This Chocolate Pudding Cake features two delicious layers that form while baking: chocolate cake on top and creamy chocolate pudding sauce on the bottom. Serve this dessert warm with vanilla ice cream or whipped cream.
Welcome to chocolate heaven. Part cake, part pudding, with a touch of brownie-like fudginess thrown in (because chocolate is THE BEST THING EVER)!
If you’re a fan of sticky-pudding-like desserts you’ve come to the right place. This chocolate pudding cake joins our pumpkin pudding cake and sticky toffee pudding as some of our favorite cake recipes. Ever.
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Why you’ll love this recipe
Two desserts in one: Chocolate pudding on the bottom, chocolate cake on top!
No need for frosting: Since the cake is served with the sauce spooned over the top there is no need to add frosting.
Lots of chocolate: This pudding cake is fudgy and cakey with an almost brownie-like quality thanks to a mixture of cocoa powder, chocolate chips, and a bit of espresso powder.
From scratch: Often “pudding cake” recipes use a cake mix. I find this makes a dessert that is way too sweet and not chocolaty enough. Making this from scratch allows us to get the perfect balance of flavors!
What is a pudding cake?
A pudding cake is two desserts in one. The top layer is cake, and while baking a pudding-like sauce forms underneath the cake. This dessert is served warm, by scooping portions of cake into a bowl, then spooning the pudding sauce over the top. There is no need for frosting because the “pudding” serves as the topping.
Prefer a traditional chocolate pudding? Try our chocolate pudding or chocolate pie.
Recipe overview
*Full recipe below in recipe card*
Prepare the chocolate cake batter: Combine, flour, sugar, cocoa powder, espresso powder, baking powder, and salt. Add milk, oil and vanilla. Stir in chocolate chips. Pour the cake batter into a lightly greased 9×9 square baking pan.
Add the topping: Sprinkle sugar and cocoa powder over the top of the batter. Gently pour boiling water evenly over the cake batter (this is what will form the sauce).
Carefully transfer to the oven: Bake for 25-30 minutes.
While baking, the cake will rise to the top and the pudding sauce will form on the bottom.
Recipe tips
- Pour the boiling water over the back of a spoon. This creates a gentle trickle instead of a solid stream which could disturb the cake batter underneath.
- After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
- Use a baking pan that is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other.
- Don’t forget the toppings – serve with whipped cream, vanilla ice cream, and/or fresh berries.
Serving and storage
Serving: This cake is best served warm, shortly after being removed from the oven. It is best within one day of baking, as the cake will absorb some of the pudding sauce over time.
Storing: Leftovers should be tightly covered and refrigerated. Reheat individual servings in the microwave.
More chocolate recipes
Recipe
Chocolate Pudding Cake
Ingredients
Cake:
- 1 cup all purpose flour
- ¾ cup light brown sugar*, packed
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon espresso powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk, preferably whole or 2%
- ¼ cup vegetable oil
- 1 ½ teaspoons pure vanilla extract
- generous ½ cup semisweet or bittersweet chocolate chips
Topping:
- ¼ cup unsweetened cocoa powder
- ⅔ cup light brown sugar*
- 1½ cups boiling water
- vanilla ice cream or whipped cream, for serving
Instructions
Cake:
- Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.
- In a large bowl, whisk flour, brown sugar, cocoa, espresso powder, baking powder, and salt. Add milk, oil and vanilla and whisk until well combined and smooth. Using a rubber spatula, stir in chocolate chips.
- Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.
Topping:
- In a bowl, combine cocoa powder and brown sugar, mixing until well combined (I use a fork). Sprinkle this mixture in an even layer over the top of the cake batter.
- Slowly and carefully pour the boiling water evenly over the top. TIP: I pour the water over the back of a large spoon and slowly move it around the pan while pouring. Do not stir or disturb the cake batter underneath.
- Transfer to the oven and bake for 25-30 minutes, until the cake layer (on top) is cooked through. The pudding sauce should be bubbling gently around the sides of the pan. Place on a wire rack to cool for about 10 minutes. Serve warm, scooping the cake into bowls and spooning the sauce over the top. Recommended garnishes: vanilla ice cream or whipped cream.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Katie says
Made this for the family and it was a hit!
Celebrating Sweets says
Yay! Thanks for stopping by. 🙂
Becki says
If I wanted to do this as a 9×13 instead would it be 1 1/2 or doubled? Have you done that?
Celebrating Sweets says
Hi, Becki. My guess is that 1-1/2 would be best. Enjoy!
Sashea Nones says
Want to try this pudding cake recipe using a box brownie mix or chocolate cake mix an add the chocolate chips to the mix. I’ll use the sauce mix hook up on top per your directions. Do you think this will work???
Allison says
It might work, I’m not sure on the pan size though. Also, I recommend NOT adding the eggs to the box mix for this recipe. Best of luck playing around with it.
laura says
how come there are no eggs in this ?
Allison says
Self-saucing pudding cakes don’t typically have eggs in them. Eggs aren’t necessary.
Elizabeth Allen says
Cut in half from one side and then the other so it is evenly quartered and now cut diagonally from one-corner straight across and then from the other diagonal corners to create 8-perfectly-even slices of considerable sizing to create 8-“flying-chocolate-cakes”!!! Thank you for your ingenuity, when I finish recreating your recipe into the perfect 1/2-cup-or-more-ramekin-servings I’ll contact you and share the updated individual-sized recipes to use for those occasions when “keeping-our-servings-separate-is-a-blessing to be added to our spectacular dessert’s bPerfections!!!” Thank You for your “Love’s Labors Gained”!!! Elizabeth Allen, aka allenezenith
Kathy says
Love pudding cake!! I want to make this but only have powdered milk, would that work ok?
Allison says
You need the milk to be liquid. Can you re-constitute the powdered milk? If so, that would probably work.
Tammy L Box says
Can Self Rising Flour be used instead of plain Flour?
Allison says
That should be ok. You can probably decrease the baking powder by half. Enjoy!
Susan Dellinger says
Can’t wait to start trying these recipes
Janet L Fortner says
Oh my oh my
Dorothy R Stewart says
I have been looking for this recipe for yrs.My Grammy used to make for me.God Bless you and Keep You and family healthy and safe.Thank you! Dodi
Lani says
I have made this for years, it’s such an easy but special treat! Do you think this could be doubled (for a dinner party) and if so, what size pan or bake time might you suggest? Thank you.
Allison says
Hi! Maybe a 9×13? Make sure the sides are at least 2-inches high. I would guess that you’ll need to increase the bake time a bit. Just continue to check it until the cake portion is baked through.
Natasha says
I didn’t have Espresso powder :’( but I just pretended like I didn’t see it on the list, and oh my goodness! It’s so delicious!!! Definitely going to make this again and I hope by the next time, espresso appears in my shopping cart because I bet it makes this more of a 10* recipe with that added.
Allison says
I’m glad you enjoyed it!