Chocolate Pudding Cake
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A simple added ingredient transforms a traditional bundt cake into a rich, decadent hot fudge chocolate pudding cake nobody can resist. This easy and delicious recipe is for all you chocolate lovers like me out there.
It’s no secret that I’ve always had a love affair with chocolate, but when I took the first bite of this chocolate pudding bundt cake, I fell in love all over again. It’s got a light, moist crumb and absolutely packed with chocolatey goodness!
This hot fudge chocolate pudding cake comes together quickly with simple ingredients for an easy dessert treat. This simple and easy recipe, most of it is hand-off baking time, yields the most decadent, richest chocolate cake I ever tasted!
And this hot fudge chocolate bundt cake is as perfect for a holiday gathering or party as it is for a Wednesday night dessert. I like to add some crushed peppermint candies or candy canes around the holidays to make it even more festive!
Like my Old Fashioned Dr. Pepper Cake, my Old Fashioned Pound cake and my Chocolate Coca Cola Cake, this is one of our easy old fashioned cake recipes you will want to bookmark for later.
Why You’ll Love This Recipe
- Ridiculously Delicious – This delicious chocolate pudding cake has an irresistibly rich flavor.
- Quick and Easy Recipe – this hot fudge chocolate pudding cake recipe comes together quickly with simple ingredients for an easy dessert treat. You do need to allow some baking and cooling time.
- Festive – This hot fudge pudding cake is a great chocolate dessert for family gatherings and festive holiday parties.
Ingredients for Chocolate Pudding Cake
This recipe uses fresh, wholesome ingredients to make a chocolate cake from scratch. See the Tips & Tricks section for time-saving suggestions.
Cake Ingredients:
Butter – slightly brought to room temp
White Sugar
Brown Sugar – light or dark brown sugar can be used
Chocolate Pudding Mix
4 Eggs – I like to use large eggs for my baking. Allow them to warm slightly to room temperature while getting the rest of your ingredients.
Milk – any milk will work, but I prefer whole milk in this recipe for the fat content.
Vegetable Oil – or other neutral flavor oil like canola or avocado oil
Vanilla Extract – make sure it’s fresh for maximum flavor
All Purpose Flour – use your favorite 1:1 gluten free flour replacement for a GF option
Dark Cocoa Powder
Cornstarch
Glaze Ingredients:
Powdered Sugar – also known as confectioners’ sugar or icing sugar
Cocoa Powder
Heavy Cream
Dark Chocolate Chips
See recipe card for quantities.
Equipment Needed
- Electric mixer or stand mixer
- Large bowl
- Cake pan
Substitutions & Alterations
- You can use any milk from whole to 2% to almond or oat milk. If using a plant based milk, I recommend using a “barista style” or “extra creamy” variety.
- Tapioca starch, potato starch, or rice flour can be used instead of cornstarch if you have a corn allergy.
- Milk chocolate chips, white chocolate chips, or even peanut butter chips can be used in place of dark chocolate chips.
How to Make Chocolate Pudding Cake
This is an overview of the step by step instructions. For the full list of instructions, see the recipe card below.
Step 1
Preheat your oven and prepare your cake pan. Pull your eggs and dairy products first then gather the rest of your ingredients.
Step 2
Cream the butter, pudding mix and sugars in a large mixing bowl or bowl of a stand mixer. Add additional wet ingredients and mix until combined.
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Add dry ingredients to wet ingredients. Mix until combined, scraping the sides often.
Step 3
Pour the chocolate cake batter into the prepared pan and bake as directed.
Allow the warm cake to cool while preparing the chocolate glaze.
Step 4
Prepare glaze.
Step 5
Pour over the cooled cake, and allow to set fully.
Slice and enjoy.
Time Saving Tips & Tricks
- Use a boxed chocolate cake mix in place of the from scratch cake ingredients
- Use a ready made chocolate sauce or “magic shell” in place of the homemade glaze.
- Pull your eggs and dairy products first so they have a chance to warm slightly while you gather the rest of the ingredients. This will incorporate them into the mix more, making a better batter.
- For best results, allow the cake to cool to room temperature before adding glaze.
- Cut cake with a knife dipped in hot water for clean slices.
