Buttermilk Chocolate Pudding Cake
A rich, moist chocolate pudding cake featuring a tender crumb and a luscious pudding-like layer, perfect for chocolate lovers and suitable for family gatherings or casual desserts.
Ingredients
Instructions
- Mix together sugar, Crisco oil, and beaten eggs.
- Add to the mixture a small amount at a time of salt, soda, and cocoa, mixing well.
- Combine the water, buttermilk, and vanilla into the mixture, stirring until smooth.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Bake at 350°F for 25 minutes.
- Spread icing over the hot cake and allow to cool in the pan.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco oil with melted butter. You can also replace the buttermilk with plain yogurt mixed with a splash of milk if needed. Make sure to mix the dry ingredients thoroughly to prevent clumps and ensure a smooth batter. If you prefer a sweeter cake, add a bit more sugar to taste.
Serving Suggestions
This Buttermilk Chocolate Pudding Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added texture, serve with fresh berries or a drizzle of chocolate sauce. It makes a wonderful dessert after a hearty meal or alongside a cup of coffee for an afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chocolate Pudding Cake contains roughly 496 calories, with 15g protein, 54g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (82% of the Daily Value), iron (51% of the Daily Value), and potassium (40% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 637mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of oil instead of Crisco?
Yes, you can use any neutral oil like vegetable oil or canola oil. If you're looking for a richer taste, melted butter is also a great substitute. Just keep in mind that using different oils may slightly alter the texture of the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, the cake needs more time in the oven. Be careful not to overbake as it can dry out.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just wait to add any icing until right before serving to keep it fresh. This cake actually benefits from resting, as the flavors meld together beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).