Chocolate Pudding Layer Cake is a moist chocolate cake with a creamy chocolate pudding layer in the middle and a rich chocolate frosting on top. It’s the kind of cake I make when I want something very chocolatey but still soft and easy to slice.
The cake layers bake up tender and dark, and the pudding filling is light and smooth because it’s folded with whipped cream. I like this version because the filling stays put once it’s chilled, so you actually get a clean layer instead of a slippery mess.
This is one of my favorite cakes for birthdays, weekend dinners, and any time I need a dessert that looks special without being fussy. A simple sprinkle of chocolate shavings is all it needs.
Why You’ll Love This Recipe
Big chocolate flavor: Between the cocoa cake, pudding filling, and cocoa frosting, this is solidly a chocolate cake. It tastes deep and rich, not flat.
Moist layers: The buttermilk and hot coffee make a cake that stays soft and tender, even after it’s been chilled.
Easy filling: Instant pudding plus whipped cream gives you a smooth, stable filling without cooking anything on the stove.
Good make-ahead cake: This cake actually benefits from a little chill time, so it’s easy to assemble earlier in the day and slice later.
Clean slices: A quick set in the fridge helps the pudding layer hold its shape, which makes serving a lot less stressful.
Ingredients You’ll Need
Chocolate Cake
- All-purpose flour: I use regular flour here, no need for cake flour. Just measure it normally and don’t pack it into the cup.
- Granulated sugar: Keeps the cake tender and gives you that classic chocolate cake sweetness.
- Unsweetened cocoa powder: Any unsweetened cocoa works. If you like a darker, slightly deeper flavor, Dutch-process is fine too.
- Baking powder: Helps the layers rise evenly so they bake up tall and light.
- Baking soda: This works with the buttermilk to give the cake a good lift. Don’t skip it.
- Kosher salt: Chocolate cakes really need salt to keep the flavor from tasting dull.
- Eggs: Room temp is best here so the batter mixes smoothly without lumps.
- Buttermilk: Gives the cake that tender crumb and a little tang. If it’s ice cold, it can make the batter harder to whisk.
- Neutral oil: I use vegetable or canola oil. Oil keeps the cake softer than butter does, especially after chilling.
- Vanilla extract: Just a little, but it rounds out the chocolate.
- Hot brewed coffee: This deepens the cocoa flavor. If you don’t want coffee in there, hot water works too.
Chocolate Pudding Filling
- Instant chocolate pudding mix: The box mix makes this easy and reliable. Make sure it’s instant, not cook-and-serve, unless you cook and cool it first.
- Cold whole milk: Whole milk gives the pudding a thicker, creamier set than lower-fat milk.
- Vanilla extract: A small amount keeps the filling from tasting “boxed.”
- Cold heavy whipping cream: This gets whipped and folded in, so you end up with a lighter filling that still holds up in the cake.
- Powdered sugar: Sweetens the whipped cream a bit and helps it whip up nicely.
Chocolate Frosting and Garnish
- Unsalted butter: Softened butter is key so the frosting beats up fluffy instead of dense.
- Powdered sugar: Sift it if yours is lumpy. It makes the frosting smoother with less beating.
- Unsweetened cocoa powder: This is the main chocolate flavor in the frosting, so use one you like.
- Heavy cream: Helps the frosting spread easily. Add a splash more if it feels stiff.
- Vanilla extract: Keeps the frosting from tasting one-note.
- Salt: Just enough to make the chocolate taste more like chocolate.
- Chocolate shavings: Totally optional, but they make the cake look finished fast.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease and line two 9-inch round cake pans.
- Mix the dry ingredients: Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- Add the wet ingredients: Whisk in the eggs, buttermilk, oil, and vanilla until the batter is smooth.
- Add the coffee: Slowly whisk in the hot brewed coffee until the batter is thin and fully combined.
- Bake: Divide the batter between the pans and bake for 28 to 32 minutes, until a toothpick comes out clean.
- Cool the cakes: Cool the layers in the pans for about 10 minutes, then turn them out and cool completely.
- Mix the pudding: Whisk the pudding mix, cold milk, and vanilla for 2 minutes. Let it sit for 5 minutes to thicken.
- Whip the cream: Whip the heavy cream with the powdered sugar to medium peaks.
- Finish the filling: Fold the whipped cream into the pudding until smooth and spreadable, then chill 15 to 30 minutes.
- Fill the cake: Level the cooled cake layers if needed. Spread the pudding filling over one layer, leaving a small border around the edge.
