Name: Hot Fudge Chocolate Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour (measured and leveled); 2/3 cup sugar; 1/4 cup cocoa powder; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup milk (room temperature); 2 tbsp melted butter (cooled slightly); 1 tsp vanilla extract; 1/2 cup chopped nuts (optional, chopped finely); 3/4 cup brown sugar (packed); 1/4 cup cocoa powder (sifted if lumpy); 1 3/4 cup hot water (just off the boil)

Jump to Recipe

Creamy, gooey, and impossibly comforting — Hot Fudge Chocolate Pudding Cake is the kind of dessert that disappears fast and leaves everyone smiling. This one-dish wonder produces a soft chocolate cake on top with a hot, fudgy sauce beneath: spoonfuls of warm chocolate heaven. Fun fact: this dessert plays hide-and-seek with physics — the hot water poured over the batter creates that magical pudding layer while the cake bakes. If you love fuss-free desserts that taste indulgent, this is a must-try.

If you’re exploring similar crowd-pleasers on the blog, take a look at this classic Hot Fudge Chocolate Pudding Cake for another take. This version is simple, quick, and family-friendly — perfect for weeknights, potlucks, or cozy weekends. Get your oven ready and your favorite ice cream scooper at hand!

What is Hot Fudge Chocolate Pudding Cake?

What’s in a name? Hot Fudge Chocolate Pudding Cake sounds like three desserts had a brilliant baby — cake, pudding, and hot fudge — and that’s pretty much accurate. Why is it called that? Because while the top bakes into a tender cake, hot water and sugar trickle down to form a gooey, fudge-like pudding underneath. Who knew baking could be so sneaky?

Is it a cake or a pudding? The answer is yes. It’s the kind of dessert that proves “the way to a man’s heart is through his stomach,” and frankly everyone else’s stomach too. Give it a try and you’ll see how quickly forks migrate to the dessert plate.

Why You’ll Love This

This dessert is irresistible for three big reasons:

Decadent texture: A soft chocolate cake layer gives way to an intensely fudgy sauce that’s silky and warm — pure comfort in every spoonful.
Budget-friendly baking: Pantry staples and a single baking dish keep costs low. You get a restaurant-style dessert without the restaurant bill.
Customizable toppings: Serve it plain, with whipped cream, or a scoop of vanilla ice cream for contrast. Nuts, berries, or caramel drizzle add delightful variations.

If you enjoy rich chocolate treats, you might also like our Chocolate Fudge Brownie Cake, which offers a denser, fudgier experience. This pudding cake, though, is lighter on prep and delivers warmth that feels like a hug — make it tonight!

How to Make

Quick Overview

This Hot Fudge Chocolate Pudding Cake is an easy, satisfying dessert that’s perfect for beginners. Preparation is minimal — whisk, pour, and bake — and the payoff is a contrast of textures: a tender cake top with a hot, fudge sauce below. The crucial move is pouring hot water over the batter before baking; that creates the pudding layer. Prep time is about 10 minutes and bake time is 35–40 minutes.

Ingredients

1 cup all-purpose flour, measured and leveled
2/3 cup sugar
1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk, room temperature
2 tbsp melted butter, cooled slightly
1 tsp vanilla extract
1/2 cup chopped nuts (optional), chopped finely
3/4 cup brown sugar, packed (for topping)
1/4 cup cocoa powder (for topping), sifted if lumpy
1 3/4 cup hot water, just off the boil

Directions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray so the cake releases easily.
In a large bowl, whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt until fully combined and evenly mixed.
Add the milk, melted butter, and vanilla extract to the dry mix. Stir with a spatula or wooden spoon until a smooth batter forms and there are no streaks of flour.
If using chopped nuts, gently fold them into the batter now for added crunch and texture.
Pour the batter into the greased 9×9-inch baking dish, spreading it evenly with the back of a spoon or offset spatula.
In a separate bowl, combine the brown sugar and additional 1/4 cup cocoa powder. Sprinkle this mixture evenly over the top of the batter in the dish to create the topping that will become the hot fudge layer.
Carefully pour the hot water over the top of the cake batter without stirring. Pour slowly and evenly — the water sinks through and creates the gooey sauce underneath.
Bake in the preheated oven for 35–40 minutes, or until the cake has risen and the top looks set. A toothpick may not come out clean due to the pudding beneath, so judge by the top’s texture and firmness at the edges.
Let the cake cool slightly (5–10 minutes) so the sauce thickens a touch. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate experience.

Hot Fudge Chocolate Pudding Cake

What to Serve With

Vanilla ice cream or salted caramel gelato to temper the richness.
Fresh berries or sliced bananas for brightness and acidity.
Whipped cream and toasted nuts for texture contrast.
A mug of strong coffee, espresso, or a dessert wine like Tawny Port for pairing.

For a lighter pairing, a simple green tea or sparkling water with lemon helps cut through the chocolate.

Top Tips for Perfecting

Use hot, but not boiling, water. Boiling water is fine, but be cautious when pouring to avoid splattering.
Don’t stir after adding the hot water; the separation of layers depends on leaving it undisturbed.
Swap milk for buttermilk for a slight tang and extra tenderness.
For a deeper chocolate flavor, use Dutch-processed cocoa in the batter and natural cocoa for the topping, or vice versa depending on taste.
Avoid overbaking; the top should be set while the center beneath remains saucy.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep chilled if you’ve added ice cream or whipped cream.
Freezing: Freeze the cooled cake (without toppings) tightly wrapped for up to 2 months. Thaw overnight in the fridge, then warm.
Reheating: Warm individual portions in the microwave for 20–30 seconds, or reheat the whole dish in a 325°F oven covered with foil for 10–15 minutes until warm. Add a fresh scoop of ice cream just before serving.

FAQs

Is this cake gluten-free?
Not as written; it uses all-purpose flour. Substitute a 1:1 gluten-free flour blend to make it gluten-free, but texture may vary slightly.

Can I use a different sweetener instead of sugar?
You can substitute coconut sugar or a granulated sugar substitute, but results may change. Brown sugar contributes to the fudgy sauce, so keep it if possible.

What pan size should I use if I don’t have a 9×9-inch dish?
A similarly sized square or round pan (about 8×8 or 9-inch round) will work; baking times may vary by 5–10 minutes.

Can I prepare this ahead of time?
It’s best served warm fresh from the oven, but you can assemble the batter and topping, refrigerate for a few hours, then pour hot water and bake when ready.

Is the pudding layer safe to eat since it’s liquid after baking?
Yes. The hot water combines with the sugars and cocoa to form a hot syrupy sauce — it’s intentionally gooey and fully cooked during baking.

Conclusion

This Hot Fudge Chocolate Pudding Cake is a simple, soul-warming dessert that delivers big chocolate flavor with minimal fuss. It’s perfect for family dinners, last-minute guests, or whenever you need a quick, comforting treat. Try it tonight and share the results — it’s one of those desserts that brings people together.

For further inspiration and variations, check this trusted recipe guide at Hot Fudge Chocolate Pudding Cake on Cafe Delites and compare techniques with the classic version at Allrecipes Hot Fudge Pudding Cake Recipe.