This Gooey Chocolate Pudding Cake is a dreamy dessert that combines rich, molten chocolate with a tender cake layer. In just 52 minutes, you’ll create a treat that’s irresistibly decadent, with a luscious, velvety texture that melts in your mouth. The contrast between the warm, fudgy center and the soft, airy top is pure magic.
Every bite delivers an explosion of deep chocolate flavor, balanced by a hint of sweetness that feels indulgent yet comforting. Perfect for cozy nights or impressing guests, this cake is as easy to make as it is satisfying. With its 810 calories of pure joy, it’s a dessert that promises to delight your senses and leave everyone craving more.
Ingredients for Gooey Chocolate Pudding Cake
- 1¼ cups sugar, divided (¾ cup for batter, ½ cup for topping)
- 1 cup flour (all-purpose works best)
- ½ cup unsweetened cocoa powder, divided (¼ cup for batter, ¼ cup for topping)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk (whole milk recommended for richness, but any milk works)
- ⅓ cup butter, melted (unsalted preferred; salted butter is fine, just reduce added salt)
- 1½ teaspoons vanilla extract
- ½ cup brown sugar (light or dark, packed)
- 1¼ cups hot water (just off the boil)
- ½ gallon vanilla ice cream (optional, for serving)
- 8 ounces hot fudge sauce (optional, for serving)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together ¾ cup sugar, 1 cup flour, ¼ cup cocoa powder, 2 teaspoons baking powder, and ¼ teaspoon salt.
- Add ½ cup milk, ⅓ cup melted butter, and 1½ teaspoons vanilla extract to the dry ingredients. Stir until the batter is smooth.
- Pour the batter into an ungreased 9×9 inch square baking pan, spreading it evenly.
- In a small bowl, combine the remaining ½ cup sugar, ½ cup brown sugar, and remaining ¼ cup cocoa powder. Sprinkle this mixture evenly over the batter.
- Carefully pour 1¼ cups hot water over the top of the batter and sugar mixture. Do not stir—this will create the gooey pudding layer as it bakes.
- Bake for 35 to 40 minutes, or until the center is almost set (it should still jiggle slightly). Avoid overcooking to ensure the pudding layer stays gooey.
- Remove the cake from the oven and let it cool for 15 minutes.
- When serving, scoop the cake into dishes and spoon the sauce from the bottom of the pan over each portion.
- For an extra treat, top with vanilla ice cream and hot fudge sauce (optional).
Gooey Toppings & Serving Ideas
This Gooey Chocolate Pudding Cake is already a showstopper, but you can take it to the next level with toppings! A scoop of vanilla ice cream is a classic pairing, but try caramel swirl or mint chocolate chip for a fun twist. Drizzle with hot fudge, caramel sauce, or even a sprinkle of sea salt for a sweet-and-salty contrast. For a lighter option, top with fresh berries or a dollop of whipped cream.
How to Store & Reheat for Maximum Gooeyness
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 20-30 seconds or warm it in the oven at 300°F for about 10 minutes. Add a splash of water or milk before reheating to keep the pudding layer moist and gooey. Trust us, it’s just as delicious the second time around!
Recipe Variations to Try
Feel like experimenting? Swap the unsweetened cocoa powder for dark cocoa powder for a richer flavor. You can also add chopped nuts or chocolate chips to the batter for extra texture. For a boozy twist, replace 1/4 cup of the hot water with coffee liqueur or Baileys. If you’re feeling adventurous, try a peanut butter swirl by mixing 1/4 cup peanut butter into the batter before baking.
Why You Shouldn’t Stir the Hot Water
It might feel counterintuitive, but not stirring the hot water is key to creating that magical pudding layer. The water sinks to the bottom during baking, forming a luscious sauce while the cake rises above. Stirring would mix everything together, and you’d lose that perfect balance of cake and goo. Trust the process—it’s worth it!
Time-Saving Tips for Busy Bakers
Short on time? Prep the dry ingredients ahead and store them in a zip-top bag. When you’re ready to bake, just add the wet ingredients and mix. You can also use a pre-melted butter or microwave it in a pinch. For an even quicker cleanup, line your baking pan with parchment paper before pouring in the batter. It’s a small step that makes a big difference!
Gooey Chocolate Pudding Cake Recipe
Ingredients
- 1¼ cups sugar, divided
- 1 cup flour
- ½ cup unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup butter, melted
- 1½ teaspoons vanilla
- ½ cup brown sugar
- 1¼ cups hot water
- ½ gallon vanilla ice cream, optional topping
- 8 ounces hot fudge sauce, 1 bottle, optional topping
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, mix together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt.
- Add in the milk, butter, and vanilla and stir until smooth.
- Pour batter into an ungreased 9 x 9 inch square baking pan.
- Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
- Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
- Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.