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So, picture this: you’re digging into a slice of warm, melty chocolate cake… and then you hit that layer of gooey fudge sauce hiding underneath like it’s some kind of delicious secret. Yeah. That’s this cake.
Hot Fudge Pudding Cake sounds fancy, I know — but it’s one of those old-school recipes that feels like it came straight out of a grandma’s 1970s casserole dish. My grandma, specifically. She used to make it after Sunday dinner, usually while yelling at us not to touch it until it cooled. (We always ignored her.)
I hadn’t thought about this cake in years until one cold night when I was desperately craving something warm and chocolatey but didn’t want to mess with frostings or layers or anything that required patience. And then I remembered: this cake makes its own sauce. I know. It’s like magic. Chocolatey, cozy, lava-cake magic.
Why You’ll Love This Cake
- That gooey fudge sauce! It forms like magic right under the cake. Nothing beats digging a spoon into warm chocolate cake and finding a puddle of fudge under there (you’ll see what I mean).
- Simple ingredients you probably already have on hand. No trips to a fancy store required!
- No frosting needed — it basically makes its own. Less work, more reward. Love it.
- Perfect with ice cream (trust me, don’t skip that part). The contrast between warm cake and cold, melty vanilla ice cream just hits a certain nostalgic, comforting spot.
- Feels like a fancy dessert, but it’s actually so easy. Kids (and adults!) go wild for it, but it’s absolutely fuss-free.
What You’ll Need
This list is about as simple as it gets. Think classic pantry staples with a chocolatey twist. Here’s what you’ll want to have on hand:
Dry Ingredients:
- 1 cup sugar (you’ll use half in the cake, half in the topping)
- ½ cup cocoa powder (again, divided — and don’t worry, store brand is absolutely fine!)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup milk (any kind; I’ve even tried it with oat milk and it’s still dreamy)
- 4 tablespoons butter, melted (unsalted or salted — use what you’ve got!)
- 1 large egg yolk (if you’re out, a tablespoon of applesauce works in a pinch)
- 2 teaspoons vanilla extract (the real deal is best, but imitation works too — don’t sweat it)
- ½ cup semisweet chocolate chips (milk or dark chips totally fine — or try mini chips if that’s what’s in the pantry)
- 1 cup boiling water (helps form that magic sauce!)
Ingredient Note: This is a super forgiving recipe. Need it gluten-free? Swap in a 1:1 gluten-free flour blend. No egg yolk? A “flax egg” or applesauce stands in just fine. Dairy-free butter also works, so this cake is basically begging for improvisation.
How to Make Hot Fudge Pudding Cake
Seriously, if you can stir, you can make this. And you probably won’t even get a mixing bowl explosion. Here’s how it goes, step by easy step:
Step 1: Get Prepped
- Preheat your oven to 350°F. Get things warming up so the cake bakes evenly and the sauce can do its thing.
- Lightly spray an 8-inch square baking dish with cooking spray. Glass or ceramic dish both work — use what’s handy.
- In a small bowl, whisk together ½ cup sugar + ¼ cup cocoa powder — set this aside. It’s going to be your fudgy topping magic, and yes, it really makes a difference in that delicious molten layer underneath.
Step 2: Make the Cake Batter
- In a large mixing bowl, whisk together the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt until evenly combined.
- In another bowl, whisk the milk, melted butter, egg yolk, and vanilla extract just until smooth.
- Pour the wet ingredients into the dry stuff and stir until everything’s just combined — don’t overmix (some lumps are fine!).
- Fold in the chocolate chips. The batter will be fairly thick here, but that’s exactly what you want — it helps keep the cake layer light and chewy while the fudgy sauce bubbles underneath.
Step 3: Assemble
- Spread the batter evenly in your prepared pan. Don’t stress if it seems a little sticky.
- Sprinkle the cocoa-sugar mix you set aside earlier over the top — evenly, like you’re making a sand garden.
- Now, the fun part: slowly pour 1 cup of boiling water over everything, making sure it covers the cake. (Don’t stir — I know, it feels weird. You’ve just got to trust me.)
