist chocolate cake floating on top of a warm, gooey fudge sauce. It’s a perfect comfort dessert that’s surprisingly simple to make with pantry staples.

Why You’ll Love This Recipe

Creates its own chocolate sauce while baking – no additional steps needed
Made with basic pantry ingredients you likely already have on hand
Perfect balance of cake and fudge sauce in every spoonful
No mixer required – just whisk and bake
Versatile dessert that can be dressed up or down for any occasion
Warm and comforting – ideal for cold evenings
Easy to customize with mix-ins like nuts or chocolate chips
Budget-friendly yet impressive enough for guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour provides the structure for our cake layer, giving it enough substance to hold together while still allowing the dessert to maintain its signature pudding-like quality. The protein in the flour helps create that perfect cake texture on top.
Granulated sugar sweetens the cake portion of this dessert while helping to create a tender crumb. It balances the deep chocolate flavors without making the cake overly sweet.
Cocoa powder is the star ingredient, appearing twice in this recipe. In the cake batter, it provides that classic chocolate flavor, while the additional cocoa in the topping helps create the rich fudge sauce. Use natural unsweetened cocoa powder for best results.
Baking powder acts as the leavening agent, giving the cake its lift and light texture. The carbon dioxide released during baking helps the cake rise above the sauce that forms underneath.
Salt enhances all the flavors in this dessert, particularly the chocolate. Even this small amount makes a significant difference in the final taste by balancing sweetness and adding depth.
Milk adds moisture to the batter and helps activate the baking powder. The protein in milk also contributes to the structure of the cake.
Melted butter enriches the flavor and contributes to the tender texture of the cake. Its fat content helps carry the chocolate flavor and creates a more satisfying mouthfeel.
Vanilla extract complements and enhances the chocolate flavor. Though subtle, it adds warmth and depth to the overall taste profile.
Chopped nuts are optional but add a wonderful textural contrast to the soft cake and smooth sauce. Walnuts or pecans work particularly well with the chocolate flavors.
Brown sugar, used in the topping, contains molasses which adds a caramel-like flavor dimension to the fudge sauce. It also helps create that sticky, gooey texture we love.
Hot water might seem like an unusual ingredient, but it’s crucial for creating the magic in this recipe. When poured over the dry topping, it sinks through and transforms into a rich sauce during baking.

Directions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
In a large bowl, whisk together flour, granulated sugar, ¼ cup cocoa powder, baking powder, and salt.
Stir in milk, melted butter, and vanilla extract until smooth. If using, fold in chopped nuts.
Pour batter into prepared baking dish and spread evenly.
In a separate bowl, combine brown sugar and additional ¼ cup cocoa powder. Sprinkle this mixture evenly over the batter.
Carefully pour hot water over the top of the batter. Do not stir.
Bake for 35–40 minutes, until the top is set and slightly cracked, and the fudge sauce is bubbling underneath. Check at 35 minutes for gooier texture if preferred.
Let cake cool for 5–10 minutes before serving to allow flavors to meld.

Servings and Timing

This Hot Fudge Chocolate Pudding Cake serves 9 people comfortably. The recipe requires about 10 minutes of prep time and 35-40 minutes of baking time, for a total of 45-50 minutes from start to finish. Each serving contains approximately 400 calories.

Variations

Mocha Pudding Cake: Replace hot water with hot strong coffee for a deeper, more complex flavor.
Mint Chocolate: Add ½ teaspoon of peppermint extract to the batter for a refreshing twist.
Double Chocolate: Fold ½ cup of chocolate chips into the batter before baking for extra chocolate pockets throughout.
Spiced Chocolate: Add ½ teaspoon of cinnamon and a pinch of cayenne to the dry ingredients for a Mexican chocolate inspired dessert.
Orange Chocolate: Add 1 tablespoon of orange zest to the batter for a bright citrus note that complements the chocolate beautifully.
Salted Caramel: Drizzle store-bought or homemade salted caramel sauce over individual servings for an extra layer of indulgence.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Vegan Adaptation: Use plant-based milk, vegan butter, and verify your cocoa powder is vegan-friendly.

