123 Chocolate Pinwheel Pudding
Indulge in the decadence of the 123 Chocolate Pinwheel Pudding—a show-stopping dessert that blends fluffy cocoa sponge cake, creamy chocolate pudding, and silky whipped cream into one irresistible treat! This recipe features an easy-to-roll jelly roll sponge, perfectly baked for a tender yet flexible texture, which is then layered with rich chocolate filling and airy whipped cream to create stunning pinwheel slices that are as eye-catching as they are delicious. With a quick prep time of 20 minutes and simple pantry staples like cocoa powder, vanilla extract, and a box of pudding mix, this dessert is perfect for any occasion, from casual family dinners to festive gatherings. Refrigerated to set and dusted with powdered sugar for an elegant finish, this chocolate pinwheel pudding will have everyone reaching for seconds. Perfect for chocolate lovers, it’s the ultimate combination of flavor and presentation!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Whole milk
- 0.25 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1 3.9-ounce box Chocolate pudding mix
- 2 cups Whole milk
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and stir in the milk, melted butter, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared jelly roll pan and spread it out with a spatula to ensure an even layer.
Bake for 12-15 minutes, or until the top springs back when lightly pressed. Do not overbake.
While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper.
Roll the cake up tightly with the towel, starting at the shorter edge, to form a pinwheel shape. Let it cool completely while rolled.
While the cake cools, prepare the chocolate pudding by whisking the pudding mix with 2 cups cold milk until thickened. Chill in the refrigerator for 5-8 minutes.
In a mixing bowl, whip the heavy whipping cream until soft peaks form. Optionally, you can sweeten it with 1 tablespoon of powdered sugar.
Unroll the cooled sponge cake and spread a layer of chocolate pudding evenly across its surface.
Next, spread a layer of whipped cream over the chocolate pudding, leaving about 1 inch of space along the outer edge to prevent spillage when rolling.
Carefully re-roll the cake, keeping it tight to maintain the pinwheel shape. Trim the ends for a neat appearance.
Dust the top lightly with powdered sugar, if desired, and refrigerate the rolled cake for at least 30 minutes to set.
Slice into pinwheel rounds to serve and enjoy!
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 197.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 884 mg | 68% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
