March 28, 2023
Review RecipePudding Cake

Table of Contents
I don’t think you can get more indulgent than this gooey chocolate pudding cake. A sinfully delicious treat, the cake is made with a heavenly layer of moist chocolate cake that, once you dig in, reveals a fudgy molten lava layer that is the ultimate in decadence.

Pudding Cake Ingredients

You’ll need:
- 1 cup all-purpose flour, spooned and leveled
- ⅔ cup granulated sugar
- ⅓ cup unsweetened Dutch cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup plus 2 tablespoons half and half
- 4 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 4 tablespoons unsweetened Dutch cocoa powder
- 1 cup plus 2 tablespoons boiling water
SUBSTITUTIONS AND ADDITIONS
COCOA POWDER: You can substitute dark chocolate or plain unsweetened cocoa powder for the unsweetened Dutch cocoa powder.
NUTS: You can add chopped walnuts or pecans to the cake.
How to Make This Pudding Cake Recipe
STEP ONE: Preheat the oven to 350°F. Generously spray an 8×8 baking dish with nonstick cooking spray. Set it aside.
OUR RECIPE DEVELOPER SAYS
I recommend wrapping a piece of foil around the outside of the baking pan or laying a piece of foil underneath the pan to catch any possible chocolate dribbles from the molten chocolate that cooks out.
STEP TWO: Add the flour, sugar, cocoa powder, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.

STEP THREE: Whisk in the half and half, oil and vanilla. Whisk just until combined.

STEP FOUR: Evenly spread the chocolate cake batter into the prepared baking dish.
STEP FIVE: Add the sugars and cocoa powder to a small mixing bowl. Whisk to combine.
STEP SIX: Sprinkle the dry mixture over top of the cake batter.

STEP SEVEN: Pour the boiling water over the dry ingredients. Do not stir. Bake for 30-35 minutes. Remove from the oven and allow the cake to rest for 15 to 20 minutes before serving.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
PRO TIP:
It is very important to allow the cake to rest before serving. It will be incredibly hot, and the chocolatey, gooey goodness will thicken the longer it is allowed to cool.

How To Serve
This perfect dessert will be out-of-this-world once you add a scoop of vanilla ice cream and top it with a dollop of whipped cream. If you are a chocolate lover, add a mug of homemade hot chocolate to wash it down.
Can’t get enough of rich, decadent chocolate? We have plenty of chocolate dessert recipes to check out. Try our chocolate lasagna or chocolate trifle for two of our favorites.
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Storage
IN THE FRIDGE: Store any leftovers of this delicious chocolate dessert covered in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze this decadent dessert for up to 3 months in an airtight container. Allow the cake to thaw in the refrigerator overnight before reheating individual servings in the microwave for 25 to 30 seconds.

This indulgent masterpiece is one of the easiest cakes to make. With barely any prep work required, you’ll be amazed at the magic that happens once this chocolate pudding cake is baked.
FREQUENTLY ASKED QUESTIONS
We recommend keeping it in the fridge to keep the cake as fresh as possible.
This delicious cake is called a pudding cake because as the cake bakes, the mix of hot water and cocoa/sugar melts down through the cake to form a “sauce” or “pudding” on the bottom.
If you would like to mix in nuts or chocolate chips, it would make this cake even more fantastic.
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- Mounds Cake
- Chocolate Cake with Whipped Cream Frosting
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Pudding Cake
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ⅔ cup granulated sugar
- ⅓ cup unsweetened Dutch cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup half and half
- 2 tablespoon half and half
- 4 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 4 tablespoons unsweetened Dutch cocoa powder
- 1 cup boiling water
- 2 tablespoons boiling water
Instructions
- Preheat the oven to 350°F. Generously spray an 8×8 baking dish with nonstick cooking spray. Set it aside.
- Add the flour, sugar, cocoa powder, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.
- Whisk in the half and half, oil and vanilla. Whisk just until combined.
- Evenly spread the cake batter into the prepared baking dish.
- Add the sugars and cocoa powder to a small mixing bowl. Whisk to combine.
- Sprinkle the dry mixture over the cake batter.
- Pour the boiling water over the dry ingredients. Do not stir. Bake for 30 to 35 minutes. Remove from the oven and allow the cake to rest for 15 to 20 minutes before serving.
Notes
- I recommend wrapping a piece of foil around the outside of the baking pan or laying a piece of foil underneath the pan to catch any possible chocolate dribbles from the molten chocolate that cooks out.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- It is very important to allow the cake to rest before serving. It will be incredibly hot, and the chocolatey, gooey goodness will thicken the longer it is allowed to cool.
Comments
Karen says
I would definitely add walnuts to this mixture to cut some of the richness that this cake would have and definitely serve ice cream on top
Debbie Sharpless says
Could the recipe be doubled to make it in a 13×9 cake pan?
Layne Kangas says
Hi, Debbie – that should work. Enjoy!