The Inspiration
Every year my mom made me a chocolate pudding poke cake for my birthday. Her version was simple: a box chocolate cake mix and instant chocolate pudding. Right out of the oven she’d poke holes with the end of a wooden spoon, pour the pudding over, and let it sink into the holes, forming a glossy top. I wanted to recreate that nostalgic cake from scratch. After several attempts and small adjustments, I developed a moist, rich, and decadent homemade chocolate pudding cake that still captures the comfort of my mom’s version. I made it again for my birthday this week and it felt perfectly nostalgic.
Chocolate Pudding
To top this cake I needed a homemade chocolate pudding that’s similar to pastry cream but a bit looser so it pours into the holes. The pudding should be thin enough to seep into the cake yet thick enough to set like pudding. Instead of using eggs or egg yolks like pastry cream, this version relies on a modest amount of cornstarch to thicken. Simple pantry ingredients—milk, cocoa powder, sugar, and cornstarch—are combined and gently cooked on the stove until the mixture thickens. It takes a little patience (up to 20 minutes) while the pudding comes together, but the result is worth it.
Chocolate Cake
I wanted a cake with the tender, moist crumb of a boxed cake. My first bake used butter and produced a firmer cake that dried out in the fridge. Switching to oil gave a consistently moist texture even after refrigeration. Using oil also lets you use the muffin mixing method: whisk dry ingredients, then stir in the wet ingredients. It’s a one-bowl batter that requires no stand mixer and delivers a soft, tender cake ideal for soaking with pudding.
Why You’ll Love This Cake
- Rich, fudgy, and deeply chocolatey
- Easy one-bowl cake—no mixer required
- Simple homemade pudding that doubles as filling and frosting
- Serve it straight from the pan; no side frosting needed
How to Make Chocolate Pudding Cake
- Make the cake. This is a one-bowl cake. Whisk together the dry ingredients, then add the wet ingredients—eggs, oil, and water—and stir until smooth. The oil keeps the cake moist. Pour the batter into a greased 9” x 9” pan and bake until set, about 28–30 minutes.
- Poke holes in the cake. Right after the cake comes out of the oven and while it’s still hot, poke holes about ½” in diameter using the end of a wooden spoon or a dowel. For a 9” x 9” pan, I like to make a grid—seven rows by seven columns works well—so the pudding reaches every slice.
- Make the pudding. In a small saucepan whisk together sugar, cocoa powder, cornstarch, and optional instant espresso powder. Slowly whisk in the milk and cook over low heat, stirring constantly until the pudding thickens and begins to bubble, about 15–20 minutes. Remove from heat, stir in vanilla, and keep it hot for pouring.
- Fill the cake. Pour the hot pudding over the warm cake immediately, filling each hole and spreading the remaining pudding over the top. Work quickly because the pudding sets as it cools. Press plastic wrap directly onto the pudding surface to prevent a skin from forming.
- Chill the cake. Let the cake cool at room temperature for at least 30 minutes, then refrigerate for at least 8 hours or overnight. When chilled, remove the plastic wrap, add sprinkles if you like, slice, and serve.
Chocolate Pudding Cake FAQs
Can I make the pudding ahead of time?
It’s best to prepare the pudding when the cake is hot. The pudding needs to be pourable to fill the holes; if it cools it becomes too thick to sink into them properly.
Can this cake be served in the cake pan?
Yes. This cake is designed to be served right in the pan—just like my mom made it. Grease the pan well so slices come out cleanly. If you prefer to remove the whole cake, lightly grease and line the pan with a parchment sling to lift it out after chilling.
Would this recipe work in a different pan?
A 9” x 9” pan is ideal. An 8” x 8” pan will also work; the cake will be slightly taller, so check bake times accordingly.
How should I store the cake?
Store the cake in the refrigerator in an airtight container. Slices will keep well for up to 5 days.
More Recipes for Chocolate Lovers
- Chocolate Espresso Truffles
- Baileys Irish Cream Cheesecake Brownies
- Chocolate Chip Banana Cake with Chocolate Frosting
- Chocolate Sprinkle Cookie Ice Cream Sandwiches
- Chocolate Peanut Butter Snack Cake
If you try this recipe and enjoy it, please leave a comment below. Happy baking!
Chocolate Pudding Cake
Ingredients
For the Chocolate Cake
- 1 ½ cups (160g) cake flour, sifted
- 1 ⅓ cups (285g) granulated sugar
- ½ cup (56g) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (110g) canola or vegetable oil
- 1 cup (204g) water
For the Chocolate Pudding
- ⅔ cup (135g) granulated sugar
- ⅓ cup (40g) cocoa powder
- 5 teaspoons (17g) cornstarch
- 1 teaspoon instant espresso powder, optional
- 2 ½ cups (605g) whole milk
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F. Generously grease the bottom and sides of a 9” x 9” square pan with cooking spray.
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Chocolate Cake: In a large bowl whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Add the eggs, vanilla, oil, and water and whisk until combined and smooth, about 1 minute.
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Pour the batter into the prepared pan and bake for 28–30 minutes, or until the center springs back to the touch. Immediately poke holes in the warm cake with the end of a wooden spoon or dowel. Set aside.
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Chocolate Pudding: In a medium saucepan combine the sugar, cocoa, cornstarch, and espresso powder (if using). Slowly whisk in the milk.
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Cook over low heat, stirring continuously, until the mixture thickens and boils gently, about 15–20 minutes.
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Pour the hot pudding over the warm cake, allowing it to fill the holes and spread across the top. Press plastic wrap onto the pudding surface and refrigerate for 8 hours or overnight.
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When chilled, add sprinkles if desired, slice, and enjoy.
Notes
- Storing: Keep the cake in an airtight container in the refrigerator for up to 5 days.
- Serving: This cake is easiest to serve from the pan. To remove the whole cake, lightly grease and line the pan with parchment paper before baking to create a sling; use the sling to lift the cake out after it chills.