recipe

Simple Chocolate Milk Pudding Cake Squares

Name: Simple Chocolate Milk Pudding Cake Squares
Total time: 50 min
Yield: 8
Ingredients: eggs, 2; salt, 1/2 tsp; sugar, 120g; Milk, 150ml (3/5 cups); vegetable oil, 50ml (1/5 cups); flour, 150g (1 1/4 cups); cocoa powder, 30g; baking powder, 5g; Gelatin, 10g; water, 50ml; Condensed milk, 200g (4/5 cups); Whipping cream, 200ml (4/5 cups); chocolate, 50g; warm cream, 40ml

Total time: 50 Min + Refrigerating time

Difficulty: Low

Serves: 8 people

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By Ilaria Canevara

470

Looking for a dessert that’s both rich and easy to make? These Chocolate and Milk Pudding Cake Squares are your new go-to. With layers of moist, fluffy chocolate cake, a silky condensed milk filling, and a luscious chocolate glaze, this treat offers the perfect balance of texture and flavor.

Perfect for birthday parties, potlucks, or just a sweet weekend indulgence, this cake is surprisingly simple to prepare. Plus, it’s easily customizable based on your chocolate preferences!

Chocolate And Milk Pudding Cake Ingredients

Here’s everything you’ll need to whip up this delicious layered dessert:

Eggs: use large eggs that are at room temperature
Sugar – use granulated sugar
Milk – use full-fat milk for best results
Vegetable oil – using oil instead of butter creates a moist cake
Flour – use all-purpose flour, not cake flour
Cocoa powder – use natural, unsweetened cocoa powder
Baking powder – use baking powder, and not baking soda!
Gelatin – used to set the pudding filling
Butter – use unsalted or salted butter (if using unsalted butter, add a pinch of salt to the batter)
Condensed milk – use canned condensed milk
Cream – for best results, use full-fat whipping cream
Chocolate – use any chocolate you like

Custom Variations to Try

Coffee Kick: Add 1 tsp of instant coffee to the cake batter or the filling for extra depth.
Flavor the Filling: Mix in a splash of vanilla, almond extract, or even orange zest.
Swap the Glaze: Use dark chocolate for a richer topping or white chocolate for extra sweetness.

Expert Tips for Perfect Cake Squares

Test the cake to see if it’s done. Insert a wooden or metal skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.
Short on time? This is a great way to dress up a store-bought sheet cake. Use pre-baked cake, and continue with the recipe, making the filling and chocolate glaze.
To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

FAQs

Can I use boxed cake mix instead of homemade?

Yes! A boxed chocolate cake mix works well if you’re short on time.

Can I use agar-agar instead of gelatin?

Yes, just follow the conversion on your agar packaging.

Is this recipe kid-friendly?

Absolutely. Kids love the creamy filling and soft chocolate layers.

Can I make this without eggs?

Yes. Use an egg replacer or a combination of yogurt and baking soda (¼ cup yogurt + ½ tsp baking soda per egg).

What chocolate is best for the glaze?

Use semi-sweet or dark chocolate if you prefer it less sweet; milk or white chocolate if you want it sweeter.

Can I make mini individual portions?

Definitely. Use a muffin pan with liners for cute, single-serve versions.

Can I Make This Ahead of Time?

Bake and cool the sponge up to 2 days in advance. Wrap in plastic and refrigerate. The cake in full can be made a day before serving and stored in the fridge.

How to Store Chocolate Milk Pudding Cake Squares

Store leftovers in an airtight container in the fridge for up to 5 days.

The assembled and glazed cake does not freeze well, as the pudding filling may separate or change texture.

Ingredients

eggs

salt

1/2 tsp

sugar

120g

Milk

150ml (3/5 cups)

vegetable oil

50ml (1/5 cups)

flour

150g (1 1/4 cups)

cocoa powder

30g

baking powder

Gelatin

10g

water

50ml

Condensed milk

200g (4/5 cups)

Whipping cream

200ml (4/5 cups)

chocolate

50g

warm cream

40ml

How to Make Chocolate Milk Pudding Cake Squares

Step 1

In a bowl, beat the eggs until light and fluffy.

Step 2

Add the sugar and salt, and beat again.

Step 3

Add the milk and oil, and beat again. Sift in the flour, cocoa powder, and baking powder.

Step 4

Mix until the batter is smooth and all the ingredients are fully combined.

Step 5

Pour the batter into a baking pan lined with parchment paper. Transfer to the pan and bake at 180°C (350°F) for 15 minutes. Once baked and slightly cooled, sandwich the cake by cutting it in half horizontally.