Hot Fudge Pudding Cake is the perfect mix of warm chocolate cake and rich, gooey fudge sauce all in one! When you bake it, the cake forms a soft, spongy top, and underneath, a luscious, melted chocolate pudding pools to make every bite just a little bit magical.
I love making this cake because it feels like an automatic treat, even if I didn’t plan ahead. The best part is that it’s so simple to put together—everything goes right in one pan—and it’s ready to enjoy straight from the oven, still warm and comforting. Sometimes I add a pinch of sea salt on top or a scoop of vanilla ice cream for an extra creamy touch.
Whenever I serve this cake, it brings everyone to the table with big smiles and satisfied sighs. It’s the kind of dessert that feels cozy and special all at once, making it a favorite for any cozy night or sweet celebration. I find it’s especially wonderful when shared fresh and warm, straight from the oven, because that’s when the fudge sauce is perfectly melted and deliciously thick.
Key Ingredients & Substitutions
All-purpose flour: This gives the cake structure. You can swap it with gluten-free flour for a gluten-free version, but you might need to adjust the liquid a bit.
Cocoa powder: Use unsweetened cocoa for a rich chocolate flavor. Dutch-processed cocoa works too, just expect a slightly milder taste.
Brown sugar: It helps to create that gooey, caramel-like fudge sauce at the bottom. If you don’t have brown sugar, mix white sugar with a little molasses as a substitute.
Milk: Any kind works—whole, skim, or even plant-based milks like almond or oat milk work well here for a dairy-free option.
Boiling water: Key to making that fudge sauce form under the cake by melting the sugar and cocoa. Don’t skip boiling the water or use cold water—it won’t create the sauce properly.
How Does Pouring Boiling Water Create the Fudge Sauce?
This step can seem tricky but is really the magic behind this cake. After you sprinkle the cocoa and brown sugar on top of the raw batter, carefully pour boiling water over it. The water sinks through the batter and mixes with the sugar and cocoa sugar layer below.
- The heat melts the sugar to form the fudge sauce.
- The batter stays on top and rises while baking, creating a soft cake layer.
- Use a spoon to gently pour the water over the back so you don’t disturb the sugar topping too much.
- This layering creates the final effect of cake on top and warm pudding below.
It’s a simple interaction of heat and ingredients that transforms a basic batter into two textures in one baking dish. Patience during baking gives you the perfect thick sauce underneath!
Equipment You’ll Need
- 9-inch baking dish or 4 ramekins – I like a larger dish for sharing, but ramekins are perfect for individual servings.
- Mixing bowls – for whisking the dry ingredients and mixing the batter.
- Whisk or spoon – easy for combining everything smoothly.
- Measuring cups and spoons – to get the perfect ratios of ingredients.
- Oven – preheated to 350°F (175°C) for baking the cake.
- Small bowl – to mix the brown sugar and cocoa powder for topping.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – sprinkle some in the batter before baking for extra chocolate bites.
- Peanut butter swirls – swirl a few spoonfuls of peanut butter into the batter for a nutty twist.
- Mint extract – add a few drops to the batter for a refreshing mint flavor.
- Chopped nuts – top the cake with walnuts or pecans for a crunchy contrast.
Hot Fudge Pudding Cake
Ingredients You’ll Need:
For the Cake Batter:
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 2 tablespoons (30ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Fudge Sauce:
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1 1/4 cups (300ml) boiling water
Optional Topping:
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
This dessert takes about 10 minutes to mix and prepare, and about 35-40 minutes baking time. Let it cool a few minutes before serving, so the fudge sauce thickens a bit. Total time is roughly 50 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 1-quart baking dish or four small ramekins to keep the pudding cake from sticking.
2. Mix the Cake Batter:
In a bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined. Then add the milk, oil (or melted butter), and vanilla extract. Mix everything until smooth and lump-free.
3. Pour Batter and Add Topping:
Pour the batter into your prepared baking dish or ramekins. In a small bowl, mix the brown sugar with the cocoa powder, then sprinkle this evenly over the batter.
4. Add Boiling Water:
Carefully pour the boiling water over the back of a spoon (or very gently) onto the batter and sugar mixture. This helps keep the sugar layer in place, so it creates a fudge sauce underneath as it bakes.
5. Bake and Serve:
Bake for 35-40 minutes, until the top is set and pulls away slightly from the edges. Remove from the oven and let it cool just a bit before serving. Scoop warm pudding cake into bowls and top with vanilla ice cream or whipped cream if you like. Enjoy the warm gooey fudge under the soft cake!
Can I Use Non-Dairy Milk in This Recipe?
Absolutely! Plant-based milks like almond, oat, or soy milk work great here and will still create that delicious fudgy sauce.
Can I Make the Cake Ahead of Time?
You can prepare it ahead but it’s best enjoyed warm. If you refrigerate leftovers, reheat gently in the oven or microwave, adding a splash of milk to revive the fudgy texture.
Can I Use Frozen Ramekins or Baking Dishes?
It’s better to use room temperature dishes for even baking. If your ramekins are frozen, let them thaw completely before adding the batter.
How Do I Store Leftover Hot Fudge Pudding Cake?
Store leftovers covered in the fridge for up to 3 days. Reheat portioned servings gently to enjoy the fudgy sauce again.