Sugar Fudge Pudding Cake
Indulge in the ultimate comfort dessert with this Sugar Fudge Pudding Cake, a decadent treat that combines a fluffy, chocolate cake top with a rich, gooey fudge sauce hidden beneath. This unique, self-saucing dessert creates its own luscious pudding layer as it bakes, thanks to a clever combination of ingredients like brown sugar, cocoa powder, and hot water. With just 15 minutes of prep, this dessert is incredibly easy to make, yet it delivers bakery-worthy results every time. The warm, molten chocolate flavors make it a perfect pairing with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. Whether you’re hosting a dinner party or craving a cozy night in, this sugar fudge pudding cake is sure to impress!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.75 cup packed brown sugar
- 0.25 cup unsweetened cocoa powder (for topping)
- 1.5 cups hot water
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar sized dish.
In a medium mixing bowl, combine the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt. Stir until well blended.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until a smooth batter forms.
Spread the batter evenly in the prepared baking dish using a spatula.
In a small bowl, mix together the brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
Carefully pour the hot water over the entire dish. Do not stir—it’s important to let the topping form naturally during baking.
Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is set and a cake-like consistency has formed.
Remove the dish from the oven and let it cool for about 10 minutes. The cake will have a moist, pudding-like fudge layer underneath.
Spoon the cake onto plates, ensuring to scoop up some of the sauce from the bottom. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 329.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 377 mg | 29% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 734 mg | 16% | |
*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.
