Hot Fudge Pudding Cake is a simple homemade cake batter that bakes into a beautiful chocolate cake. Warm fudge is hidden inside resulting in a gooey delicious center!
My Hot Fudge Pudding Cake is my favorite dessert of all time. It is a simple chocolate cake batter that bakes into a beautiful cake with warm fudge hidden inside! The chocolate flavor is spot-on, and the combination of the warm fudge is total perfection. It is basically a dream come true dessert, in my opinion.
HOT FUDGE PUDDING CAKE
You will be able to take satisfaction in knowing that in less than an hour you are able to enjoy this homemade dessert. The chocolate cake batter consists of everything you would expect to see, all-purpose flour, eggs, sugar, cocoa powder. You possible already have all of the ingredients in your pantry now! With the decadent hot fudge pudding through the cake, you’ll think you’ve passed and gone to chocolate heaven.
INGREDIENTS TO MAKE HOT FUDGE PUDDING CAKE
- 1 cup granulated sugar, divided
- ½ cup unsweetened cocoa powder, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
HOW TO MAKE HOT FUDGE PUDDING CAKE
Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. In a medium bowl, whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
In a separate large bowl, whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt together.
Whisk the milk, butter, egg yolk, and vanilla in a medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff). Using a rubber spatula, scrape batter into the prepared pan and spread out evenly. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
Bake until the top of the cake is cracked, sauce is bubbling, and a toothpick inserted into cakey area comes out mostly clean, about 22 to 24 minutes. Cool on the rack for at least 10 minutes before serving.
HOW MANY SERVINGS DOES HOT FUDGE PUDDING CAKE MAKE?
This wonderful cake yields 6 servings. It is very simple to double up the batch for twice the servings. Use a 9×13-inch pan when doubling the recipe.
WHAT SHOULD I SERVE HOT FUDGE PUDDING CAKE WITH?
This dessert is divine with a scoop of vanilla bean ice cream! I love making this dessert for when we are having movie night here in the Lofthouse. There is nothing like a Disney movie playing on the TV surrounded by family while enjoying this amazing treat. The best part is knowing that it was homemade and ready in less than an hour.
ENJOY THIS RECIPE? HERE ARE MORE DESSERT FAVORITES!
Oreo Pudding Poke Cake – A moist chocolate cake is topped with light and airy whipped cream and crumbled Oreo cookies.
Lemon Pudding Cake – This tart cake is dripping with delicious lemon pudding. With a dollop of fresh whipped cream on top, this is one divine dessert.
Slow Cooker Pumpkin Pie Pudding – This dessert is great all fall long! It’s rich, spiced, and will fill your home with intoxicating pumpkin aroma.
No-Bake S’mores Pudding Cake – A rich fudgy base is the star of this campfire favorite inspired dessert! Topped with marshmallows, graham cracker crumbs and a chocolate drizzle.
Hot Fudge Pudding Cake
Ingredients
- 1 cup granulated sugar, divided
- ½ cup unsweetened cocoa powder, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. In a medium bowl, whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
- Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
- Using a rubber spatula, scrape batter into prepared pan and spread out evenly. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
- Bake cake until the top of the cake is cracked, sauce is bubbling, and a toothpick inserted into cakey area comes out mostly clean, about 22 to 24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream. Enjoy!
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This looks like heaven! How would it hold up making it the night before? Would love to make this for coworkers but I don’t have a stove at work to serve right away.
Courtney, I would imagine if you make this the day before, and refrigerate it overnight, it will still be great when re-heated, but I’m not sure how the fudge will be in the middle. It may soak into the cake overnight. For best results I would make and eat it the same day
Hi! I recently made this, left it in the pan, covered it with foil to refrigerate overnight and the fudge was not soaked up! 🙂 I reheated it in the microwave for 1min and it still oozed with chocolate goodness! Thanks so much for this recipe!
Awesome Sofie!! So glad it worked out. We just LOVE this cake!
Could this be doubled for a 9 x 13 pan?
Yes it can! 🙂
If you double the recipe and use a 9X13 pan, do you have to bake it longer? I don’t want to over cook it
Hi Sheri, yes it will probably need a bit more time to cook. I would start checking it at the 24 minute mark. It will be done when a toothpick inserted in the cake part comes out mostly clean 🙂
This is amazing!
