Chocolate Pudding Cake Recipe

Pudding cakes are my favorite cakes. They are full of flavor and so moist. This Chocolate Pudding Cake needs to be next on your list, you are going to love the flavor and texture of it.

I recently helped with a party at church where we needed a lot of food.  My friend gave me the recipe for this cake and it was so easy and delicious.
The texture was amazing, and it was so moist. I hate the word moist, but there really is no other word to describe how perfect the texture was.
My husband and I are not huge cake eaters because cake is usually kind of dry to us, but this one is the exception. It was so yummy and definitely a crowd favorite.
This is perfect for feeding a large crowd {or for eating the leftovers straight outta the pan…I won’t judge you}.


would any chocolate cake mix work?

For this recipe, we used Devils Food Chocolate Cake Mix, however, any chocolate cake mix would work with this recipe.

Or if you don’t have any cake mix, you could also make this into a richer dessert, and use a brownie base as well.

We prefer the cake since this dessert is already pretty rich, but a brownie base would also work.

how should i best store this cake?

We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.

The cake part can get a little soggy if you wait more than two days, but it is still delicious on the third. After that, the cake will slowly kind of fall apart, and not look as appealing (even though I’m sure it would still taste great).

It’s usually gone at the first day in our house, so we never have to worry about leftovers.

We also don’t recommend freezing this recipe. The texture gets a little weird, and thawing makes the cake more soggy.

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Looking for more yummy chocolate desserts? here are a few of our favorites:

Serves: 30

Chocolate Pudding Cake Recipe

40 minPrep Time

20 minCook Time

1 hrTotal Time

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  • 1 (18.25 ounce) box Devil's Food chocolate cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 4 cups milk (divided)
  • 1 (3.9 ounce) box instant French vanilla pudding
  • 1 (3.9 ounce) box instant chocolate pudding
  • 1 (16 ounce) container Cool Whip topping (thawed)
  • 1 (2.6 ounce) king size Hershey's milk chocolate bar


  1. Preheat oven to 325 degrees.  Grease a 10 x 15 x 1 inch cookie sheet with nonstick cooking spray. 
  2. In a large bowl, beat together cake mix, water, oil and eggs until combined.  Pour cake batter into prepared cookie sheet and bake for 18-20 minutes, or until toothpick inserted comes out clean. 
  3. Let cool completely. 
  4. In a medium sized bowl mix 2 cups milk with French vanilla pudding and whisk for 2 minutes. Set aside.
  5. In another medium sized bowl mix 2 cups milk with the chocolate pudding and whisk for 2 minutes.
  6. Combine prepared vanilla pudding and chocolate pudding in one large mixing bowl and spread on top of the cake. 
  7. Carefully spread Cool Whip on top of the pudding. 
  8. Use a grater or vegetable peeler to shave off pieces of the chocolate bar and sprinkle over the top of the cake.
  9. Keep refrigerated until ready to serve.



1490 cal


53 g


200 g


27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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10 Responses to “Chocolate Pudding Cake Recipe”

  1. All your recipies sound absolutelly delicious, the problem is that most of them, specially does made with chocolate, you use something that here in our country we dont the devils choc mix. Can you give me a recipe of something similar to this cake, please? Thanks for reading my letter! Anita from Uruguay, South America

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