Name: Hot Fudge Pudding Cake
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: 1 cup Granulated Sugar (divided into 1/2 cup and 1/2 cup as called for); 1/2 cup Unsweetened Cocoa Powder (divided into 1/4 cup and 1/4 cup as called for); 1 cup All-Purpose Flour (spooned and leveled); 2 tsp Baking Powder; 1/4 tsp Salt; 1/2 cup Milk (room temperature or warmed slightly); 4 tbsp Unsalted Butter (melted and cooled slightly); 1 Large Egg Yolk (room temperature); 2 tsp Vanilla Extract; 1/2 cup Semisweet Chocolate Chips (can chop for smaller pockets of chocolate); 1 cup Boiling Water (freshly boiled)

Jump to Recipe

Creamy, fudgy, and impossibly comforting, this Hot Fudge Pudding Cake is the kind of dessert that turns ordinary evenings into memorable ones. Imagine a tender cocoa cake with a warm, molten chocolate sauce hiding underneath every crack in the top — scoop on a little vanilla ice cream and you have dessert bliss. Fun fact: this dessert behaves like a magic trick in the oven — the batter bakes into cake while a sauce forms beneath, leaving guests wondering how you did it. If you love quick, crowd-pleasing sweets, try this version; it’s simpler and faster than many molten cakes and perfect for family nights. For a similar twist on fudgy puddings, check out this hot fudge chocolate pudding cake, and get ready to impress with very little fuss.

What is Hot Fudge Pudding Cake?

What exactly is a Hot Fudge Pudding Cake — and does it go by that name because it melts hearts or because it melts in your mouth? Think of it as a self-saucing dessert: a cake that bakes up on top while creating its own hot fudge sauce beneath. Why call it that? Maybe the pudding part is the indulgent sauce and the cake part is the tender top — or maybe someone once said “the way to a man’s heart is through his stomach.” Either way, it’s a lovable name for a dessert that practically begs to be served warm with a spoon. Give it a try and see why the name fits so well.

Why You’ll Love This:

Decadent contrast: The top is tender and slightly crisp, while the base turns into a hot, glossy fudge sauce that’s irresistible with ice cream.
Wallet-friendly and home-cooked: Pantry staples and minimal special ingredients make this a much cheaper treat than buying specialty desserts, yet it tastes like a restaurant indulgence.
Flavor and texture: Rich cocoa, melty chocolate chips, and a hint of vanilla combine to make a deep chocolate flavor that’s balanced and comforting.

If you enjoy other cozy desserts on the blog, try our take on a similar hot fudge pudding cake for another homey chocolate option. Ready to bake? Let’s get your oven preheating.

How to Make:

Quick Overview

This Hot Fudge Pudding Cake is straightforward and forgiving, ideal for home bakers of any level. The batter comes together quickly in a few bowls, the baking time is short (about 22 to 24 minutes), and the payoff is a warm, saucy chocolate pudding under a cake top. Standout elements are the bubbling hot fudge sauce that forms during baking and the slightly cracked cake surface that hints at the gooey treasure beneath. Prep and bake time combined is roughly 35 minutes, so you can have dessert on the table in under an hour.

Ingredients

1 cup Granulated Sugar (divided) — separate 1/2 cup and 1/2 cup as called for
1/2 cup Unsweetened Cocoa Powder (divided) — separate 1/4 cup and 1/4 cup as called for
1 cup All-Purpose Flour — spooned and leveled
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Milk — room temperature or warmed slightly
4 tbsp Unsalted Butter (melted) — cooled slightly
1 Large Egg Yolk — room temperature
2 tsp Vanilla Extract
1/2 cup Semisweet Chocolate Chips — you can chop for smaller pockets of chocolate
1 cup Boiling Water — freshly boiled

