When it comes to desserts, gooey = good. This recipe for Gooey Chocolate Pudding Cake is a really old one that our grandma used to make.
You know that if Grandma was making it, it’s good stuff!
This cake is completely from scratch and although the directions sound a little strange, I promise that it works.
Recipe Ingredient Notes
To make Gooey Chocolate Pudding Cake, you will need the following ingredients:
- Sugar, divided
- Flour
- Unsweetened cocoa powder, divided
- Baking powder
- Salt
- Milk
- Butter, melted
- Vanilla
- Brown sugar
- Hot water
- Vanilla ice cream, optional topping
- Hot fudge sauce, 1 bottle, optional topping
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Enjoy More Delicious Chocolate Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Chocolate Caramel Toffee Crunch Cake
- Chocolate Chip Cookie Ice Cream Cake
- Chocolate Peanut Butter Mug Cake
- Chocolate Pudding Cake Recipe
Gooey Chocolate Pudding Cake Recipe
Ingredients
- 1 ¼ cups sugar, divided
- 1 cup flour
- ½ cup unsweetened cocoa powder, divided
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup butter, melted
- 1 ½ teaspoon vanilla
- ½ cup brown sugar
- 1 ¼ cups hot water
- ½ gallon vanilla ice cream, optional topping
- 8 ounces hot fudge sauce, 1 bottle, optional topping
Instructions
- Heat oven to 350℉.
- In a large bowl, mix together ¾ cup sugar, flour, ¼ cup cocoa, baking powder and salt.
- Add in the milk, butter, and vanilla and stir until smooth.
- Pour batter into an ungreased 9 x 9 inch square baking pan.
- Stir together remaining ½ cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
- Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
- Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Pudding cake sounds amazingly rich and sweet! Right up my alley. I love that big scoop of ice cream on top of the cake. 😀
This looks deliciously gooey! I love fudgy chocolate desserts… I’m going to have to try this!
Um, this looks ridiculously amazing. The gooier the dessert, the better!
This looks amazing! Thank you for sharing.
I never thought I would ever say this. But this dessert is BETTER than the molten chocolate lava cake at Chili’s…. I have a special relationship with that dessert. And now I’m in trouble because this was TOO easy to make.
WELL DONE! Absolutely delicious.
This looks delish! Can I double the recipe and put it in a 9×13 pan?
Hi Susan, It should work fine to double it and put in a 9 x 13 inch pan. Be sure to cook until the center is almost set. May take a few extra minutes. Watch it closely! 🙂
Hi, is there any way I can sub the butter for oil? I have no butter on hand now 🙁
I made your recipe a couple of times already and my family loves it!
Hmm.. you know I’m thinking now, if I do add oil instead of butter, I won’t get that delicious crusty layer on top.
We have only made it with the butter. 🙂
Can I double this in a9x13 pan
It should work fine to double it and put in a 9 x 13 inch pan. Be sure to cook until the center is almost set. May take a few extra minutes. Watch it closely! 🙂
We make this all the time. My husband’s favourite cake served with vanilla ice cream. The most delicious chocolate cake! I would give it a 10 star if I could! It’s saucy and moist and hard to mess up on! Quick to make too! We make a lot of your recipes!