Creamy, gooey, and impossibly comforting, this Hot Fudge Chocolate Pudding Cake is the kind of dessert that makes everyone smile. Think of a chocolate cake with a secret: hot, fudgy sauce bubbling underneath a tender cake top. It’s quick to prepare, family-friendly, and perfect for a cozy night in or an impromptu dinner party finale. Fun fact: this style of “self-saucing” pudding cake became popular because busy home cooks wanted a show-stopping dessert with minimal fuss—no separate sauce to stir or temper required.

This recipe is special because it delivers rich chocolate flavor and a silky sauce with just one pan and simple pantry ingredients. If you like easy, reliable desserts like my take on a classic chocolate pudding, you’ll also enjoy exploring other comforting favorites such as simple chocolate pudding cake variations on the blog. Ready to bake? You’ll be serving warm spoonsful of fudge in under an hour.

What is Hot Fudge Chocolate Pudding Cake?

What’s in a name? Hot Fudge Chocolate Pudding Cake sounds like three desserts decided to get cozy and become one—cake, pudding, and hot fudge—and that’s exactly what it is. Why call it that? Because when you pour hot water over the batter and bake it, a rich fudge-like sauce forms beneath the cake layer. Clever, right? Who knew pouring water could be so magical?

Is it a cake or is it pudding? A little of both, which makes it fun to serve and even more fun to eat. Some folks joke that this dessert was named by a dramatic baker who loved romance and chocolate—and in their words, “the way to a man’s heart is through his stomach.” Try it and see whether it wins over hearts (and forks) at your table.

Why You’ll Love This

• Decadent comfort: The main highlight is the hot, molten fudge sauce that pools under the soft chocolate cake topping. That contrast of textures—light cake and syrupy chocolate—is irresistible.
• Budget-friendly: You’re using basic pantry staples, so this dessert is kind to your wallet compared with store-bought specialty cakes or restaurant desserts.
• Flavor and toppings: Serve it warm with vanilla ice cream, whipped cream, or toasted nuts for crunch. A dusting of powdered sugar or a drizzle of caramel elevates it into a celebratory treat.

If you enjoy other chocolate-forward desserts, you might also like the rich layers in our Baker’s German chocolate cake, but this pudding cake is faster and delightfully rustic. Make it tonight and watch everyone dig in!

How to Make:

Quick Overview

This recipe is easy: whisk dry ingredients, stir in a few wet ones, sprinkle a brown sugar-cocoa mix, pour hot water, and bake. It yields a tender cake top with a creamy hot fudge sauce beneath—no sauce to make separately. Total time: about 10 minutes prep and 35–40 minutes baking (roughly 50 minutes from start to warm serving).

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk (room temperature is fine)
• 2 tbsp melted butter (cooled slightly)
• 1 tsp vanilla extract
• 1/2 cup chopped nuts (optional, chopped)
• 3/4 cup brown sugar
• 1/4 cup cocoa powder (additional for the topping)
• 1 3/4 cup hot water (just off the boil)

Directions:

1. 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.
2. In a large bowl, combine the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir thoroughly so the leavening and cocoa are evenly distributed.
3. Add the milk, melted butter, and vanilla extract to the dry mix. Stir until everything comes together into a smooth batter. Scrape the bowl to incorporate any streaks of flour.
4. If you’re adding chopped nuts, gently fold them into the batter now for added crunch. Nuts are optional but add texture and a toasty flavor.
5. Pour the batter into the greased 9×9-inch baking dish, spreading it evenly with a spatula to the corners.
6. In a separate bowl, mix the brown sugar and the additional 1/4 cup cocoa powder, and sprinkle this mixture evenly over the batter in the dish. Try to cover the surface evenly so the sauce forms consistently.
7. Carefully pour the hot water over the top of the cake batter without stirring. Use the back of a spoon to pour gently if needed. This is what creates the gooey fudge sauce underneath—do not mix.
8. Bake in the preheated oven for 35-40 minutes, or until the cake has risen and the top looks set. The top should be springy but not dry; a toothpick into the cake layer will come out mostly clean because the pudding is below.
9. Let the cake cool slightly for 10 minutes before digging in. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience!

