Hot Fudge Pudding Cake

Hot Fudge Pudding Cake is a self-saucing dessert that’s rich, gooey, and absolutely irresistible. With a soft, moist chocolate cake layer on top and a warm, fudgy sauce underneath, it’s the kind of comforting treat I love to serve fresh out of the oven with a scoop of ice cream.

Why You’ll Love This Recipe

I love how this cake practically makes its own fudge sauce as it bakes—it feels like magic every time. It’s simple to prepare, requires just basic pantry ingredients, and doesn’t even need a mixer. The contrast of the tender cake and the thick, glossy chocolate sauce underneath makes it one of my favorite go-to chocolate desserts, especially on a chilly evening.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Salt

• Milk

• Vegetable oil or melted butter

• Vanilla extract

• Brown sugar

• Hot water

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.

2. In a bowl, I mix together the flour, granulated sugar, cocoa powder, baking powder, and salt.

3. I stir in the milk, oil or melted butter, and vanilla extract until a thick batter forms.

4. I spread the batter evenly into the prepared baking dish.

5. In a separate bowl, I combine brown sugar and more cocoa powder, then sprinkle this mixture evenly over the batter.

6. I carefully pour hot water over the top—without stirring—and place the dish in the oven.

7. I bake for 35–40 minutes, or until the top is set and the cake has risen, leaving a gooey fudge layer underneath.

8. I let it cool for 5–10 minutes before serving warm with ice cream or whipped cream.

Servings and timing

This recipe makes about 6 to 8 servings. It takes around 10 minutes to prep and 35–40 minutes to bake, so I can have it ready in under an hour.

Variations

Sometimes I add a pinch of instant espresso powder to deepen the chocolate flavor, or stir in chopped nuts for a little crunch. For a spicy twist, I like to mix in a dash of cinnamon or cayenne. I’ve also made it with dark cocoa powder when I want an extra-rich version.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I scoop out a portion and microwave it for about 20–30 seconds—it’s best served warm so the fudge sauce loosens up again. If I reheat a whole dish, I cover it with foil and warm it in the oven at 300°F (150°C) for about 10–15 minutes.

FAQs

How does the cake make its own sauce?

The hot water poured on top during baking sinks through the batter, mixing with the sugar and cocoa underneath to form a luscious chocolate sauce as it cooks.

Can I make this ahead of time?

I usually prepare the batter and topping ahead and refrigerate it (unbaked), then pour the hot water on top and bake it fresh when I’m ready to serve.

Can I use dairy-free milk?

Yes, I’ve used almond milk and oat milk with great results. Just make sure it’s unsweetened to keep the balance right.

Why is my cake too runny or too dry?

If it’s too runny, it might need a few more minutes in the oven. If it’s dry, it could be overbaked. I keep an eye on it and test with a spoon—there should be a soft cake on top and sauce underneath.

What should I serve with this cake?

I always go for vanilla ice cream—it melts into the fudge sauce perfectly. Whipped cream or even a dollop of Greek yogurt works great too.

Conclusion

Hot Fudge Pudding Cake is one of those desserts I keep coming back to because it’s rich, easy, and totally satisfying. It’s like cake and pudding in one pan, and I love how it brings a little indulgence to the table without needing fancy techniques or ingredients.