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Dessert recipes

Hot Fudge Chocolate Pudding Cake from the kitchen

Small gold spoons resting in a baking tin of hot fudge pudding cake.

This Hot Fudge Chocolate Pudding Cake is an especially fudgy, chocolatey cake that's especially straightforward to mix using ingredients you probably already have in your pantry! It's so rich and flavorful, you'll be wondering why you didn't make it sooner!

Serving spoon scooping out some hot fudge pudding cake from a baking dish.

Why this bake works

I'm a big fan of dessert recipes that come together quickly, like my Salted Brownie Cookies, Easy 7-Layer Magic Cookie Bars, and Berry Nutella Galette, and now his super-easy Hot Fudge Chocolate Pudding Cake recipe!

This super fudgy, rich dessert is made using the simplest of ingredients (no eggs needed!), It's especially easy to prepare, and one of the best-tasting chocolate desserts around!

Enjoy it as is or topped with ice cream, whipped cream, rainbow jimmies, and a maraschino cherry!

What goes in

To make this old-fashioned hot fudge chocolate pudding cake recipe, you'll need the following ten ingredients, most of which you probably already have in your pantry!

Ingredients needed to make hot fudge chocolate pudding cake displayed on a white marbled background.
  • Unsweetened Cocoa Powder. I used a house favorite Ghirardelli unsweetened cocoa powder, but use what you prefer!
  • Milk. Any dairy milk or lactose-free dairy milk can be used.
  • Unsalted Butter. You can use salted butter as a substitute if you'd like, but eliminate the salt.

For quantities and instructions, please see the method card below.

How it comes together

Below is a quick overview of how to make this easy hot fudge chocolate pudding cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the method card below.

Sugar, flour, cocoa, baking powder, and salt whisked together in a large glass mixing bowl on a white marbled background.

Step 1. Combine the bottom layer of dry ingredients. Whisk together 3/4 cup of the sugar, flour, 3 tablespoons of the cocoa powder, baking powder, and salt.

Dessert recipe photo

Step 2. Add in the bottom layer of wet ingredients. This includes the milk, melted butter, and vanilla extract. Whisk until just combined.

Hot fudge pudding cake batter in an eight inch square metal baking tin.

Step 3. Transfer to the baking pan. Spoon the bottom layer mixture into the 8-inch square baking pan. Ensure it covers the entire bottom.

Sprinkling the dry ingredient mixture over top of the hot fudge pudding cake batter in a metal baking tin.

Step 4. Whisk the dry ingredients together in a separate bowl. This includes the remaining 1/2 cup of sugar, the light brown sugar, and the remaining 4 tablespoons of cocoa powder. Then sprinkle over the top of the bottom layer.

Step 5. Add the boiling water. This gets poured over the top. Do not stir.

Step 6. Bake the hot fudge chocolate pudding cake for 38-40 minutes at 350ºF. Once done, let it sit for 15 minutes before diving in! That's it!

Recipe Tip: Serve this hot fudge chocolate cake in bowls and enjoy as is, or garnish with ice cream, whipped cream, sprinkles, and a maraschino cherry if desired.

Questions on this bake

What size baking tin do I need for this method?

You'll need an 8-inch square baking tin. Mine is from USA Pans, and I highly recommend this brand!

Do I stir the hot fudge cake mixture once I pour the boiling water over the top?

No, you do not need to stir the mixture. Just bake!

What's the best way to store hot fudge chocolate pudding cake?

Any leftover pudding cake can be kept in an airtight food container in the fridge for up to 5 days. Serve chilled, or warm it up in the microwave, then garnish with your favorite toppings.

  • Yield 12 servings
  • Prep 20 minutes
  • Cook 55 minutes
  • Total 1 hour 15 minutes
  • Calories 256

Ingredients

  • 1 1/4 cup Granulated Sugar, divided (3/4 cup for bottom, 1/2 cup sugar for top)
  • 1 cup All-Purpose Flour
  • 7 tbsp Unsweetened Cocoa powder, divided (3 tablespoons for bottom, 4 tablespoons for top)
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Milk
  • 1/3 cup Unsalted Butter, melted
  • 2 tsp Vanilla Extract
  • 1/2 cup Light Brown Sugar, packed
  • 1 1/4 cup Boiling Water

Tools

  • 8 inch Square Baking Pan
  • Mixing Bowls
  • Whisks
  • Spatulas

Method

  1. Adjust your oven rack to the 2nd level position (just above center), then heat the oven to 350ºF. Lightly grease an 8 inch square baking square pan and set to the side.
  2. Whisk together the 3/4 cup granulated sugar, all-purpose flour, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt on medium speed until well blended.
  3. Add in the milk, melted unsalted butter, and vanilla extract, beating until just combined and smooth. Spoon the mixture into the prepared 8 inch square baking pan, spreading it out so it covers the entire bottom.
  4. In a medium-size mixing bowl, whisk together the remaining 1/2 cup granulated sugar, light brown sugar, and remaining 4 tablespoons of unsweetened cocoa powder. Sprinkle the entire dry mixture evenly over the bottom layer.
  5. Using a heat proof glass measuring cup or bowl, microwave the water for 3 minutes or until the water is boiling. Pour the hot boiling water over top of the two layers, but DO NOT STIR.
  6. Bake for 35-40 minutes at 350ºF. Once done, let it sit for 15 minutes before spooning into bowls or glasses. Top with ice cream, rainbow jimmies, and a maraschino cherry, if desired.

Baker notes

Recipe adapted from A Recipe Sampler Cookbook from St. Andrews Evangelical Lutheran Church.

8" x 8" Square Pan from USA Pans.

More cakes

Other bakes from the same part of the case, each with its own method.