Chocolate Pudding Cake
Prep time
Cook time
Total time
Recipe type: Cake
Serves: 6 to 8
  • 4 tablespoons soft butter
  • ¾ cup granulated sugar
  • 1 egg
  • 1 cup flour
  • 1 & ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup baking cocoa
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • ½ cup white sugar
  • ½ cup light brown sugar, packed
  • ½ cup baking cocoa
  • ¼ teaspoon salt
  • 1 cup water
  • ⅓ c half and half
  1. Preheat the oven to 350ยบ. Generously butter an 8 x 8inch baking dish [or other 2 quart baking dish].
  2. In a medium mixing bowl, cream together the butter and sugar.
  3. Beat in the egg.
  4. In a small bowl, combine the flour, baking powder, ½ teaspoon salt and ¼ cup baking cocoa.
  5. Mix the vanilla into the buttermilk.
  6. Add the dry mixture and buttermilk alternately, mixing well after each addition.
  7. Spread the batter evenly in the prepared baking dish.
  8. In the same small as you used for the dry ingredients, blend together the ½ cup white sugar, ½ cup light brown sugar, ½ cup baking cocoa and ¼ teaspoon salt, until the mixture is of a uniform texture.
  9. Sprinkle that mixture over the batter in the pan.
  10. Mix the water and half & half together and heat nearly to boiling.
  11. Pour the hot water mixture over the surface of the cake, taking not to stay in any one spot for too long - you don't want to dislodge the layers. It's ok if you end up with some dry spots on the top - baking will take care of that.
  12. Carefully place in the oven and bake for about 30 minutes, turning the dish about half way through. The top should dry and there should be bubbling all around the edges - if not, return to the oven for another 5 minutes.
  13. Set the dish on a cooling rack and allow to cool for at least 5 minutes. I think it tastes best after about 20 minutes or so.
  14. Top servings with whipped cream, vanilla ice cream of maybe a dollop of Creme Fraiche.
  15. Leftovers should be stored in the refrigerator.
Recipe by The Creekside Cook at