Cake with chocolate pudding is the dessert I turn to whenever I need comfort in a cup. The first time I tasted a warm spoonful of this gooey, chocolate-filled treat, I knew it would become a lifelong favorite. It’s rich, cozy, and reminds me of the old-fashioned chocolate pudding cakes my grandmother used to bake on rainy afternoons. Today, I’ve reimagined her classic into a simple, one-bowl version that anyone can make at home no mixer, no stress, just love and cocoa.
When that sweet aroma fills the kitchen, it’s more than baking it’s memory-making. If you’re craving another decadent treat, try my hot chocolate cake in a mug, a silky chocolate creation made for pure indulgence. With this easy cake with chocolate pudding, you’ll discover how simple ingredients can create something extraordinary proof that dessert truly is love you can taste.
Table of Contents
Table of Contents
How to Make Cake with Chocolate Pudding
This cake with chocolate pudding is rich, gooey, and wonderfully nostalgic — a soft chocolate cake that bakes over its own warm pudding sauce. It’s simple, indulgent, and comes together in less than 40 minutes.
- Total Time: 40 minutes
- Yield: 1 8-inch pan (8 servings)
Ingredients
Cake:
3/4 cup (105g) all-purpose flour
3 tablespoons (20g) Dutch-processed cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (150g) granulated sugar
1/2 cup (120ml) whole milk
1/4 cup (56g) unsalted butter, melted
2 teaspoons pure vanilla extract
Pudding Sauce:
1/4 cup (25g) Dutch-processed cocoa powder
1/3 cup (65g) light brown sugar
1/3 cup (65g) granulated sugar
1 1/2 cups (360ml) boiling water
Instructions
1. Preheat oven to 350°F (180°C) and grease an 8-inch square baking pan or several small ramekins.
2. In a bowl, whisk together flour, cocoa, baking powder, salt, and sugar until combined.
3. In another bowl, mix milk, melted butter, and vanilla, then pour into dry ingredients. Stir just until smooth.
4. In a separate bowl, combine cocoa, brown sugar, and granulated sugar for the pudding topping.
5. Sprinkle the pudding mixture evenly over the cake batter.
6. Pour boiling water evenly over the top. Do not stir.
7. Bake 25–30 minutes (or 15–20 for ramekins) until the top is set and slightly cracked.
8. Cool for 15 minutes, then serve upside down to let the pudding sauce pour over the cake.
Notes
This easy cake with chocolate pudding can be baked in individual ramekins for single servings. For each, use 1/4 cup batter, 2 tablespoons cocoa-sugar topping, and 3 tablespoons boiling water. Bake for 15–20 minutes.
Serve warm with vanilla ice cream or whipped cream.
Store covered in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chocolate Mug Cakes
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients & Step-by-Step Recipe
Essential Ingredients for Cake with Chocolate Pudding
This cake with chocolate pudding is made from everyday ingredients you likely already have. Each one adds something special flour for structure, cocoa for depth, sugar for sweetness, and milk for that soft crumb every perfect pudding cake needs.
Cake with chocolate pudding Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3/4 cup (105g) |
| Dutch-processed cocoa powder | 3 tablespoons (20g) |
| Baking powder | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Granulated sugar | 3/4 cup (150g) |
| Whole milk | 1/2 cup (120ml) |
| Unsalted butter, melted | 1/4 cup (56g) |
| Pure vanilla extract | 2 teaspoons |
Pudding Sauce
| Ingredient | Quantity |
|---|---|
| Dutch-processed cocoa powder | 1/4 cup (25g) |
| Light brown sugar | 1/3 cup (65g) |
| Granulated sugar | 1/3 cup (65g) |
| Boiling water | 1 1/2 cups (360ml) |
Step-by-Step, How to Make the Perfect Gooey Chocolate Pudding Cake
Making cake with chocolate pudding is simple the magic happens as it bakes. The cake rises to the top while the pudding sauce forms underneath, creating a naturally layered, gooey dessert.