What to Serve With

• Classic pairing: Vanilla ice cream or a cinnamon-spiked whipped cream to cut through the richness.
• For crunch: Toasted pecans or sliced almonds sprinkled on top.
• Light contrast: A fresh berry salad (strawberries and raspberries) adds brightness and balances the chocolate.
• Drinks: Serve with hot coffee, espresso, or a creamy hot chocolate for a chocolate-on-chocolate experience.

Top Tips for Perfecting

• Use fresh cocoa powder for the best chocolate flavor; Dutch-processed cocoa will be milder, natural cocoa will be more acidic.
• Room-temperature milk blends more smoothly into the batter; cold milk can make the batter stiff.
• Don’t stir after pouring the hot water—the layering creates the magic sauce.
• If you prefer a thicker sauce, reduce the hot water to 1 1/2 cups; for a looser sauce, add up to 2 cups.
• Toasting nuts beforehand intensifies their flavor and prevents them from going soft under the sauce.
• Avoid overbaking; pull it at the lower end of the time range for a saucier center.

Storing and Reheating Tips

• Refrigeration: Store leftovers covered in the refrigerator for up to 3–4 days. Bring to room temperature before reheating for more even warming.
• Freezing: You can freeze the baked cake in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then warm gently.
• Reheating: Warm single portions in the microwave for 30–60 seconds until heated through, or reheat in a 325°F oven for 10–15 minutes. Serve with fresh ice cream after reheating.
• Note: Sauce thickens as it cools; warm briefly to return to that molten consistency.

FAQs

What makes this a “self-saucing” pudding cake?
The hot water poured over the batter during baking separates the sugar and cocoa into a syrup that settles beneath the cake layer, creating a sauce without extra prep.

Can I use non-dairy milk?
Yes—almond, oat, or soy milk work well. Use the same quantity; flavor may be slightly different but still delicious.

Is it possible to make this gluten-free?
Yes—substitute a 1:1 gluten-free all-purpose flour blend. Results are best with blends that include xanthan gum to mimic cake structure.

Can I prepare this in advance?
You can mix the dry ingredients and refrigerate the batter (without the hot water step) for up to 24 hours. Add wet ingredients, pour hot water, and bake when ready.

How do I make this less sweet?
Reduce the sugar in the batter by 2 tablespoons and the brown sugar by 2–3 tablespoons. Serve with unsweetened whipped cream to balance sweetness.

Conclusion

This Hot Fudge Chocolate Pudding Cake is a winner because it combines indulgent chocolate flavor, simple preparation, and that irresistible molten sauce that feels special even on a weeknight. It’s forgiving, quick, and loved by kids and adults alike—perfect for sharing and sure to become a go-to dessert. For more variations and inspiration, see this detailed take on Hot Fudge Chocolate Pudding Cake – Cafe Delites and this reliable family favorite at Hot Fudge Pudding Cake Recipe. Give it a try, invite friends or family, and enjoy every warm, chocolatey spoonful.

Hot Fudge Chocolate Pudding Cake

Creamy, gooey, and impossibly comforting, this Hot Fudge Chocolate Pudding Cake is the kind of dessert that makes everyone smile.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 9x9-inch Baking Dish
• Mixing Bowl

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup milk room temperature
• 2 tbsp melted butter cooled slightly
• 1 tsp vanilla extract
• 1/2 cup chopped nuts optional, chopped

Topping Ingredients

• 3/4 cup brown sugar
• 1/4 cup cocoa powder additional for topping
• 1 3/4 cup hot water just off the boil

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or nonstick spray so the cake releases easily.
• In a large bowl, combine the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir thoroughly so the leavening and cocoa are evenly distributed.
• Add the milk, melted butter, and vanilla extract to the dry mix. Stir until everything comes together into a smooth batter. Scrape the bowl to incorporate any streaks of flour.
• If you’re adding chopped nuts, gently fold them into the batter now for added crunch.
• Pour the batter into the greased 9x9-inch baking dish, spreading it evenly with a spatula to the corners.
• In a separate bowl, mix the brown sugar and the additional 1/4 cup cocoa powder, and sprinkle this mixture evenly over the batter in the dish.
• Carefully pour the hot water over the top of the cake batter without stirring.
• Bake in the preheated oven for 35-40 minutes, or until the cake has risen and the top looks set.
• Let the cake cool slightly for 10 minutes before digging in. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Serve with vanilla ice cream, whipped cream, or toasted nuts for crunch. A dusting of powdered sugar or a drizzle of caramel elevates it into a celebratory treat.

Keyword Easy