In this gooey Chocolate Pudding Cake, a deliciously moist chocolate cake on top melts into a creamy and rich chocolate pudding underneath. Serve warm with a scoop of ice cream or a dollop of whipped cream. Serves 6 to 8 depending.

Chocolate Pudding Cake

Fact: I’m not the most dessert-iest of people.

Don’t get me wrong, I like desserts… but I’m pretty particular when it comes to them. I like ice cream and cookies, but cake is just meh for me. But pudding cake is a whole other story. Because unlike traditional cakes, pudding cakes requires zero frosting. And that is totally my jam.

Chocolate Pudding Cake

So if you find yourself having company over and let’s say you’re not the Bettiest (?) of Betty Crockers… OR you only have 1 hour to turn out a dessert and have only the basic of pantry ingredients on hand? Or, OR maybe you just want to huddle under a pile blankets with a spoon and something chocolaty? This dessert is it!

The whole thing, start to finish takes a little under an hour, which means dessert to your table (or on your lap?) and into your mouth in little to no time.

Did I mention it’s chocolaty?

ingredients for Chocolate Pudding Cake

To Make This Chocolate Pudding Cake You Will Need:

  • unbleached all-purpose flourThe base to the cake layer.
  • granulated sugar (white) – For sweetening and flavor.
  • cocoa powderFor that rich chocolatey flavor. Use natural unsweetened and NOT dutch process.
  • baking powderWill create lightness in the batter, which makes it rise.
  • fine saltUse either sea salt or pink himalayan.
  • milkLends moisture. Any milk should work, however I prefer whole milk.
  • vanillaAdds warmth and enhances all of the other flavors in this recipe.
  • unsalted butterAdds richness and flavor.
  • dark brown sugarLends sweetness and caramel flavor.
  • mini chocolate chipsFor more chocolaty goodness.
  • hot coffeeAdds moisture and flavor while enhancing the chocolate flavor. Don’t like coffee? Use hot water.

dry ingredients in a bowl

Preheat your oven to 350°.

In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 3/4 cup white granulated sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder and. 3/4 teaspoon fine salt.

pouring in milk

To that pour in 1 cup of milk and 1 teaspoon pure vanilla extract.

adding melted butter

Mix until incorporated and then add in 2 tablespoons of melted and cooled unsalted butter.

stir to combine

Mix one last time until combined.

pour batter into baking dish

Pour this chocolaty batter into an un-greased 2 to 2-1/2 quart baking dish. Set aside for a moment.

brown sugar, cocoa and mini chocolate chips

In a small bowl combine the 3/4 cup of dark brown sugar along with the remaining 1/4 cup of cocoa powder and 1/3 cup mini chocolate chips. Break up any large clumps as you stir.

scatter mixture over top of batter

Sprinkle that evenly over the top of the batter. Do Not Stir.

pouring hot coffee over top

Pour 10 ounces of hot coffee over top. Do Not Stir. Don’t like coffee? Use hot water! Or use half coffee and half hot water

Bake on the middle rack in a preheated 350° oven for 35 to 40 minutes, rotating halfway through. If using anything larger to bake this in, you may want to check it at the 30 to 35 minute mark.

baked Chocolate Pudding Cake

Remove and let rest 20 minutes before serving.

Chocolate Pudding Cake

If some of the brown sugar mixture is still on top, don’t worry! It adds delicious texture. But I think I used too big of a pan to be honest.

Now look at all that gooey pudding!

Chocolate Pudding Cake

Gooey chocolatey cake that’s also pudding?! Have mercy!

Serve this family style or in individual bowls while warm and top with a scoop (or two!) of ice cream.

Click Here And Check out my Other Pudding Cake Recipes!

Chocolate Pudding Cake

Enjoy! And if you give this Chocolate Pudding Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chocolate Pudding Cake

Chocolate Pudding Cake
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Yield: 8 servings

Chocolate Pudding Cake

In this gooey Chocolate Pudding Cake, a deliciously moist chocolate cake on top melts into chocolate pudding underneath. Serve warm with a scoop of ice cream or a dollop of whipped cream. Serves 6 to 8.


  • 1 cup unbleached all-purpose flour
  • 3/4 cup granulated white sugar
  • 1/2 cup unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled
  • 3/4 cup brown sugar
  • 1/3 cup mini chocolate chips
  • 10 ounces hot coffee, or sub with hot water or half of each


  • Preheat your oven to 350°
  • In a mixing bowl, whisk together the flour, sugar, 1/4 cup of the cocoa, the baking powder and fine salt.
  • Pour in the cup of milk and vanilla. Stir until combined and then pour in the melted butter. Stirring one last time to incorporate. Pour this into an un-greased 2½-quart baking dish
  • In a small bowl, combine the remaining 1/4 cup cocoa powder with the dark brown sugar and mini chips. Break up any large clumps of sugar and sprinkle it over the top of the batter. DO NOT STIR this into the batter.
  • Pour the hot coffee (or hot water, or half of both) over top of the brown sugar/cocoa. DO NOT STIR.
  • Carefully place the baking dish into a preheated 350° oven and bake for 35 to. 40 minutes, rotating the pan half way through baking time.
    If using larger than 2 to 2½ quart baking dish, you'll want to check this at the 30 to 35 minute mark.
  • Remove and let cool for 20 minutes before serving.
  • Serve slightly warm with a scoop of your favorite ice cream.


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 1scoop, Calories: 291kcal, Carbohydrates: 58g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 275mg, Potassium: 111mg, Fiber: 1g, Sugar: 45g, Vitamin A: 154IU, Vitamin C: 0.04mg, Calcium: 127mg, Iron: 1mg