Chocolate Pudding Cake

My Chocolate Pudding Cake Recipe At A Glance

Primary Cooking Method: Oven
Number of Ingredients: 12 (16 if with the glaze)
Total Prep Time: 40 minutes with Inactive time
Total Cook Time: 60 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

I’ll admit, this chocolate pudding cake came from one of those “what can I make with what’s already in my pantry?” moments. You know, the kind where you stare at a random box of pudding mix and think, Can this turn into something awesome? Spoiler: it can.

The first time I made this pudding cake, I wasn’t trying to impress anyone—it was just a random Tuesday, and I was in dire need of chocolate. But then it turned out so rich and perfectly moist that now it’s become the dessert everyone expects when I show up. And honestly, I don’t mind. It’s easy, foolproof, and way more forgiving than most cakes. Plus, that chocolate glaze? It’s super fudgy!

14 Ingredients to Make Chocolate Pudding Cake

For the Chocolate Pudding Cake:

• ¾ cup unsalted butter, melted: Butter = flavor. Melt it, don’t overthink it. Salted butter works too; just ease up on the extra salt in the recipe.
• 1 ½ cups sugar: Granulated sugar does the job, no substitutes needed.
• 1 pack (3.9 oz) chocolate pudding mix: This little packet is the secret to a cake so moist, people will ask if you bought it from a bakery. Don’t skip it.
• 4 large eggs: They hold the cake together and make it fluffy. If your eggs are straight from the fridge, let them sit out for at least 15 minutes to warm up.
• 1 ¼ cups milk: Whole milk is best.
• ⅓ cup oil: Keeps the cake ridiculously moist. Use avocado oil or go with melted coconut oil.
• 1 teaspoon pure vanilla extract: Vanilla makes chocolate taste even better. Don’t ask me how; it just does.
• 1 ¾ cups all-purpose flour: Standard, boring, reliable. Just measure it right—no one likes a dense cake.
• ½ cup cocoa powder: The more chocolate flavor, the better. Dutch-processed is richer, but anything works here.
• ¼ cup cornstarch: For that tender, melt-in-your-mouth texture. Skip it, and your cake might be chewy.
• 1 tablespoon baking powder: Gives the cake its rise. I recommend aluminum free.
• ½ teaspoon salt: If you do use salted butter just reduce to ¼ teaspoon.

For the Glaze:

• 1 cup powdered sugar: The base of the glaze. Sift it unless you like lumpy frosting.
• ⅓ cup cocoa powder: Because the only thing better than chocolate cake is more chocolate on top.
• ¼ cup heavy cream: Makes the glaze rich and smooth. Milk works in a pinch, but cream is where it’s at.
• ½ cup dark chocolate chips: Melts into the glaze for that extra “wow” factor. Semi-sweet works too, but dark chocolate keeps it grown-up.

How to make Chocolate Pudding Cake

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Prep Ahead

Make the Cake Ahead: Bake the cake up to 2 days in advance and keep it covered in the pan at room temperature.

Freeze for Later: Let it cool completely, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight or on the counter for a few hours.

Prep the Glaze: You can mix up the glaze a day ahead, but it will thicken in the fridge. Just reheat it in 10-second intervals in the microwave, stirring until it’s smooth and pourable.

Assemble Last Minute: If you’re making this for a party, glaze the cake the day you serve it. A freshly poured glaze always looks better than one that’s been sitting around.

My Best Cooking Tips for Making Chocolate Pudding Cake

1. Butter the Bundt Pan Like Your Life Depends on It: Spray it, dust it with cocoa powder, and don’t skimp. Bundt pans are gorgeous, but they’re also traitors when it’s time to unmold.
2. Room Temp Ingredients Are Key: Melted butter and room-temp eggs and milk mix together like a dream. Straight-from-the-fridge ingredients? Not so much.
3. Scrape Down the Bowl (Seriously, Don’t Skip This): You know those sneaky flour pockets that hide at the bottom of the bowl? Scrape everything down while mixing so your batter’s smooth, not lumpy.
4. Check for Doneness Without Guessing: Stick a toothpick in the center after 60 minutes. If it comes out clean (or with a few crumbs), you’re golden. If not, give it another 5 minutes and check again.
5. Let It Cool Completely: I know you’re excited, but if you try to flip it out while it’s warm, you’re asking for cracks and tears. Let it cool like it’s got nowhere to be.
6. Nail That Glaze: Make sure your glaze is smooth and pourable before spreading it over the cake. If it thickens while you’re working, pop it in the microwave for 10 seconds to loosen it up.

How to store Chocolate Pudding Cake

Room Temperature: If you somehow have leftovers (impressive), keep the cake covered tightly in plastic wrap or an airtight container on the counter for up to 2 days. Just make sure it’s not sitting near the stove or other heat sources—it likes a cool, cozy spot.

Fridge: Want to stretch it out? Pop the cake into the fridge (covered, of course), and it’ll last up to 5 days. Pro tip: Let it come back to room temp or microwave slices for a few seconds before serving. Cold cake is not that great.

Freezer: Yes, you can freeze it! Wrap individual slices or the whole cake (cooled completely) in plastic wrap and a layer of foil. Freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight or let it sit on the counter for a couple of hours.

Quick Recipe Help and Common Questions