This Chocolate Pudding Cake is magic in a pan. It bakes into a warm, gooey dessert with a soft, cakey top and a luscious fudgy sauce hiding underneath.
Every spoonful feels like a chocolate hug—and it only takes one bowl and a few pantry staples!
Why I Love This Recipe
It creates its own pudding sauce as it bakes—no extra steps!
The texture is the perfect mix of moist cake and rich, melty fudge.
Simple ingredients, no mixer needed, and ready in under 30 minutes.
It’s heavenly warm with a scoop of vanilla ice cream.
What You’ll Need (Ingredient Highlights)
Granulated sugar – used in both the cake and the cocoa topping
Unsweetened cocoa powder – adds deep chocolate flavor
Flour + baking powder – for the structure and rise
Milk + melted butter – for richness and moisture
Egg yolk – adds a velvety texture
Vanilla extract – enhances the chocolate flavor
Chocolate chips – little pockets of melted chocolate
Boiling water – key to forming the pudding layer
Pro Tips Before You Start
Don’t stir after adding the boiling water—that’s the magic part!
Use an 8-inch square pan to keep the cake thick and moist.
Serve warm for the best fudgy texture and gooey sauce.
Great for entertaining—just add ice cream and it’s a showstopper.
How to Make Chocolate Pudding Cake
Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F (175°C).
Lightly grease an 8-inch square baking dish with cooking spray or butter.
Step 2: Mix the Cocoa-Sugar Topping
In a small bowl, whisk together sugar and cocoa powder.
Set this aside for later—it’ll become the fudgy topping!
Step 3: Make the Cake Batter
In a large mixing bowl, combine the flour, remaining sugar, remaining cocoa powder, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, egg yolk, and vanilla.
Pour the wet ingredients into the dry and stir just until combined.
Fold in the chocolate chips—the batter will be thick.
Step 4: Assemble the Cake
Spread the batter evenly in your prepared baking pan.
Sprinkle the reserved cocoa-sugar mixture evenly over the top—don’t mix it in.
Slowly pour boiling water over the batter.
Do not stir. This forms the pudding!
Step 5: Bake to Perfection
Bake for 22–24 minutes, until the top looks cracked and a toothpick comes out mostly clean.
The bottom will still be gooey—that’s the pudding!
Step 6: Cool Slightly and Serve Warm
Let the cake cool for about 10 minutes before scooping.
Serve warm with a big spoonful of the chocolate sauce from the bottom—and don’t forget the vanilla ice cream!
What to Serve It With
This cake is best served warm with:
A scoop of vanilla or salted caramel ice cream
Whipped cream
Fresh berries for a fruity contrast
A sprinkle of sea salt for balance
Variations / Substitutions
Swap chocolate chips: Use dark or milk chocolate chips, or even white chocolate for a twist.
Add espresso powder: A teaspoon will deepen the chocolate flavor.
Make it nutty: Stir in some chopped pecans or walnuts.
Use dairy-free milk and butter for a vegan-friendly version (plus egg replacer).
Storage & Leftovers
Store leftovers tightly covered in the fridge for up to 3 days.
Reheat individual portions in the microwave for about 30 seconds.
The sauce may thicken when chilled, but it melts beautifully again when warmed.
Not ideal for freezing—it’s best enjoyed fresh!
FAQs
Why don’t you stir in the boiling water?
Because it’s meant to sink and create a sauce as the cake bakes!
Can I make this ahead of time?
Yes, you can prep the batter and topping, then bake when ready.
What pan should I use?
An 8×8-inch glass or ceramic pan works best for even cooking.
Can I double the recipe?
Yes, use a 9×13-inch pan and add 5–10 more minutes of baking time.
Can I leave out the chocolate chips?
You can, but they add lovely gooey bites of chocolate.
Is this recipe super sweet?
It’s rich and chocolatey but not overly sweet—perfect with ice cream!
Can I make it gluten-free?
Try using a 1:1 gluten-free flour blend; it usually works well in this type of recipe.
Final Thoughts
This Chocolate Pudding Cake is the kind of dessert that disappears fast.
It’s humble, comforting, and somehow both simple and magical.
Whether it’s a rainy day treat or a last-minute dessert for guests, this cake is always the answer when you’re craving chocolate.
Easy Chocolate Pudding Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly spray an 8-inch square baking pan.
- In a small bowl, whisk ½ cup sugar and ¼ cup cocoa powder; set aside.
- In a large bowl, whisk flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt.
- In another bowl, whisk milk, melted butter, egg yolk, and vanilla.
- Stir wet ingredients into dry mixture until just combined.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-chocolate-pudding-cake/
Notes
- Don’t stir after adding the boiling water—just pour and bake.
- Use dark chocolate chips for a more intense flavor.
- This cake is best served warm but can be gently reheated in the microwave.
