Chocolate Layered Pudding Cake

Name: Chocolate Layered Pudding Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 2 cups whole milk; 1/2 cup granulated sugar; 1/3 cup cornstarch; 1/4 tsp salt; 2 tsp vanilla extract; 1/2 cup semi-sweet chocolate chips; Whipped cream; Chocolate shavings; Fresh berries (optional)

Highlighted under: Classic Baking Recipes

I love to indulge in decadent desserts, and this Chocolate Layered Pudding Cake is one of my favorites. The combination of rich chocolate layers with creamy pudding creates a delightful treat that is sure to impress. I often prepare this cake for special occasions or simply to satisfy my sweet tooth. The preparation is straightforward, allowing me to enjoy the baking process while eagerly anticipating the final result. Trust me, every bite is a heavenly experience that makes it worth every minute spent in the kitchen!

Created by

Emily

Last updated on 2026-01-30T04:21:28.468Z

I remember the first time I made this Chocolate Layered Pudding Cake; the kitchen was filled with the aroma of chocolate that made my mouth water. I was excited to layer the rich chocolate cake with smooth pudding, knowing it would create a dessert my family would adore. Each layer is filled with rich flavors and textures, making every bite a delightful experience.

Through trial and error, I discovered that letting the cake cool completely before adding the layers is crucial. This step ensures that the pudding stays put and doesn’t run off. I also encourage everyone to go a little wild with the toppings; berries or whipped cream can elevate this cake to another level!

Why You'll Love This Recipe
Rich chocolate flavor that satisfies any sweet craving
Layers of creamy pudding for a luscious texture
Perfect dessert for birthdays, parties, or cozy family dinners

Understanding the Ingredients

The star of this Chocolate Layered Pudding Cake is undoubtedly the combination of rich cocoa and buttermilk in the cake batter. The buttermilk adds moisture and a slight tang that perfectly balances the sweetness of the sugar, leading to a cake that’s incredibly soft and tender. If you don't have buttermilk on hand, you can easily create a substitute by mixing one tablespoon of white vinegar or lemon juice with one cup of milk and letting it sit for about 5-10 minutes.

For the pudding, the cornstarch plays a key role as a thickening agent. It helps to create that luxurious, creamy texture that contrasts beautifully with the airy cake layers. Make sure to whisk the mixture constantly while cooking to avoid any lumps—it should thicken and bubble gently, indicating it’s ready to be taken off the heat. Using high-quality semi-sweet chocolate chips enhances the richness, so choose a brand you love for the best flavor.

Assembling the Layers

When it comes time to assemble the cake, precision in slicing your cake layers is essential. Use a long serrated knife for a clean cut, which ensures even layers that will stack nicely. If you prefer, you can also chill the cakes before slicing to firm them up, making the process easier. I typically place a toothpick where I want to slice to guide my knife straight across for even layers.

Stacking the layers with pudding in between not only adds to the flavor but also helps to keep the cake moist. Be sure to spread the pudding evenly for each layer, and don’t be afraid to let it spill over slightly; it’ll create a beautiful ooze when you cut into the cake. Chilling for at least one hour helps all the flavors meld together and allows the pudding to set perfectly, making it easier to slice and serve.

Ingredients

Gather these ingredients to make your Chocolate Layered Pudding Cake:

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the Pudding

2 cups whole milk
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips

For Toppings

Whipped cream
Chocolate shavings
Fresh berries (optional)

Once you have your ingredients ready, it’s time to start baking!

Instructions

Follow these steps to create your Chocolate Layered Pudding Cake:

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. Combine both mixtures and beat until smooth. Divide the batter between the prepared pans and bake for 25 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.

Make the Pudding

In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, and salt. Stir constantly until the mixture thickens and begins to bubble. Remove from heat, stir in the vanilla and chocolate chips until melted and smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Let cool.

Assemble the Cake

Once the cakes have cooled, slice each in half horizontally to create layers. Place one layer on a serving plate, spread a layer of pudding, then add the next cake layer. Repeat until all layers are stacked, finishing with cake on top. Chill in the refrigerator for at least 1 hour before serving.

Serve and Enjoy

Top with whipped cream, chocolate shavings, or fresh berries according to your preference. Slice and serve this indulgent cake to your delighted guests!

After assembling the cake, allow it to chill so the layers set perfectly.

Pro Tips

For an extra touch, consider adding a splash of espresso to the pudding for a mocha flavor enhancement.

Storage and Make-Ahead Tips

This Chocolate Layered Pudding Cake can be made ahead of time, which is perfect for entertaining. You can bake and cool the cakes a day in advance. Just wrap them tightly in plastic wrap once they are completely cooled and store them at room temperature. The pudding can also be made a few hours before assembly; just remember to press cling film directly onto its surface to prevent a skin from forming until you’re ready to layer it with the cake.

If you have leftover cake, it should be stored in an airtight container in the fridge. This cake actually tastes better the day after it’s made, as the flavors have more time to develop. It can last for about 3-4 days in the refrigerator, but I doubt it will last that long with how delicious it is!

Serving Variations

While the cake is delightful as is, you can elevate it further by garnishing with various toppings. A light dusting of powdered sugar or a drizzle of chocolate sauce can add an appealing touch. Consider serving slices with a scoop of vanilla ice cream or a dollop of whipped cream for those who prefer an extra indulgent dessert experience.

For an interesting twist, you can experiment with different pudding flavors. Try swapping the semi-sweet chocolate chips with milk or dark chocolate for varying levels of sweetness. You could even incorporate a layer of fruit between the pudding and cake, such as raspberries or strawberries, for a refreshing contrast. This not only adds flavor but also a beautiful pop of color to your cake!

Questions About Recipes

→ Can I use chocolate cake mix instead of making the cake from scratch?

Yes, using a chocolate cake mix is perfectly fine. Just follow the package instructions.

→ How do I store the leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can prepare the cake layers and pudding a day in advance and assemble it before serving.

→ Is it possible to make a gluten-free version?

Yes, substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.