If you have a serious sweet tooth and love the idea of a dessert that magically combines the rich, fudgy goodness of chocolate pudding with the comforting warmth of a freshly baked cake, then you are absolutely going to adore this Chocolate Pudding Cake Recipe. It’s the kind of treat that feels like a cozy hug in every bite, offering a luscious, velvety pudding base topped with an irresistibly moist chocolate cake layer. Perfect for sharing with a crowd or indulging in yourself, this recipe is as delightful as it is easy to make, bringing a touch of chocolate bliss to any occasion.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most memorable desserts. Each item here plays a crucial role in building the perfect texture and delivering rich, chocolatey flavor that melts in your mouth. Let’s take a quick look at the essentials you’ll need for this magic to happen.
- Cook and Serve chocolate pudding mix: This is your creamy, fudgy base that sets the tone for the entire cake.
- Milk: It activates the pudding mix and helps achieve that silky smooth texture.
- Chocolate cake mix (Duncan Hines preferred): Adds a tender, moist cake layer that perfectly complements the pudding beneath.
- Chocolate cake mix (extra 12 tablespoons): Stirred into the pudding to give it body and enhance the chocolate depth.
- Semisweet chocolate chips: Scatter these in for bursts of melty chocolate goodness throughout the cake.
- Cool Whip, thawed: The light, whipped topping that finishes the cake with an airy, creamy layer.
How to Make Chocolate Pudding Cake Recipe
Step 1: Prepare the Chocolate Pudding Base
Start by combining your chocolate pudding mix with the milk in a large saucepan. Place it over medium-high heat and whisk frequently until the mixture thickens to a luscious, pudding-like consistency. This step is vital for creating that rich, velvety foundation you’ll love.
Step 2: Cool the Pudding Properly
Once thickened, remove the saucepan from heat and pour the pudding into a large bowl. Press a piece of plastic wrap or wax paper directly onto the surface to prevent a skin from forming, and let it cool for about 15 minutes. This ensures the pudding is at the right temperature for the next step without losing its creamy texture.
Step 3: Preheat Your Oven and Prepare the Pan
While the pudding cools, preheat your oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch baking pan thoroughly to keep your cake from sticking and to make the clean-up a breeze later. This is the moment your kitchen starts smelling like a chocolate haven.
Step 4: Combine the Cake Mix into the Pudding
Remove the plastic wrap from your pudding. Stir in the chocolate cake mix thoroughly, making sure to break up any lumps so no dry cake mix surprises sneak in. This combination will form a batter unlike any other, rich with flavor and depth.
Step 5: Fold in Chocolate Chips
Next, gently mix in your semisweet chocolate chips, distributing them evenly. These little pockets of melty chocolate are the icing on the cake, adding texture and extra bursts of flavor with every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and slide it into the preheated oven. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, signaling a perfectly baked cake with a soft, pudding-like core.
Step 7: Cool and Top
Allow the cake to cool completely on a wire rack. Once cooled, generously spread the thawed Cool Whip over the top. If you’re feeling extra festive, add some sprinkles or shaved chocolate to make it extra special. This finishing touch is the cherry on top of this extraordinary Chocolate Pudding Cake Recipe.
How to Serve Chocolate Pudding Cake Recipe
Garnishes
Adding garnishes can elevate this dessert into a visual feast. Fresh berries, a dusting of cocoa powder, or toasted nuts add a lovely contrast in flavor and texture. Even a drizzle of caramel or chocolate sauce can take this cake from everyday delicious to party-worthy.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent combination that complements the rich chocolate notes perfectly. A cup of hot coffee or milk also pairs wonderfully and balances the richness nicely.
Creative Ways to Present
For a crowd-pleaser, cut the cake into individual squares and serve on pretty dessert plates. Layer pieces in a glass trifle bowl with whipped cream and berries for a show-stopping layered treat. You can also turn it into parfaits by layering cake chunks with pudding and whipped topping in individual glasses.
Make Ahead and Storage
Storing Leftovers
This Chocolate Pudding Cake Recipe keeps beautifully when stored in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days, though the flavors often deepen and improve after resting overnight.
