This hot fudge pudding cake recipe is made with simple pantry staples—cocoa, sugar, brown sugar, butter, walnuts—and bakes up self-saucing.
I can’t make this cake without thinking about 1968. It was my grandfather’s funeral. Weird way to start a dessert story, I know. But grief and food are strange and tangled sometimes, and this cake? It showed up when we needed it most.
I was a kid. I remember uncomfortable shoes, too much black, and that hum in the air that only comes with people trying to hold it together. And then—this cake. Someone (no idea who) brought a square baking pan that looked totally unremarkable. The top was cracked and sunken in the middle, the kind of dessert you’d probably scroll past on Pinterest. But then… someone spooned it out.
There was hot fudge underneath the cake.
Like—what? It wasn’t frosting. It wasn’t syrup. It was pudding. Hot, rich, chocolatey pudding that just appeared out of nowhere beneath this soft, barely-structured cake. We all stood around like something magical had just happened. Which, I guess, it had.
That recipe passed from one handwritten card to another, across cousins and neighbors and “Oh my gosh, you have to try this” moments. My husband calls it “the cake that ruined all other cakes.” I don’t totally disagree.
Why You’ll Love This Hot Fudge Pudding Cake Recipe?
Look, I’ve made a lot of chocolate desserts. Flourless tortes. Triple-layer ganache cakes that require a PhD in tempering chocolate. But this? This hot fudge pudding cake is the only one that people lose their minds over.
You mix it in one bowl. Sprinkle cocoa and brown sugar on top. Then—and this is the fun part—you pour hot water over the whole thing. I know. It feels illegal. But when you pull it out of the oven, the cake has floated to the top, and the bottom is swimming in glossy, warm fudge sauce like some kind of baking miracle. And the smell? It wraps around you like a blanket that probably smells like butter and childhood.
You don’t need a mixer. You don’t need skills. Honestly, it’s almost better if it’s a little wonky on top. That’s how you know it’s real.
Ingredient Notes:
You’re not going to need anything fancy. This is pantry dessert at its finest.
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Flour: Just regular all-purpose. The kind that leaks out of the bag every time you open it.
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Sugar: Both white and brown. White sweetens the cake, brown creates that rich, molasses-y fudge sauce that somehow feels deeper than your emotions after a breakup.
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Cocoa powder: Unsweetened. The darker the better, unless you’re sensitive to that bittersweet edge (I am, sometimes—I get it).
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Butter: Melted, because this is not the kind of cake that requires creaming.
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Milk: Whole is ideal. But you can probably get away with 2%, and no one will know unless they’re a dairy psychic.
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Walnuts: Totally optional. I like the crunch. My sister-in-law picks them out and leaves them on the plate like a nutty little trail.
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Hot water: It makes the sauce. I have no idea how it works. Baking is basically chocolate chemistry.
How To Make Hot Fudge Pudding Cake?
Step 1: Preheat the oven to 350°F.
Grease a 9×9-inch pan. Use butter. Or spray. Or that last smear of shortening if it’s all you’ve got. It’ll be fine.
Step 2: Mix the batter.
In a bowl, whisk together 1 cup flour, ¾ cup white sugar, 2 tablespoons cocoa powder, 2 teaspoons baking powder, and ¼ teaspoon salt. Stir in ½ cup milk and 2 tablespoons melted butter. It’ll be thick and not super cute. That’s okay. Stir in the walnuts if you’re using them (do it for me, just once).
Step 3: Spread it in the pan.
It’ll look like it barely covers the bottom. It’s fine. Trust the chaos.
Step 4: Now the fudge magic.
Mix 1 cup brown sugar and ¼ cup cocoa powder in a small bowl. Sprinkle it gently over the batter. Don’t press it in. Just let it sit there like a weird dry layer.
Step 5: Pour the hot water.
This is where people panic. Pour 1¾ cups of hot water gently over the top. Don’t stir. It’ll look like a mess. That’s good. That’s exactly how you want it.
Want To Save This Recipe?
Step 6: Bake.
Slide it into the oven and bake for 45 minutes. The top will look done. The middle might jiggle a little. That’s the pudding underneath saying hello. Let it sit for 10–15 minutes before scooping. Or don’t. I won’t judge if you burn your tongue on the first bite.
Storage Options:
Let the leftovers cool completely. Then cover and pop them in the fridge. Reheat individual portions in the microwave. Add a splash of milk if it’s too thick. Eat cold if it’s one of those nights.
I wouldn’t freeze it. I mean… you could. But it loses some of the magic. Like when a joke needs explaining.
Variations and Substitutions:
I’ve messed with this recipe a lot. Sometimes out of curiosity. Sometimes out of desperation. It almost always turns out.
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No nuts? Leave them out. Or add more. Or swap in pecans or almonds. Whatever makes your heart (or pantry) happy.
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Need dairy-free? Almond milk and vegan butter both work. Use a neutral oil if you’re out of butter. It’ll still be dreamy.
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Wanna make it mocha? Swap part of the hot water for strong coffee. The depth of flavor is unreal.
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Feeling fancy? Add chocolate chips to the batter. Or swirl in peanut butter before baking. Or top it with flaky sea salt after.
What to Serve with Hot Fudge Pudding Cake?
Or nothing. But if you’re asking:
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Vanilla ice cream – Obviously.
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Whipped cream – From scratch or from a can. Both are valid.
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Sliced strawberries – Makes it feel like you tried really hard.
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A glass of red wine – Trust me.
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A spoon and your pajamas – Honestly, that’s the best combo.
Frequently Asked Questions:
Can I double this recipe?
Yes. Use a 9×13-inch pan and increase bake time to around 50–55 minutes. More cake = more happiness.
Does the water really turn into fudge?
It does. Somehow. I still don’t totally understand it. It just happens. Every single time.
Can I prep it ahead?
Sure! Assemble everything, but don’t bake it until you’re ready to serve. This one’s best hot from the oven.
Look, I’m not saying this hot fudge pudding cake will change your life… but I’ve seen it heal a broken heart or two. It’s messy. It’s humble. It’s one of those old-school desserts that doesn’t apologize for being wildly rich and a little chaotic.
So try it. Burn your tongue. Sneak a second helping when no one’s watching. Eat it straight from the pan with the serving spoon. I won’t tell.
If you do make it, I’d love to know—did you swap anything? Did you share it? Or did you eat half in one sitting and hide the rest behind the frozen peas? Same. Let’s talk about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hot Fudge Pudding Cake
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons unsalted butter melted
- 1 cup chopped walnuts optional
- 1 cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1¾ cups hot water
Instructions
Preheat the Oven and Prepare the Baking Dish
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
Prepare the Cake Batter
- In a large mixing bowl, whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in the milk and melted butter until a smooth batter forms. Gently fold in the chopped walnuts, if using. Spread the batter evenly into the prepared baking dish.
Create the Fudge Layer
- In a separate small bowl, mix the brown sugar and ¼ cup unsweetened cocoa powder. Sprinkle this mixture evenly over the top of the batter in the baking dish.
Add the Hot Water
- Carefully pour the hot water over the top of the batter and sugar mixture. Do not stir. The water will create a sauce beneath the cake as it bakes.
Bake the Cake
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top appears set and the cake is nearly firm in the center. The cake will have a moist, soft top with a rich, pudding-like layer beneath.
Cool Briefly and Serve
- Allow the cake to cool for approximately 10–15 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
