Description
This Raspberry Fudge Pudding Cake is a delightful blend of rich cocoa and fresh raspberries, baked to perfection in under an hour. The tender cake base topped with juicy raspberries and a fudgy cocoa sugar crust offers a perfect balance of sweet and tart flavors, making it an ideal dessert for any occasion.
Ingredients
Fruit
- 6 ounces fresh raspberries (about 1 ½ cups)
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder (for flour mixture)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons packed brown sugar (for topping)
- 1 tablespoon unsweetened cocoa powder (for topping)
Wet Ingredients
- 4 tablespoons unsalted butter (softened or melted as per instructions)
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 2-quart baking dish using nonstick spray or butter to prevent sticking. Mash the fresh raspberries in a bowl using a fork or potato masher and set aside for later.
- Combine Dry Ingredients: In a medium bowl, sift together the flour, 2 tablespoons unsweetened cocoa powder, baking powder, and fine sea salt. This mixture forms the base of your cake batter.
- Mix Wet Ingredients: In a large bowl, beat the melted or softened unsalted butter with 3/4 cup packed brown sugar and pure vanilla extract until the mixture is smooth and creamy.
- Form Batter: Stir half of the dry flour mixture into the wet mixture. Then, add all of the milk and continue mixing. Finally, add the remaining dry ingredients, scraping down the sides and bottom of the bowl to ensure everything is combined into a smooth batter.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Spoon the mashed raspberries evenly over the batter. In a small bowl, mix the remaining 2 tablespoons brown sugar and 1 tablespoon cocoa powder, then sprinkle this cocoa sugar mixture evenly over the raspberries.
- Bake and Serve: Bake the cake for about 30 minutes, or until a wooden toothpick inserted about 1/2 inch into the cake comes out clean. Remove from the oven and allow it to cool slightly. Serve warm to enjoy the gooey, fudgy texture with tart raspberry bursts.
Notes
- For best results, use fresh, ripe raspberries to enhance flavor and texture.
- You can substitute milk with a dairy-free alternative for a lactose-free version.
- Letting the cake cool slightly before serving helps the pudding layer to set but still remain warm and delicious.
- This dessert is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
- If desired, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
