Chocolate Pudding Cake Is the Retro Dessert of My Dreams

It’s hard to beat a slice of classic chocolate cake. For me, a recipe is even better when all I need is one sturdy mixing bowl and a trusty wooden spoon to put it together. To take things to the next level, what if you could make a chocolate cake that forms its own gooey pudding sauce while baking, with no frosting required? This old-fashioned chocolate pudding cake recipe is all of that and more.

The 1950s recipe comes together in just a few simple steps, and you won’t have to wait long for that first bite after pulling the warm cake out of the oven. It’s a cross between a soft brownie and a bowl of chocolate pudding, with each layer bringing plenty of chocolate flavor to the table. Grab a spoon and dig in or dish it up in bowls with scoops of ice cream.

How This Chocolate Pudding Cake Works

A cake that makes its own pudding sauce while baking? It sounds too good to be true, but it does work! The method for making this cake (sometimes called a hot fudge cake) is very specific, but following the directions is sure to produce a tasty result. 

There aren’t any eggs in this cake, so it remains incredibly light and fluffy thanks to baking powder. That light and fluffy texture allows for the hot coffee, sugar, and cocoa powder poured over the top of the batter to seep through to the bottom throughout the baking process. It’s all about the layering technique, which is very simple if a bit counter-intuitive. Trust the process and you’ll end up with an irresistible dessert.

Choosing the Liquid

Pouring hot liquid over the top of the prepared cake batter helps to form the pudding sauce. I chose to use hot coffee because it enhances chocolate, producing a richer flavor. However, you can choose to use an equal amount of hot water instead. 

Make sure the coffee or water is very hot (but not boiling) before pouring it over the batter.

How I Serve Chocolate Pudding Cake

This chocolate pudding cake is a choose-your-own-adventure type of dessert. You can absolutely serve it on its own, right out of the oven and still warm. I like to add a sprinkle of additional mini chocolate chips and flaky sea salt to dress it up a bit, but they are entirely optional. Want to try a chocolate and fruit pairing? Add a handful of raspberries or sliced strawberries as garnish, or top with a scoop of cherry ice cream. Classic vanilla ice cream is always a good choice. 

This cake can also be enjoyed chilled or even cold straight out of the fridge—the pudding sauce will just be a bit thicker.

Our Favorite Chocolate Desserts

• Chocolate Depression Cake
• Double Chocolate Muffins
• Chocolate Chess Pie
• No-Bake Chocolate Cheesecake
• Whoopie Pies

Preheat the oven to 350°F. 

Lightly grease an 8x8-inch high-walled (at least 1 1/2 inches tall) cake pan or baking dish.

Make the first layer:

In a large mixing bowl, make the first layer. Whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Using a wooden spoon or spatula, mix in the oil, milk, and vanilla extract until just combined. Transfer the batter to the prepared baking dish.

Add the second layer:

In a small bowl, combine the brown sugar, granulated sugar, cocoa powder, and salt for the second layer. Use a fork to mix until combined and free of clumps. Sprinkle the mixture evenly over the cake batter. Sprinkle with mini chocolate chips, if using. Pour the hot coffee evenly all over the top. Do not stir.

Bake the cake:

Bake the cake until it starts to pull away from the sides of the baking dish, 30 to 35 minutes. The top will have a crackly appearance. Remove the cake from the oven and allow it to cool slightly and set for 15 to 20 minutes before serving. 

Scoop each serving with a large spoon, flipping it as you transfer it into a bowl or on a plate. This will allow for the pudding layer to be on top. Serve the cake on its own or dish it up with a scoop of ice cream or whipped cream. 

Store leftover cake covered or in an airtight container in the fridge for up to 5 days. Reheat the cake in the oven at 350°F or heat each serving for 20 seconds in the microwave before serving, or serve chilled.

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