Desserts
Creating a Hershey's Chocolate Pudding Cake delivers the perfect balance of rich cake layers and velvety pudding filling without any baking required. This no-bake dessert combines the best of both worlds—moist chocolate cake and creamy pudding—all in one easy-to-assemble treat.
The secret lies in precise layering and chilling, ensuring each element stays perfectly set.
What makes this recipe special is its simplicity—no oven needed, just a few pantry staples and a 9x13-inch pan. The cake batter is mixed quickly, while the pudding layer uses classic Hershey's cocoa for that signature chocolate flavor.
Once assembled, the cake chills for at least 4 hours, allowing the layers to meld into a decadent, restaurant-quality dessert.
By the time you slice into it, you’ll have a dessert that’s rich, moist, and irresistibly chocolatey—every bite combines the texture of cake with the smoothness of pudding. The frosting ties it all together, creating a visually stunning dessert that’s just as impressive as it is delicious.
Perfect for birthdays, holidays, or anytime you crave a classic chocolate treat. Let’s get started on this foolproof no-bake masterpiece!
Ingredients for hershey's chocolate pudding cake
Twelve ingredients transform into decadent layers of cake and pudding without a single oven turn.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Cocoa Powder 🍫 | ½ cup | Unsweetened for richest flavor |
| All-Purpose Flour 🌾 | 2 cups | Sifted for smooth batter |
| Granulated Sugar 🍚 | 2 cups | White sugar preferred |
| Unsalted Butter 🧈 | 1 cup | Room temperature for easy mixing |
| Large Eggs 🥚 | 4 whole | Room temperature for best texture |
| Vanilla Extract 🌸 | 2 tsp | Pure Madagascar preferred |
| Milk 🥛 | 1 ½ cups | Whole milk for creaminess |
| Instant Vanilla Pudding Mix 🍫 | 3 tbsp | Hershey's chocolate flavor |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Cold for best whipping |
| Powdered Sugar 🍚 | 1 cup | For frosting sweetness |
| Hershey's Milk Chocolate Bars 🍫 | 6 oz | Melted for filling layer |
| Mini Marshmallows 🍬 | 2 cups | For optional fluffiness |
| Unsalted Butter 🧈 | ¼ cup | Additional for chocolate layer |
The Hershey's cocoa powder is non-negotiable here—it delivers that signature chocolate depth. Ghirardelli or Dutch-processed brands work best, but stick with Hershey's for authenticity. The butter should be room temperature—cold lumps ruin the smoothness. For the pudding mix, Hershey's chocolate flavor is essential, but if you're feeling fancy, swap in instant chocolate pudding mix for extra richness. The milk chocolate bars? Grab the classic milk chocolate—none of that dark stuff here. And if you're feeling extra indulgent, grab the mini marshmallows at Trader Joe's—they're consistently better than the store brand.
No Hershey's cocoa? Ghirardelli or Nestle Quik in a pinch, but it won't taste exactly the same. Running low on butter? Coconut oil works in a bind, but it adds a slight coconut flavor. The vanilla extract is where you can splurge—imitation vanilla will taste artificial. For the chocolate layer, melted chocolate chips can substitute, but they lack the smoothness of real bars. And if you're avoiding dairy, coconut cream replaces the heavy whipping cream, though it changes the texture slightly. The frosting? Powdered sugar and butter are all you need—no fancy stabilizers required.
This dessert is all about patience—chill for at least 4 hours, but overnight is even better. Store leftovers in the fridge for up to 5 days, covered tightly. The layers hold up beautifully, though the frosting might need a quick re-whip before serving. For parties, assemble it ahead and let it sit at room temperature for 30 minutes before slicing—it's always more impressive that way. And if you're feeling extra, add a sprinkle of crushed peppermint on top for a holiday twist.
Why You'll Love This Recipe
- Here’s what sold me: the dark cocoa gives it that sophisticated depth, but the sugar and eggs keep it from tasting like a heavy dessert. It’s decadent enough to feel special, but light enough to eat for breakfast if I’m being honest (and I’ve been there).
