Discover the ultimate comfort dessert with this incredibly easy Chocolate Pudding Layer Cake, a recipe designed to bring smiles and satisfy those chocolate cravings. This delightful creation, where moist cake layers meet luscious, homemade chocolate pudding, is perfect for beginners and experienced bakers alike, offering a delicious escape without the fuss.
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Key Ingredients for Chocolate Pudding Layer Cake :
- For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (natural or Dutch-processed)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit for 5 minutes)
- 1/2 cup vegetable oil (or other neutral oil)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
- For the Chocolate Pudding Filling:
- 3 cups milk (whole milk or 2% recommended for creaminess)
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
- For the Chocolate Ganache (Optional Topping):
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
How to Make Chocolate Pudding Layer Cake
This Chocolate Pudding Layer Cake is a marvel of simplicity, transforming everyday ingredients into an extraordinary treat. Imagine tender cake layers generously filled with a rich, silky chocolate pudding, all coming together in under an hour of active preparation time. It’s the perfect dessert for birthdays, holidays, or simply when a chocolate fix is calling.
Step-by-Step Instructions
For the Chocolate Cake Layers:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure everything is evenly distributed.
- Add Wet Ingredients (Except Hot Water/Coffee): Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes, until well combined and smooth. The batter will be thick.
- Incorporate Hot Liquid: Carefully add the hot water or hot coffee to the batter. Mix on low speed until just combined. The batter will be thin; this is normal and contributes to a moist cake.
- Divide and Bake: Pour the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
For the Chocolate Pudding Filling:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Add Milk Gradually: Gradually whisk in the milk until the mixture is smooth and there are no lumps.
- Cook Pudding: Place the saucepan over medium heat. Cook, stirring constantly, until the pudding thickens significantly and comes to a gentle boil. Let it boil for 1 minute, continuing to stir, to ensure the cornstarch is fully cooked.
- Finish Pudding: Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is melted and the pudding is smooth and glossy.
- Cool Pudding: Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1-2 hours, or until completely chilled and firm.
For Assembly:
- Level Cakes (Optional): Once the cake layers are completely cool, use a serrated knife to carefully slice off any domed tops, making them flat for easier layering.
- Layer the Cake: Place one cake layer on your serving plate or cake stand. Spread the chilled, firm chocolate pudding evenly over the top of the cake, leaving a small border around the edge.
- Add Second Layer: Gently place the second cake layer on top of the pudding.
- Prepare Ganache (Optional): If making the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy.
- Decorate: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides, or spread it evenly with an offset spatula. Alternatively, you can simply dust the top with powdered sugar or top with whipped cream and berries.
- Chill to Set: For best results, chill the assembled cake for at least 30 minutes before slicing and serving.
Why You’ll Love This Chocolate Pudding Layer Cake
This Chocolate Pudding Layer Cake is incredibly special because it delivers that decadent, homemade chocolate dessert experience everyone craves, but with surprising ease. The star of the show is undeniably the luscious, made-from-scratch chocolate pudding, which provides a silky-smooth contrast to the tender, moist cake layers. Unlike store-bought cakes that can feel impersonal, making this at home offers incredible value, saving you money while allowing you to control the quality of ingredients, resulting in a truly superior flavor.
Plus, the thoughtful combination of a rich chocolate cake and creamy pudding, enhanced by an optional glossy ganache or simple whipped cream topping, creates a symphony of textures and deep chocolate notes that will tantalize your taste buds. It’s a humble yet sophisticated dessert, a step up from a simple chocolate cake but far less intimidating than a multi-tiered wedding cake. Don’t wait for a special occasion – bake this Chocolate Pudding Layer Cake tonight and treat yourself to pure joy!
Storing and Reheating Tips
Properly storing your delicious Chocolate Pudding Layer Cake ensures you can enjoy its delightful flavors for days to come.
- Refrigeration: If the cake contains the pudding filling (and especially if it has a ganache topping), it must be refrigerated. Cover the assembled cake loosely with plastic wrap or an airtight cake dome. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: This cake freezes remarkably well, making it perfect for making ahead.
- Whole Cake: If completely unfrosted or frosted with a stable ganache (not whipped cream), wrap the entire cake tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months.
- Individual Slices: For easier serving and thawing, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then in foil.
- Thawing and Reheating:
- From Refrigerator: To serve, simply bring the chilled cake to room temperature for about 15-30 minutes before slicing. This allows the pudding to soften slightly.
- From Freezer (Whole Cake): Transfer the frozen cake to the refrigerator and let it thaw overnight (12-24 hours). Once thawed in the fridge, you can bring it to room temperature as described above.
- From Freezer (Slices): For frozen slices, you can either thaw them in the refrigerator overnight or at room temperature for a couple of hours. For a slightly warmer treat, you can gently warm a slice in the microwave on very low power for 10-15 seconds at a time, being careful not to melt the pudding.
Final Thoughts
This Chocolate Pudding Layer Cake is a testament to how simple ingredients can create something truly magical. It’s a hug in cake form, and we encourage you to dive into baking it – your taste buds will thank you!
Chocolate Pudding Layer Cake
Discover the ultimate comfort dessert with this incredibly easy Chocolate Pudding Layer Cake, a recipe designed to bring smiles and satisfy those chocolate cravings. This delightful creation, where moist cake layers meet luscious, homemade chocolate pudding, is perfect for beginners and experienced bakers alike, offering a delicious escape without the fuss.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure everything is evenly distributed.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes, until well combined and smooth. The batter will be thick.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully add the hot water or hot coffee to the batter. Mix on low speed until just combined. The batter will be thin; this is normal and contributes to a moist cake.1 cup hot water or hot brewed coffee
- Pour the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup cornstarch, 1/4 teaspoon salt
- Gradually whisk in the milk until the mixture is smooth and there are no lumps.3 cups milk
- Place the saucepan over medium heat. Cook, stirring constantly, until the pudding thickens significantly and comes to a gentle boil. Let it boil for 1 minute, continuing to stir, to ensure the cornstarch is fully cooked.
- Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is melted and the pudding is smooth and glossy.4 tablespoons unsalted butter, 2 teaspoons vanilla extract
- Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1-2 hours, or until completely chilled and firm.
- Once the cake layers are completely cool, use a serrated knife to carefully slice off any domed tops, making them flat for easier layering.
- Place one cake layer on your serving plate or cake stand. Spread the chilled, firm chocolate pudding evenly over the top of the cake, leaving a small border around the edge.
- Gently place the second cake layer on top of the pudding.
- If making the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy.1 cup semi-sweet chocolate chips, 1/2 cup heavy cream
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides, or spread it evenly with an offset spatula. Alternatively, you can simply dust the top with powdered sugar or top with whipped cream and berries.
- For best results, chill the assembled cake for at least 30 minutes before slicing and serving.
Notes
This cake must be refrigerated if it contains pudding filling and/or ganache topping. It stays fresh for up to 3-4 days in the refrigerator. It also freezes well for up to 2-3 months.