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Chocolate Pudding Layer Cake

Chocolate Pudding Layer Cake

Moist chocolate layer cake filled with creamy chocolate pudding and finished with rich chocolate frosting
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12

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.

Notes

1. Use room temperature eggs and buttermilk for a smoother batter. Substitute hot water for coffee to keep flavor milder. Use cook and serve pudding instead of instant if you cool it fully before folding with whipped cream. Chill the assembled cake before slicing to keep the pudding layer stable

Nutrition

Calories: 520kcal | Carbohydrates: 72g | Protein: 6g | Fat: 24g