There are desserts that look impressive, and then there are desserts that feel magical. This peppermint chocolate pudding cake somehow manages to be both. A soft chocolate cake on top, a rich hot fudge sauce underneath, and just enough peppermint to make it feel festive without tasting like toothpaste.

This is one of those recipes that looks a little strange going into the oven. You pour hot liquid directly over the batter, don’t stir anything, and trust the process. While it bakes, the cake rises to the top and a glossy, pudding-like chocolate sauce forms underneath all on its own. It’s warm, cozy, and exactly the kind of dessert you want to scoop straight from the pan during the holidays.

I love finishing this with crushed candy canes after baking so they stay crunchy and bright, adding a little texture and that classic Christmas look. Serve it warm with vanilla ice cream or softly whipped cream, and don’t skip spooning some of that sauce from the bottom over each serving! 

Tips for Success

• Use very hot liquid (just below boiling) for the best sauce.
• If you like an extra-saucy cake, pull it closer to 25 minutes.
• Add the candy canes after baking so they stay crunchy and don’t melt into the cake.

Peppermint Chocolate Pudding Cake

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Print

Ingredients

Cake Layer

• 1 cup all-purpose flour
• ½–¾ cup granulated sugar (½ cup for less sweet, ¾ cup for classic)
• 2–3 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla bean paste (or vanilla extract)
• ½–1 teaspoon peppermint extract
• ½ cup chocolate chips (optional)

Fudge Sauce Layer

• ½ cup brown sugar
• ¼ cup unsweetened cocoa powder
• 1 ¼ cups very hot water, espresso, or strong coffee (just below boiling)

To Finish

• Crushed candy canes
• Vanilla ice cream or whipped cream, for serving

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8×8-inch or 9x6 baking dish.
2. In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the milk, melted butter or oil, vanilla bean paste, and peppermint extract. Stir just until smooth. Fold in chocolate chips if using. Spread the batter evenly into the prepared baking dish.
3. In a small bowl, mix together the brown sugar and cocoa powder. Sprinkle this evenly over the batter. Do not stir.
4. Carefully pour the very hot water, espresso, or coffee over the top of the cake. Do not stir, this is what creates the sauce. Bake for 25–35 minutes, starting to check at 25 minutes. The cake is done when the top looks set and matte, but the center still has a slight jiggle. A thick chocolate sauce should be hiding underneath.
5. Rest for 5–10 minutes to allow the sauce to thicken slightly.
6. Sprinkle crushed candy canes over the top just before serving. Scoop into bowls and serve warm with vanilla ice cream or whipped cream, making sure to spoon extra sauce from the bottom over each portion. Enjoy!