Mom’s Best Chocolate Pudding Cake Recipe – Easy, From Scratch

Old fashioned chocolate pudding cake on white plate with vanilla ice cream

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This easy chocolate pudding cake recipe combines two desserts in one – rich chocolate cake and decadent chocolate fudge pudding.


Units Scale
  • 1 cup all purpose flour or gluten free flour blend
  • 1 3/4 cup sugar (divided)
  • 1/4 cup + 2 tablespoons cocoa powder (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter, softened
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped nuts
  • 1 cup hot water


Preheat oven to 350°F. Grease a square 8 inch pan.

For the chocolate cake: Sift together flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt. In a medium bowl, combine butter, milk, vanilla and chopped nuts. Mix dry sifted dry ingredients into wet ingredients. Beat two minutes and pour into prepared pan.

For  the chocolate pudding layer: Blend together 1 cup sugar and 1/4 cup cocoa. Stir in hot water and whisk until well blended. Pour gently over top of cake batter.

Bake chocolate pudding cake for 35 minutes, until most of cake looks firm and pudding bubbles around edges. Cool a few minutes to allow pudding to thicken. Serve while still warm for “hot fudge” pudding cake, or enjoy at room temp or chilled chocolate pudding cake. Leftovers, if you have any, are best stored in the refrigerator and eaten within a couple of days.