If you’re craving something decadent, gooey, and chocolatey, Hot Fudge Chocolate Pudding Cake is truly the ultimate treat. Imagine a moist chocolate cake that magically creates its own river of hot fudge sauce as it bakes — all in one pan! This classic dessert is a total crowd-pleaser, easy enough for any baking skill level, and comes together with simple pantry staples. There’s nothing quite like digging into a warm bowl, spooning up soft cake and luscious pudding in every bite. Trust me, once you try this, it’s bound to become your new go-to comfort dessert.

Hot Fudge Chocolate Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a starring role, from the cocoa that delivers deep flavor to the brown sugar that crafts that irresistible fudgy sauce. These simple items work together in perfect harmony to make Hot Fudge Chocolate Pudding Cake an absolute showstopper.

All-purpose flour: This is the base of your cake, providing the perfect structure for a tender crumb.
Granulated sugar: Sweetens the cake and helps keep the texture light.
Unsweetened cocoa powder: Using cocoa twice means double the chocolate flavor — use a quality brand for intenseness!
Baking powder: Lifts the cake for that fluffy top layer while letting the pudding settle below.
Salt: Just a pinch enhances all the chocolate notes and balances sweetness.
Whole milk: Adds richness and moisture, helping everything blend into a smooth batter.
Unsalted butter, melted: Brings a gentle buttery taste and keeps the crumb soft; melt it fully before adding in.
Vanilla extract: A splash of vanilla deepens the overall flavor and rounds off the chocolate beautifully.
Brown sugar: This sweetener with a hint of molasses forms the fudgy, saucy layer beneath the cake.
More unsweetened cocoa powder: Paired with brown sugar, this creates the magic fudge sauce as it bakes.
Hot water: Carefully poured on top, this activates the self-saucing effect — don’t stir after adding!

How to Make Hot Fudge Chocolate Pudding Cake

Step 1: Prep Your Baking Dish and Oven

Preheat your oven to 350°F (175°C), making sure it’s fully heated before your batter goes in. Lightly grease an 8×8-inch baking dish with butter or nonstick spray. This way nothing sticks, and our Hot Fudge Chocolate Pudding Cake will slide out smoothly for serving.

Step 2: Mix the Cake Batter

In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Adding all the dry ingredients first ensures everything blends evenly. Next, stir in the milk, melted butter, and vanilla extract. Mix gently until you have a smooth, thick batter with no dry pockets remaining.

Step 3: Spread the Batter

Spoon the cake batter into your prepared baking dish and use a spatula to spread it evenly from corner to corner. Don’t worry if it looks like a thin layer — the magic is about to happen!

Step 4: Add Brown Sugar and Cocoa Topping

In a separate small bowl, combine the brown sugar and remaining 1/4 cup cocoa powder. Give it a quick mix so they’re well blended, then sprinkle this mixture evenly over the top of the cake batter. It might look like a lot, but this is what transforms into our signature hot fudge layer.

Step 5: Pour Hot Water (Don’t Stir!)

This is the fun (and magical) part! Carefully pour the 1 1/2 cups hot water over the entire surface. It seems odd, but trust me — do not stir. During baking, the water will sink down, combining with the sugar and cocoa to create a pool of fudge beneath the cake.

Step 6: Bake and Marvel at the Results

Bake your Hot Fudge Chocolate Pudding Cake for 35 to 40 minutes. The top should look set and slightly firm, but beneath, a molten sauce awaits. Let it cool for at least 10 minutes so the fudgy pudding thickens slightly. When you serve, make sure to scoop from the bottom to get both cake and that glorious hot fudge sauce in every serving.

How to Serve Hot Fudge Chocolate Pudding Cake

Garnishes

This cake shines with simple toppings. A scoop of vanilla ice cream melting into the warm cake is pure magic, or dollop on whipped cream for a cloud-like finish. You can also dust with cocoa powder or add a few chocolate shavings for extra flair.

Side Dishes

Pair your Hot Fudge Chocolate Pudding Cake with something cool and light to balance its richness – fresh strawberries, raspberries, or even a spoonful of tangy Greek yogurt are fantastic. A chilled glass of milk or a hot espresso is the perfect sip to go alongside.

Creative Ways to Present

Try spooning the cake into small jars or ramekins for a fun, individual treat at parties. For an extra-special presentation, layer with berries and whipped cream to make parfaits. Or, serve with a sprinkle of toasted nuts for a bit of crunch to contrast that gooey sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hot Fudge Chocolate Pudding Cake covered in the refrigerator for up to 3 days. The fudgy layer thickens nicely, making leftovers just as delicious as that first slice!

Freezing

To freeze, let the cake cool completely, then wrap tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. When ready to enjoy, thaw in the fridge overnight for the best results.

Reheating

Warm your cake gently in the microwave for 20–30 seconds, or reheat individual portions in an oven-safe dish at 300°F (150°C) until just heated through. Add a splash of milk if needed to revive the sauce’s silky texture.

FAQs

Can I use a different type Dessert

Absolutely! You can swap in your favorite 1:1 gluten-free flour blend with great results. The cake texture may vary slightly, but the gooey hot fudge experience will be the same.

What if I don’t have whole milk?

No worries. Any milk will do, including low-fat, non-dairy, or even coconut milk. Whole milk just gives the richest flavor and texture, but feel free to use what you have.

Is it possible to double the recipe?

Yes! For a larger crowd, double the ingredients and bake in a 9×13-inch pan. Just check after 40 minutes, as baking time may increase slightly.

Can I prepare Hot Fudge Chocolate Pudding Cake in advance?

You can mix the dry ingredients and prepare the batter a few hours ahead, but for the best signature sauce, bake just before you plan to serve. Reheat gently if needed — it reheats beautifully.

What makes this cake “self-saucing”?

It’s all in the layering and the final pour of hot water. The cake bakes on top while the bottom transforms into a wonderful hot fudge pudding, so you get two desserts in one with hardly any effort!

Final Thoughts

I can’t wait for you to taste just how special this Hot Fudge Chocolate Pudding Cake is. It’s fun to put together, delivers pure chocolate bliss, and always gathers everyone around the table for seconds. Give it a try — I promise, it’ll be love at first bite!

Hot Fudge Chocolate Pudding Cake Recipe

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4.6 from 23 reviews

Author: Emma
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and gooey delight of Hot Fudge Chocolate Pudding Cake. This decadent dessert features a moist chocolate cake with a luscious fudgy sauce at the bottom, creating a self-saucing pudding that will satisfy your sweet cravings.

Ingredients

Scale

Cake:

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 whole milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Fudge Sauce:

1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups hot water

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Mix dry ingredients: In a medium bowl, combine flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt.
Add wet ingredients: Stir in milk, melted butter, and vanilla extract. Spread this batter in the baking dish.
Prepare fudge sauce: In a separate bowl, mix brown sugar and 1/4 cup cocoa powder. Sprinkle this over the batter.
Add hot water: Carefully pour hot water over the mixture without stirring.
Bake: Bake for 35-40 minutes until the top is set but the bottom is gooey.
Serve: Let it cool slightly, then spoon the fudgy pudding sauce over each serving. Best served warm.