Hot Fudge Pudding Cake is a warm, comforting dessert that feels like a hug in a bowl. It’s a soft chocolate cake with a gooey, rich fudge sauce underneath that melts into every bite. The contrast of the fluffy cake on top and the thick, fudgy sauce below makes it a perfect treat for chocolate lovers.
I love making this after a long day because it’s surprisingly simple to prepare but tastes like something special. One of my favorite things is how the pudding sauce forms right in the oven while the cake bakes. It’s kind of like magic to see it transform from simple ingredients into a luscious dessert without any extra effort.
This cake is lovely served warm with a scoop of vanilla ice cream or a dollop of whipped cream. I often bring it to gatherings because everyone seems to love that rich, melty fudge part. Plus, the leftovers (if there are any!) are just as good reheated for a cozy night snack.
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this cake’s tender crumb. If needed, you can use a gluten-free flour blend, but check that it’s meant for baking.
Cocoa Powder: Unsweetened cocoa gives rich chocolate flavor without extra sweetness. Dutch-processed cocoa works well too, just know it may affect the cake’s rise a bit.
Butter: Melted unsalted butter adds moistness and richness. For a dairy-free option, try coconut oil or a plant-based butter substitute.
Milk: Any kind of milk works—dairy, almond, oat, or soy, depending on dietary needs. Just keep it room temperature to mix smoothly.
Brown Sugar & Hot Water: These create the magical fudge sauce under the cake. Use packed light or dark brown sugar for deeper flavor. Hot water helps dissolve the sugar and cocoa to make that sauce.
How Do You Get the Fudge Sauce Perfect Every Time?
Making the fudge sauce is the trickiest part but also the most exciting!
- After pouring the cake batter into the dish, sprinkle the brown sugar and cocoa evenly over the top. Be sure it’s a level layer, so the sauce cooks evenly.
- Pour the hot water gently over the back of a spoon. This stops the water from mixing into the batter right away and lets the cake rise on top while the sauce forms underneath.
- Do not stir after pouring the water! The cake and sauce layers separate during baking.
- Baking time is important—too short, and the sauce is too thin; too long, and it can dry out. Aim for about 35-40 minutes and watch for the cake top to be set but not dry.
Following these steps will give you that perfect soft cake layer with warm, gooey fudge sauce that makes this dessert so special. Serve it warm with ice cream for the best experience!
Equipment You’ll Need
- 9-inch square baking dish – I like this size because it holds all the batter and sauce perfectly.
- Mixing bowls – a large one for mixing the batter and a small one for the sugar and cocoa.
- Whisk – makes blending the dry ingredients smooth and easy.
- Measuring cups and spoons – for accurate measurement of ingredients.
- Spatula or spoon – helps spread the batter evenly in the dish.
- Oven mitts – essential for safe handling of the hot dish after baking.
Flavor Variations & Add-Ins
- Stir in chopped nuts like walnuts or pecans for some crunch and extra flavor.
- Add a dash of cinnamon or chili powder to the batter for a warm spice twist.
- Mix in some mini chocolate chips for melty pockets of extra chocolate throughout.
- Serve with caramel sauce or a drizzle of peanut butter on top for a different sweet touch.
How to Make Hot Fudge Pudding Cake
Ingredients You’ll Need:
For The Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ¼ cup (4 tbsp) unsalted butter, melted
- 1 tsp vanilla extract
For The Sauce:
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 cup hot water
For Serving (Optional):
- Vanilla ice cream
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 35-40 minutes to bake, and a few minutes to cool before serving. So, you’ll have a delicious warm dessert ready in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Dish:
Start by heating your oven to 350°F (175°C). Grease a 9-inch square or similar-sized baking dish with butter or non-stick spray to make sure the cake doesn’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, ¼ cup cocoa powder, baking powder, and salt. This mixes all your dry ingredients evenly.
3. Add Wet Ingredients:
Pour in the milk, melted butter, and vanilla extract. Stir everything until the batter is smooth with no lumps.
4. Pour Batter Into Dish:
Pour the cake batter evenly into your prepared baking dish and spread it gently if needed.
5. Add Sauce Topping:
In a small bowl, mix the brown sugar and ¼ cup cocoa powder. Sprinkle this evenly over the batter. Then, very carefully pour the hot water over the back of a spoon onto the batter. Don’t stir! The water will sink down and create the fudge sauce underneath while the cake bakes.
6. Bake Your Cake:
Place the dish in the oven and bake for about 35-40 minutes. You’ll know it’s done when the top looks like cake and is set, and the edges start pulling away slightly from the pan.
7. Cool and Serve:
Let the cake cool for a few minutes to let the sauce thicken just a bit. Then scoop out warm servings onto plates or bowls. Add a scoop of vanilla ice cream on top for an extra special treat!
Enjoy Your Hot Fudge Pudding Cake!
This dessert combines a soft, rich chocolate cake layer with a warm, gooey pudding sauce underneath. It’s perfect for cozy nights or anytime you want comforting chocolate deliciousness.
Can I Use Frozen Milk or Butter in This Recipe?
It’s best to use room temperature milk and melted butter for smooth batter. If your butter is frozen, gently melt and cool it before mixing, and thaw milk in the fridge or use a warm water bath to bring it to room temp.
Can I Make Hot Fudge Pudding Cake Ahead of Time?
You can prepare and bake it a few hours ahead and keep it covered at room temperature. For longer storage, refrigerate in an airtight container up to 2 days and gently warm before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through; adding a splash of milk before reheating helps keep it moist.
Can I Substitute Ingredients for Dietary Restrictions?
Yes! Use dairy-free milk like almond or oat, and replace butter with coconut oil or vegan butter. For gluten-free, try a 1-to-1 gluten-free flour blend to keep the texture similar.