- Preheat and Prepare
Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan or several small ramekins if you prefer single servings. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar until well combined. - Add the Wet Ingredients
In another bowl, mix the milk, melted butter, and vanilla extract. Pour this into the dry ingredients and stir gently until just combined. The batter should be smooth and slightly thick. - Prepare the Pudding Layer
In a separate bowl, combine the cocoa powder, brown sugar, and granulated sugar for the pudding. Sprinkle this evenly over the cake batter. - Add Hot Water
Carefully pour the boiling water over the top. Do not stir, this is the secret step that turns into the warm pudding sauce during baking. - Bake
Bake for 25 to 30 minutes if using an 8-inch pan, or 15 to 20 minutes for individual ramekins. The top should look set and slightly cracked, while the center remains soft. - Cool and Serve
Let the cake rest for 15 minutes. Serve each portion upside down so the pudding sauce drips over the moist cake.
You can use the same gentle mixing method from my nutella mug cake to keep your batter airy it helps create that perfect balance between soft cake and creamy pudding.
Nutrition, Flavor & Healthy Variations
Rich Chocolate Flavor and Texture Secrets
The irresistible flavor of cake with chocolate pudding comes from balance deep cocoa richness paired with a soft, melt-in-your-mouth texture. When baked, the top forms a light, tender cake layer while the bottom transforms into warm, silky pudding. That dual texture is what makes a chocolate pudding cake unforgettable.
Use Dutch-processed cocoa powder for a smoother, darker taste. It gives your cake with chocolate pudding that signature bakery-level chocolate intensity. Melted butter adds richness, while milk brings a creamy consistency that makes each bite feel luxurious.
The key to a truly moist cake with chocolate pudding is proper hydration. The boiling water poured on top before baking creates the self-saucing magic the cake rises, and the pudding forms underneath. It’s pure chemistry, but also pure comfort.
If you prefer a slightly denser texture, substitute half of the flour with almond flour. For extra decadence, stir in chocolate chips or drizzle espresso before baking the result is a deeper, more sophisticated version of this easy classic.
Healthier Twists for Everyday Indulgence
One reason I love this cake with chocolate pudding is that you can enjoy it even when you want something a little lighter. With a few swaps, you can make it guilt-free without losing its comforting chocolate flavor.
Try using whole wheat flour instead of white flour for more fiber. Replace the butter with coconut oil or Greek yogurt for a lighter fat profile, and substitute coconut sugar or maple syrup for refined sugar. These adjustments make your easy cake with chocolate pudding a delicious, better-for-you dessert.
Even small tweaks can improve the nutritional balance. The chart below shows a quick comparison between the traditional and light versions.
| Version | Calories | Sugar | Fat | Protein | Fiber |
|---|---|---|---|---|---|
| Classic Cake with Chocolate Pudding | 340 | 30g | 14g | 4g | 1g |
| Light Chocolate Pudding Cake | 250 | 22g | 8g | 5g | 3g |
For dairy-free eaters, almond milk or oat milk works perfectly in this cake with chocolate pudding recipe. You can even make it vegan by swapping the butter for coconut oil and ensuring your sugar and cocoa are plant-based certified.
When baked, it still delivers that same warm, indulgent texture a chocolate pudding cake that comforts without compromise. Whether you’re watching sugar or just want something lighter, this version proves that healthy doesn’t have to mean boring.
Tip: For an extra flavor boost, add a teaspoon of espresso powder or a sprinkle of cinnamon before baking. It enhances the chocolate intensity of your cake with chocolate pudding and makes the aroma absolutely irresistible.
If you enjoy experimenting, check out my Espresso Chocolate Mug Cake it uses the same pudding-style base with a coffee twist.
Serving, Toppings & Storage Tips
Best Ways to Serve Warm Cake with Chocolate Pudding
There’s something magical about serving cake with chocolate pudding straight from the oven the pudding still bubbling, the air rich with cocoa. This dessert is best enjoyed warm, when the sauce is glossy and the cake tender. Each spoonful brings a rush of melted chocolate and comforting sweetness.
