Vanilla Pudding Cake {From-Scratch}

Name: Vanilla Pudding Cake {From-Scratch}
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ½ tablespoons cornstarch; 3 cups milk; ½ cup heavy cream; ¾ cup granulated sugar; ¼ teaspoon salt; 1 tablespoon vanilla extract; 2 tablespoons salted butter; 1 ¾ cups all-purpose flour; 1 cup granulated sugar; 2 ½ teaspoons baking powder; ¼ teaspoon salt; 2 large eggs; 1 ¼ cups milk; 2 teaspoons vanilla extract; 6 tablespoons salted butter

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4.5

330 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12 servings
Course
Dessert
Cuisine
American

Vanilla Pudding Cake {From-Scratch}

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Pudding:

1 ½ tablespoons cornstarch
3 cups milk I use 2%
½ cup heavy cream
¾ cup granulated sugar
¼ teaspoon salt
1 tablespoon vanilla extract
2 tablespoons salted butter

Cake:

1 ¾ cups all-purpose flour
1 cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
2 large eggs
1 ¼ cups milk
2 teaspoons vanilla extract
6 tablespoons salted butter melted

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a glass 9X13-inch baking pan. Set the baking pan on a larger, rimmed baking sheet. Set aside.
For the pudding, in a medium saucepan (see note for microwave directions), whisk together the cornstarch and about 1/4 cup of the milk until the mixture is lump-free and smooth. Add the rest of the milk, heavy cream, sugar, and salt.
Heat the mixture over medium heat, whisking constantly, until the mixture comes to a simmer. Let it simmer for 2-3 minutes; it will thicken slightly (it will still be fairly runny but should be thicker than when the ingredients were cold). Stir in the vanilla and butter until the butter is melted.
Pour the pudding mixture into the prepared pan.
For the cake, in a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl or liquid measuring cup, whisk together the eggs, milk and vanilla. Pour the wet ingredients into the dry ingredients, followed by the melted butter.
Whisk just until combined - don't overmix. It's ok if the batter is slightly lumpy.
Pour the batter in a steady stream across the pudding in the prepared pan - the cake batter will sink into the pudding, that's ok! Just try to pour the batter as evenly as possible over the pudding layer.
Bake the cake for 30-40 minutes, until the edges and top of the cake are set with bubbling pudding underneath (some of the pudding may bubble up and over the edges of the cake; that's ok). Add additional time as needed. The cake will rise very close to the top of the baking pan while baking; after it is removed from the oven it will fall and settle a bit.
Serve warm with fresh berries or whipped cream.

Notes

Pudding Layer: I've made the pudding layer successfully in the microwave as well. In a microwave-safe bowl, whisk together the cornstarch and about 1/4 cup of the milk until the mixture is lump-free and smooth. Add the rest of the milk, heavy cream, sugar, and salt. Cook for 2-minute intervals in the microwave, whisking in between. In my microwave, it takes about 12 minutes total (so six intervals) to bubble and thicken slightly.
High Altitude: I am not a high altitude baking expert and usually avoid weighing in on high altitude baking tips, but because this cake rises right to the top of the baking pan and several of you have commented over the years that your cakes at high altitude sometimes overflow, I'd suggest adding a few extra tablespoons of flour to the batter as a precaution.

Nutrition Information

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Serving 1 Serving Calories 335kcal (17%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 65mg (22%) Sodium 304mg (13%) Fiber 1g (4%) Sugar 34g (68%)