I just made this recipe because I was craving chocolate, and it is AMAZING! I absolutely loved it! I thought all of the chocolate sauce dried up during cooking, but then I took a scoop out of the cake and fudge oozed out. Seriously, it is the best chocolate cake ever.
This looks amazing ! Did you use powdered sugar?
I’ve gone through so many recipes, but this one is not only delicious, but crazy easy. So many Pinterest desserts are too sweet (even with a sweet tooth), but this one is perfect. Thanks for sharing!!
This was delicious! Mine was a little bit less fudgy than in your picture but still tasted really good Might be because I used coconut oil instead of butter, not sure. Anyhow, will still do it again.
Hi, I was just wondering, if I make half the recipe how long should I bake it?? Thank you so much!!
Hi..it looks absolutely awsome..but i didn’t get the last part..do i pour the water after the batter is in the pan?
I was thinking the same thing. Did you ever get a reply back if we pour water over the batter?/
Yes, so you pour the batter in the pan and spread it out. Then sprinkle with the cocoa/sugar mixture evenly over the batter then you pour the water over the top. It sounds weird, but it works! 🙂
Been searching for this recipe for ever. Made it once when our son was small, he loved it but it was awhile since I made it, could not find the recipe and could not remember it. I’ll surprise him with it one day soon.
I am thrilled to see this recipe. My grandmother made this for us when she would visit our home. It was a recipe she had in her head, my mom always said she knew how to make it , but never did. So it wasn’t written down and saved. I don’t remember Chocolate chips, but sounds right to me. I can’t wait to make this for my grandkids !
Do I use unsweetened or sweetened cocoa?! Thanks so much!
I just made it! It is so good easy to make!
It has the right amount of sweetness! I’ll be making it again
Can this be made using a boxed cake mix?
Making this tonight! Looks amazing!
THANK YOU So much for this recipe. I used to make this as a child with my Mother over 55 years ago. It was the very first cake I learned to bake. I loved making it for my family, especially for my Dad. Sadly, I lost the recipe over the years and have been looking for it. THIS IS IT.. We called it Mud Pie. Can’t wait to teach my grandchildren to make it. – Now if only my Children would get busy on that “recipe”.
Hi! I planned on making this awesome cake today for the first time but realized I don’t have an 8 x 8 pan. Would any other size work? Thanks!!
You could use a 9×9 as well, anything bigger and the cake will be too flat and won’t work.
My old (and yummy) recipe uses brown sugar instead of granulated with the cocoa in the topping.
Hello, Holly!
Your food photography is amazing! These brownies look beyond delicious! 😀 Thank you so much for sharing.
I am striving to become a hand lettering blogger, and I am looking for a good Pinterest plugin that has the awesome hover “pin it” option that you have. Could you tell me what plugin you are using for this function?
I definitely pinned your images too!
Thanks!
Crystal
Instagram: Crystal_Whitlow
Crystal, I am just now seeing your comment. Sorry! But thank you SO much for your kind compliment. You made my day 🙂 I use the JQuery Pin It button for Pinterest plug-in. 🙂
Absolutely delicious, my family loved it with Kelly’s Clotted Cream Icecream. It will now be a regular favourite in our house, thank you for posting.
This was a family favorite growing up!
The second time I made this I used Hershey’s. Special Dark 100% cacao powder. It was great, gave such a deep chocolate flavor. This is my grandsons favorite cake now.
Not only is your recipe incredibly easy but it also tastes absolutely amazing and is so rich. I’ll definitely be checking out other recipes on your site. I made this exactly as per the instructions and it was a bit flat in my dish. If I want to make a bigger batch, do I just double all the ingredients? Or is there another method.
I would just double everything and use a 9×13 inch baking dish!
HI, Just a quick one since we don’t have large Egg yolks..instead can we use two medium size egg yolks or do you still recommend one egg yolk???
Yes, Porsha, I would still just use one egg yolk.
Could this be put in individual servings and frozen.
I didn’t see a reply to question if you use unsweetened cocoa vs sweetened cocoa?
I use unsweetened cocoa 🙂
I tried making this tonight, a nice, warm dessert on a cold day. It was delicious! My batter WAS more on the thin side, although I followed the RECIPe except I added walnuts. BUT it still turned out warm and gooey!
They all look so delicious…..can’t wait to try them!