Hot Fudge Pudding Cake is a delightful dessert featuring a moist chocolate cake with a rich, gooey fudge sauce hidden right underneath. When you bake it, the cake rises above a thick, fudgy layer that makes each bite feel like a warm chocolate hug. It’s a perfect blend of cake and pudding textures all in one bowl.
I love making this dessert when I want something simple but still feel a little fancy. The magic is in how the cake separates during baking, creating that luscious fudge sauce beneath without any extra effort. Sometimes I find myself sneaking spoonfuls straight from the pan before anyone else has a chance to dig in!
The best part is enjoying it warm with a scoop of vanilla ice cream melting on top. It’s one of those desserts that brings back cozy memories and always gets smiles around the table. If you like chocolate and want something quick to bake, this cake is a total winner in my book.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cake its structure. If you want a gluten-free version, try a 1-to-1 gluten-free flour blend. Just make sure it includes xanthan gum for a similar texture.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. Dutch-processed cocoa can be used for a smoother taste, but it may affect the rise a bit.
Brown Sugar: This adds moisture and depth to the fudge sauce. Dark brown sugar gives a richer molasses flavor, but light brown works fine too.
Boiling Water: It’s key to creating the hot fudge sauce underneath. Using hot water helps dissolve the sugar and cocoa, so don’t skip or cool it down!
Milk & Oil: Milk keeps the batter moist, while oil makes the cake tender. You can swap milk for any plant-based milk like almond or oat, and use a mild oil like canola if needed.
How Do You Get the Perfect Gooey Fudge Sauce Layer?
The secret lies in layering the ingredients and timing. Don’t stir after adding the boiling water on top—this step helps the cake and sauce separate during baking.
- After pouring batter into the pan, evenly sprinkle the cocoa and brown sugar mixture on top.
- Slowly pour boiling water over the back of a spoon onto the sugar mix, which keeps the layers intact.
- Bake without stirring, so the batter rises up while the sugar mixes with water beneath to form that fudgy sauce.
- Let the cake rest for 5 minutes after baking. This allows the fudge sauce to thicken slightly and makes serving easier.
Patience here pays off! The layering and gentle baking create that wonderful contrast between cakey top and liquid fudge bottom. Serve warm with ice cream to enjoy the full effect.
Equipment You’ll Need
- 8-inch square baking dish – I recommend this size because it helps the cake bake evenly and holds the layers well.
- Mixing bowls – for whisking the dry ingredients and mixing the batter; I like medium size bowls for easy stirring.
- Whisk or spoon – helps combine the dry ingredients smoothly and avoid lumps.
- Measuring cups and spoons – essential for accurate ingredient amounts to get the right texture.
- Kitchen strainer or sieve – optional, for sifting cocoa powder to prevent clumps.
- Oven mitts – to handle hot dishes safely when baking and removing from the oven.
Flavor Variations & Add-Ins
- Mint chocolate chips – add them to the batter for a refreshing chocolate-mint combo, perfect after dinner.
- Peanut butter swirl – gently swirl 2 tablespoons of peanut butter into the batter before baking for a salty-sweet twist.
- Chopped nuts – such as walnuts or pecans, stirred into the batter add crunch and richness.
- Spice it up – a pinch of cinnamon or chili powder can give a subtle warmth or heat to the chocolate flavor.
How to Make Hot Fudge Pudding Cake
Ingredients You’ll Need:
For the Cake Batter:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the Fudge Sauce:
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups boiling water
For Serving:
- Whipped cream or vanilla ice cream
How Much Time Will You Need?
This Hot Fudge Pudding Cake takes about 10-15 minutes to prepare and around 35-40 minutes to bake. After baking, let it rest 5 minutes before serving to enjoy the perfect balance of warm cake and gooey fudge sauce.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish to prevent sticking.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until fully mixed. Add the milk, vegetable oil, and vanilla extract, then stir until you get a smooth batter.
3. Assemble the Layers:
Pour the batter evenly into the prepared baking dish. In a small bowl, mix the brown sugar and cocoa powder for the fudge sauce, then sprinkle it evenly over the top of the batter.
4. Add Boiling Water Without Stirring:
Carefully pour the boiling water over the back of a spoon onto the sugar mixture. This step helps create the signature fudge sauce beneath the cake. Do not stir.
5. Bake and Rest:
Bake for 35-40 minutes, until the top looks set and cakey but the center remains soft and fudgy. Remove from the oven and let it sit for 5 minutes to allow the fudge sauce to thicken.
6. Serve Warm:
Spoon portions of the pudding cake onto plates, making sure to scoop up the rich chocolate sauce from the bottom. Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Can I Use Cold or Room Temperature Milk?
It’s best to use room temperature milk so the batter mixes smoothly without clumping. If your milk is cold, you can warm it slightly in the microwave for about 15 seconds before adding.
Can I Make This Dessert Ahead of Time?
You can prepare the batter and assemble the layers, then refrigerate the unbaked cake for up to 24 hours. When ready to bake, pour the boiling water over and bake as directed. For best texture, serve warm right after baking.
How Should I Store Leftovers?
Store leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm, adding a splash of milk if it seems too thick.
What If I Don’t Have an 8-inch Square Pan?
You can use a similarly sized round or rectangular baking dish, but keep an eye on baking time as thinner cakes may cook faster. Adjust the time by checking for a set top and fudgy center.
