Chocolate Layered Pudding Cake

Name: Chocolate Layered Pudding Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; ¼ cup cornstarch; ¼ teaspoon salt; 4 cups whole milk; 4 ounces semi-sweet chocolate, chopped; 2 teaspoons vanilla extract; 2 tablespoons butter; Whipped cream; Chocolate shavings

Highlighted under: Sweet Bakes

I’ve always had a soft spot for desserts that indulge my love for chocolate, and this Chocolate Layered Pudding Cake is the epitome of decadence. Each layer is rich and creamy, perfectly balanced with a hint of sweetness. I love how the textures combine—from the moist cake layers to the velvety pudding. It’s an ideal treat for a special occasion or just to satisfy a sweet tooth after a long day. Trust me, once you try making it, you’ll want to share it with everyone you know!

Created by

Anna

Last updated on 2026-01-30T00:13:28.376Z

When I first experimented with this Chocolate Layered Pudding Cake, I wasn't sure how the layers would hold up. To my delight, the combination of a sturdy cake base and airy pudding gave it a wonderfully light texture without sacrificing richness. I carefully selected high-quality cocoa powder, which made all the difference in the chocolate flavor.

While making this dessert, I discovered that chilling the pudding layers for a brief period allows them to set, enhancing their creaminess. The result? A dessert that not only looks impressive but tastes like pure heaven. It’s a must-try for any chocolate lover!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Layers

The beauty of the Chocolate Layered Pudding Cake lies in its contrasting textures. The moist, rich cake layers provide a foundation that perfectly complements the smooth, creamy pudding. When baking the cake, keep an eye on the edges; you want them to be golden brown while the center remains soft. If your toothpick comes out slightly moist but with a few crumbs, it’s perfectly baked, as the cake will continue cooking slightly while it cools.

For the pudding layer, the chocolate quality matters immensely. Using high-quality semi-sweet chocolate elevates the overall flavor and results in a more decadent dessert. As you cook the pudding, it is crucial to stir continuously to avoid lumps. You will know it’s ready when it reaches a glossy consistency, which should take about 10-15 minutes over medium heat. If you notice clumping, remove the pudding from heat immediately and whisk vigorously to smooth it out.

Tips for Assembly and Decoration

Layering the cake might seem straightforward, but it’s essential to ensure each cake layer is even, which can be achieved by leveling the tops with a serrated knife. This not only makes the cake look more professional but also helps with stability during assembly. Don’t be afraid to use a little pudding as a ‘glue’ between the layers. It holds everything together beautifully and enhances both flavor and texture.

For the final garnish, I recommend using homemade whipped cream for its lightness and richness. When you're ready to serve, fluff the whipped cream to soft peaks and pipe it decoratively around the edges. Chocolate shavings add not only visual appeal but also an additional layer of chocolate flavor. To create shavings effortlessly, use a vegetable peeler on a cold chocolate bar, which gives you perfect curls.

Ingredients

Gather the following ingredients to create your delicious Chocolate Layered Pudding Cake:

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Pudding Layer

1 cup granulated sugar
½ cup unsweetened cocoa powder
¼ cup cornstarch
¼ teaspoon salt
4 cups whole milk
4 ounces semi-sweet chocolate, chopped
2 teaspoons vanilla extract
2 tablespoons butter

For Garnish

Whipped cream
Chocolate shavings

Once you have everything ready, you're all set to create this irresistible dessert!

Instructions

Follow these steps carefully to make your Chocolate Layered Pudding Cake:

Prepare the Cake

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla extract, and mix until smooth. Gradually stir in the boiling water until fully combined. Pour the batter into two greased 9-inch round cake pans and bake for 30 minutes, or until a toothpick inserted comes out clean.

Make the Pudding Layer

In a saucepan, mix sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk, then cook over medium heat, stirring constantly until the mixture thickens and boils. Remove from heat and stir in chopped chocolate, vanilla extract, and butter. Allow to cool slightly.

Assemble the Cake

Once the cakes are cool, slice each in half horizontally to create four layers. Place one layer on a serving plate, and spread a layer of pudding on top. Repeat the layering with the remaining cake and pudding until the last layer is placed on top. Cover with leftover pudding.

Chill and Serve

Refrigerate the assembled cake for at least 2 hours to allow the layers to set. Top with whipped cream and chocolate shavings just before serving.

Your delicious Chocolate Layered Pudding Cake is now ready to wow your family and friends!

Pro Tips

For a unique twist, consider adding a layer of fresh berries or a dash of espresso powder to the pudding for an enhanced flavor.

Ingredient Substitutions

If you're looking to reduce sugar, you can substitute the granulated sugar in the cake with a sugar alternative such as stevia or erythritol. While the sweetness may vary, these alternatives won't compromise the cake's texture if measured correctly. For a gluten-free version, try using almond flour or a gluten-free flour blend in the same measurements, adjusting for moisture content as necessary.

For a dairy-free version of the pudding layer, unsweetened almond milk or coconut milk can be substituted for whole milk, though I recommend using full-fat coconut milk for a creamier consistency. In place of butter, you can use coconut oil or a vegan butter substitute, ensuring that it maintains the richness of the recipe.

Make-Ahead Tips

This Chocolate Layered Pudding Cake can easily be made a day in advance, which enhances the flavors as they meld together. Once assembled, cover the cake tightly with plastic wrap to prevent drying out and store it in the refrigerator. The cake layers will retain their moisture, and the pudding layer will set beautifully, making it even easier to slice when it’s time to serve.

If you have leftovers, keep the cake in the fridge for up to three days. Be aware that the texture may change slightly; the cake layers might absorb some of the pudding moisture. If you prefer to store individual slices, wrap them tightly in plastic wrap or aluminum foil. Reheat gently in the microwave for a few seconds or enjoy them cold.

Questions About Recipes

→ Can I use a different type of milk?

Yes, you can substitute with almond milk or any other non-dairy milk, but it may slightly affect the creaminess of the pudding.

→ How long can I store the cake?

You can store the Chocolate Layered Pudding Cake in the refrigerator for up to 3 days.

→ Can I make this cake in advance?

Absolutely! You can prepare the cake layers and pudding a day ahead, but assemble just before serving for the best freshness.

→ Is this recipe suitable for freezing?

While the cake can be frozen, it's best to freeze the individual layers and assemble them after thawing for optimal texture.