Heart Shaped Chocolate Vanilla Pudding Cake
Soft, chocolatey, and made with a warm scoop of vanilla pudding for extra tenderness. Perfect for Valentine’s Day or any cozy moment.
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Equipment
- Small saucepan (for pudding)
Ingredients
For the pudding
- 1 tbsp Brown sugar
- ½ packet Jell-O Cook and Serve Vanilla Pudding Mix from a 3 oz box
- 1 cup Milk
For the cake
- 1 cup AP flour 1 cup plus 2 tbsp
- ¼ cup Cocoa powder
- ¾ cup Granulated sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ¼ tsp Cinnamon optional
- 2 Large eggs
- 3.5 oz Vanilla pudding warm
- ¼ cup Neutral oil
- 1 tsp Vanilla extract
- ¼ cup Warm water
Instructions
Make the Vanilla Pudding
- In a small bowl, whisk together ½ packet Jell-O Cook and Serve Vanilla Pudding Mix and 1 tbsp Brown sugar with a few tablespoons of the milk until smooth.1 tbsp Brown sugar, ½ packet Jell-O Cook and Serve Vanilla Pudding Mix
- Bring the remaining milk (from 1 cup Milk), to a gentle simmer in a small saucepan.1 cup Milk
- Whisk in the pudding mixture and cook for 1 to 2 minutes, stirring constantly, until thickened.
- Remove from the heat and let the pudding cool for about 5 to 10 minutes. It should be warm, not hot. Measure out 100 g or 3.5 oz for the cake.
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and line the bottom of a heart shaped springform pan.
- In a large bowl, whisk together 1 cup AP flour, ¼ cup Cocoa powder, ¾ cup Granulated sugar, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, and ¼ tsp Cinnamon if using.1 cup AP flour, ¼ cup Cocoa powder, ¾ cup Granulated sugar, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, ¼ tsp Cinnamon
- Add 2 Large eggs, 3.5 oz Vanilla pudding, ¼ cup Neutral oil, and 1 tsp Vanilla extract. Whisk until mostly smooth.2 Large eggs, 3.5 oz Vanilla pudding, ¼ cup Neutral oil, 1 tsp Vanilla extract
- Pour in ¼ cup Warm water and stir until the batter is silky and pourable.¼ cup Warm water
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then remove the springform ring and cool completely.
Notes
🌡️ Storage
This cake stays soft for 2 to 3 days when stored in an airtight container at room temperature. Refrigerate only if you frost it or top it with pudding.Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 302mg | Potassium: 123mg | Fiber: 2g | Sugar: 32g | Vitamin A: 109IU | Vitamin C: 0.003mg | Calcium: 81mg | Iron: 1mg
Calories: 285kcal
Servings: 8 Servings