For a classic finish, top your chocolate pudding cake with a scoop of vanilla ice cream. The cold cream melts into the warm pudding, creating a dreamy combination of temperatures and textures. A dollop of whipped cream also adds lightness that balances the richness.
If you prefer a café-style presentation, dust your easy cake with chocolate pudding with powdered sugar or cocoa before serving. You can even drizzle warm chocolate ganache over the top for a double-chocolate twist. For a more playful option, sprinkle crushed nuts or chocolate shavings on each slice.
Pairing ideas are endless serve it with a cup of espresso, peppermint tea, or even a glass of cold milk for a nostalgic touch. Each variation highlights the deep, homemade charm of this moist cake with chocolate pudding.
For fruit lovers, consider topping it with fresh raspberries or cherries. The tartness of the fruit perfectly balances the sweetness of the pudding. If you like that flavor pairing, you’ll enjoy my chocolate lava cake mug recipe, which layers fruity flavor into a molten chocolate base inspired by this recipe.
Storage and Reheating Without Losing Moisture
One of the best things about this cake with chocolate pudding is how beautifully it keeps. Even after a few days, the texture remains moist and fudgy if stored properly.
After baking, allow your chocolate pudding cake to cool completely. Cover it tightly with foil or transfer it to an airtight container. Store it in the refrigerator for up to three days. The pudding sauce may thicken slightly as it cools, but it will loosen again when warmed.
When you’re ready to enjoy it, reheat each portion in the microwave for 20–30 seconds. The heat will bring back that silky pudding texture and warm aroma. If you’re using the oven, cover it with foil and bake at 300°F (150°C) for about 10 minutes until just warm.
To keep the cake with chocolate pudding extra moist, avoid overbaking during reheating that’s when the pudding can dry out. You can even add a teaspoon of milk or cream before microwaving to refresh the sauce layer.
If you’ve baked the dessert in individual ramekins, reheating is even easier. Just pop each one in the microwave until the pudding bubbles lightly at the edges. It’ll taste as if it was freshly baked.
For longer storage, you can freeze this easy cake with chocolate pudding for up to one month. Wrap each serving in plastic wrap, then foil, and thaw overnight before reheating. It’s the perfect make-ahead dessert for cozy weekends or surprise guests.
Serving Tip:
Serve your cake with chocolate pudding upside down on a small dessert plate. The pudding sauce will naturally pour over the cake, creating its own rich, glossy topping no frosting needed.
Tools for Baking the Perfect Pudding Cake
A great cake with chocolate pudding doesn’t require fancy equipment just a few dependable kitchen tools that make baking smoother, faster, and more enjoyable. I’ve learned that even the simplest dessert feels professional when made with the right tools.
Essential Tools You’ll Need
- Mixing Bowls
Use medium and large mixing bowls for your batter and pudding layers. A sturdy set keeps ingredients evenly mixed and prevents spills while pouring your chocolate pudding sauce. - Whisk or Silicone Spatula
A whisk helps create that light, lump-free batter every chocolate pudding cake needs. A silicone spatula is perfect for scraping the bowl clean and folding ingredients gently to avoid overmixing. - Measuring Cups and Spoons
Accuracy matters when baking cake with chocolate pudding. Using exact measurements ensures the pudding forms perfectly and the cake doesn’t dry out. I always use metal spoons for dry ingredients and a glass cup for liquids. - 8-Inch Square Pan or Ramekins
The type of pan affects how your easy cake with chocolate pudding bakes. An 8-inch square pan is perfect for sharing, while individual 6-ounce ramekins make single servings with beautiful presentation. Ceramic or glass ramekins hold heat evenly, giving you that molten center every time. - Kettle or Saucepan for Boiling Water
Since the pudding layer forms from hot water, this step is crucial. Pouring boiling water evenly across the batter ensures the sauce forms naturally beneath the cake it’s the magic that defines this dessert. - Cooling Rack
A wire rack helps air circulate underneath your pan so the moist cake with chocolate pudding cools without condensation. This keeps the texture soft and stops the pudding layer from becoming too thick. - Serving Spoons or Ice Cream Scoop
To serve your cake with chocolate pudding, use a large spoon or scoop to dig deep enough to get both layers the soft cake and the rich pudding sauce. That first spoonful should show off the dessert’s dual texture.
