Red Velvet Pudding Cake
Indulge in the decadence of Red Velvet Pudding Cake, a dessert that combines the rich, velvety texture of red velvet cake with a luscious, self-saucing chocolate pudding layer. This easy-to-make treat is baked to perfection in just 35 minutes, delivering a moist cake atop a molten chocolate base that forms magically while it cooks. Featuring pantry staples like unsweetened cocoa powder, brown sugar, and a splash of vibrant red food coloring, this crowd-pleasing dessert is both visually stunning and irresistibly delicious. Serve it warm with a scoop of vanilla ice cream or a sprinkle of chocolate chips for an extra touch of indulgence. Perfect for holidays, gatherings, or any night in, this Red Velvet Pudding Cake is the ultimate comfort dessert to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder (divided)
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 5 tablespoons unsalted butter (melted)
- 1 teaspoon red food coloring
- 1.5 teaspoons vanilla extract
- 1 cup brown sugar (packed)
- 1.5 cups hot water
- 0.5 cup semi-sweet chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of unsweetened cocoa powder, baking powder, and salt until well combined.
Add the milk, melted butter, red food coloring, and vanilla extract to the dry ingredients. Mix until a smooth batter forms. Spread the batter evenly into the prepared baking dish.
In a small bowl, stir together the brown sugar and the remaining 1 tablespoon of unsweetened cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
Carefully pour the hot water over the top of the batter and brown sugar mixture. Do not stir—it will look odd, but this step is essential for creating the pudding layer.
Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the top of the cake is set but still slightly jiggly. The pudding layer will form underneath the cake while baking.
Remove the cake from the oven and allow it to cool for at least 10 minutes. Scoop portions into bowls, making sure to include the pudding layer from the bottom.
Optionally, sprinkle the top with semi-sweet chocolate chips before serving. Enjoy warm on its own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 656.8 g | 239% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 488.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 602 mg | 46% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1287 mg | 27% | |
*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.