Directions

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with butter or nonstick spray, making sure to coat the sides as well.
In a small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup unsweetened cocoa powder until evenly combined. Set this reserved cocoa-sugar mixture aside for topping.
In a large bowl, whisk together the remaining 1/2 cup granulated sugar, the remaining 1/4 cup cocoa powder, 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until uniform and free of lumps.
In another medium bowl, whisk the 1/2 cup milk, 4 tablespoons melted unsalted butter, 1 large egg yolk, and 2 teaspoons vanilla extract until smooth and fully blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing — a few small lumps are okay. Fold in the 1/2 cup semisweet chocolate chips evenly through the batter.
Pour the batter into the prepared 8-inch pan, spreading it out to the edges with a spatula so it’s level. Sprinkle the reserved cocoa-sugar mixture evenly over the top of the batter.
Carefully and slowly pour 1 cup boiling water over the top of the batter. Pour from the same height but avoid stirring — the water should rest on top and soak through into the batter during baking.
Bake in the preheated oven for 22 to 24 minutes. The top should be set and show cracks; you should see a glossy, bubbling sauce underneath through the cracks. Do not overbake — you want the sauce beneath to remain saucy.
Remove from the oven and let the pan cool for about 10 minutes. Serve warm, scooping out a portion that includes both cake and the hot fudge sauce beneath. Top with vanilla ice cream or whipped cream if desired. Enjoy!

Hot Fudge Pudding Cake

What to Serve With:

Classic pairing: Vanilla ice cream or whipped cream to balance the intense chocolate and add creaminess.
Fresh fruit: Sliced strawberries, raspberries, or a spoonful of macerated berries provide a bright contrast.
Crunch: Toasted nuts or a sprinkle of crushed cookies for texture.
Drinks: Strong coffee, espresso, or a glass of cold milk complements the richness.
For a full dessert spread: Add a light green salad with citrus vinaigrette before dessert to balance the meal.

Top Tips for Perfecting:

Don’t overmix the batter — overworking will make the cake dense instead of tender.
Use boiling water as directed; it helps form the sauce by allowing the cocoa to bloom and the batter to set on top.
Chocolate chips: Swap semisweet for dark chocolate for deeper flavor, or milk chocolate for a sweeter result.
Pan size: Stick to an 8-inch square pan to keep the baking time accurate; a larger pan will thin the batter and change the bake time.
Serving: Let it rest about 10 minutes after baking so the sauce settles slightly; serve warm but not scalding.
Common mistake: Stirring after pouring the boiling water — don’t stir. The layers form during baking.

Storing and Reheating Tips:

Refrigeration: Cover the pan tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: You can freeze individual portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm individual portions in the microwave for 20 to 40 seconds until hot. For best texture, reheat in a 350°F oven for 8 to 10 minutes, covered loosely with foil to prevent drying.
Note: Sauce will thicken when chilled; reheat gently to restore the molten texture.

FAQs

Can I use whole eggs instead of just the egg yolk?
Yes, you can substitute one whole large egg for the yolk, but the texture will be slightly lighter. The yolk adds extra richness and tenderness.

Can I make this in a round pan instead of an 8-inch square pan?
You can, but baking time may vary. Use an 8-inch round and check at 18 minutes; the goal is a set top with bubbling sauce beneath.

Is it possible to make this gluten-free?
Yes. Substitute a one-to-one gluten-free flour blend and ensure your baking powder is gluten-free. Texture may vary slightly.

Can I prepare this ahead of time?
You can mix the dry and wet components separately and store them covered in the fridge for a few hours. Combine, bake, and serve when ready for best results.

Why did my cake dry out or have no sauce under it?
Common causes are overbaking, using too large a pan, or not pouring boiling water. Follow times closely and use the correct pan size and water temperature.

Conclusion

This Hot Fudge Pudding Cake is an easy, dramatic dessert that feels luxurious but comes together with pantry staples and minimal effort. It’s perfect for family dinners, last-minute guests, or any night you want warm chocolate comfort. Give it a try — the bubbling sauce and tender cake are truly worth it, and it’s simple enough to become a regular in your dessert rotation. For another trusted version and extra tips, see this excellent recipe on Hot Fudge Pudding Cake – A Family Feast® and enjoy baking something special tonight.