Warm and Fudgy Raspberry Pudding Cake
Dive into dessert bliss with this Warm and Fudgy Raspberry Pudding Cake—a decadent treat that's as simple to make as it is indulgent. This dessert combines a rich, chocolatey cake base with bursts of juicy raspberries and a luxurious fudge pudding sauce that forms magically as it bakes. Fresh or frozen raspberries lend a tangy brightness that perfectly balances the deep cocoa flavor. Ready in just under an hour and made with pantry staples like cocoa powder, milk, and butter, this dessert is pure comfort in every bite. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a show-stopping, crowd-pleasing finale to any meal. Perfect for cozy nights or special occasions, this pudding cake is a must-try for chocolate lovers and fruit dessert fans alike!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsweetened cocoa powder (divided)
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen raspberries
- 0.75 cup packed light brown sugar
- 1.25 cups boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined. The batter will be thick.
Spread the batter evenly into the prepared baking dish, then sprinkle the raspberries evenly over the top.
In a small bowl, combine the remaining 1/4 cup of cocoa powder with the light brown sugar. Sprinkle this mixture evenly over the batter and raspberries.
Carefully pour the boiling water over the entire mixture without stirring. Ensure the water covers the surface evenly.
Bake in the preheated oven for 35 minutes or until the top is set and a thick, fudgy sauce has formed underneath.
Let the pudding cake cool for about 5 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 318.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 473 mg | 36% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2109 mg | 45% | |
*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.
