The Recipe Rebel / Desserts
written by Ashley Fehr
4.67 from 3 votes
Prep Time 10 minutes mins
Total Time 45 minutes mins
Servings 6 servings
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Last updated on June 3, 2020
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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!)
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.
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.
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 😉
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Pin this recipe to your favorite boardRed Velvet Pudding Cake
written by Ashley Fehr
4.67 from 3 votes
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!
Save
ReviewPrep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Cuisine American
Course Dessert
Servings 6 servings
Calories 378cal
Ingredients
- 1 cup flour all purpose or whole wheat
- 3/4 cup granulated sugar
- 2 tablespoons + ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons canola oil
- 1-2 tablespoons red food coloring optional
- 1 cup packed brown sugar
- 1 3/4 cup hot water*
Instructions
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).
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.
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.
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.
Nutrition Information
Calories: 378cal | Carbohydrates: 81g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 307mg | Fiber: 2g | Sugar: 61g | Vitamin A: 35IU | Calcium: 123mg | Iron: 2mg
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Dee says
Can you make this earlier in the day and reheat?
Reply
The Recipe Rebel says
You sure can Dee! Hope you enjoy it!
Reply
Jon says
What do you mean “1-2 tablespoons red food coloring”? Seems like a lot of food coloring.
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Ashley Fehr says
It is not a lot of food coloring for anything red velvet
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Tania says
What are the options if you don’t have buttermilk?
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Ashley Fehr says
Regular milk will work fine!
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Lois C Fleck says
I would add 1Tb of white vinegar per cup of milk. It will help activate the baking powder.
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The Recipe Rebel says
Great tip! Thanks Lois!
Fey says
Can I steam it? Because there is no oven in my boarding house
ThankyouReply
Ashley Fehr says
I have never tried steaming it, sorry
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Caroline says
Can I use milk to replace the buttermilk?
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Ashley Fehr says
Yes, definitely!
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LOVE this recipe and your video is fabulous! Sharing on Desserts Required’s FB page manana.
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Ashley Fehr says
Thank you so much!
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Melissa says
i dont ever use oil..i always use butter….what will happen if i use butter instead of the oil???
really looking forward to trying this recipe 🙂Reply
Ashley Fehr says
I honestly haven’t ever tried! It should probably work fine, but I can’t say for sure. Let me know how it goes if you try it!
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Ann says
Followed the recipe. Went to dish the dessert was watery. Had cooled for about 30 minutes.
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Ashley Fehr says
The dessert is quite saucy, but it works every time. I’ve made the recipe and variations hundreds of times, as have family members. If you would like less sauce, just cut back on the hot water 1/4-1/2 cup.
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Lynsey says
Is it possible to switch out the all purpose flour with gluten free baking flour?
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Ashley Fehr says
It probably is, but I have never tried it myself
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This is definitely Valentine’s Day appropriate! So fun!
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Ashley Fehr says
Thanks Laura!
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Christie says
Can you double this and cook in a 9×13?
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Ashley Fehr says
Yes, I’ve done that before!
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Ami@NaiveCookCooks says
This looks amazing Ashley!! I have never made/eaten pudding cake so I seriously need to give this a try!
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Oh my gooooosh! Ashley, you outdid yourself with this pudding cake. Chocolate pudding + red velvet = I’m swooning. This looks absolutely insane and I’m totally craving it for breakfast!
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Erica says
Is there anyway that this could be made with box cake mix? 🙂
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Ashley Fehr says
I’m really not sure. I don’t know why you would because it’s super simple and takes just 10 minutes to get in the oven!
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Sandra says
What kind of food colouring do you like to use? I love how red your cake turns out!
Reply
The Recipe Rebel says
Hi Sandra! I pretty much just use whatever I can find in my local grocery store. Hope you enjoy it!
Oh yes! I love those hot gooey desserts with vanilla ice cream melting on top, too. The way you described it makes me wanna have some right away! Great recipe!
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Ashley Fehr says
Thanks Manju!
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Jess @ Sweetest Menu says
Stop it Ashley, I can’t take it! A gorgeous red velvet pudding cake?! AMAZING! Love your work and your video. Pinnned!!
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Mmm pudding cakes are my FAVORITE! I’ve never had a red velvet kind before, so I can only imagine how delicious this must taste with a big scoop of vanilla ice cream. Sounds like the ultimate treat!
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Ashley Fehr says
It is SO addicting! Thanks Gayle!
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