Pudding Cake Recipe with Cake Mix
This ultra-moist, deeply flavorful chocolate pudding cake is a foolproof dessert that starts with a box of cake mix and a packet of instant pudding. The secret to its bakery-style texture is adding the dry pudding mix right into the batter, creating a tender crumb that stays soft for days.
Equipment
- 9x13-inch baking dish - glass or light-colored metal recommended
- Large mixing bowl - at least 4-quart capacity
- Hand Mixer
- Stand mixer - (optional)
- Medium mixing bowl - for ganache
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Nonstick cooking spray - or baking spray with flour
- Wire cooling rack
- Toothpick or cake tester
- Small saucepan - for ganache
- Microwave-safe bowl - optional for ganache
Ingredients
- 1 box Devil's Food cake mix - 15.25 oz / 432g, such as Betty Crocker or Pillsbury
- 1 box instant chocolate pudding mix - 3.4 oz / 96g, do NOT prepare it
- 4 large eggs - at room temperature
- 1 cup sour cream - 240ml, at room temperature
- 0.5 cup vegetable oil - 120ml
- 0.5 cup warm water - 120ml
- 1 tsp pure vanilla extract - 5ml
- 1 cup semi-sweet chocolate chips - 170g
- 0.5 cup semi-sweet chocolate chips - 85g, for ganache
- 0.25 cup heavy cream - 60ml, for ganache
- vanilla ice cream - optional, for serving
- fresh berries - optional, strawberries and raspberries for serving
- whipped cream - optional, for serving
- espresso powder - optional, for dusting
- caramel sauce - optional, for drizzling
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick baking spray. If using plain spray without flour, dust lightly with cocoa powder after spraying.
- In a large mixing bowl, combine the dry Devil's Food cake mix and the dry instant chocolate pudding mix. Whisk together to distribute evenly.
- In a separate small bowl, whisk together the eggs, sour cream, vegetable oil, warm water, and vanilla extract until just combined.
- Pour the wet mixture into the dry ingredients. Using a hand mixer on low speed, mix for 30 seconds until incorporated, then increase to medium and beat for 2 full minutes. Scrape down the sides and bottom of the bowl.
- Gently fold in 1 cup of semi-sweet chocolate chips with a rubber spatula, using slow sweeping motions about 8 to 10 times until evenly distributed.
- Transfer the thick batter to the prepared pan and spread evenly. Tap the pan on the countertop a few times to release air bubbles.
- Bake on the center rack for 32 to 38 minutes, checking at 32 minutes with a toothpick. The cake is done when the toothpick comes out with a few moist crumbs, not wet batter.
- Remove from the oven and let cool in the pan on a wire rack for at least 30 minutes before adding the ganache.
- For the ganache, combine ½ cup of semi-sweet chocolate chips and ¼ cup of heavy cream in a small saucepan over low heat, stirring constantly for 3 to 4 minutes until smooth. Do not boil. Alternatively, microwave in 20-second intervals, stirring between each.
- Let the ganache cool for 2 to 3 minutes, then pour evenly over the cooled cake. Spread to the edges if needed. Allow to set for 10 to 15 minutes before slicing.
Notes
- Use room-temperature sour cream and eggs for the smoothest batter. Set them out 30 minutes before starting.
- Do NOT prepare the pudding separately. The dry powder goes directly into the batter to absorb moisture while baking.
- Start checking for doneness at the 32-minute mark. Overbaking is the most common cause of a dry pudding cake.
- For cleaner slices, chill the finished cake in the refrigerator for 1 hour before cutting.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freeze individual slices wrapped in plastic wrap and placed in a zip-top bag for up to 3 months.
- To make a lemon version: use lemon cake mix and lemon instant pudding, top with a simple lemon glaze.
- For a lighter option, replace the sour cream with plain full-fat Greek yogurt in the same quantity.
- For a Bundt pan: grease and flour thoroughly, fill two-thirds full, and bake for 50 to 55 minutes.
- Reheat individual slices in the microwave for 15 to 20 seconds. Avoid overheating which can dry the edges.