Best pudding cake! This easy hot fudge pudding cake recipe makes a delicious chocolate cake and hot fudge topping all in one pan.
Published 10/3/12. Updated with new photos and tips 10/10/18.
Chocolate pudding cake was one of the first cakes that I learned to bake. The recipe was in my junior cookbook, and I thought it was magical the way that the cake came out with a warm chocolate layer covering the moist chocolate cake.
This is a newer recipe, but this cake is still one of my favorites. It’s total comfort food that’s perfect for a cool fall night.
Plus, it’s incredibly easy to make!
Tips for making chocolate pudding cake
There are only a couple places where you can go wrong. First, don’t stir the water in! The water combines with the topping to form the hot fudge sauce, and there’s no need to stir it in.
Second, you won’t want to overbake the cake. It should look like a layer of hot fudge is bubbling underneath the cooked cake layer. If you overbake it, you’ll lose some of the fudgy sauce.
What to serve with this cake
I like the pudding cake all on its own.
However, if you’re a cake and ice cream kinda person, this is the perfect cake to serve with a scoop (or two) of vanilla ice cream. It’s also delicious with some sweetened whipped cream.
If you like this recipe, try these pudding cakes!
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Hot Fudge Pudding Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 2/3 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 3/4 cups hot water
- Preheat the oven to 350 F. Grease a 9-inch square baking dish. Set aside.
- For the cake, whisk together the flour, sugar, cocoa, baking powder, and salt in a bowl.
- Whisk in the milk, butter, and vanilla.
- Stir together until smooth.
- Pour the batter into prepared baking pan.
- For the topping, whisk together the sugars and cocoa; sprinkle it evenly over the batter.
- Pour the hot water over the top. Do not stir the water in.
- Bake 25-30 minutes. It should look like a thin layer of baked brownie with fudge bubbling up in spots.
- Take out of the oven, and let stand 15 minutes.