Name: Hot Fudge Chocolate Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 2 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk (whole or 2%); 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1/2 cup brown sugar; 1/4 cup additional unsweetened cocoa powder; 1 1/4 cups hot water

I created this dessert knowing how much everyone enjoys a rich, molten chocolate treat. The cake is easy to prepare, bakes up with a tender crumb, and forms a luscious hot fudge sauce underneath as it cools slightly. It’s a perfect treat for cooler evenings or special gatherings. Hot Fudge Chocolate Pudding Cake

Why You’ll Love This Recipe

I love how this cake balances ease and indulgence. It requires only common pantry ingredients and minimal mixing. When it bakes, the cocoa in the bottom layer turns into a thick, hot fudge sauce—no need for separate sauce. Every bite gives a delightful contrast between warm cake and gooey chocolate sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
salt
milk (whole or 2%)
vegetable oil
vanilla extract

For the topping sauce:

brown sugar
additional unsweetened cocoa powder
hot water

directions

Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
Add milk, vegetable oil, and vanilla extract. Stir until combined to form a thick batter.
Spread the batter evenly in a greased baking dish (about 8×8 inches).
In a separate bowl, mix the brown sugar and additional cocoa together. Sprinkle this mixture over the batter.
Carefully pour hot water over the top—do not stir.
Bake for about 35–40 minutes, or until the top appears set (it will look like cake) while the bottom remains liquid and gooey.
Let it rest for 5 minutes before serving warm.

Servings and timing

This cake serves about 6–8 people.

Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: Approximately 50 minutes

Variations

I stir in a handful of chopped nuts (like walnuts or pecans) for a crunchy contrast.
I add a pinch of instant espresso powder to the batter to intensify the chocolate flavor.
I mix in a sprinkle of sea salt on top after baking for a salted-sweet twist.
I substitute half of the milk with buttermilk for a tangier, more tender crumb.

storage/reheating

I store any leftovers covered tightly in the refrigerator for up to 4 days. To reheat, I microwave individual portions for about 20–30 seconds until warm and gooey again. Alternatively, I place slices in a preheated 350°F (175°C) oven for 10–12 minutes, covered with foil to prevent drying out.

FAQs

How can I make this cake gluten-free?

I use a 1:1 gluten-free baking flour blend instead of all-purpose flour. It bakes up just as moist and delicious, though the texture may be slightly more delicate.

Can I use milk alternatives?

Yes—I’ve replaced the milk with almond or oat milk with great results. The flavor stays rich, though the texture may vary slightly.

Can I double the recipe for a larger crowd?

Definitely. I double all ingredients and bake in a 9×13-inch pan. Baking time increases to around 45–50 minutes.

Is there a way to make this dairy-free?

Yes. I use dairy-free milk and swap in vegan butter or coconut oil for richness. The hot fudge effect still works nicely.

Can I prepare this ahead of time?

I’ve mixed the dry ingredients and added the sugar–cocoa topping ahead, storing both separately at room temperature. Then I combine with wet ingredients and bake when ready. The cake is best served fresh from the oven.

Conclusion

This Hot Fudge Chocolate Pudding Cake has become one of my go‑to desserts when I want something comforting yet impressive. It comes together in under an hour, requires no fancy tools, and the result is pure chocolate bliss. I hope it brings as much joy to your table as it does to mine!