Chocolate Pudding Cake Recipe (with Sour Cream)
This chocolate pudding cake recipe uses instant chocolate pudding mix and sour cream to keep the crumb moist and tender. The ingredients are simple, and the how-to steps are straightforward: mix, pour, bake, and let it cool before slicing. It’s an easy dessert you can serve by the slice with coffee or tea.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease your cake pan and dust lightly with flour, or line the bottom with parchment.
Whisk the wet base
In a bowl, whisk sour cream, eggs, and the melted (cooled) butter until smooth. Add a pinch of salt if using.
Add the pudding mix
Tip in the instant chocolate pudding mix. Stir until you don’t see dry pockets; mix just until combined to keep the cake tender.
Pour and level
Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter once or twice to release large bubbles.
Bake
Bake for about 55 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Cool and slice
Let the cake rest in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice into 16 pieces to serve.