Hot Fudge Pudding Cake is simple to make and bakes into a rich chocolate cake with a hot fudge pudding sauce in the same pan. It’s gooey, deeply chocolatey, and irresistible when served warm with vanilla ice cream.
On cold winter evenings, a warm dessert feels like a hug — and this old-fashioned hot fudge pudding cake fits the bill. With two layers of chocolate in one dish — a tender cake layer and a molten chocolate sauce beneath — it satisfies any chocolate craving.
If the idea of an intensely chocolatey dessert seems like too much, a scoop of vanilla ice cream provides a cool, balancing contrast. The combination of warm chocolate sauce and cold ice cream is classic for a reason.
Hot Fudge Pudding Cake
This recipe is straightforward and delivers two delightful textures from a single pan. A thick cake batter forms the top while a fudgy sauce develops underneath during baking.
To make the cake, combine dry ingredients, then stir in milk, melted butter, and vanilla. Spread the batter into a lightly greased 9-inch square or 2-quart round baking dish.
For the hot fudge pudding sauce, mix together granulated sugar, brown sugar, and cocoa powder and sprinkle it over the batter. Pour HOT water over the cocoa mixture and do not stir. As the pan bakes, the layers invert: a soft cake rises while a warm fudge sauce collects beneath.
When you spoon into the cake, the sauce flows out in a thick, velvety cascade. It’s a crowd-pleaser and should be on your “make soon” list.
Tips and Helpful Hints
- Heat the water for the sauce in a kettle, on the stove, or in the microwave until it’s simmering before pouring it over the cocoa mixture.
- Bake times vary by oven. If you prefer a looser sauce, bake until the center is almost set; a toothpick should come out slightly wet for a saucier result. For a firmer cake, bake a few minutes longer.
- Let the cake rest for 15 minutes after removing it from the oven. The sauce will thicken as it cools — serving immediately can make it seem runny.
Hot Fudge Pudding Cake
Amber Brady
Ingredients
Cake Batter:
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour (stir, spoon, & level)
- 1/4 cup (20 g) cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (118 ml) milk
- 1/3 cup (75 g) butter, melted
- 1 1/2 tsp vanilla extract
Hot Fudge Pudding Sauce:
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, gently packed
- 1/4 cup (20 g) cocoa powder
- 1 1/4 cups (296 ml) HOT water
Instructions
- Heat oven to 350°F. Lightly grease a 9-inch square or 2-quart round baking dish.
- For the cake: Whisk together sugar, flour, cocoa, baking powder, and salt. Stir in milk, melted butter, and vanilla until combined. Spread batter into the prepared pan.
- For the sauce: Combine granulated sugar, brown sugar, and cocoa. Sprinkle evenly over the batter. Pour HOT water over the top — do NOT stir.
- Bake at 350°F for 35–40 minutes, until the center is almost set. Remove from oven and let rest for 15 minutes so the sauce thickens. Serve warm with vanilla ice cream if desired.
Notes
Heat the water until simmering in a kettle, on the stove, or in the microwave before pouring over the cocoa mixture.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more recipe ideas.