Optional Tools for Perfection
If you love making this dessert often, a few extras can make your process even easier:
- Kitchen Scale: For precise measurements, especially cocoa and flour.
- Sifter: Ensures smooth cocoa powder and removes lumps.
- Heatproof Measuring Jug: Makes it easier to pour boiling water evenly over the pudding mixture.
- Rubber Spatula Set: Ideal for scraping every last bit of chocolate goodness from your bowl.
These small touches can turn an average chocolate pudding cake into bakery-level quality.
Helpful Tip
Always prepare your ingredients before you start. Having everything ready flour measured, cocoa sifted, butter melted helps you move quickly and prevents overmixing. This preparation step is especially important for keeping your cake with chocolate pudding moist and balanced.
If you’d like to see how I use similar tools in another cozy chocolate dessert, visit my cake in mug chocolate it uses nearly the same setup for quick, foolproof baking.
Frequently Asked Questions about Cake with Chocolate Pudding
How do you make a simple cake with chocolate pudding?
Making a simple cake with chocolate pudding is all about layering. First, mix the cake batter, then sprinkle the cocoa-sugar mixture on top, and finally pour boiling water over it without stirring. As it bakes, the bottom becomes a rich pudding layer while the top turns into a fluffy chocolate cake. The result is a warm, self-saucing dessert that feels indulgent but takes less than 40 minutes from start to finish.
What’s the secret to old-fashioned chocolate pudding cake?
The secret to an authentic, old-fashioned cake with chocolate pudding is the balance between ingredients and timing. Use Dutch-processed cocoa for a deep chocolate flavor and bake just until the top sets and cracks. Overbaking eliminates the saucy layer underneath. A few minutes less baking time creates that perfect, nostalgic texture soft cake over a silky pudding base, just like Grandma used to make.
How do I make my pudding cake extra moist?
For a moist cake with chocolate pudding, accuracy in measuring ingredients is crucial. Too little liquid can make the pudding vanish, while too much flour can cause dryness. Always pour boiling water evenly over the top before baking. For extra moisture, use whole milk and melted butter instead of oil these keep the cake tender while enriching the sauce underneath.
Can I turn leftover chocolate cake into pudding?
Yes! If you have leftover chocolate cake, you can repurpose it into a delicious pudding dessert. Crumble the cake into a baking dish, whisk together milk, cocoa powder, sugar, and a touch of butter, then pour the mixture over the crumbs. Bake until the sauce thickens slightly, and you’ll have a quick, semi-homemade chocolate pudding cake in minutes.
How can I make a 5-ingredient chocolate pudding cake?
A 5-ingredient cake with chocolate pudding is surprisingly easy. You only need flour, sugar, cocoa powder, baking powder, and milk. Mix the ingredients, sprinkle extra cocoa and sugar on top, and pour boiling water over it. Bake for about 25 minutes, and the pudding will form underneath rich, warm, and perfectly sweet.
Conclusion
When I pull a warm cake with chocolate pudding from the oven, I’m reminded why I fell in love with baking in the first place. The way the chocolate aroma fills the room, the soft pudding bubbling beneath the cake it’s pure comfort in a single dish. This dessert takes me back to my grandmother’s kitchen, where sweetness and laughter were always part of the recipe.
Every bite of this chocolate pudding cake feels like a little piece of nostalgia wrapped in cocoa. It’s simple, quick, and unfailingly delicious, whether served alone or with ice cream. If you love cozy, comforting desserts that bring joy in minutes, try my 1 2 3 cake in a mug next it’s another warm hug in dessert form.
So go ahead grab your mug, your whisk, and your cocoa. Bake this easy cake with chocolate pudding, and fill your home with the scent of something truly special. Because dessert, after all, is love you can taste.
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