Not only is this Chocolate Pudding Fudge Cake rich, decadent and delicious but it’s also incredibly easy. A store bought chocolate cake mix is dressed up with chocolate pudding, yogurt and applesauce to create the most moist chocolate cake. Using just seven ingredients, this cake is ready for the oven in under 10 minutes.
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I’ve meant to share this Chocolate Pudding Fudge Cake recipe for over a year, and I’m so glad it’s finally here. This is hands-down my go-to chocolate cake—everyone who tastes it falls in love. It’s become our family’s preferred birthday cake, and with our busy birthday season it’s not unusual to enjoy it several times in a short span. This cake is that good.
This Chocolate Pudding Fudge Cake is rich, fudgy, and unbelievably moist. A simple boxed chocolate cake mix is transformed with instant chocolate pudding, whole-milk plain yogurt and unsweetened applesauce, giving you a deeply chocolatey, tender crumb. With only seven common ingredients, you can have the batter ready and in the oven in under 10 minutes.
My favorite finish for this cake is a thick layer of Dark Chocolate Buttercream Frosting. A chocolate cake covered in chocolate frosting is the ultimate indulgence. This cake also serves as the base for an over-the-top Double Chocolate Peanut Butter Chocolate Chip Cookie Dough Cake, or it can be enjoyed simply dusted with powdered sugar—it’s versatile enough to suit any occasion.
If you’re craving more chocolate recipes, this cake pairs well with a variety of treats and is a great contribution to any chocolate-themed menu. Whether you choose a rich frosting, a scoop of ice cream, or a simple glaze, this cake holds up wonderfully.
Print Recipe
Chocolate Pudding Fudge Cake
Ingredients
- 1 15.25- ounce box chocolate cake mix
- 1 cup whole milk plain yogurt
- 1 cup unsweetened applesauce
- 4 eggs
- 1/2 cup milk
- 1 3.9- ounce box instant chocolate pudding mix
- 1 teaspoon vanilla
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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In the bowl of an electric mixer, combine all ingredients and mix until just combined.
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Divide batter evenly between two greased 9-inch cake pans.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.