This Microwave Chocolate Pudding Cake is the ultimate quick and indulgent dessert. With a rich, chocolatey cake layer on top and a gooey pudding layer underneath, this treat comes together in just 20 minutes. Serve it warm with vanilla ice cream for the perfect pairing!
Quick Benefits
- Super Fast: Ready in just 20 minutes.
- One-Bowl Recipe: Minimal cleanup required.
- Rich & Decadent: A perfect mix of cake and pudding in one dish.
- Microwave-Friendly: No need for an oven!
Essential Ingredients
Topping
- 1 1/2 cups hot water – Helps create the pudding layer.
- 1 cup packed dark brown sugar – Adds deep caramelized sweetness.
- 1/4 cup unsweetened cocoa powder – Enhances the chocolate richness.
- 1/4 cup salted butter, cubed – Gives a smooth, buttery texture.
Cake
- 1 cup all-purpose flour – Forms the cake structure.
- 1 cup white sugar – Provides sweetness and moisture.
- 1/3 cup unsweetened cocoa powder – Gives an intense chocolate flavor.
- 1 1/2 teaspoons baking powder – Helps the cake rise.
- 1/2 teaspoon kosher salt – Balances the flavors.
- 1/2 teaspoon instant espresso coffee powder – Enhances the chocolate depth.
- 1 cup milk – Adds moisture to the batter.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 cup vanilla ice cream (for serving) – The perfect topping for a warm pudding cake.
Preparation Steps
- Prepare the Topping: In a microwave-safe bowl, mix hot water, brown sugar, cocoa powder, and butter. Microwave on high for 4 minutes until bubbly.
- Make the Cake Batter: In a 2-quart round casserole dish, whisk together flour, white sugar, cocoa powder, baking powder, salt, and espresso powder.
- Add Wet Ingredients: Pour in milk and vanilla extract, whisking until smooth.
- Combine Topping and Batter: Pour the hot topping mixture over the cake batter—no need to stir; they will naturally combine during cooking.
- Microwave: Cook on high for 8 to 10 minutes until the cake rises to the top and the pudding forms underneath.
- Serve Warm: Scoop into bowls and top with vanilla ice cream for the ultimate dessert experience.

Health Benefits
- Quick & Easy: A homemade dessert without the hassle of baking.
- Lower in Fat: Uses milk instead of heavy cream.
- Cocoa Antioxidants: Dark cocoa contains beneficial antioxidants.
- No Preservatives: A great alternative to store-bought cake mixes.
Serving Suggestions
- Classic Style: Serve warm with a scoop of vanilla ice cream.
- Drizzle with Chocolate Sauce: For extra richness.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top.
- Berry Twist: Serve with fresh raspberries or strawberries.
Creative Variations
- Mocha Pudding Cake: Use coffee instead of hot water in the topping.
- Peanut Butter Swirl: Add peanut butter to the cake batter before cooking.
- Spiced Chocolate: Mix in a pinch of cinnamon or chili powder for a bold twist.
- Dark Chocolate Lover’s Version: Swap milk chocolate for 70% dark chocolate cocoa powder.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Microwave for 30 seconds to restore warmth and gooey texture.
- Freezing: Freeze individual portions for up to a month. Reheat before serving.
Pro Tips
- Don’t Overmix: A slightly lumpy batter ensures a tender cake.
- Use a Deep Dish: Helps prevent overflow in the microwave.
- Let it Rest: Let the cake sit for 5 minutes after microwaving to allow the pudding layer to set.
Frequently Asked Questions
Q: Can I use a different type of flour?
A: Yes! You can substitute whole wheat flour for a heartier texture or gluten-free flour for a gluten-free option.
Q: What if I don’t have espresso powder?
A: You can leave it out, but it enhances the chocolate flavor. Alternatively, use instant coffee.
Q: Can I make this cake in a regular oven?
A: Yes! Bake at 350°F (175°C) for about 30 minutes.
Enjoy this Microwave Chocolate Pudding Cake, the perfect balance of rich, gooey pudding and fluffy cake in one bowl!
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Microwave Chocolate Pudding Cake Recipe
This Microwave Chocolate Pudding Cake is a rich and indulgent dessert that combines the best of both worlds—moist chocolate cake on top with a luscious pudding layer underneath. Made in just 20 minutes, it’s the perfect quick treat for chocolate lovers. Serve it warm with vanilla ice cream for an extra indulgence.
- Total Time: 20 minutes
Ingredients
Topping
- 1 1/2 cups hot water – Helps create the pudding layer.
- 1 cup packed dark brown sugar – Adds deep caramelized sweetness.
- 1/4 cup unsweetened cocoa powder – Enhances the chocolate richness.
- 1/4 cup salted butter, cubed – Gives a smooth, buttery texture.
Cake
- 1 cup all-purpose flour – Forms the cake structure.
- 1 cup white sugar – Provides sweetness and moisture.
- 1/3 cup unsweetened cocoa powder – Gives an intense chocolate flavor.
- 1 1/2 teaspoons baking powder – Helps the cake rise.
- 1/2 teaspoon kosher salt – Balances the flavors.
- 1/2 teaspoon instant espresso coffee powder – Enhances the chocolate depth.
- 1 cup milk – Adds moisture to the batter.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 cup vanilla ice cream (for serving) – The perfect topping for a warm pudding cake.
Instructions
- Prepare the Topping: In a microwave-safe bowl, mix hot water, brown sugar, cocoa powder, and butter. Microwave on high for 4 minutes until bubbly.
- Make the Cake Batter: In a 2-quart round casserole dish, whisk together flour, white sugar, cocoa powder, baking powder, salt, and espresso powder.
- Add Wet Ingredients: Pour in milk and vanilla extract, whisking until smooth.
- Combine Topping and Batter: Pour the hot topping mixture over the cake batter—no need to stir; they will naturally combine during cooking.
- Microwave: Cook on high for 8 to 10 minutes until the cake rises to the top and the pudding forms underneath.
- Serve Warm: Scoop into bowls and top with vanilla ice cream for the ultimate dessert experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 486 per serving