Red Velvet Pudding Cake Recipe


This RED VELVET Pudding Cake is so easy with only 10 minutes prep — it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream! Includes a how-to recipe video.

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This RED VELVET Pudding Cake is so easy with only 10 minutes prep -- it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!

If there is one thing I can never get enough of, it’s a hot, gooey dessert with a scoop of vanilla ice cream.

I swear I could just sit there and eat the whole bowl/pan/casserole dish. When the ice cream starts to get all melty…. seriously you guys. I could be persuaded to do a lot of things if a hot dessert was dangled in front of me. (Try this Pineapple Crisp, Berry Cherry Crisp, Hot Fudge Sundae Cake, or Gingerbread Pudding Cake and see!)

This RED VELVET Pudding Cake is so easy with only 10 minutes prep -- it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!

SO.

It’s February.

And even though I’m pretty bad at making cutesy recipes for every single holiday or “holiday”, I didn’t want Valentine’s Day to slip by without creating one suitable dessert recipe.

This RED VELVET Pudding Cake is so easy with only 10 minutes prep -- it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!

I struggled with this for a long time. I thought I should try my hand at something red velvet — and it seemed like this would be the right time to do it. Since my Grandma’s Hot Fudge Sundae Cake has always been really popular, I thought, “well, why not a red velvet version??”

I didn’t change the original recipe that much. I swapped the milk for buttermilk for a more classic red velvet flavor, and I obviously added red food coloring.

This RED VELVET Pudding Cake is so easy with only 10 minutes prep -- it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!

Here is where I expect things to get controversial.

I do not use food coloring on a regular basis, and we do not eat things with food coloring on a regular basis. Occasionally, for a special holiday or birthday, I use food coloring. If you are opposed to this, skip the food coloring — it won’t change anything other than the color. If you’re not, great! Carry on.

And please, if nothing else — enjoy some chocolate on Valentine’s Day! It’s good for the soul ?

See how to make it!

 

Red Velvet Pudding Cake

 

This RED VELVET Pudding Cake is so easy with only 10 minutes prep — it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!

Ingredients

  • 1 cup flour (all purpose or whole wheat)
  • ¾ cup granulated sugar
  • 2 tablespoons + ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 tablespoons canola oil
  • 1-2 tablespoons red food coloring (optional)
  • 1 cup packed brown sugar
  • 1¾ cup hot water*

Instructions

  1. Preheat oven to 350 degrees F and lightly grease a 9″ pie plate (it will be very full, so if you have something slightly bigger feel free to use that instead).
  2. In a large bowl, stir together flour, sugar, 2 tablespoons cocoa powder, baking powder, salt, buttermilk, oil and food coloring if desired until smooth. Spread into prepared pan — it will be thick! Set aside.
  3. In a medium bowl, combine brown sugar and ¼ cup cocoa powder. Sprinkle over cake batter in pan — DO NOT STIR. Top with hot water — DO NOT STIR.
  4. Place pie plate on an old baking sheet (in case it bubbles over) and bake for 35 minutes until top is dry and puffed — the sauce underneath will be runny (see notes). Let sit 10-15 minutes to thicken before serving warm with ice cream.

Notes

*When I make this, I use 1¾ cup hot water. With this amount, the sauce is very runny when it comes out of the oven, but if you let it sit 10-15 minutes, it will be thick and glorious. This makes a lot of people nervous and they think it’s a fail. It’s not. If you think this will make you nervous, use only 1½ cups water and it will be much thicker to start.

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