Chocolate Pudding Cake

ByJaclyn Shimmel On04/06/202604/06/2026

Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.

This easy chocolate pudding cake bakes into two incredible layers: a chocolate cake with a rich fudgy pudding layer underneath. It’s made from scratch in one pan and is perfect served warm with ice cream, making it the perfect dessert for chocolate lovers.

Chocolate pudding cake topped with vanilla ice cream and chocolate sauce in a white bowl.

Sometimes called hot fudge pudding cake, it’s pretty magical how it creates its own sauce as it bakes. The hot coffee sinks through the batter, forming a gooey chocolate layer on the bottom while the cake rises to the top.

If you love simple single-pan chocolate desserts like my chocolate dump cake or crazy cake, you will appreciate how easy this old fashioned chocolate pudding cake is. No mixer and no extra dishes, just a cozy chocolate dessert that always impresses.

Why You’ll Love This Chocolate Pudding Cake

Deep chocolate flavor. Rich and satisfying in every bite.
Hidden fudgy pudding layer. Bakes right underneath the cake.
Made from scratch. Simple pantry ingredients.
One-pan recipe. No mixer and easy cleanup.
Perfect served warm. Especially good with vanilla ice cream or whipped cream.

Ingredients for Cocoa Pudding Cake

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

verhead view of baking ingredients arranged in white bowls on a light surface, each labeled: semi-sweet chocolate chips, coffee in a glass measuring cup, baking powder, light brown sugar, baking soda, vegetable oil, salt, half and half, granulated sugar, Dutch process cocoa powder, and all purpose flour.

All-purpose flour: Weigh your flour or use the spoon and level method to ensure you’re not using too much.
White sugar & packed brown sugar: Both add sweetness while the brown sugar provides added flavor and moisture. It’s divided and added in two separate steps.
Unsweetened Dutch-processed cocoa powder: I prefer the flavor of Dutch-processed for this particular recipe. However, regular unsweetened cocoa powder will work in a pinch.
Baking powder & baking soda: Baking powder gives the cake its lift. Baking soda works with the brown sugar and other ingredients to help create a tender crumb.
Salt: Balances the sweetness.
Half and half & vegetable oil: The fat needed to deliver a rich, moist cake crumb.
Semi-sweet chocolate chips: Once melted, they add a fudgy, gooey texture and boost the chocolate flavor even more. Chopped dark chocolate or milk chocolate chips can be used, if preferred.
Hot coffee: Don’t worry — the cake won’t taste like coffee! It simply deepens the chocolate flavor. Hot water or hot whole milk can be substituted if you prefer. Make sure that whatever is used is HOT when it’s poured on top of the cake.

How to Make Gooey Chocolate Pudding Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Six-panel collage showing steps to make chocolate pudding cake in a square baking dish: dry ingredients in the dish, wet ingredients added, batter topped with chocolate chips, brown sugar sprinkled on top, liquid poured over the surface, and the baked cake with a set top and darker edges.

In an 8-inch square pan, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
Create a well in the center of the dry ingredients, add half and half and oil, and stir until smooth.
Fold in the chocolate chips.
Sprinkle remaining brown sugar and cocoa powder evenly over the batter. DO NOT STIR.
Carefully pour hot coffee over the whole thing (again, don’t stir).
Bake as directed in the recipe card below.
Allow the cake to cool briefly, then serve warm. Scoop it out, revealing the rich pudding layer underneath. Enjoy!

Close-up of chocolate pudding cake in a white rectangular baking dish with a spoon scooping out a portion. The cake has a dark, shiny chocolate sauce layer and a soft, slightly crumbly top.

Storage

Refrigerator: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days.

How to Reheat: Warm individual portions in the microwave.

Recipe Tips

Avoid overbaking. The center will still be moist, but 30 to 35 minutes is usually perfect.
Do not stir after layering. This keeps the cake layer on top and the pudding layer underneath.
Use freshly-brewed coffee. The heat helps activate the cocoa and deepen the chocolate flavor.
Spread the cake batter evenly. An even layer ensures the cake bakes uniformly.
Let it rest 10 minutes. This helps the pudding thicken while staying warm and scoopable.