There's something truly magical about a dessert that creates its own sauce while it bakes. Hot Fudge Pudding Cake is one of those nostalgic, old-fashioned treats that delivers rich, chocolatey goodness in every bite. With a soft, cake-like top and a luscious, gooey fudge sauce underneath, this dessert is pure comfort food.
I remember the first time I made this cake—it felt like a science experiment in the best way possible. Pouring boiling water over the batter felt counterintuitive, yet it transformed into the most incredible molten chocolate sauce. Now, it's a family favorite, perfect for cozy nights and special occasions alike.
Why You'll Love This Hot Fudge Pudding Cake
Get ready to fall in love with your new go-to chocolate dessert. This Hot Fudge Pudding Cake is packed with indulgent flavors and an irresistible texture.
First off, it's incredibly easy to make. No fancy equipment, no complicated techniques—just a simple mix, pour, and bake process that even beginner bakers can master.
It’s also budget-friendly. Made with pantry staples like cocoa powder, sugar, and flour, you won’t need any expensive ingredients to whip up this delicious treat.
Another reason to love it? That gooey, self-saucing magic. The cake separates into two perfect layers as it bakes—a soft, tender top and a rich, fudgy sauce below. Scoop it straight from the pan and watch the chocolate sauce pool onto your plate.
Lastly, this dessert is versatile. Serve it warm with vanilla ice cream, a dollop of whipped cream, or even a sprinkle of chopped nuts for added crunch.
Ingredients Notes

The magic of this Hot Fudge Pudding Cake comes from simple, yet carefully balanced ingredients that create the perfect texture and flavor.
Cocoa powder is the key to deep, chocolatey richness. Use unsweetened cocoa powder for the best results—Dutch-processed cocoa will give a slightly darker, more intense flavor, while natural cocoa keeps it classic.
Granulated sugar sweetens both the cake and the sauce. The cake layer uses a moderate amount, while the topping gets an extra boost to create the signature fudgy layer.
Flour provides structure to the cake. Use all-purpose flour for the perfect balance of softness and stability.
Milk and butter add richness and moisture. Whole milk gives the best results, but you can use 2% if needed. Melted butter contributes to the tender crumb of the cake.
Boiling water is the secret ingredient. It helps dissolve the sugar and cocoa, creating the gooey fudge sauce that forms underneath the cake.
No special equipment is needed—just a mixing bowl, a baking dish, and an oven! A whisk and a spatula will help combine everything smoothly.
How To Make This Hot Fudge Pudding Cake

Creating this decadent chocolate dessert is easier than you think! Follow these simple steps for the perfect Hot Fudge Pudding Cake.
Start by preheating your oven to 350°F and greasing an 8x8-inch baking dish. This prevents sticking and ensures easy serving.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. This dry mixture forms the base of the cake and should be evenly combined before adding the wet ingredients.
Next, stir in the milk, melted butter, and vanilla extract until a thick batter forms. Spread the batter evenly into the prepared baking dish—don’t worry if it looks thick, as the sauce will develop later.
For the topping, mix together additional sugar and cocoa powder, then sprinkle it evenly over the batter. This might seem like a lot, but it’s what creates that luscious fudge layer.
Now comes the fun part: slowly pour boiling water over the entire mixture. Do not stir! The water helps dissolve the cocoa and sugar, forming the rich sauce as the cake bakes.
Bake for about 35 minutes, or until the cake looks set on top but jiggles slightly when shaken. As it bakes, the cake rises, and the sauce thickens underneath.
Let it cool for about 10 minutes before serving. The longer it sits, the thicker the sauce will become. Scoop out warm servings and top with vanilla ice cream or whipped cream for the ultimate indulgence!
Storage Options
Hot Fudge Pudding Cake is best enjoyed fresh, but leftovers can be stored for later. If you have extra, transfer it to an airtight container and keep it in the refrigerator for up to 3 days.
To reheat, place a portion in the microwave for 20-30 seconds until warmed through. The sauce may thicken slightly after cooling, so adding a splash of milk can help loosen it up.
Freezing is not recommended, as the texture of the sauce can change, but if needed, store portions in freezer-safe containers for up to 1 month and thaw overnight before reheating.
Variations and Substitutions
This Hot Fudge Pudding Cake is incredibly adaptable! Try these variations to suit your preferences and dietary needs.
For a richer chocolate flavor, use dark chocolate cocoa powder or stir in a handful of chocolate chips before baking.
Want a nutty twist? Add chopped pecans or walnuts to the batter for extra crunch and flavor.
Make it gluten-free by swapping the all-purpose flour with a 1:1 gluten-free baking blend.
For a mocha version, substitute half the boiling water with hot brewed coffee. The coffee enhances the chocolate flavor without making the cake taste like coffee.
If you prefer a less sweet dessert, reduce the sugar slightly or use brown sugar in the topping for a deeper, caramel-like taste.
Feel free to experiment and make it your own—this cake is forgiving and always turns out delicious!
PrintHot Fudge Pudding Cake Recipe
This hot fudge pudding cake is a rich, self-saucing dessert that creates its own gooey fudge layer while baking. Made with cocoa powder, sugar, and pantry staples, this easy chocolate cake is the ultimate comfort treat. Serve warm with ice cream for the best indulgence!
- 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 unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
- ¾ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups hot water
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
- In a bowl, whisk together flour, granulated 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 dish.
- In a separate bowl, mix brown sugar and ¼ cup cocoa powder. Sprinkle evenly over the batter.
- Slowly pour hot water over the top (do not stir).
- Bake for 35-40 minutes until the cake is set and a fudge sauce forms underneath.
- Let cool for 5-10 minutes. Serve warm with ice cream or whipped cream.
Notes
- For extra richness, use dark cocoa powder.
- Best served warm for the ultimate gooey texture.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 180mg
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