Hot Fudge Pudding Cake

All the flavors of a hot fudge sundae, wrapped into a warm and gooey cake! Hot Fudge Pudding Cake is an easy-to-make cake recipe with lots of nostalgia.

chocolate pudding cake topped with ice cream in a dish.

Well, hello, comfort food! This chocolate cake makes its own hot fudge sauce, right in the baking dish.

It’s gooey and chocolate-y, loaded with pecans, and perfect for serving with ice cream.

I found the recipe in an old newspaper column, likely from the 1980’s—my mom had clipped it out. It credits a mid-1940’s Betty Crocker cookbook for the recipe. Safe to say, this Hot Fudge Pudding Cake has been enjoyed for generations!

Jump to:


flour, sugar, butter, and other ingredients.

Just some basic pantry/refrigerator staples for this one! Check the recipe card below for a full list of ingredients and instructions.

How to make hot fudge pudding cake

In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa powder. Then, stir in the milk and the chopped pecans.

Transfer to a greases 8×8-inch baking dish.

Next, mix together the brown sugar and remaining cocoa powder. 

Sprinkle the brown sugar mixture over the cake batter, then pour the hot water over the top. This may seem like a lot of liquid, but you need it to make the fudge sauce that’ll make itself in the bottom of the pan.

Tip: use hot coffee instead of hot water to bring out the chocolate flavor even more!

Bake at 350°F for 40–45 minutes. Let cool for 20 minutes before serving.

To serve, use a spoon to cut slices of the cake out, then top with the chocolate fudge sauce underneath.

chocolate pudding cake in a glass dish.

Ice cream on top is a MUST!

Storage instructions

Store any leftover cake at room temperature for 4–5 days. You can also keep it in the fridge.

More old fashioned chocolate cakes

📖 Recipe

hot fudge pudding cake with a scoop of ice cream.

Hot Fudge Pudding Cake

Published by Kate
This 1940's chocolate cake makes its own chocolate sauce on the bottom. Serve with ice cream for a sweet, nostalgic treat.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 331 kcal


  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 6 tablespoons cocoa powder divided
  • ½ cup milk
  • 2 tablespoons butter melted
  • 1 cup chopped nuts
  • 1 cup brown sugar
  • cup hot water or coffee


  • Preheat oven to 350°F. Grease an 8×8-inch square baking dish.
  • In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa powder.
  • Stir in the milk and melted butter until smooth. Gently fold in the nuts.
  • Pour batter into the greased baking dish.
  • In a medium bowl, mix together the brown sugar and remaining 4 tablespoons cocoa powder.
  • Sprinkle the brown sugar mixture over the cake batter. Pour the hot water over the top.
  • Bake for 40–45 minutes. Cool for 10 minutes.
  • Cut into squares. Invert squares onto plates and spoon sauce from the pan over each one.
  • Top with whipped cream or vanilla ice cream.


Hot water is true to the original recipe. Using coffee instead of the water will add even more flavor to the finished cake. You can also use hot water + a teaspoon of espresso powder. 
Store the cake for 4–5 days at room temperature or in the refrigerator, tightly covered.


Calories: 331kcalCarbohydrates: 56gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 173mgPotassium: 177mgFiber: 2gSugar: 41gVitamin A: 102IUVitamin C: 0.2mgCalcium: 109mgIron: 2mg
Keyword hot fudge pudding cake, hot fudge sundae cake
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