If you have a serious sweet tooth and adore chocolate in all its forms, you absolutely need to try this Ridiculous Chocolate Pudding Cake Recipe. This cake is the perfect marriage of moist, rich chocolate cake with an irresistible pudding-like texture that practically melts in your mouth. It’s one of those desserts that feels indulgent but somehow manages to be comfortingly familiar, making it ideal for sharing with friends or savoring all by yourself. From the first bite, you’ll be hooked on the luscious layers and the decadent, fudgy finish that only this cake can deliver.
Ingredients You’ll Need
Every ingredient in this Ridiculous Chocolate Pudding Cake Recipe plays a crucial role, combining to create that unique moistness and deep chocolate flavor that sets this cake apart from the rest. From the baking mix to the chocolate chips, sour cream, and cocoa powder, each component complements the others beautifully.
- Chocolate cake mix: The base structure for the cake, making this recipe quick and foolproof.
- Instant chocolate pudding: Adds incredible moisture and a creamy texture that makes every bite decadent.
- Sour cream: Brings richness and a subtle tang that balances the sweetness perfectly.
- Eggs: Help bind everything together and provide the cake’s tender crumb.
- Vegetable oil: Keeps the cake exceptionally moist without heaviness.
- Water: Enhances the batter’s consistency and ensures even baking.
- Semi-sweet chocolate chips: Melt into gooey pockets throughout, elevating the chocolate intensity.
- Butter (room temperature): Essential for the frosting’s creamy, luscious texture.
- Unsweetened cocoa powder: Deepens the chocolate flavor in the frosting and offsets the sugar.
- Powdered sugar: Sweetens with a silky smooth finish perfect for frosting.
- Vanilla extract: Adds warm, comforting flavor notes that round out the chocolate.
- Heavy cream: Whips into the frosting to create a rich, fluffy topping.
How to Make Ridiculous Chocolate Pudding Cake Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and water. Mix everything gently but thoroughly until all ingredients are fully incorporated and you have a smooth batter. This combination is the secret behind the cake’s phenomenal moistness, so mix well!
Step 2: Add the Chocolate Chips
Fold in the semi-sweet chocolate chips with a spatula, distributing them evenly throughout the batter. These little pockets of chocolate will melt during baking, giving the cake a luscious, gooey surprise in every bite.
Step 3: Bake to Perfection
Pour the batter into a greased 9×13 inch baking pan, spreading it out evenly. Place it in the preheated oven and bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The cake will rise beautifully with a slightly gooey center thanks to the pudding mix.
Step 4: Make the Frosting
While the cake is cooling, mix together the room temperature butter, unsweetened cocoa powder, powdered sugar, vanilla extract, and heavy cream. Beat until the frosting is smooth, creamy, and fluffy – just right for spreading. This frosting is thick with intense chocolate flavor, giving the cake its final decadent touch.
Step 5: Frost and Serve
Once the cake is fully cooled, spread the luscious chocolate frosting evenly across the top. This step transforms the cake into a show-stopping dessert that looks and tastes amazing.
How to Serve Ridiculous Chocolate Pudding Cake Recipe
Garnishes
Adding a few well-chosen garnishes can elevate this Ridiculous Chocolate Pudding Cake Recipe to the next level, both visually and flavor-wise. Sprinkle some extra chocolate chips or shaved dark chocolate on top, or dust with a light sprinkle of powdered sugar for a pretty finish. Fresh berries like raspberries or strawberries can add a bright, tart contrast that cuts through the rich chocolate beautifully.
Side Dishes
While this cake is a fantastic showstopper all on its own, pairing it with simple sides can create a more complete dessert experience. A scoop of vanilla bean ice cream or a dollop of whipped cream complements the cake’s fudgy texture perfectly. For something lighter, consider fresh fruit or a small serving of coffee or espresso to balance the sweetness.
Creative Ways to Present
If you’re feeling fancy, slice the cake into generous squares and serve on elegant plates with a drizzle of warm caramel or chocolate sauce. Layer pieces between fresh mint leaves or serve in clear glass dishes to showcase the pudding-like texture. This Ridiculous Chocolate Pudding Cake Recipe is versatile enough to be transformed from casual family dessert to party centerpiece with just a few simple touches.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Ridiculous Chocolate Pudding Cake Recipe in an airtight container at room temperature for up to two days. For longer freshness, keep it covered in the refrigerator, where it will stay moist and delicious for up to five days. Just be sure to let it come back to room temperature before enjoying to fully appreciate the luscious texture.