- No Mixer Needed: I swear by this recipe because it’s all about the whisk—no stand mixer, no food processor, just elbow grease for 2 minutes. That Hershey’s dark cocoa powder does the heavy lifting, dissolving into the butter and sugar like magic while I’m still cracking eggs.
- Rich Without Overpowering: Here’s what sold me: the dark cocoa gives it that sophisticated depth, but the sugar and eggs keep it from tasting like a heavy dessert. It’s decadent enough to feel special, but light enough to eat for breakfast if I’m being honest (and I’ve been there).
- Double Duty Dessert: This cake is my secret weapon for potlucks or last-minute celebrations—it’s just as happy in a 9x13 pan for a crowd as it is in individual ramekins for a fancy dinner. The butter makes it sturdy enough to slice neatly, so no one feels left out.
Step-by-step instructions for Hershey's chocolate pudding cake
This no-bake masterpiece combines rich chocolate layers with velvety pudding filling—no oven required!
Prepare the Chocolate Layers
In a mixing bowl, combine the 2 cups granulated sugar, 0.5 cup Hershey's Special Dark Cocoa Powder, and 2 cups all-purpose flour. Whisk until completely smooth—this ensures no lumps in your final layers. In a separate bowl, beat the 1 cup unsalted butter until creamy, then gradually mix in the 4 whole large eggs one at a time.
Add the dry mixture to the butter-egg combination and blend until fully incorporated. The batter should be thick but spreadable—this is your cake base. Divide the batter evenly between two 8-inch springform pans. I like to use parchment paper in the bottoms for easy release later. Chill the pans in the refrigerator for at least 1 hour while you prepare the filling.
Create the Pudding Filling
In a medium saucepan, whisk together the 1.5 cups milk, 3 tbsp instant vanilla pudding mix, and 2 tsp vanilla extract over medium heat. Cook for exactly 3 minutes, stirring constantly until the mixture thickens to a pudding-like consistency. You'll know it's ready when it coats the back of a spoon smoothly.
Transfer the pudding to a clean bowl and let it cool completely to room temperature. While it cools, whip the 1.5 cups heavy whipping cream until soft peaks form. Gently fold the cooled pudding into the whipped cream until fully combined. This creates your signature fluffy, creamy filling that will separate the layers beautifully.
Assemble the Cake Layers
Remove the chilled cake layers from the refrigerator and spread a thin layer of the pudding mixture on each one. Place one layer in your serving dish and top with half of the remaining pudding filling. Add the second layer, then spread the remaining pudding evenly on top. This layering technique creates that signature no-bake cake texture we all love.
For the chocolate topping, melt the 6 oz Hershey's Milk Chocolate Bars with the 0.25 cup unsalted butter in a double boiler over low heat, stirring until completely smooth. Pour this rich chocolate mixture over the assembled cake and spread it evenly with a spatula. The chocolate should set slightly but remain spreadable—this creates that glossy finish.
Add Optional Marshmallow Topping
If you're using the 2 cups mini marshmallows, spread them evenly over the chocolate layer while it's still soft. This creates that classic chocolate cake texture that melts perfectly when sliced. For a more stable topping, you can toast the marshmallows lightly in the oven at 350°F for 2-3 minutes before placing them on the cake.
Cover the cake and refrigerate for at least 4 hours, preferably overnight. This chilling time allows all the flavors to meld together and the layers to set properly. When you're ready to serve, slice with a warm knife for clean cuts and enjoy the perfect balance of rich chocolate, creamy pudding, and velvety texture in every bite.
Pro Tips For Making Hershey'S Chocolate Pudding Cake
- Sift the Cocoa: I learned this the hard way—lumpy cocoa powder ruins everything. Use a fine-mesh sieve to sift the Hershey’s Special Dark Cocoa into the dry ingredients. This breaks up clumps and ensures even distribution, so your cake doesn’t turn out streaky or dense.
- Melt Butter Slowly: Don’t nuke the butter in the microwave—heat it gently in a saucepan over low heat until just melted. This keeps the butter from separating later, which can make your cake greasy instead of rich. (Yes, even if you’re impatient like me.)
