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Chocolate Pudding Cake with Fluffy White Frosting

A moist chocolate pudding cake topped with the fluffiest white frosting. Perfect for a weeknight dessert or a whole party!

Chocolate Pudding Cake with Fluffy White Frosting #cake #chocolate #puddingcake #chocolatecake #tableforsevenblog #dessert

Chocolate Cake= Best Stuff Ever!

Ingredients Needed:

  • Chocolate cake mix
  • Dry instant chocolate pudding mix
  • Buttermilk
  • Eggs
  • Mini chocolate chips
  • Egg whites
  • Light corn syrup
  • White sugar
  • Salt
  • Vanilla
Chocolate Pudding Cake with Fluffy White Frosting #cake #chocolate #puddingcake #chocolatecake #tableforsevenblog #dessert

Chocolate Cake Mix: Any brand or chocolate variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.

Pudding Mix: Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need.

What Makes this Frosting Fluffy?

  • This is not a buttercream frosting. This is a egg white and sugar based frosting that achieves fluffiness once the egg whites are beaten to stiff peaks.
Chocolate Pudding Cake with Fluffy White Frosting #cake #chocolate #puddingcake #chocolatecake #tableforsevenblog #dessert

How to Make Fluffy White Frosting:

  • First, in a saucepan, heat corn syrup with sugar. Continue until sugar is fully dissolved. Remove from heat and stir in vanilla.
  • In a mixing bowl with a whisk attachment, whip the egg whites and salt until soft peaks form. Then, stream in the warm syrup while continuing to whip the egg whites.
  • Continue whipping until stiff peaks form. You want them to be shiny white in color and the frosting should not drip off the whisk.
  • Use the frosting immediately…it sets quickly!


  • Keep any leftover frosting in an airtight, covered container in the refrigerator. Use within 2-3 days.
Yield: Serves: 12-15

Chocolate Pudding Cake with Fluffy White Frosting

Chocolate Pudding Cake with Fluffy White Frosting #cake #chocolate #puddingcake #chocolatecake #tableforsevenblog #dessert

A chocolate  pudding cake topped with the fluffiest white frosting.

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours



  • 1 box devil’s food cake mix
  • 3.5 oz box instant chocolate pudding
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 cup mini chocolate chips


  • 2 egg whites
  • 1/8 tsp salt
  • 1 cup light corn syrup
  • 1/4 cup white sugar
  • 2 tsp vanilla


  1. Preheat oven to 350 degrees. Grease 9 x 13 baking dish.
  2. In a mixing bowl, combine dry cake mix, dry pudding mix, buttermilk and eggs. Beat well until well combined.
  3. Fold in chocolate chips.
  4. Pour batter into prepared dish and bake for 35 minutes or until knife inserted comes out clean.


  1. In a small saucepan, add corn syrup and sugar. Cook until sugar dissolves, stirring constantly. Let mixture come to a boil and remove from heat.
  2. Beat egg whites and salt with mixer (on high) until soft peaks form.
  3. Once peaks are formed, pour warm corn syrup in a steady stream into the egg whites.
  4. Continue beating until peaks are stiff.
  5. Frost immediately on cooled cake.
  6. Store leftover frosting in covered container in refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 291Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 352mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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