The Recipe Rebel

The Recipe Rebel / Desserts

Red Velvet Pudding Cake

written by Ashley Fehr

Pin
4.67 from 3 votes
Prep Time 10 minutes
Total Time 45 minutes
Servings 6 servings

Jump to Recipe

Last updated on May 14, 2024

This RED VELVET Pudding Cake is so easy with only 10 minutes prep — it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!

PIN IT FOR LATER

red velvet pudding cake in white bowl with pan in the background

If there is one thing I can never get enough of, it’s a hot, gooey dessert with a scoop of vanilla ice cream.

I swear I could just sit there and eat the whole bowl/pan/casserole dish. When the ice cream starts to get all melty…. seriously you guys. I could be persuaded to do a lot of things if a hot dessert was dangled in front of me. (Try this Pineapple Crisp, Berry Cherry Crisp, Hot Fudge Sundae Cake, or Gingerbread Pudding Cake and see!)

pan of red velvet pudding cake whole on a grey background

SO.

It’s February.

And even though I’m pretty bad at making cutesy recipes for every single holiday or “holiday”, I didn’t want Valentine’s Day to slip by without creating one suitable dessert recipe.

glass pie pan with red velvet pudding cake and metal scoop scooping cake

I struggled with this for a long time. I thought I should try my hand at something red velvet — and it seemed like this would be the right time to do it. Since my Grandma’s Hot Fudge Sundae Cake has always been really popular, I thought, “well, why not a red velvet version??”

I didn’t change the original recipe that much. I swapped the milk for buttermilk for a more classic red velvet flavor, and I obviously added red food coloring.

small white bowl with red velvet pudding cake and scoop of vanilla ice cream

Here is where I expect things to get controversial.

I do not use food coloring on a regular basis, and we do not eat things with food coloring on a regular basis. Occasionally, for a special holiday or birthday, I use food coloring. If you are opposed to this, skip the food coloring — it won’t change anything other than the color. If you’re not, great! Carry on.

And please, if nothing else — enjoy some chocolate on Valentine’s Day! It’s good for the soul 😉

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Red Velvet Pudding Cake

written by Ashley Fehr

4.67 from 3 votes
This RED VELVET Pudding Cake is so easy with only 10 minutes prep — it has a chocolate cake base and it makes its own hot fudge sauce in the oven as it bakes and I highly recommend slathering it with a scoop of ice cream!
Review
Print
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Dessert
Servings 6 servings
Calories 378cal

Ingredients

  • 1 cup flour all purpose or whole wheat
  • 3/4 cup granulated sugar
  • 2 tablespoons + ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 tablespoons canola oil
  • 1-2 tablespoons red food coloring optional
  • 1 cup packed brown sugar
  • 1 3/4 cup hot water*
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees F and lightly grease a 9″ pie plate (it will be very full, so if you have something slightly bigger feel free to use that instead).
  • In a large bowl, stir together flour, sugar, 2 tablespoons cocoa powder, baking powder, salt, buttermilk, oil and food coloring if desired until smooth. Spread into prepared pan — it will be thick! Set aside.
  • In a medium bowl, combine brown sugar and ¼ cup cocoa powder. Sprinkle over cake batter in pan — DO NOT STIR. Top with hot water — DO NOT STIR.
  • Place pie plate on an old baking sheet (in case it bubbles over) and bake for 35 minutes until top is dry and puffed — the sauce underneath will be runny (see notes). Let sit 10-15 minutes to thicken before serving warm with ice cream.

Notes

*When I make this, I use 1¾ cup hot water. With this amount, the sauce is very runny when it comes out of the oven, but if you let it sit 10-15 minutes, it will be thick and glorious. This makes a lot of people nervous and they think it’s a fail. It’s not. If you think this will make you nervous, use only 1½ cups water and it will be much thicker to start.

Nutrition Information

Calories: 378cal | Carbohydrates: 81g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 307mg | Fiber: 2g | Sugar: 61g | Vitamin A: 35IU | Calcium: 123mg | Iron: 2mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel
Pin

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  7. Melissa says

    i dont ever use oil..i always use butter….what will happen if i use butter instead of the oil???
    really looking forward to trying this recipe 🙂

    Reply

    • Ashley Fehr says

      The dessert is quite saucy, but it works every time. I’ve made the recipe and variations hundreds of times, as have family members. If you would like less sauce, just cut back on the hot water 1/4-1/2 cup.

      Reply
4.67 from 3 votes (2 ratings without comment)

Leave A Reply

Have you tried this recipe? Leave a rating