chocolate pudding bundt cake recipe

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

I’m so excited to share with you my favorite chocolate pudding bundt cake recipe! This moist and delicious dessert has been a staple in my household for years, and I’m sure it will become one in yours too. As a busy mom, I’m always on the lookout for recipes that are easy to make, yet impressive enough to serve at family gatherings or special occasions.

And this one fits the bill perfectly. The combination of rich chocolate flavor and velvety pudding texture is simply irresistible. Plus, it’s made with wholesome ingredients like whole wheat flour and dark chocolate, making it a healthier option compared to traditional desserts.

I’ve served this cake at countless family gatherings, birthday parties, and even potlucks, and it’s always been a hit. My kids love helping me in the kitchen with this recipe, and they can’t get enough of the finished product either! In fact, my daughter has even asked me to make it for her birthday party this year.

I’m happy to oblige, of course! As for me, I just love how easy this recipe is to whip up on a weeknight or whenever I need a quick dessert fix. It’s the perfect treat after dinner or as a mid-morning pick-me-up.

And don’t even get me started on the leftovers – they’re just as tasty the next day as they are fresh from the oven!

Chocolate Pudding Bundt Cake

4.9 from 975 votes

A moist and rich chocolate cake with a creamy pudding center, perfect for chocolate lovers. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the Chocolate Pudding

1 1/2 cups milk
3 tbsp cornstarch
1/4 cup sugar
2 tbsp unsweetened cocoa powder
2 egg yolks
2 tbsp butter
1 tsp vanilla extract

For the Chocolate Glaze

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

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9-inch Bundt pan.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix well.
4Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
5Beat on medium speed for 2 minutes.
6Stir in the boiling water until the batter is smooth.
7The batter will be thin.
8Pour the batter into the prepared Bundt pan.
9Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10While the cake is baking, prepare the chocolate pudding.
11In a saucepan, whisk together milk, cornstarch, sugar, and cocoa powder over medium heat until thickened and bubbly.
12In a separate bowl, whisk egg yolks.
13Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly.
14Return the egg mixture to the saucepan and cook for an additional 2 minutes, stirring constantly.
15Remove from heat and stir in butter and vanilla extract until smooth.
16Let the pudding cool slightly.
17Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
18Then, invert the cake onto a wire rack to cool completely.
19Once the cake is completely cooled, poke holes in the top with a skewer or fork.
20Pour the cooled pudding over the cake, allowing it to soak in.
21For the chocolate glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
22Adjust the consistency with more milk or powdered sugar as needed.
23Drizzle the glaze over the pudding-soaked cake.
24Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

9-inch Bundt pan
Mixing bowls
Electric mixer
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 400mg🌾Total Carbs: 65g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: Ensure the Bundt pan is well-greased and floured to prevent the cake from sticking.

One of my favorite things about this chocolate pudding bundt cake recipe is how versatile it is – perfect for everyday treats or special occasions alike! It’s also incredibly easy to store and reheat when needed.

Simply let it cool completely before slicing and storing in an airtight container at room temperature for up to three days or freeze for up to two months. When reheating, simply wrap individual slices in foil and microwave on high for 20-30 seconds each until warmed through.

❓ Frequently Asked Questions About Chocolate Pudding Bundt Cake

Q: What kind of chocolate should I use for this recipe?

A: For the best flavor, I recommend using high-quality dark chocolate chips or chopped bars. You can also use milk chocolate if you prefer a sweeter taste. Just be sure to choose a brand that contains at least 70% cocoa solids for the best results.

Q: Can I substitute whole wheat flour with all-purpose flour?

A: Yes, you can use all-purpose flour if you don’t have whole wheat flour on hand. However, keep in mind that using all-purpose flour will result in a slightly different texture and flavor.

Q: How do I ensure my bundt cake doesn’t stick to the pan?

A: To prevent sticking, make sure your bundt pan is well-greased with butter or cooking spray before adding the batter. You can also dust the pan lightly with confectioners’ sugar for an extra layer of non-stick protection.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the batter up to 24 hours in advance and store it in an airtight container in the refrigerator until you’re ready to bake it.

Q: Is this recipe suitable for gluten-free diets?

A: Unfortunately not – while whole wheat flour is used in this recipe, it still contains gluten due to its wheat-based composition. If you’re looking for a gluten-free option, consider substituting with gluten-free flours like almond or coconut flour.

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