Jello Chocolate Pudding Cake
Indulge in the luscious decadence of this Jello Chocolate Pudding Cake, a heavenly dessert that combines the rich flavors of chocolate cake with the creamy, velvety texture of pudding. Made with simple pantry staples like cocoa powder and buttermilk, this cake achieves its ultra-moist crumb thanks to a unique twist—poke holes are filled with smooth Jello Instant Chocolate Pudding, infusing every bite with indulgent flavor. Topped with semi-sweet chocolate chips and optionally dusted with powdered sugar, this dessert is perfect for chocolate lovers seeking an easy yet stunning treat. Ideal for celebrations or weeknight indulgence, this Jello poke cake is as simple to make as it is satisfying, requiring just 20 minutes of prep and a short stint in the refrigerator to set.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 3.9 ounces Jello Instant Chocolate Pudding Mix
- 2 cups Cold whole milk
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the pudding by combining the Jello Instant Chocolate Pudding Mix and cold whole milk in a medium bowl. Whisk for 2 minutes, or until the pudding starts to thicken. Set aside.
Once the cake is finished baking, allow it to cool in the pan for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
Pour the prepared pudding over the cake, using a spatula to spread it out and fill the holes.
Sprinkle semi-sweet chocolate chips evenly over the top of the pudding layer.
Refrigerate the cake for at least 2 hours before serving to allow the pudding to set and soak into the cake.
Optionally, dust the top of the cake with powdered sugar for garnish before slicing and serving.
Nutrition Facts
Calories |
5206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3869 mg | 168% | |
| Total Carbohydrate | 854.7 g | 311% | |
| Dietary Fiber | 86.1 g | 308% | |
| Total Sugars | 518.2 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1137 mg | 87% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 4101 mg | 87% | |
*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.
