This Best Ever Chocolate Pudding Cake is so moist and flavourful and perfect for chocolate lovers!! A tender chocolate bundt cake topped with a sweet chocolate ganache glaze!
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I don’t know about you, but I just love having a recipe box full of delicious cake recipes just waiting to be made for friends and family! This Best Ever Chocolate Pudding Cake is one I’ve made over and over, and it’s truly the perfect chocolate cake – it’s super moist and flavourful, and yet it’s a deliciously tender cake at the same time. The chocolate ganache glaze is total perfection and it’s a dessert that our dinner guests always love to enjoy!
How to make pudding cake
As you probably already know boxed mixes and pre-prepared foods aren’t really my thing, but there’s just something about adding pudding mix to cake batter that creates the most beautiful cake texture. I’ve already shared many of my favourite pudding cake recipes with you, like this Best Ever Salted Caramel Pudding Cake and this Best Ever Strawberry Pudding Cake, and this Best Ever Chocolate Pudding Cake belongs right there alongside those other favourite recipes!

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The key to a light and fluffy pudding cake is the combination of butter AND vegetable oil – the butter creates structure and the vegetable oil lends moisture. And this Best Ever Chocolate Pudding Cake gets its delicious chocolate flavour not only from the chocolate pudding mix included in the recipe, but also good quality dark cocoa powder!
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I hope you enjoy this Best Ever Chocolate Pudding Cake as much as we do! Let me know in the comments below, what’s your favourite chocolate dessert? I’d love to know!
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Best Ever Chocolate Pudding Cake

Recipe: Ingredients
- 3/4 cup unsalted butter softened
- 1 1/2 cups white sugar
- 100 grams instant chocolate pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
- 4 eggs
- 1 1/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder (I use dutch processed)
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- butter and flour for greasing the cake pan
For the chocolate glaze:
- 1 cup powdered sugar sifted
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon heavy cream, plus more if needed also called whipping cream
- 4 ounces dark chocolate, melted
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cocoa powder, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
- Let the cake cool completely on a cooling rack before adding the frosting.
For the chocolate glaze:
- Melt the chocolate in a microwave-safe bowl in the microwave on 50% power for 30-second increments, stirring every 30 seconds until melted. Set aside.
- Whisk together the sifted powdered sugar and cocoa powder in a medium bowl.
- Add the whipping cream, stirring well until a paste forms. Add one or two more teaspoons of cream if necessary (this will depend on the moisture level of the powdered sugar and cocoa powder you use).
- Pour in the melted chocolate and whisk until a ganache forms, adding a few drops more cream as needed until the mixture pours very slowly.
- Pour the ganache over the cooled cake and let it drip down the sides slightly.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This cake is delicious! The perfect amount of chocolate without being too over the top….and can we talk about that amazing glaze….WOW!
So glad you enjoyed it! Thanks for the positive feedback!
I’ve never had a pudding cake before. Such a great idea!
It’s delicious! Hope you give it a try!
Looks gorgeous! So much flavor packed into each bite. looking forward to trying this!
Thanks so much!
This cake looks DIVINE! Love that glaze on top!
Thank you!!
This cake looks so delicious! Mouth watering!
Thanks!
I want a big slice of this cake right now!
I know, right!? 😀 I hope you give it a try!
Just going through your photos made me drool! I can’t wait to give it a try!
Thanks! Hope you enjoy!
This looks like dessert perfection!
Thanks so much!
Can I make this in a 9”x13” pan?
Yes, but you’ll have to adjust the baking time slightly 🙂
The batter was delicious but it was definitely too thin. I might’ve done the recipe wrong, but I’m not sure. Was this your experience?
I’m curious ….. why not use sugar free pudding? What will happen?
The sugar free pudding would make the cake too dry.
Can I omit the pudding?
This is a pudding cake so…no. But try it out! We promise you’ll like it.
Can I use buttermilk instead of milk in this recipe
As long as you have a buttermilk that’s on the liquid side, you can!