Freezing
If you want to save some for later, this cake freezes well up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving to preserve its moist texture and decadent flavor.
Reheating
When you’re ready to enjoy leftovers, warm a slice gently in the microwave for about 15 to 20 seconds if you like it slightly warmed. However, this cake is just as lovely served chilled, especially with that cool whipped topping.
FAQs
Can I use a different brand of chocolate pudding mix for this Chocolate Pudding Cake Recipe?
Absolutely! While the original recipe uses a specific type, most cook-and-serve chocolate pudding mixes will work well. Just be sure to follow the instructions on the box to get the right thickness and texture.
What’s the best way to avoid lumps when mixing the cake mix into the pudding?
To keep your batter smooth, stir slowly but thoroughly, breaking up any dry pockets of cake mix as you go. Using a whisk or a sturdy spatula helps combine the ingredients evenly.
Can I substitute fresh whipped cream for the Cool Whip topping?
Yes, fresh whipped cream adds a lovely, natural sweetness and airy texture that complements the cake beautifully. Just make sure your own whipped cream is stabilized if you won’t be serving it immediately.
Is this cake gluten-free?
Traditional chocolate cake mixes and pudding mixes usually contain gluten, so this recipe is not gluten-free as written. However, you could experiment with gluten-free versions of the cake and pudding mixes for a similar dessert experience.
Why does the cake have a pudding layer? Does it bake through?
This Chocolate Pudding Cake Recipe creates a unique texture where the pudding mixes with the cake batter during baking, resulting in a soft, moist cake with a rich pudding-like layer beneath. It bakes through completely but keeps that luscious pudding feel.
Final Thoughts
There is something truly magical about this Chocolate Pudding Cake Recipe that makes it a standout in any dessert lineup. Its effortless blend of smooth pudding and tender cake, crowned with cool whipped topping, is just the right balance of rich and fresh. I can’t recommend it enough for your next gathering, family dinner, or whenever you simply want to treat yourself. Dive in and enjoy every chocolatey bite!
Print
Chocolate Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Pudding Cake is a luscious dessert that combines rich chocolate pudding with moist chocolate cake. The easy-to-make recipe involves cooking chocolate pudding on the stovetop, mixing it with chocolate cake mix and chips, then baking it to create a wonderfully soft and chocolatey treat. Topped with Cool Whip, it’s perfect for gatherings or a comforting family dessert.
Ingredients
Pudding
- 1 (5-oz) box Cook and Serve chocolate pudding mix
- 3 cups milk
Cake Batter
- 1 (15.25-oz) chocolate cake mix (Duncan Hines)
- 12 Tbsp chocolate cake mix (additional from the box)
- 2 cups semisweet chocolate chips
Topping
- 1 (8-oz) container Cool Whip, thawed
Instructions
- Prepare the pudding: Combine the chocolate pudding mix and milk in a large saucepan. Heat the mixture over medium-high heat, stirring frequently until it thickens to the consistency of pudding.
- Cool the pudding: Remove the saucepan from heat and pour the pudding into a large bowl. Press plastic wrap or wax paper directly onto the surface to prevent a skin from forming. Let it cool for about 15 minutes.
- Preheat the oven: Set your oven to 350ºF (175ºC). Lightly grease a 9×13-inch baking pan and set it aside for the batter.
- Mix cake batter: Remove the plastic wrap from the pudding. Stir in the chocolate cake mix thoroughly to incorporate all dry ingredients with no lumps remaining.
- Add chocolate chips: Fold the semisweet chocolate chips into the batter, mixing well to evenly distribute them throughout.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely on a wire rack. Before serving, spread the thawed Cool Whip evenly over the top. Optional: add sprinkles or additional chocolate chips for decoration if desired.
Notes
- Pressing plastic wrap directly on the pudding while cooling prevents a skin from forming, ensuring a smooth batter.
- The addition of extra chocolate cake mix in the batter creates a denser, fudgier cake texture.
- Using semisweet chocolate chips adds texture and bursts of chocolate flavor throughout the cake.
- Cool completely before adding the Cool Whip topping to prevent melting.
- Can be stored covered in the refrigerator for up to 3 days.