- Store leftover cake in an airtight container for 2-3 days.
Even if your reader doesn’t follow a specific diet (eg. gluten free), they may have friends or family that they’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
How to Serve Chocolate Pudding Cake
There is no shortage of ways to serve this amazing cake. These are just a few of my favorites.
Classic style: On its own with a big glass of ice cold milk. Good for 2-3 days.
Serve this rich, chocolate cake with a scoop of ice cream or a dollop of whipped cream
Add a couple of maraschino cherries or fresh strawberry slices to the top of each slice for a nice presentation.
Add a spoonful of cherry pie filling and a scoop of vanilla ice cream over each slice before serving. Caution: Prepare to have your taste buds blown away.
For a holiday feel, add some crushed candy canes or peppermint candies to the top of the cake after adding the glaze but before it sets.
These ingredients do/don’t stand up well to freezing for X days/weeks/months.
How to Store Leftover Chocolate Bundt Cake
Store leftover cake in an airtight container. Stored properly, leftover cake will be at its best for 2-3 days at room temperature.
FAQs
Can vegetarians eat pudding?
Pudding mixes often contain gelatin as a thickening agent, making many brands of pudding inaccessible to vegetarians. There are gelatin-free pudding mixes that can be used as a substitute in the recipe.
More Chocolate Lover Recipes
This hot fudge cake will definitely satisfy chocolate cravings. But here are a few more good chocolate dessert ideas.
Chocolate Pudding Pie – super easy dessert recipe
Chocolate Mint Cupcakes – A cupcake that tastes like a thin mint.
Chocolate Trifles Recipe – Delicious mini chocolate trifles.
Chocolate Swirl Cheescake – Two twisted fillings for a delicious marble cheesecake!
Hot Chocolate Cookies – all the goodness of hot cocoa in a cookie.
Chocolate Crinkle Cookies – a classic holiday favorite dusted with powdered sugar.
Texas Chocolate Sheet Cake – one of our reader favorites – so good!
Looking for other recipes like this? Try these:
Chocolate Pudding Cake
Equipment
- electric mixer or stand mixer
- bundt pan or tube pan
Ingredients
For the Cake
- ¾ cups unsalted butter melted
- 1 cup white sugar
- ½ cup brown sugar
- 1 3.9 oz package chocolate pudding mix
- 4 eggs
- 1 ¼ cups milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¾ cups flour
- ⅓ cup cocoa powder
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Chocolate Glaze
- 1 cup powdered sugar
- ⅓ cup cocoa powder
- ¼ cup heavy cream
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray a bundt pan with non-stick spray and coat with a light dusting of flour. Tap out any excess flour. Set aside.
- In the bowl of a stand mixer, combine the butter, pudding mix and sugars. Cream until smooth.
- Add in the eggs and mix until combined.
- Add in the milk, oil, vanilla – mixing thoroughly until smooth. Scraping down the sides often.
- Add in the flour, cocoa powder, cornstarch, baking powder and salt. Mix cocoa mixture until combined – scraping the sides often.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake in the preheated oven for 60-70 minutes or until the center is set.
- Allow to cool completely on a wire rack before gently removing from the pan.
- For the glaze – in a small bowl, combine the powdered sugar and cocoa powder. Whisk to combine.
- In another small bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30 seconds at a time and stir well until smooth.
- Combine the melted ganache with the powdered sugar mixture. Stir well. Add in additional cream if needed to thin the glaze.
- If the glaze thickens while stirring, reheat for 10 seconds at a time until smooth.
- Spread the glaze evenly over the cake. Allow to set and then slice and serve.
Notes
Nutrition
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Made this over the weekend. Everyone loved it and wanted the recipe.
Raquel, Oh my your chocolate pudding cake sounds delightful! I can virtually taste this. I look forward to trying this.
Thank you so much for sharing this yumminess with Sweet Tea & Friend’s September link up.
Should I use instant pudding mix or cooking type? Also, shouldn’t I store leftovers (IF ANY!!!) in refrig with regard to milk products in it?
Cannot wait to treat my family to such deliciousness!!!
Will let u know how it turns out~
Thanks!!
Yes you can use instant pudding and yes store leftover cake in the refrigerator or freezer.