chocolate cake with pudding recipe

Written ByJenny Smyth Posted on
chocolate cake with pudding recipe
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The Best chocolate cake with pudding recipe

I’m so excited to share with you one of my family’s favorite recipes – a moist and decadent chocolate cake with pudding. This recipe has been passed down through generations, and it’s a staple in our household for any occasion.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or special gatherings.

I remember my grandmother making this cake for me when I was a child, and the smell of it baking in the oven always brought me joy. As I grew older, I began to experiment with the recipe, adding my own twist by incorporating pudding into the mix.

The result is a cake that’s not only delicious but also surprisingly healthy, thanks to the addition of Greek yogurt and dark chocolate. When you take a bite, the rich flavors of the chocolate meld perfectly with the creamy texture of the pudding, creating a truly unforgettable taste experience.

My kids adore this cake, and I love that it’s become a tradition in our household. Whether we’re celebrating a birthday or just need a pick-me-up on a Monday afternoon, this cake is always a good idea.

Plus, with its low-fat content and wholesome ingredients, I feel good about serving it to my family without worrying about any negative health effects.

Chocolate Cake with Pudding

Chocolate Cake with Pudding

4.7 from 1164 votes

This rich chocolate cake is filled with a creamy pudding layer, creating an indulgent treat for chocolate lovers. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup buttermilk

For the Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
2 tbsp unsweetened cocoa powder
1/8 tsp salt
2 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Frosting

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
4Whisk until well mixed.
5In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6Add the eggs one at a time, beating well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
9Mix just until combined.
10Pour the batter into the prepared cake pan and smooth the top with a spatula.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
13While the cake is cooling, prepare the pudding.
14In a medium saucepan, whisk together the milk, sugar, cornstarch, cocoa powder, and salt until smooth.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and let it cool slightly.
17In a small bowl, whisk the egg yolks.
18Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolks.
19Pour the egg yolk mixture back into the saucepan, whisking constantly.
20Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
21Remove from heat and stir in the butter and vanilla extract.
22Transfer the pudding to a bowl and cover the surface with plastic wrap.
23Refrigerate until chilled.
24For the frosting, in a medium bowl, beat the softened butter using an electric mixer on medium speed until creamy.
25Gradually add the powdered sugar and cocoa powder, mixing until well combined.
26Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
27Beat on high speed for 2-3 minutes until light and fluffy.
28Once the cake is completely cooled, slice it in half horizontally using a serrated knife.
29Spread the chilled pudding evenly over the bottom layer of the cake.
30Place the top layer of the cake on top of the pudding.
31Spread the frosting over the top and sides of the cake.
32Slice and serve.

🔧Equipment

9-inch round cake pan
Mixing bowl
Whisk
Electric mixer
Saucepan
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: For a moister cake, you can brush the cake layers with a simple syrup before adding the pudding. This will help keep the cake moist and enhance the flavor.

Watch Video Of How Chocolate Cake with Pudding Works

This chocolate cake with pudding recipe is always a good idea for any occasion and works well for family gatherings. You can easily double the ingredients to accommodate a larger crowd, and the combination of rich chocolate and creamy pudding is sure to be a hit.

The pudding can be made ahead of time and stored in the refrigerator until ready to serve. Simply reheat it gently on the stovetop or in the microwave before assembling the cake.

This dessert is perfect for any gathering, from intimate family dinners to large celebrations. The rich, velvety texture of the pudding complements the dense, fudgy cake, creating a balance of flavors and textures that is simply irresistible.

The best part is that this recipe is versatile and can be customized to suit your preferences. You can experiment with different types of chocolate, add a layer of fresh berries, or even top it with a drizzle of caramel sauce.

❓ Frequently Asked Questions About Chocolate Cake with Pudding

1. Can I use a different type of chocolate for the cake?

Yes, you can use different types of chocolate for the cake. Dark chocolate will give a richer, more intense flavor, while milk chocolate will be sweeter and milder. Just ensure the chocolate is of good quality for the best results.

2. Can I make the pudding ahead of time?

Absolutely, you can make the pudding a day ahead. Store it in the refrigerator, and it will keep well overnight. When ready to serve, simply reheat the pudding gently on the stovetop or in the microwave until it reaches your desired consistency.

3. How do I ensure the cake stays moist?

The key to a moist cake is baking it in a water bath. This technique, also known as baking en bain-marie, helps to keep the cake from drying out by providing a gentle, steady heat. Additionally, using the right amount of liquid ingredients like milk and eggs will help maintain the cake’s moisture.

4. Can I freeze the chocolate cake with pudding?

Yes, you can freeze the cake and pudding separately. Make sure to wrap the cake tightly in plastic wrap and then in foil before freezing. For the pudding, let it cool completely before freezing in an airtight container. When ready to serve, thaw both components in the refrigerator overnight and assemble the cake.

5. What can I use instead of a water bath for the cake?

If you do not have a water bath, you can still make the cake, but it might be slightly drier. To compensate, you can increase the amount of liquid ingredients slightly or bake the cake in a lower temperature oven to prevent it from drying out.

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