This Chocolate Pudding Cake is the ultimate dessert for chocolate lovers, combining rich, velvety pudding with a moist, tender cake in every bite. The magic happens as the cake bakes, creating a decadent sauce that oozes with every spoonful. Ready in just one hour, it’s an impressive treat that feels indulgent yet simple to make. Perfectly balanced with a hint of sweetness and deep cocoa flavor, it’s a dessert that will have everyone asking for seconds.
The contrasting textures—luscious pudding paired with soft, airy cake—make each mouthful a delightful experience. Whether served warm or at room temperature, this dessert is a crowd-pleaser that’s ideal for any occasion. With its comforting aroma and irresistible taste, it’s a recipe that’s sure to become a favorite in your kitchen. Plus, it’s surprisingly easy to whip up, making it a go-to when you’re craving something truly special.
Ingredients for Chocolate Pudding Cake
- 15.25 ounces Devil’s Food Chocolate Cake Mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil (can substitute with melted butter)
- 3 large eggs
- 4 cups milk, divided (whole or 2% recommended)
- 3.9 ounces Instant French Vanilla Pudding Mix (1 box)
- 3.9 ounces Instant Chocolate Pudding Mix (1 box)
- 16 ounces Cool Whip Whipped Topping, thawed (can substitute with homemade whipped cream)
- 2.6 ounces King Size Hershey’s Milk Chocolate Bar (1 bar, for garnish)
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C). Grease a 10 x 15 x 1-inch cookie sheet with nonstick cooking spray.
- In a large bowl, beat together the cake mix, water, vegetable oil, and eggs until fully combined. Pour the batter into the prepared cookie sheet and spread evenly.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- In a medium bowl, whisk together 2 cups of milk and the French vanilla pudding mix for 2 minutes. Set aside to thicken.
- In another medium bowl, whisk together the remaining 2 cups of milk and the chocolate pudding mix for 2 minutes. Set aside to thicken.
- Combine the prepared vanilla and chocolate puddings in a large mixing bowl and stir gently to create a marbled effect.
- Spread the pudding mixture evenly over the cooled cake.
- Carefully spread the thawed Cool Whip over the pudding layer, ensuring it covers the entire surface.
- Use a grater or vegetable peeler to shave pieces of the Hershey’s chocolate bar and sprinkle them over the top of the cake for garnish.
- Refrigerate the cake for at least 1 hour before serving to allow the layers to set. Keep refrigerated until ready to serve.
Perfect Pairings: Sauce and Topping Ideas
Take your Chocolate Pudding Cake to the next level with a drizzle of caramel sauce or a sprinkle of crushed nuts like pecans or almonds. For a fruity twist, add a handful of fresh berries or a dollop of raspberry coulis on top. These additions not only enhance the flavor but also make the dessert visually stunning!
Serve It Right: Presentation Tips
For a polished look, slice the cake into even squares using a sharp knife dipped in warm water. Serve each piece on a dessert plate with a sprig of mint or a dusting of cocoa powder for an elegant touch. Pair it with a scoop of vanilla ice cream or a cup of espresso for a delightful dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store the cake in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, wrap individual slices in plastic wrap and freeze for up to 2 weeks. To serve, let it thaw in the fridge overnight or enjoy it chilled straight from the fridge—no reheating needed!
Mix It Up: Recipe Variations
Experiment with different pudding flavors like butterscotch or white chocolate for a unique twist. You can also swap the Devil’s Food Cake Mix for a yellow cake mix or a gluten-free alternative to suit dietary preferences. For a richer texture, try using homemade whipped cream instead of Cool Whip.
Quick Tips for Busy Bakers
To save time, prepare the pudding mixtures while the cake is baking. Use a stand mixer or hand mixer to whip up the cake batter and pudding quickly. If you’re short on time, skip the chocolate shavings and simply sprinkle chocolate chips or cocoa powder on top for a similar effect.
Chocolate Pudding Cake Recipe
Ingredients
- 15.25 ounces Devil’s Food Chocolate Cake Mix, 1 box
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 4 cups milk, divided
- 3.9 ounces Instant French Vanilla Pudding mix, 1 box
- 3.9 ounces instant chocolate pudding mix, 1 box
- 16 ounces Cool Whip Whipped Topping, thawed
- 2.6 ounces King Size Hershey’s Milk Chocolate Bar, 1
Instructions
- Preheat oven to 325 degrees. Grease a 10 x 15 x 1 inch cookie sheet with nonstick cooking spray.
- In a large bowl, beat together cake mix, water, oil and eggs until combined.
- Pour cake batter into prepared cookie sheet and bake for 18-20 minutes, or until toothpick inserted comes out clean.
- Let cool completely.
- In a medium sized bowl mix 2 cups milk with French vanilla pudding and whisk for 2 minutes. Set aside.
- In another medium sized bowl mix 2 cups milk with the chocolate pudding and whisk for 2 minutes.
- Combine prepared vanilla pudding and chocolate pudding in one large mixing bowl and spread on top of the cake.
- Carefully spread Cool Whip on top of the pudding.
- Use a grater or vegetable peeler to shave off pieces of the chocolate bar and sprinkle over the top of the cake.
- Keep refrigerated until ready to serve.