There’s something truly magical about a dessert that bakes its own sauce, and my grandmother’s chocolate pudding cake does exactly that. This beloved family recipe transforms simple pantry ingredients into a rich, gooey chocolate dessert that’s ready in just 45 minutes. The cake layer sits perfectly above a luscious chocolate pudding base, creating two heavenly textures in one irresistible treat.
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Table of Contents
Why This Recipe Works
The magic happens when hot water is poured over the cocoa and brown sugar topping. As the cake bakes, the water creates steam that forms a rich chocolate sauce beneath the cake layer. This self-saucing technique eliminates the need for separate sauce preparation while ensuring perfect consistency every time.
Ingredients
For the Cake Base:
- All-purpose flour – Provides structure and tender crumb to the cake layer
- Granulated sugar – Sweetens the cake and helps create proper texture
- Baking powder – Gives the cake lift and creates a light, fluffy texture
- Unsweetened cocoa powder – Delivers rich chocolate flavor throughout
- Salt – Enhances all flavors and balances sweetness
- Whole milk – Adds moisture and richness to the batter
- Pure vanilla extract – Complements the chocolate with warm, aromatic notes
- Melted shortening or butter – Creates tender texture and prevents sticking
- Chopped nuts – Adds delightful crunch and texture contrast (optional)
For the Pudding Layer:
- Brown sugar – Creates caramel notes and rich sweetness in the sauce
- Unsweetened cocoa powder – Intensifies chocolate flavor in the pudding base
- Hot water – The secret ingredient that creates the self-made sauce
For Serving:
- Heavy cream – For making fresh whipped cream accompaniment
How to Make Gooey Chocolate Pudding Cake
If you have chocolate cravings, this from-scratch cake is easy to make. many chocolate pudding cakes use a pudding mix, but you will notice that is not part of the ingredients for this recipe.
Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly.
- Sift dry ingredients together in a medium bowl. Add flour, granulated sugar, baking powder, cocoa powder, and salt and sift until evenly combined.
- Add wet ingredients to the sifted mixture. Stir in milk, vanilla extract, melted shortening, and chopped nuts until just combined.
- Transfer to pan and pour the batter into your greased 8x8x2-inch baking pan, spreading evenly.
Creating the Pudding Layer
- Prepare the topping by mixing packed brown sugar and cocoa powder together in a small bowl.
- Sprinkle mixture evenly over the cake batter in the pan.
- Pour hot water carefully over the entire surface. Do not stir or mix after adding the hot water.
Baking and Serving the hot fudge chocolate pudding cake
- Serve warm with a dollop of whipped heavy cream, using a large spoon to scoop portions into bowls, ensuring each serving gets cake and pudding.
- Bake for 35 minutes in a preheated oven until the cake springs back lightly when touched, and the edges pull slightly from the pan.
- Rest for 5 minutes before serving to allow the pudding layer to set properly.
Bake at 350 degrees for 35 minutes.
Slice and serve warm or at room temperature.
Or you can serve with a dollop of whipped heavy cream.
Chef’s Notes for this easy hot fudge pudding cake
The key to perfect results is resisting the urge to stir after adding the hot water. This allows the layers to form naturally during baking. The cake is done when the top feels firm but the bottom still has a slight jiggle, indicating the perfect pudding consistency underneath.
Making Perfect Homemade Whipped Cream
Elevate this dessert with fresh whipped cream made from scratch. Chill your mixing bowl and whisk in the freezer for one hour before starting.
Basic Recipe:
- 1 cup heavy cream (ice-cold)
- 2 tablespoons granulated sugar
Whisk on medium-low speed for 2-3 minutes until soft peaks form. Avoid overwhipping to prevent grittiness.
Storage & Reheating Instructions
- Refrigerator Storage: Store covered for up to 4-5 days. The pudding layer will thicken as it cools.
- Reheating Method: To restore the gooey texture, warm individual portions in the microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes.
- Freezing: Not recommended, as the texture changes significantly when frozen and thawed.
Favorite Chocolate Recipes
- Warm Chocolate Melting Cake
- Chocolate Bundt Cake with Mint Frosting
- Chocolate Puff Pastry Turnovers
- Chocolate Meltdown Cake
- Easy Chocolate Syrup
- Chocolate Ice Cream
- Chocolate Pistachio Cake
- Pecan Chocolate Chip Pie
- Chocolate Dessert Pizza
- Chocolate Pie
- Chocolate Crinkle Cookies
Brownie Dessert Recipes
Be sure to check out more of my family recipes and easy cakes for dessert.
Source: Virginia McDowell. Jefferson City, Mo. 1963.
Grandma’s Gooey Chocolate Pudding Cake
Ingredients
- 1 cup sifted all-purpose flour
- 2 teaspoon baking powder
- 3/4 cup sugar
- 2 tablespoon cocoa for batter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup chopped nuts
- 2 tablespoon melted shortening
- 2 tablespoon cocoa for topping
- 3/4 cup packed brown sugar
- 1 cup water
- 1/2 cup whipped heavy cream
Instructions
- Sift flour, sugar, baking powder, cocoa, and salt together. Stir in milk, vanilla, shortening and nuts. Pour into greased 8x8x2″ pan. Mix brown sugar and 2 tablespoons cocoa. Sprinkle over batter, and then pour hot water over all. Bake in 350 degrees oven for 35 minutes. Serve warm with whipped cream.
Chocolate pudding cake is my favorite snack.
My kids liked it! We have made it twice this week.
My kids loved this cake, we topped ours with some homemade whipped cream, caramel sauce, and chopped pecans.
Stephanie, this looks so good. I don’t have a staple chocolate pudding go to recipe, and this will be it. Love recipes that are handed down. (That means we know they’re good!) Hope you’re having an awesome summer!
This was really creamy I used Dark Chocolate cocoa for an extra special treat!
This was really creamy I used Dark Chocolate cocoa for an extra special treat!