This Hot Fudge Pudding Cake is a rich, fudgy chocolate cake with a gooey pudding layer that forms underneath as it bakes–but no pudding mix required! It’s like magic! I love to top my portion with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. If this cake sounds like your kind of dessert, you will definitely want to try my Hot Fudge Chocolate Chip Cookie Bars next. They’re just as indulgent, combining gooey fudge and chocolate chips in every bite!
Ingredients & Substitutions
- Flour: I used all-purpose flour for the cake’s structure. We have not tested it with other kinds of flour, so I cannot speak to their effectiveness.
- Sugar: Granulated sugar is used in the cake, and brown sugar is needed for the topping.
- Cocoa Powder: I used Dutch-processed cocoa powder for the rich chocolate flavor. You can use unsweetened cocoa powder if you don’t have Dutch-processed cocoa powder, but the cake might not have a darker color or the same depth of flavor.
- Milk: Whole milk adds moisture and richness to the batter. Make sure the milk is at room temperature before using. If you don’t have whole milk, 2% or 1% milk can also be used.
- Chocolate Chips: Semi-sweet chocolate chips in the cake make it extra fudgy and add more chocolate flavor. They melt as the cake bakes, creating yummy pockets of chocolate in every bite. If you want to try other kinds of chocolate chips, you can use milk chocolate, dark chocolate, or white chocolate. I think butterscotch or peanut butter chips would be a fun (and delicious) twist to your cake! Each type gives the cake a unique flavor.
- Topping: The ‘magic’ happens with the topping. A mixture of brown sugar and cocoa powder is sprinkled over the cake batter. Then, hot brewed coffee is poured on top before baking. This causes the mixture to pool at the bottom, creating a pudding-like, ooey-gooey layer!
- Coffee: The hot brewed coffee helps melt the sugar and cocoa mixture. This creates a rich, gooey pudding layer at the bottom of the cake while the top stays like a fudgy cake. I used a full cup of coffee, so the cake does have a bit of a coffee flavor to each bite (which I don’t mind at all)!
Can I Make Hot Fudge Pudding Cake Without Coffee?
Yes, you can make this hot fudge pudding cake without coffee. (Since I used a whole cup of brewed coffee, each bite does have a bit of a coffee flavor.) If you do not like coffee or don’t have any on hand, simply use hot water! The cake will still turn out delicious!
No Oven-Safe Skillet? No Problem!
If you don’t have an oven-safe skillet like a cast iron skillet, you can still make this hot fudge pudding cake! A 9×9-inch baking dish or a similar-sized pan works well, too! Whatever pan you use, be sure to grease it or spray it with nonstick cooking spray before pouring in the batter. You may need to adjust the baking time, so watch the cake carefully if using a different pan.
How To Tell When Hot Fudge Pudding Cake Is Done Baking
You will know when the cake is done baking when the top is set and firm to the touch. (The edges might jiggle slightly.) The pudding layer will be a little liquidy, but it will firm up as it cools.
How To Store Hot Fudge Pudding Cake
To store this hot fudge pudding cake, first, let the cake cool completely. Next, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. I like to reheat my portion in the microwave for an ooey-gooey treat! Remember the whipped topping or scoop of no-churn vanilla ice cream!
Hot Fudge Pudding Cake
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tablespoons Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (182 g) semi-sweet chocolate chips
Topping
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- 1 cup hot brewed coffee
Instructions
- Preheat oven to 350°F. Spray a 10-inch oven-safe skillet with baking spray. Set aside.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a separate small bowl, mix the milk, butter, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until combined. (It will be thick.)
- Stir in the chocolate chips. Spread the batter evenly into the prepared skillet.
- In a small bowl, mix the brown sugar and cocoa powder. Sprinkle this mixture evenly over the batter in the skillet.
- Carefully pour the hot coffee over the top of the batter and brown sugar mixture. Do not stir.
- Bake for 30-35 minutes, or until the cake is mostly set. The edges may still be slightly jiggly, but the cake will be firm to the touch on top.
- Remove the cake from the oven and let it cool for 5-10 minutes. During this time, the liquid will thicken into a rich pudding beneath the cake.
- Serve warm, scooping the cake and pudding together into bowls. Optionally, top with whipped cream or vanilla ice cream.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is delicious! I like the hint of coffee flavor and the cake is SO moist, especially with the pudding-like mixture on the bottom!
Elizabeth
Wow! This cake is amazing! I like coffee, but I might go half hot water, half coffee when I make it. (There is a coffee taste.)
Bella
I loved the fudgy pudding underneath the moist cake. Yum!
Annabelle
This cake is rich, gooey, and perfect with a scoop of vanilla ice cream!
Selena
I like the intense chocolate flavor with a hint of coffee in there. And, the self-saucing magic makes this cake a showstopper.
Looks amazing! I can’t wait to try it. What do you think about doubling the recipe and putting it in a deep dish 9 x 13 stoneware baker? I need to serve 20 people.