Double-Chocolate Pudding Cake

August 11, 2021
1 Ratings
Photo by MJ Kroeger Prop Stylist: Veronica Olson Food Stylist: Anna Billingskog
  • Prep time 15 minutes
  • Cook time 40 minutes
  • makes 1 (13x9-inch) cake
Author Notes

This year, I was lucky enough to be home visiting my family for my birthday. My mom asked me the night before my birthday what kind of cake I would want. Truthfully, I hadn’t thought of anything; I had planned to bake myself a pie. But I searched the corners of my brain, knowing I’d find a craving. I described for my mom a chilled chocolate sheet cake frosted with whipped cream. She baked me one of the most delicious cakes I’ve ever had in my life—and I immediately set about writing my own version of it. The base is a delicious devil’s food sheet cake, poked with large holes that are filled with a homemade chocolate pudding. As the cake chills, it absorbs moisture from the pudding, becoming one incredibly delicious texture. Top it with the aforementioned whipped cream, and you have an easy cake worthy of a serious celebration. For an even simpler version of this cake, use your favorite boxed cake mix and a box of instant chocolate pudding mix prepared as directed, then pick up at step 6.
Erin Jeanne McDowell

What You'll Need
Watch This Recipe
Double-Chocolate Pudding Cake
  • Devil’s Food Cake
  • Cooking spray
  • 3/4 cup (170 grams) boiling water
  • 3/4 cup (128 grams) unsweetened cocoa powder (any kind works, but black cocoa is best)
  • 1 cup (230 grams) whole milk
  • 3 large (170 grams) eggs, room temperature
  • 2/3 cup (151 grams) vegetable oil or other neutral oil
  • 2 teaspoons (10 grams) vanilla extract
  • 2 cups (396 grams) granulated sugar
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1 teaspoon (6 grams) baking soda
  • 1/2 teaspoon (2 grams) fine sea salt
  • Pudding and Topping
  • 1/3 cup (40 grams) nonfat dry milk
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (14 grams) cornstarch
  • 2 tablespoons (11 grams) unsweetened cocoa powder
  • 1 pinch of fine sea salt
  • 1 1/4 cups (290 grams) whole milk
  • 2 tablespoons (28 grams) unsalted butter
  • 1 1/2 teaspoons (7 grams) vanilla extract, divided
  • 2 cups (470 grams) cold heavy cream
  • 1/3 cup (38 grams) powdered sugar
  1. Devil’s Food Cake
  2. Heat the oven to 350°F. Lightly grease a 13x9-inch pan with cooking spray.
  3. In a medium bowl, whisk the boiling water and cocoa powder to combine. Add the whole milk and whisk to combine. Add the eggs, oil, and vanilla extract and whisk well to combine.
  4. In a large bowl, whisk the granulated sugar, flour, baking powder, baking soda, and salt to combine. Gradually add the cocoa mixture, whisking well until the batter comes together and is smooth.
  5. Pour the batter into the prepared pan and spread in an even layer. Bake for 35 to 40 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached. Let cool.
  1. Pudding and Topping
  2. In a medium pot, whisk the dry milk, granulated sugar, cornstarch, cocoa powder, and salt to combine. Add the whole milk, whisking to combine. Cook over medium heat, whisking constantly, for 1 to 2 minutes, until the mixture simmers and thickens. Remove the pot from the heat. Whisk in the butter and ½ teaspoon of the vanilla extract.
  3. Using a chopstick or the rounded handle of a wooden spoon, poke holes about three-quarters of the way into the cake in 1-inch increments, until the whole cake has holes throughout.
  4. Gently pour the warm pudding into the holes, filling each one. Cover the pan with plastic wrap and refrigerate the cake for 4 hours.
  5. In a medium bowl, whip the cream to soft peaks, then add the powdered sugar and the remaining 1 teaspoon of the vanilla extract and whip to medium peaks.
  6. Spread the cream evenly over the surface of the cake. Refrigerate until ready to serve.
  7. Do Ahead: The cake can be made 2 days ahead. Keep refrigerated.

See what other Food52ers are saying.

  • Elif
  • Isaiah Weedn
    Isaiah Weedn
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

2 Reviews

Elif May 24, 2022
hi may ı substitute the dry milk with regular milk?
Isaiah W. April 24, 2022
If you like the consistency of tres leches cake, you will like this. Super easy, super tasty. Perfect dessert to bring to the cookout.