Sizzling Fudge Pudding Cake {9X13-inch Pan}


This recipe for warm fudge pudding cake is so enjoyable and simple to make! Within the oven, the layers of pudding and cake magically separate. Heat, ooey, gooey, and scrumptious!

Sizzling fudge pudding cake is certainly within the operating for favourite dessert of all time. It checks all of the containers: ultra-chocolatey, heat and gooey, excellent with ice cream.

Hot fudge pudding cake on white plate with ice cream.Hot fudge pudding cake on white plate with ice cream.

Learn how to Make Sizzling Fudge Pudding Cake

Sizzling fudge pudding cake begins with a reasonably typical chocolate cake batter.

It’s blended collectively by hand (no electrical mixer wanted, though you might use one in case you wished to). As soon as the chocolate chips are stirred in, the batter shall be fairly stiff. Completely okay; completely regular!

Up so far, every thing is wanting like your day by day chocolate cake baking session. However that is the purpose at which issues change from “day by day chocolate cake” to “other-worldly, unbelievable sizzling fudge pudding cake.”

Maintain on to your whisks. It’s about to get enjoyable and a bit loopy.

How does the pudding layer type in sizzling fudge pudding cake?

There are a pair necessary steps in reaching the right pudding layer beneath tender chocolate cake.

  1. Unfold the cake batter evenly in a 9X13-inch baking pan
  2. Cowl the highest of the cake batter with a dry combination of cocoa powder + sugar
  3. Pour boiling water rigorously over the complete prime of the cake
  4. IMMEDIATELY place within the oven to bake

Throughout baking, the water + sugar/cocoa combination sinks under the leavened cake batter to type the pudding layer on the underside.

Sizzling fudge pudding cake bakes for barely much less time than a standard chocolate cake to ensure that the pudding and cake layers to type and arrange completely.

So whereas I say this on a regular basis, I actually imply it now: DON’T OVER BAKE THIS CAKE. Different sensible you’ll be left with a reasonably scrumptious and ultra-soft chocolate cake…however little or no to no pudding layer. And that will be a travesty.

You’ll know the cake is completed when the highest is puffy and crackly and the pudding layer is effervescent and sizzling.

A slight wiggle of the pan will generate a slight jiggle to the middle of the cake. Embrace the jiggle. You wish to see a bit jiggle!

Let the cake cool for a couple of minutes earlier than digging in to permit the cake and pudding to arrange only a bit.

I imply, have a look at that pudding layer. GLORIOUS.

Top down view of hot fudge pudding cake in white 9X13-inch dish with portion removed.Top down view of hot fudge pudding cake in white 9X13-inch dish with portion removed.

Ice Cream’s Excellent Cake

Sizzling fudge pudding cake is ice cream’s excellent companion.

And whereas I’ve been identified to sneak nibbles of leftover sizzling fudge pudding cake (don’t even ask how there are leftovers) from the fridge by the chilled spoonful, nothing beats having fun with the cake heat with a scoop or two of your favourite ice cream.

This cake has been a staple for almost twenty years. My son made it for himself weekly throughout a protracted six-week jaw surgical procedure restoration. 💙 And it’s an oft-requested Sunday dessert at our home.

I took my previous beloved favourite recipe and made it even higher for a 9X13-inch pan, as a result of let’s be trustworthy, a small pan of this wonderful cake hasn’t been slicing it with our crew for years.

Sizzling fudge pudding cake new and improved! Don’t go one other day with out making it.

Spoonful of ooey gooey hot fudge pudding cake on white plate.Spoonful of ooey gooey hot fudge pudding cake on white plate.
Spoonful of decadent hot fudge pudding cake on white plate.Spoonful of decadent hot fudge pudding cake on white plate.

Sizzling Fudge Pudding Cake {9X13-inch Pan}


  • ¾ cup (159 g) granulated sugar
  • cup (29 g) pure unsweetened cocoa powder


  • 2 cups (248 g) all-purpose flour
  • 1 cup (212 g) sugar
  • ½ cup (43 g) pure unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon desk salt
  • 1 cup (242 g) milk, ideally not skim
  • ½ cup (114 g) butter, melted
  • 2 massive egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup (85 g) semisweet chocolate chips
  • 2 cups (436 g) boiling water

Forestall your display from going darkish

  • Preheat oven to 350 levels. Spray a 9X13-inch baking dish with cooking spray.

  • For the topping, whisk the sugar and cocoa powder collectively till well-combined. Put aside.

  • For the cake, whisk the flour, sugar, cocoa powder, baking powder, and salt in a big bowl.

  • To the dry elements, add the milk, butter, egg yolks, and vanilla and whisk collectively till simply mixed.

  • Add the chocolate chips and stir to mix evenly; the batter shall be pretty stiff.

  • Unfold the cake batter evenly within the ready pan. Sprinkle sugar/cocoa topping evenly excessive of the cake batter.

  • Fastidiously pour the boiling water excessive. Don’t stir.

  • Instantly bake the cake till the highest is puffy and barely cracked, sauce is effervescent and a toothpick inserted into cakey space comes out with moist crumbs hooked up, about 22-25 minutes. Over baking might lead to a really skinny or nonexistent pudding layer, so keep watch over the baking time.

  • Cool the cake for 10-Quarter-hour. Serve heat with vanilla ice cream.

Serving: 1 Serving, Energy: 397kcal, Carbohydrates: 63g, Protein: 6g, Fats: 15g, Saturated Fats: 9g, Ldl cholesterol: 53mg, Sodium: 321mg, Fiber: 4g, Sugar: 40g

Recipe Supply: from Mel’s Kitchen Cafe (tailored from this 8X8-inch model)

Disclaimer: I’m a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to offer a way for me to earn charges by linking to and affiliated websites. As an Amazon Affiliate I earn from qualifying purchases.


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