Storage/Reheating

Refrigeration: Store leftover pudding cake covered in the refrigerator for up to 3 days. The texture will firm up considerably when chilled, but this doesn’t affect the flavor.
Freezing: While not ideal due to texture changes, you can freeze individual portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat this dessert is in the microwave. Heat individual portions for 20-30 seconds until just warm. For a whole leftover cake, cover with foil and warm in a 300°F oven for about 15 minutes.
Room Temperature: This dessert is best served warm, but it can remain at room temperature for up to 2 hours during serving.
Sauce Consistency: If the sauce thickens too much upon storage, add a tablespoon of hot water when reheating to restore its pudding-like consistency.

FAQs

Why didn’t my cake form a sauce on the bottom?

The magic of this pudding cake relies on the hot water poured over the top before baking. If your cake didn’t develop a sauce, the water may not have been hot enough, or the cake may have baked too long, causing the sauce to be absorbed into the cake. Make sure to use very hot water and check your cake at the minimum baking time.

Can I make this pudding cake ahead of time?

Yes, but it’s best enjoyed fresh from the oven after cooling slightly. If you need to make it ahead, prepare it up to the point of adding the hot water, then refrigerate. Add the hot water just before baking. Alternatively, bake completely and reheat individual portions when ready to serve.

Why is my cake too gooey or undercooked?

Oven temperatures vary, and your cake may need additional baking time. The top should be set and slightly cracked. If it seems too gooey, bake for an additional 5 minutes and check again. Remember that this is a pudding cake, so it will have a moist interior by design.

Can I use Dutch-processed cocoa instead of regular cocoa powder?

Yes, you can use Dutch-processed cocoa, but it may affect the rise of the cake slightly since it reacts differently with baking powder. The flavor will be smoother and less acidic, which some people prefer.

What can I serve with this pudding cake?

Vanilla ice cream is the classic pairing, as the cold creaminess contrasts beautifully with the warm cake. Whipped cream, fresh berries, or a sprinkle of powdered sugar are also excellent options.

My cake rose to the top and the sauce is on the bottom. Is this normal?

Yes! This is the signature characteristic of pudding cake. During baking, the cake batter rises to the top while the sauce forms underneath. It’s part of what makes this dessert so magical.

Can I reduce the sugar in this recipe?

You can reduce the granulated sugar in the cake portion by up to ¼ cup without significantly affecting the texture. However, the brown sugar in the topping is crucial for creating the sauce, so it’s best not to reduce that amount.

Is there a way to make individual servings?

Yes, divide the batter among 9 ramekins. Sprinkle each with the sugar-cocoa mixture and pour about 3 tablespoons of hot water over each. Bake at the same temperature but reduce the time to about 20-25 minutes.

Why do I need to let the cake rest before serving?

The resting period allows the sauce to thicken slightly and the flavors to meld. It also prevents burned mouths from overly hot sauce! Just 5-10 minutes makes a difference in both texture and flavor.

Can I double this recipe for a larger crowd?

Yes, double all ingredients and use a 9×13-inch baking dish. The baking time may need to be increased by 5-10 minutes, so check for doneness with the toothpick test on the cake portion.

Conclusion

This Hot Fudge Chocolate Pudding Cake embodies comfort dessert perfection with its contrasting textures of tender cake and rich fudge sauce. What makes it truly special is how these two elements create themselves during baking, transforming simple pantry ingredients into something magical.

Whether you’re serving it on a cozy night in or as the finale to a dinner party, this self-saucing dessert never fails to impress. The beauty lies in its simplicity and reliability – no special equipment or techniques required, just straightforward mixing and a bit of patience while it bakes.

Warm from the oven with a scoop of vanilla ice cream slowly melting into the sauce, it’s a dessert experience that brings pure joy with every spoonful. Make this pudding cake once, and it’s bound to become a cherished recipe in your dessert collection.

Hot Fudge Chocolate Pudding Cake