Dairy Farmers of Canada

Milk Chocolate Pudding Cake

This recipe is taken from the 2005 Milk Calendar. There's a reason classics become classics. While the cake bakes, the pudding sauce forms on the bottom. It's like magic!

  • Prep: 25 min
  • Cooking: 30 min
Yields 4 - 6 servings
milk chocolate pudding cake


  • 1 3/4 cups (430 mL) Milk
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (60 mL) cocoa powder
  • Cake
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) cocoa powder
  • 1 1/2 tsp (7 mL) baking powder
  • 1 egg
  • 3/4 cup (180 mL) Milk
  • 2 tbsp (30 mL) butter melted
  • 2 tbsp (10 mL) vanilla extract
  • 3 oz (90 g) finely chopped milk chocolate bar
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Preheat oven to 350 °F (180 °C). Butter an 8-inch (20 cm) square glass baking dish.

Heat 1-1/4 cups (310 mL) of milk for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50 %) power or in saucepan over medium heat on stove-top. In bowl, combine sugar and cocoa. Whisk in remaining cold milk until blended. Gradually whisk in hot Milk until smooth. Set aside.


In separate bowl, combine flour, sugar, cocoa and baking powder. In another bowl, whisk together egg, milk, butter and vanilla extract. Pour over dry ingredients and sprinkle with chocolate. Stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.

Bake for about 30 min or until tester inserted in centre of cake layer comes out clean. Let cool for at least 10 min. Serve hot or warm. Scoop cake into serving bowl and spoon pudding sauce over top.


Cooking Tip:This cake is best served when fresh baked (hot or warm) since the pudding sauce tends to soak back into the cake layer upon cooling.

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Nutritional information

Per serving
Energy: 399 Calories
Protein: 9 g
Carbohydrate: 66 g
Fat: 12 g
Fibre: 2.6 g
Sodium: 167 mg

Top 5 Nutrients

(% DV*)
Calcium: 18 % / 196 mg
Magnesium: 22 %
Riboflavin: 23 %
Vitamin B12: 20 %
Vitamin D: 22 %