- Whisk Eggs Cold: Whisk the eggs at room temperature, but don’t let them sit out for hours—just 10 minutes is enough. Cold eggs from the fridge can curdle when mixed with hot butter, and nobody wants a weird texture in their pudding cake.
- Bake Until Springy: Skip the toothpick test—this cake is dense, not fluffy. Press the center lightly; it should spring back slowly, not bounce right away. Overbaking dries it out, so pull it out when the edges are set but the middle still jiggles a little. (Your future self will thank you.)
Wine and beer pairings for these flavors
Rich Chocolate Wines
For this decadent dessert, I always reach for Port wine—specifically a Ruby Port—because its deep, fruity notes complement the chocolate without overpowering it. The tawny Port works too, with its caramel and nutty undertones that pair beautifully with the cake's richness.
Serve slightly chilled (55-60°F) to enhance the dessert's velvety texture. 🍷
Creamy Dessert Whites
A Moscato d'Asti brings a refreshing contrast with its sweet, floral aroma and gentle effervescence. The bubbles cut through the cake's richness, while the honeyed notes echo the chocolate's sweetness.
For a non-sparkling option, try a Viognier from California—its peach and apricot flavors create a delightful harmony. Serve at 50-55°F to keep the dessert's creaminess intact.
Coffee-Inspired Pairings
If you love coffee with chocolate, a Banyuls—a fortified French wine—bridges the gap perfectly. Its dark fruit and coffee-like depth mirror the cake's cocoa intensity. For a lighter touch, a Brachetto d'Acqui (sparkling red wine) adds a berry-fruit sweetness that's surprisingly complementary.
Both wines should be served at 55-60°F to preserve their delicate aromas.
Beer Pairings
A Belgian Dubbel like Westmalle Trappist offers a malty sweetness that stands up to the chocolate's richness. The caramel and raisin notes in the beer echo the cake's pudding layer beautifully.
For a lighter option, try a honey-brown ale—its toasted malt and subtle sweetness provide a smooth contrast. Serve beers at 45-50°F to enhance their flavor profiles.
Creamy Stout Options
For chocolate lovers who prefer beer, a milk stout like Guinness is a classic match. Its creamy texture and toasted malt notes complement the cake's velvety layers perfectly.
A chocolate stout (like Founders Kentucky Breakfast Stout) takes it further with its deep cocoa flavors. Serve at 40-45°F to keep the beer's smoothness intact.
After-Dinner Digests
Finish the meal with a sherry like Pedro Ximénez—its raisin and caramel notes provide a sweet, velvety finish. For a lighter option, a sweet vermouth (like Carpano Antica Formula) adds herbal depth without overwhelming the chocolate. Both pairings should be served at 55-60°F to enhance their complex flavors.
Nutrition facts
Frequently asked questions
Why does this recipe call for chilling the cake layers before assembling?
Chilling the cake layers for at least 1 hour prevents them from becoming soggy when the pudding filling is added. The cold batter sets slightly, creating a firmer base that holds up beautifully against the creamy pudding mixture. This step is especially important for the no-bake texture we want—skipping it can lead to a messy, runny dessert.
Can I make this dessert without mini marshmallows?
The marshmallows add texture but aren't essential. If you omit them, simply spread the melted chocolate layer evenly over the pudding. For extra flair, try crushed chocolate cookies or chopped nuts as a topping. The cake will still be delicious—just without that classic "chocolate cake" look.
What's the best way to store leftovers?
Cover the cake tightly with plastic wrap or foil and refrigerate for up to 5 days. The layers stay fresh, though the frosting may need a quick re-whip before serving. For longer storage, freeze individual slices (wrapped in plastic) for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
How do I fix a cracked chocolate topping?
If the chocolate layer cracks during chilling, don't worry! Simply melt a small amount of chocolate and spread it over the cracks to create a smooth finish. The cake will still taste amazing—it's just a minor cosmetic fix. For next time, ensure your chocolate mixture is fully cooled before spreading it over the cake.
Can I use this recipe for a gluten-free version?
Yes, but you'll need to substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Use the same measurements, but add 1 tsp xanthan gum** to help bind the layers. The texture will be slightly different, but the flavor remains rich and chocolatey. Always check your gluten-free flour blend for best results.