There's nothing quite like the magic of a Hot Fudge Pudding Cake fresh out of the oven. With its irresistibly gooey chocolate sauce bubbling beneath a tender, cake-like top, this dessert delivers the best of both worlds: a rich, fudgy pudding and a soft, moist cake in every bite.

I first discovered this recipe on a chilly winter evening when I was craving something warm and comforting. A quick scan of my pantry revealed all the necessary ingredients, and within an hour, I had a decadent, self-saucing chocolate dessert ready to enjoy. Now, this recipe has become a family favorite, perfect for last-minute cravings or cozy gatherings.
Why You'll Love This Hot Fudge Pudding Cake
This Hot Fudge Pudding Cake is a chocolate lover's dream. Not only is it incredibly rich and satisfying, but it also comes together with minimal effort.
First off, it’s unbelievably easy to make. You don’t need any fancy equipment or special baking skills—just a mixing bowl, a baking dish, and an appetite for chocolatey goodness.
It’s also budget-friendly. Made with simple pantry staples like cocoa powder, sugar, and flour, you can whip up this dessert without making a special trip to the store.
The best part? It creates its own luscious fudge sauce as it bakes. No need to prepare a separate topping—the magic happens right in the oven, leaving you with a warm, decadent treat that's perfect with a scoop of ice cream.
Whether you're serving it for a special occasion or just because you need a little chocolate therapy, this dessert never disappoints.
Ingredients Notes

The beauty of this Hot Fudge Pudding Cake is its simplicity. Every ingredient plays an important role in achieving the perfect texture and flavor.
Cocoa powder is the star of this dessert, delivering deep, rich chocolate flavor. Be sure to use unsweetened cocoa powder for the best results, as sweetened versions can throw off the balance of the recipe.
Brown sugar gives the pudding layer its signature fudgy texture. Unlike white sugar, brown sugar contains molasses, which adds a subtle caramel-like depth to the sauce.
Milk and butter keep the cake portion moist and tender. Whole milk works best for richness, while melted butter enhances the overall flavor.
Hot water is the key to forming the fudgy sauce. Pouring hot water over the batter may seem odd, but trust the process—it melts the sugar and cocoa, creating that irresistible molten fudge layer.
A 9-inch baking dish is the perfect size for this dessert, ensuring the right balance of cake and sauce. A glass or ceramic dish works best for even baking.
How To Make This Hot Fudge Pudding Cake

Making this Hot Fudge Pudding Cake is as simple as mixing, layering, and baking. Let’s break it down step by step.
Start by preheating your oven to 350°F. Grease a 9-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup a breeze.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until a thick batter forms. Spread this batter evenly into your prepared baking dish.
Next, mix together brown sugar and additional cocoa powder in a small bowl. Sprinkle this mixture evenly over the batter. This is what helps create that luscious, gooey fudge layer underneath the cake.
The magic step: Pour hot water slowly over the entire dish. Don’t stir! The water will sink to the bottom as the cake bakes, forming the rich, molten fudge sauce.
Bake for about 35-40 minutes, until the top looks set but the cake still jiggles slightly when shaken. As it cools slightly, the sauce thickens underneath, creating the ultimate gooey chocolate experience.
Storage Options
If you have any leftovers (though that’s rare!), you can store this Hot Fudge Pudding Cake for later enjoyment.
For short-term storage, cover the baking dish tightly with plastic wrap or transfer the cake to an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, simply microwave individual portions for 20-30 seconds until warm and gooey again. You can also reheat it in a 300°F oven for about 10 minutes if you prefer a more even warming.
Freezing is an option, too. Store portions in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Variations and Substitutions
This Hot Fudge Pudding Cake is incredibly adaptable. Try these fun variations to customize it to your taste.
For a mocha twist, add 1 teaspoon of instant espresso powder to the dry ingredients. This deepens the chocolate flavor and gives the cake a subtle coffee undertone.
Love nuts? Stir ½ cup of chopped walnuts or pecans into the batter before baking. The crunchy texture pairs beautifully with the soft, gooey cake.
Make it dairy-free by using almond or oat milk in place of regular milk and substituting coconut oil for butter. The result is just as rich and indulgent.
If you prefer a darker chocolate flavor, swap half of the cocoa powder for Dutch-process cocoa powder. This intensifies the chocolate taste and gives the sauce a deeper color.
Feeling adventurous? Add a dash of cinnamon or cayenne pepper to the batter for a hint of warmth and spice—perfect for those who love a Mexican chocolate vibe.
No matter how you make it, this Hot Fudge Pudding Cake is a guaranteed hit. Whether served warm with ice cream or enjoyed straight from the dish with a spoon, it’s pure chocolate bliss.
PrintHot Fudge Pudding Cake Recipe
This hot fudge pudding cake is a decadent chocolate dessert with a moist cake layer and a rich, fudgy sauce that forms as it bakes. Perfect for any occasion, this easy-to-make treat is a chocolate lover's dream!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
- ¾ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups hot water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
- In a bowl, whisk together flour, sugar, 2 tablespoon cocoa powder, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until smooth. Fold in nuts if using.
- Spread batter evenly in the prepared baking dish.
- In a separate bowl, mix brown sugar and remaining ¼ cup cocoa powder. Sprinkle over the batter.
- Pour hot water evenly over the top without stirring.
- Bake for 35-40 minutes until the cake is set but gooey sauce forms underneath.
- Let cool for 10 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
- For extra richness, use dark cocoa powder.
- Best served warm for the gooey sauce effect.
- Store leftovers in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 180mg
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