Chocolate-Butterscotch Pudding Cake
A rich chocolate and butterscotch pudding cake with a moist crumb, topped with a layer of cocoa-sugar mixture and hot water for a decadent dessert perfect for gatherings.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch round cake pan.
- In a medium bowl, thoroughly blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, instant coffee, baking powder, and salt.
- Stir in the butterscotch chips.
- In a small bowl, blend the milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a small bowl, mix the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder to make the topping.
- Sprinkle this mixture on top of the batter.
- Pour the hot water evenly over the surface of the batter.
- Bake for 35 to 40 minutes, until the top looks cake-like and dry.
- Serve the pudding cake with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder in place of the instant coffee. If you don’t have butterscotch chips, chocolate or peanut butter chips are great alternatives. Ensure to mix the dry ingredients well to avoid clumps and create a smooth batter. For added texture, you can fold in chopped nuts before baking.
Serving Suggestions
Serve the chocolate-butterscotch pudding cake warm with a generous dollop of whipped cream on top. It pairs beautifully with a scoop of vanilla ice cream for an indulgent treat. For a delightful contrast, consider serving it alongside a fresh fruit salad or browse more American recipes for complementary sides.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm individual servings in the microwave for about 20-30 seconds or until heated through. This pudding cake can also be enjoyed cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Butterscotch Pudding Cake contains roughly 393 calories, with 3g protein, 32g carbohydrates, and 21g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 695mg per serving (30% 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 make this pudding cake ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to add the hot water just before baking to ensure the cake cooks properly. This makes it a convenient dessert for gatherings or last-minute events.
Can I use an alternative milk in this recipe?
Absolutely! You can substitute regular milk with almond, soy, or oat milk for a dairy-free version. Just choose a variety that complements the flavors, and be mindful that this may slightly alter the texture, but it will still be delicious.
What should I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking powder or incorrect measurements. Always check the freshness of your baking powder and ensure you measure ingredients accurately. If everything seems right, consider increasing the baking time slightly or checking your oven temperature.
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).