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Hot Fudge Pudding Cake

Hot fudge pudding cake is a definite favourite in our family...this warm, brownie-like cake, smothered in a rich velvety sauce is quite delicious with scoops of vanilla ice cream, not to mention super easy to whip up for those nights that you are stuck for a quick dessert idea!

To make this saucy little number, you will need: all purpose flour, baking powder, unsweetened cocoa powder, salt, granulated sugar, brown sugar, vanilla extract, buttermilk (you can also use milk instead if you don't have buttermilk but I like the flavour that buttermilk lends to this recipe), vegetable oil and hot water.

Preheat your oven to 350 degrees and add 1 cup of all purpose flour into a large mixing bowl..., toss in 3/4 of a cup of granulated sugar...

...3 tbsp.'s of unsweetened cocoa powder,

...2 tsp's of baking powder and a 1/4 tsp. of salt.

Mix the dry ingredients together with a fork until combined...

...then add 3/4 of a cup of buttermilk,

...3 tbsp.'s of vegetable oil,

...and 1 tsp. of vanilla extract.

Stir all ingredients together just until combined...

...and then spread batter out evenly into an ungreased 9 x 9" baking pan set on a parchment paper lined cookie sheet...because the cake puffs up while baking, sometimes there may be some "boil over" of the sauce and there is NOTHING that makes you swear like a sticky boil over in your oven...except maybe slamming your toe into a metal bed post...THAT, may release a flurry of "F bombs" even more than the messy oven!!

In a small bowl, combine 3/4 cup of brown sugar, 3 tbsp.'s of cocoa powder and a 1/4 cup of granulated sugar...mix together with a fork until combined...

...sprinkle mixture evenly over batter (it looks like I'm trying to put you into a sugar coma with this topping but trust me, all of it is required to make the fudge sauce!),

...then, pour 1, 3/4 of a cup of hot (not boiling) water over top (do not stir).

Bake in your preheated 350 degree oven for about 35-40 minutes or until the centre is still slightly jiggly (not watery but jiggly)...this is a self saucing pudding, which means there is hot fudge sauce under the layer of don't want to over bake the cake and dry up all of that rich sauce. Remove from oven and set pan on a wire rack for about 10 minutes to cool slightly.

Serve warm with whipped cream or scoops of vanilla ice cream...

This hot fudge pudding cake will most likely become a regular feature and a real hit around your table!

...and speaking of tables, when serving this dessert, I would prepare the dishes for guests in the kitchen, away from the table.

One evening, when my husband's Aunt and Uncle were visiting from Scotland, I sashayed into the dining room proudly carrying this cake and set it on the table in front of my dinner guests...all the while, humming and grinning to myself at how easy it was to make and anticipating exclaims of delight as they took their first bite of this decadent concoction).

My bubble was quickly burst when I heard Uncle Tommy ask in the guttural brogue only a true Glasgwegian could manage "wha' happened tae yer wee cake 'Lana?!" cheeks burned and I laughed as I looked down at my deflated chocolate pudding still bubbling away in the pan!!

The moral of the story is, don't try to impress Scottish relatives with food because I think Gordon Ramsay has scared the bejesus out of us all and second, this cake may not look like a showstopper but the proof is in the puddin', as they say, when you taste it!

Hot Fudge Pudding Cake


1 cup of all purpose flour

3/4 cup of granulated sugar

3 tbsp.'s of baking cocoa

2 tsp.'s of baking powder

1/4 tsp. of salt

3/4 cup of buttermilk (you can also substitute milk if you don't have buttermilk)

3 tbsp.'s of vegetable oil

1 tsp. of vanilla extract

1. Preheat oven to 350 degrees, then mix all of the above ingredients together in a large bowl just until combined.

2. Spread batter out into an ungreased 9 x 9 inch baking pan then set the pan on a parchment paper lined cookie sheet (this will catch any potential boil over drips).

Mixture for the sauce

3/4 cup of brown sugar

3 tbsp.'s of baking cocoa

1/4 cup of granulated sugar

1& 3/4 cups of hot water

1. In a smaller bowl, combine the sugars and the cocoa...sprinkle evenly over the batter then pour the hot water over top (do not stir).

2. Bake in a preheated, 350 degree oven bake for 35-40 minutes or until centre is still slightly jiggly.

3. Cool on a wire rack for about 10 minutes then serve warm with whipped cream or scoops of vanilla ice cream...enjoy!

* if you don't have buttermilk, you can use milk instead...I just like the flavour that buttermilk lends to the recipe.

* oven temperatures vary...keep a close eye on your baked goods and adjust the baking time according to your oven.

* reheat leftovers before serving for best results but this cake is best eaten the day it has been made.

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