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Chocolate Pudding Cake Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 47 minutes
  • Yield: 6 servings

Description

This decadent Chocolate Pudding Cake is a delightful dessert that combines a moist chocolate cake base with a rich, gooey pudding layer on top. With layers of cocoa and chocolate chips, it’s a perfect treat for chocolate lovers looking for an easy, impressive dessert to make at home.

Ingredients

Cake Batter

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract

Topping

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup mini semi-sweet chocolate chips (optional)
  • 1 1/4 cups boiling water

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9-inch round baking dish or pie plate with non-stick spray and set aside to ensure the cake doesn’t stick after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, and salt until evenly combined to create the dry base of the cake.
  3. Add Wet Ingredients: Add the buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Stir gently but thoroughly until the batter is smooth and there are no dry patches.
  4. Spread Cake Batter: Pour and spread the cake batter evenly into the prepared baking dish, smoothing out the top with a spatula for an even layer.
  5. Prepare Topping and Add Boiling Water: In a medium bowl, stir together the granulated sugar, light brown sugar, unsweetened cocoa powder, and mini semi-sweet chocolate chips. Sprinkle this mixture evenly over the cake batter in the dish. Carefully pour the boiling water over the topping mixture evenly without mixing it in; the water will form the pudding layer during baking.
  6. Bake the Cake: Place the baking dish in the preheated oven and bake for 28-32 minutes. The cake is done when the top looks set and cracked, and the sides are starting to pull away from the dish.
  7. Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack for 15 minutes. Serve warm or at room temperature for the best pudding and cake texture experience.

Notes

  • For buttermilk substitute: Mix 3/4 cup milk with 3/4 tablespoon lemon juice or vinegar, let sit for 5 minutes before use.
  • This cake is best enjoyed warm to savor the gooey pudding texture beneath the cake layer.
  • If you prefer a less sweet cake, reduce sugars slightly but keep the topping sugars for pudding consistency.
  • Use a deep baking dish to prevent overflow when pouring boiling water.
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-pudding-cake-recipe/