Freezing
This cake freezes wonderfully! Wrap individual slices or the whole cake tightly in plastic wrap and then in foil for extra protection. Freeze for up to three months. When you’re ready to indulge, thaw overnight in the refrigerator and let it come to room temperature before frosting or serving.
Reheating
If you prefer your cake warm, gently reheat slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 10 minutes. The chocolate chips will become delightfully melty again, making every bite feel freshly baked. Just be careful not to overheat and dry it out!
FAQs
Can I use a homemade cake mix instead of the boxed chocolate cake mix?
Absolutely! While the boxed mix keeps this Ridiculous Chocolate Pudding Cake Recipe quick and easy, a homemade chocolate cake mix will work just fine. Just make sure your recipe has the right balance of cocoa and leavening to achieve that moist texture enhanced by the pudding mix.
Is it possible to make this cake gluten-free?
Yes, you can substitute a gluten-free chocolate cake mix and gluten-free pudding mix, ensuring all other ingredients are gluten-free. The texture might be slightly different, but it still yields a delicious and moist Ridiculous Chocolate Pudding Cake Recipe.
What if I don’t have sour cream on hand? Can I substitute it?
Yes, sour cream adds richness and tang, but you can substitute plain yogurt or buttermilk in an equal amount. These alternatives will maintain the moistness and flavor balance nicely.
Can I make this cake in smaller pans or cupcakes?
Definitely! This recipe can be adapted for smaller pans or even cupcake tins. Adjust baking time accordingly—cupcakes will bake faster, usually around 20-25 minutes. Keep an eye on the texture and a toothpick test to avoid overbaking.
How rich is the chocolate pudding frosting?
The frosting is richly chocolatey but well balanced by the powdered sugar and heavy cream to be creamy and smooth, not overly sweet or dense. It perfectly complements the moist cake layers, adding a heavenly finish to this Ridiculous Chocolate Pudding Cake Recipe.
Final Thoughts
This Ridiculous Chocolate Pudding Cake Recipe truly lives up to its name, delivering an unforgettable chocolate experience that’s both indulgent and comforting. Whether you’re feeding a crowd or treating yourself to a delicious dessert night, this cake will quickly become a cherished favorite. Give it a try and prepare to be amazed by how simple ingredients can result in such big, irresistible flavor and texture. I promise you’ll want to make it again and again!
Print
Ridiculous Chocolate Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ridiculous Chocolate Pudding Cake is a decadent dessert that combines a rich, moist chocolate cake with a velvety chocolate pudding topping. The cake is enhanced with sour cream and chocolate chips for extra fudginess and topped with a luscious homemade chocolate frosting made from cocoa powder, powdered sugar, butter, and heavy cream. Perfect for chocolate lovers, this recipe yields a crowd-pleasing dessert suitable for any occasion.
Ingredients
Cake and Pudding Mix
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding mix
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Chocolate Frosting
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup.
- Prepare the cake batter: In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.
- Add chocolate chips: Fold in the semi-sweet chocolate chips evenly into the batter to ensure every bite has melty pockets of chocolate.
- Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- Cool the cake: Let the cake cool completely in the pan set on a wire rack to room temperature, which will also allow the pudding to set and the cake to become fudgy.
- Make the frosting: In a medium bowl, beat the butter until creamy. Add the cocoa powder, powdered sugar, vanilla extract, and heavy cream. Beat on low speed at first, then increase to medium-high until the frosting is smooth, fluffy, and spreadable, about 3-5 minutes. Add more cream if frosting is too thick.
- Frost the cake: Once the cake is cooled fully, spread the chocolate frosting evenly over the top using a spatula or butter knife.
- Serve: Slice the cake into 12 servings and enjoy this rich, pudding-infused chocolate dessert. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- For best texture, do not overbake the cake; keep it moist and fudgy.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Use good quality semi-sweet chocolate chips for richer chocolate flavor.
- The frosting can be made a day ahead and refrigerated—bring to room temperature and re-whip before frosting.
- This cake is excellent served with a scoop of vanilla ice cream or fresh berries.
