Pudding Cake

An irresistible dessert that is overflowing with rich chocolate molten lava, this pudding cake is almost too good to be true.

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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

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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

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.

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. 

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.

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Pudding Cake

5 from 31 votes

An irresistible dessert that is overflowing with rich chocolate molten lava, this pudding cake is almost too good to be true.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 8

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Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 264kcal | Carbohydrates: 59g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 310mg | Potassium: 256mg | Fiber: 3g | Sugar: 44g | Vitamin A: 67IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 2mg

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