Hot Fudge Pudding Cake

Creamy, gooey, and outrageously chocolatey — this Hot Fudge Pudding Cake is the kind of dessert that feels like a warm hug on a plate. With a crisp top layer and a molten, saucy interior, every spoonful delivers rich chocolate comfort that’s perfect after a busy weeknight or for a cozy weekend indulgence. Fun fact: recipes like this one evolved from simple "pudding cakes" that magically separate during baking to give you cake on top and pudding below — pure kitchen magic.

This recipe is special because it’s incredibly simple, quick to prepare, and family-friendly. If you enjoy other decadent treats on the blog, you might also like our cheesecake fudge, which shares that same rich, shareable appeal. Read on — I promise it’s easier than it looks and more rewarding than you’d expect.

What is Hot Fudge Pudding Cake?

What’s in a name? Hot Fudge Pudding Cake sounds like a dessert that can’t decide whether it’s cake or pudding — and that’s the best part. Curious how a single batter becomes both a tender cake top and a hot fudgey sauce underneath? Who knew the oven could be so dramatic? Is it a cake? Is it a pudding? Maybe it’s both, and maybe that’s why people smile when it’s served. As grandma used to say, “the way to a man’s heart is through his stomach.” Try it and see for yourself — I dare you not to spoon up seconds.

Why You’ll Love This

• Irresistible Texture: The top bakes into a delicate, slightly crisp cake while a rich, hot chocolate sauce forms underneath — creamy, saucy, and perfect with cold vanilla ice cream.
• Cost-Effective Comfort: Pantry staples and a handful of chocolate chips deliver bakery-worthy results without the bakery price. It’s an economical crowd-pleaser for family dinners or potlucks.
• Flavor Boosters: A hit of vanilla, real cocoa, and semisweet chips combine for deep chocolate flavor; serve with whipped cream, nuts, or a drizzle of caramel for extra decadent contrast.

If you love the fudgy, shareable desserts found in our kitchen, this one sits beautifully alongside recipes like our hot fudge brownie bread. Make this for dessert tonight — you’ll be glad you did.

How to Make:

Quick Overview

This Hot Fudge Pudding Cake is straightforward to prepare and delivers dramatic results with minimal effort. You’ll whisk dry ingredients, combine a few wet ingredients, fold in chocolate chips, and let the oven do the rest. Expect tender cake with a silky, bubbling sauce underneath. Prep time is about 10 minutes, bake time 22–24 minutes, and total time roughly 35 minutes.

Ingredients
1 cup Granulated Sugar (divided) — divided into 1/2 cup and 1/2 cup
1/2 cup Unsweetened Cocoa Powder (divided) — divided into 1/4 cup and 1/4 cup
1 cup All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Milk — room temperature
4 tbsp Unsalted Butter (melted) — cooled slightly
1 Large Egg Yolk — room temperature
2 tsp Vanilla Extract
1/2 cup Semisweet Chocolate Chips
1 cup Boiling Water — use freshly boiled water

Directions

1. Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan. Use butter or nonstick spray and line with parchment for easy removal if desired.
2. In a small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cocoa powder. Set aside. This will become the hot fudge topping.
3. In a large bowl, mix the remaining 1/2 cup granulated sugar, remaining 1/4 cup cocoa powder, flour, baking powder, and salt until evenly combined. Sift if you prefer a silkier batter.
4. In another bowl, whisk together milk, melted butter, egg yolk, and vanilla extract until smooth. The egg yolk helps give the cake structure while keeping the middle tender.
5. Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few streaks of flour are okay. Fold in semisweet chocolate chips.
6. Pour batter into prepared pan, spreading evenly with a spatula. Sprinkle the reserved cocoa-sugar mixture over the top, distributing it across the surface.
7. Carefully pour boiling water over the batter. Pour evenly and do not stir — this is the trick that forms the hot fudge sauce underneath the cake.
8. Bake for 22–24 minutes, until the top is set and cracked, with a bubbling sauce visible beneath the cracks. The top will look like a cake, but under that top is delicious sauce.
9. Let cool for 10 minutes before serving so the sauce settles slightly. Serve warm with vanilla ice cream or whipped cream for contrast.

What to Serve With

• Vanilla ice cream or whipped cream for temperature and texture contrast.
• Fresh berries (strawberries or raspberries) to cut through the richness.
• Toasted nuts such as pecans or walnuts for crunch.
• Espresso or strong coffee to balance the sweetness.
• A light mint salad or citrusy sorbet as a refreshing palate cleanser.

Top Tips for Perfecting

• Use room temperature milk and egg yolk so the batter mixes evenly.
• Don’t overmix the batter — overworking flour makes a denser cake.
• Pour the boiling water carefully and evenly; do not stir after adding water. That separation creates the pudding layer.
• Swap semisweet chips for dark chocolate chips for deeper chocolate intensity, or milk chocolate chips for a sweeter finish.
• For a nutty twist, fold 1/3 cup chopped toasted nuts into the batter.
• If the top browns too quickly, tent loosely with foil for the last few minutes of baking.
• Avoid using cold water; boiling water is essential to create the sauce under the cake.

Storing and Reheating Tips

• Refrigeration: Cover and refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.
• Freezing: You can freeze individual portions wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight. Note: texture will be best when freshly made.
• Reheating: Warm in the microwave for 20–30 seconds per serving, or reheat in a 325°F (160°C) oven for about 10 minutes until warm. Top with fresh ice cream after reheating for best contrast.
• Shelf Life: Best enjoyed the day it’s made; leftovers remain tasty for a couple of days refrigerated.

FAQs

Do I need to use an egg yolk only, not a whole egg?
Yes. This recipe specifically uses one egg yolk to keep the pudding layer silky and the cake top tender. Using a whole egg can change the texture slightly and make it more cake-like.

Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum and follow the recipe as written. Texture may vary slightly but will still be delicious.

Can I make this in a larger pan?
You can scale up the recipe for a 9×13 pan, but you will need to increase baking time and adjust ingredient quantities proportionally. I recommend making two batches for best texture.

Why is boiling water necessary?
Boiling water helps dissolve the cocoa-sugar layer and causes the magical separation during baking that forms the hot fudge-like sauce beneath the cake layer.

How do I know when it’s done?
The top should be set and cracked but not overly dry; you should see bubbling sauce in the cracks. A skewer inserted into the cake layer should come out mostly clean — it won’t be dry like a typical cake.

Conclusion

This Hot Fudge Pudding Cake is simple, quick, and reliably indulgent — a dessert that makes busy nights feel special and turns casual dinners into mini-celebrations. It’s forgiving for beginners and satisfying for experienced bakers who love dramatic results with minimal fuss. If you want a classic take or extra inspiration, see this great version from a trusted source like Hot Fudge Pudding Cake – A Family Feast® for another perspective. Go ahead: bake it, share it, and savor every spoonful.