Imagine the warm aroma of chocolate and vanilla wafting through your kitchen as a comforting pudding cake bakes in the oven.
There’s something magical about the way this simple, easy-to-make dessert transforms into a luscious treat with a cake-like top and a rich, pudding-like bottom.
As the ingredients meld together, anticipation builds for that first indulgent bite.
Let’s bring this delightful dessert to life and savor its delicious warmth.
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 baking dish
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
Cook & Prep Time
To efficiently manage your time while preparing and cooking the pudding cake, consider the following timeline:
- Reading and Gathering Ingredients (5 minutes):
- Start by reading through the entire recipe to understand the steps.
- Gather all the necessary ingredients and equipment listed.
- Preparation (15 minutes):
- Preheat the oven to 350°F (175°C) (this can be done while gathering ingredients).
- In the mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt.
- Stir in the milk, vegetable oil, and vanilla extract until well combined.
- Pour the batter into the greased 9×9-inch baking dish.
- In a separate bowl, mix the brown sugar and remaining 1/4 cup cocoa powder.
- Assembling the Cake (5 minutes):
- Sprinkle the brown sugar mixture evenly over the batter in the baking dish.
- Carefully pour the boiling water over the top without stirring to guarantee proper layering.
- Cooking (30 minutes):
- Place the baking dish in the preheated oven and bake for 30 minutes.
- Resting and Serving (10 minutes):
- Allow the pudding cake to rest for 10 minutes after removing it from the oven to set properly.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine all-purpose flour, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt.
Stir in milk, vegetable oil, and vanilla extract until well combined.
Pour the batter into a greased 9×9-inch baking dish.
In a separate bowl, mix brown sugar and remaining 1/4 cup unsweetened cocoa powder.
Sprinkle the brown sugar mixture evenly over the batter in the baking dish.
Carefully pour boiling water over the top; don’t stir.
Place the baking dish in the preheated oven and bake for 30 minutes.
Allow the pudding cake to rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: Serve a scoop alongside the warm pudding cake for a delightful contrast of hot and cold.
- Whipped Cream: Add a dollop on top to enhance the creamy texture and sweetness.
- Fresh Berries: Garnish with a handful of raspberries or strawberries to add a pop of color and fresh flavor.
- Chopped Nuts: Sprinkle with toasted almonds or walnuts for a crunchy texture and nutty flavor.
- Caramel Sauce: Drizzle on top for an extra layer of sweetness and richness.
Storage
To store pudding cake, let it cool completely.
Then cover tightly with plastic wrap or transfer to an airtight container.
Refrigerate for up to 3 days.
Reheat before serving.
Freezing
To freeze pudding cake, allow it to cool completely.
Then wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Thaw before reheating.
Reheating
To reheat pudding cake, microwave individual servings for 20-30 seconds.
Alternatively, warm in a 350°F (175°C) oven for 10 minutes.
Avoid over-reheating to maintain moisture and texture.
Final Thoughts
Pudding Cake is an indulgent dessert that combines the best of both cake and pudding.
The unique layering process creates a delightful contrast between the cake-like top and the rich, pudding-like bottom.
With a prep time of just 15 minutes and an additional 30 minutes of baking, it’s a relatively quick dessert to prepare.
Allowing it to rest for 10 minutes before serving enhances its flavors and textures.
Perfect for those with a sweet tooth, this American classic is best enjoyed warm.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence.
Whether for a family gathering or a simple weeknight treat, pudding cake is sure to be a crowd-pleaser.
Frequently Asked Questions
Can I Substitute Almond Milk for Regular Milk in the Pudding Cake?
Yes, you can substitute almond milk for regular milk. Use it in equal proportions. Almond milk’s subtle nutty flavor enhances the depth, while its creamy texture maintains the desired consistency. Enjoy the delicate twist it adds to your dessert.
What Is the Texture Difference Between Pudding Cake and Regular Cake?
You’ll find pudding cake offers a luscious, gooey center beneath a soft, spongy top, unlike regular cake’s uniform crumb texture. Its delightful contrast creates an indulgent experience, marrying moistness with rich, melty decadence. Enjoy every luxurious bite.
Can I Use a Different Sized Baking Dish for This Recipe?
Absolutely, you can use a different sized baking dish. Just remember, a larger dish might yield a thinner cake, while a smaller one could require a longer baking time. Keep an eye on the texture and adjust accordingly.
Is It Possible to Make This Pudding Cake Gluten-Free?
You can make this gluten-free by substituting all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure. This swap will maintain the pudding’s lush texture while accommodating dietary needs. Enjoy your gluten-free delight!
How Can I Prevent the Cake From Becoming Too Dense?
Make certain your leavening agents are fresh for peak rise. Sift the dry ingredients thoroughly to aerate them. Avoid overmixing the batter—use gentle, deliberate strokes. These steps create a light texture, enhancing each bite’s delight.
Pudding Cake
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Baking dish (9×9 inches)
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine all-purpose flour, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt.
- Stir in milk, vegetable oil, and vanilla extract until well combined.
- Pour the batter into a greased 9×9-inch baking dish.
- In a separate bowl, mix brown sugar and remaining 1/4 cup unsweetened cocoa powder.
- Sprinkle the brown sugar mixture evenly over the batter in the baking dish.
- Carefully pour boiling water over the top; do not stir.
- Place the baking dish in the preheated oven and bake for 30 minutes.
- Allow the pudding cake to rest for 10 minutes before serving.
Notes
