Pudding Cake

5 from 1 vote

Chocolate Pudding Cake bakes into the most delicious, decadent dessert! Moist cake on top with a creamy pudding sauce on the bottom. Serve with a scoop of ice cream for extra indulgence.

Prep Time5

Cook Time30

Rest Time20

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 259kcal

Author: Jennifer Fishkind

Ingredients

1 cup all-purpose flour spooned and leveled
⅔ cup granulated sugar
⅓ cup unsweetened Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
½ cup + 2 tablespoons half and half
4 tablespoons vegetable oil
2 teaspoons pure vanilla extract
½ cup granulated sugar
½ cup light brown sugar tightly packed
4 tablespoons unsweetened Dutch cocoa powder
1 cup + 2 tablespoons boiling water

Instructions

Preheat the oven to 350°F. Generously spray an 8x8 baking dish with nonstick cooking spray. Set it aside.
Add the flour, sugar, cocoa powder, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.
Whisk in the half and half, oil and vanilla. Whisk just until combined.
Evenly spread the cake batter into the prepared baking dish.
Add the sugars and cocoa powder to a small mixing bowl. Whisk to combine.
Sprinkle the dry mixture over the cake batter.
Pour the boiling water over the dry ingredients. Do not stir. Bake for 30-35 minutes. Remove from the oven and allow the cake to rest for 15-20 minutes before serving.

Notes

Storage :

In The Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days.
In The Freezer: You can freeze the cake for up to 3 months in a freezer safe container.
To Reheat: Allow the cake to thaw in the refrigerator overnight before reheating individual servings in the microwave for 25-30 seconds.

Tips :

I like to grease the bottom and sides of the pan with a little butter or non stick cooking spray before adding the batter for easy removal. I used a 8 x 8 square baking pan for this recipe. You may need to adjust the baking time if using a different size pan.
Be careful not to overbake your cake. You'll know the cake is done when the top is set and you can see the hot fudge sauce bubbling up around the edges.
Do not stir or mix the dry cocoa/sugar mixture once sprinkled over the cake batter. You want two distinct layers, and if you mix it up it won’t bake properly.
It is very important to allow the cake to rest before serving. It will be incredibly hot, and the chocolatey, gooey goodness will thicken the longer it is allowed to cool.

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