Step 4: Bake
- Bake for 22–24 minutes, or until the top looks set and crackly, but you can see a glossy, bubbling fudge sauce around the edges. The smell? Unbelievable. Like chocolate heaven moved right into your kitchen.
- The edges should look cakey and maybe a little crisp, but the center can be — and should be! — a little jiggly. Like a chocolate hot tub, basically.
Step 5: Cool & Serve
- Let it cool for about 10 minutes (if you can stand to wait). The sauce will thicken up just a smidge… but still, expect glorious gooeyness.
- Scoop generously into bowls and top with vanilla ice cream. The combo of hot cake/fudge with cold ice cream? That’s the good stuff, right there. Don’t skip it!
Variations & Add-Ins
- Go Dark: Swap in dark cocoa powder or bittersweet chocolate chips for an extra-deep kick.
- Add Nuts: A generous handful of walnuts or pecans scattered before baking adds crunch and a nice little salty note.
- Berry Twist: Layer some fresh raspberries or a few frozen blueberries right between the batter and the topping. Gorgeous color and a juicy surprise (kids especially love this).
- Make It Gluten-Free: Use a 1:1 gluten-free baking blend and you’re set.
- No Egg? Try a flax egg (1 tablespoon ground flax mixed with 2½ tablespoons water) or a little applesauce for that same fabulous gooey finish.
Tips for the Best Hot Fudge Pudding Cake
- Use actual boiling water — not just hot tap water. The hotter the water, the more dramatic and fudgy that sauce layer underneath.
- Don’t overbake. If the center still looks a little soft or underdone, that’s a good thing — it sets as it cools and keeps everything luscious and saucy.
- Make it fresh whenever possible. This cake is absolute best straight from the oven (or about 10–20 minutes later when the sauce is at peak spoonable glory). Prepping ahead? You can assemble the batter and topping up to a few hours early; just bake right before serving. Reheat leftovers in the microwave for 15 seconds — almost like new.
Storage & Reheating
If you have leftovers (which is a big “if”), cover the pan tightly and stash it in the fridge for up to 3 days. When you’re ready for seconds (or breakfast — no judgment here), just scoop into a bowl and microwave for about 15–20 seconds. The sauce comes right back to life. If it thickens up, add a tiny splash of milk before reheating to loosen things up.
Final Thoughts
This cake is more than just a dessert. It’s comfort in a dish, a little piece of nostalgia you can scoop into a bowl and share with someone you love (or just enjoy quietly with a spoon and zero guilt — I’ve done both). Whether you’re making it for a holiday dinner or a Tuesday night where you just need a little joy, this Hot Fudge Pudding Cake delivers. And I promise, once you taste it warm out of the oven with that pool of rich chocolate sauce under the cake? You’ll come back to this recipe again and again.
If you try it or put your own spin on it, I’d honestly love to hear about it. Did you add a swirl of peanut butter, toss in marshmallows, or sneak some espresso powder in for a mocha moment? Tell me below — I’m all ears (and spoons) for new ways to love this cozy, chocolatey classic!
Hot Fudge Pudding Cake
Ingredients
- 1 cup sugar divided
- 1/2 cup cocoa powder divided
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 4 tbsp butter melted
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup boiling water
Instructions
- Preheat oven to 350°F and lightly spray an 8-inch square baking dish with cooking spray.
- In a small bowl, mix ½ cup sugar and ¼ cup cocoa powder; set aside.
- In a large bowl, whisk together flour, remaining ½ cup sugar, remaining ¼ cup cocoa powder, baking powder, and salt.
- In another bowl, combine milk, melted butter, egg yolk, and vanilla extract. Add to dry ingredients and stir just until combined.
- Fold in chocolate chips. Spread batter evenly in prepared dish.
- Sprinkle the sugar-cocoa topping mixture over the batter.
- Slowly pour boiling water over the top—do not stir.
- Bake for 22–24 minutes until the top is set and cracked, with bubbling sauce underneath.
- Let cool for 10 minutes. Serve warm with vanilla ice cream.