- Chill the layers: Add the second cake layer on top, then chill the cake for 30 to 60 minutes so the filling sets.
- Make the frosting: Beat the butter, cocoa powder, powdered sugar, salt, vanilla, and heavy cream until fluffy. Add a little more cream as needed so it’s smooth and spreadable.
- Frost and garnish: Frost the chilled cake and top with chocolate shavings.
- Chill before slicing: Chill the cake for about 20 minutes before slicing so you get cleaner layers.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temp eggs and buttermilk. The batter comes together smoother and faster when everything isn’t fridge-cold. It also helps the cake bake more evenly.
Don’t worry about the thin batter. Once the hot coffee goes in, the batter looks almost too runny. That’s normal for this style of chocolate cake, and it bakes up just fine.
Chill the filling before layering. Even 15 minutes in the fridge makes it thicker and easier to spread. If your kitchen is warm, a longer chill is helpful.
Leave a small border for the filling. The top cake layer will press it outward a bit. A little gap around the edge keeps the filling from squeezing out the sides.
Chill the assembled cake before frosting. A cold cake is easier to frost neatly and the pudding layer stays stable. It’s worth the wait.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is classic with a slice of this cake. It’s especially nice if you serve the cake slightly chilled.
- Coffee: This is really good with black coffee or a latte. The chocolate flavor comes through more when you have something warm to sip.
- Fresh berries: Strawberries, raspberries, or cherries are nice on the side. I like the fruit because it keeps the plate from feeling too heavy.
- Extra whipped cream: If you want a softer finish, add a spoonful of lightly sweetened whipped cream on the plate. It’s simple and looks nice.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Because of the pudding layer, I keep this cake refrigerated. It slices best when it’s cold.
You can make this recipe ahead by baking the cake layers the day before. Wrap them well once they’re completely cool, then assemble the next day.
You can also assemble the whole cake and refrigerate it for a few hours or overnight. If you’re doing that, I like to add the chocolate shavings right before serving so they look fresh.
If you want it longer-term, you can freeze individual slices in airtight wrapping. Thaw in the fridge overnight so the filling stays firm.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use hot water instead of coffee?
Yes. Hot water works the same way in the batter and keeps the flavor a little milder. The cake will still taste chocolatey, just not as deep.
Do I have to use instant pudding?
Instant is the easiest here, but you can use cook-and-serve pudding too. Just cook it, then cool it completely before folding in the whipped cream.
How do I keep the pudding layer from sliding?
Chill the filling before you spread it, and leave a small border around the edge. Then chill the assembled cake for 30 to 60 minutes before frosting so the middle can set.
Can I make this as a sheet cake?
You can bake the cake batter in a 9×13-inch pan, but the bake time will change. For the pudding, you can spread it over the cooled cake and either frost right on top or keep it as a thinner frosting layer.
What’s the best way to get neat slices?
Chill the frosted cake for at least 20 minutes, then use a long sharp knife. Wipe the knife clean between cuts so the pudding layer stays clean.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Pudding Layer Cake
INGREDIENTS
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup neutral oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee.
Chocolate Pudding Filling
- 1 box 3.9 oz instant chocolate pudding mix
- 2 cups cold whole milk
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar.
Chocolate Frosting and Garnish
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup heavy cream plus more as needed
- 1 tsp vanilla extract
- 1/4 tsp salt
- chocolate shavings for garnish.
INSTRUCTIONS
Bake Cake Layers
- Heat oven to 350 F and grease and line two 9 inch round cake pans
- whisk flour sugar cocoa baking powder baking soda and salt
- whisk in eggs buttermilk oil and vanilla until smooth
- slowly whisk in hot coffee until batter is thin and combined
- divide batter between pans and bake until a toothpick comes out clean 28 to 32 minutes
- cool in pans 10 minutes then turn out and cool completely.
Make Pudding Filling
- Whisk pudding mix milk and vanilla for 2 minutes then rest 5 minutes to thicken
- whip heavy cream with powdered sugar to medium peaks
- fold whipped cream into pudding until smooth and spreadable
- chill filling 15 to 30 minutes for best layering.
Assemble and Frost
- Level cooled cake layers if needed
- spread all pudding filling over one layer leaving a small border
- top with second layer and chill 30 to 60 minutes to set
- beat butter cocoa powdered sugar salt vanilla and heavy cream until fluffy adding cream as needed for a smooth spreadable frosting
- frost cake and garnish with chocolate shavings
- chill 20 minutes before slicing for cleaner layers.
