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This Chocolate Brownie Pudding Cake is a great old-fashioned recipe which were very popular back when I was a girl. Delicious brownie topping with a creamy chocolate pudding beneath. You can have your cake and pudding all in one!
I was always intrigued by pudding cakes–cakes made from scratch that somehow “magically” turned into a cake with pudding on the bottom. These recipes were apparently quite popular in the 1970’s as I remember making them often. Lemon and Chocolate. (See my Old-Fashioned Lemon Pudding Cake Here.) I recall there also being cake mixes that you could buy.
(Post modified with new photos on 8/16/22.)
With the advantage of the internet, the history of these little sponge pudding cakes shows they have been around for over a hundred years!
No matter how long they have been around or even the science behind the recipe, pudding cakes are easy and delicious to put together and make a wonderful dessert to share with your family.
Ingredients for Chocolate Brownie Pudding Cake
(See full recipe at the bottom of this post.)
- all-purpose flour
- granulated sugar
- baking cocoa
- baking powder
- salt
- whole milk
- butter, melted
- vegetable oil
- vanilla extract
Pudding Ingredients
- English walnuts, chopped
- brown sugar
- baking cocoa
- boiling water
- whipped topping or vanilla ice cream (for serving)
How to Make this Recipe
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper, coarsely chop the English walnuts.
My original recipe for this pudding cake included black walnuts. And while I like black walnuts, my husband does not. However, if you and your family enjoy black walnuts, please use them in place of the English walnuts. You could also substitute chopped pecans.
Prepare the Brownie Cake Portion of this Recipe
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking cocoa, baking powder, and salt.
Add in the whole milk, melted butter, vegetable oil, and vanilla extract. Hand mix with a rubber spatula or wooden spoon to combined.
Press brownie mixture into a greased square baking pan (or oval baking dish).
Making the Pudding Part of this Recipe
In a small bowl, combine the chopped English walnuts, brown sugar, baking cocoa, and boiling water. Whisk to combine.
Pour this liquid over the cake batter.
Bake in a preheated oven for 35-40 minutes, until set on top. Cake should spring back when touched and will have a creamy chocolate pudding beneath the cake.
This pudding will thicken as it cools. It’s best to serve the cake after 60-90 minutes to allow the pudding to set.
Allow to cool on a wire rack. You may serve this cake warm or cover and refrigerate for 2 or more hours to serve cold.
To serve, scoop spoonfuls of the cake and pudding into small dessert bowls or cups. Serve with a dollop of whipped cream or vanilla ice-cream.
This recipe will serve 6-8 people.
See more Desserts Here. Browse Chocolate Recipes Here.
Chocolate Brownie Pudding Cake
Ingredients
Brownie Part
- 1 cup all-purpose flour
- 3/4 cups granulated sugar
- 2 tablespoons baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons butter melted
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Pudding Mix
- 3 tablespoons English walnuts chopped
- 3/4 cups brown sugar
- 1/4 cup baking cocoa
- 1 3/4 cups boiling water
- 2 cups whipped topping garnish
Instructions
- Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a nut chopper, coarsely chop the English walnuts.
Make the Brownie Mix
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking cocoa, baking powder, and salt.
- Add in the whole milk, melted butter, vegetable oil, and vanilla extract. Hand mix with a rubber spatula or wooden spoon to combined.
- Pour into a greased square baking pan (or oval baking dish).
Prepare the Pudding Mix
- In a small bowl, combine the chopped English walnuts, brown sugar, baking cocoa, and boiling water. Whisk to combine.
- Pour over the cake batter. Bake in preheated oven for 35-40 minutes, until set on top. Cake should spring back when touched and will have a creamy chocolate pudding beneath the cake.
- Allow to cool on a wire rack. You may serve this cake warm (after about 60 -90 minutes) or cover and refrigerate for 2 or more hours to serve cold.
- To serve, scoop spoonfuls of the cake and pudding into small dessert bowls or cups. Serve with a dollop of whipped cream or vanilla ice-cream. Serves 6-8.
