Vanilla Pudding Cake {From-Scratch}
User Reviews
4.5
Vanilla Pudding Cake {From-Scratch}
Description
The Vanilla Pudding Cake is made by first preparing a vanilla pudding from scratch using cornstarch, milk, heavy cream, sugar, salt, vanilla extract, and butter cooked gently to a thickened consistency. This pudding base is poured into a greased 9x13-inch glass baking dish placed on a rimmed baking sheet to catch any overflow. A separate cake batter is made with all-purpose flour, sugar, baking powder, salt, eggs, milk, vanilla, and melted butter and poured over the pudding prior to baking.
Baking results in a unique cake with a soft, delicate vanilla layer on top and a creamy pudding underneath. The pudding remains somewhat runny when hot but sets as it cools, creating a moist, almost custardy bottom layer contrasted by the cake above. This dual-texture dessert is meant to be served from the pan and provides a different experience than typical single-layer cakes.
You can also make the pudding layer in the microwave by cooking the milk mixture in intervals until thickened, offering a quicker prep method. For high-altitude baking, the recipe suggests adding a bit more flour to prevent overflow during baking. This cake showcases a homemade alternative to instant pudding and delivers a comforting vanilla dessert with interesting layers.
Ingredients
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 butter salted
Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 egg large
- 1 ¼ cups milk
- 2 teaspoons vanilla extract
- 6 tablespoons butter melted, salted
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
- The pudding layer can be made on the stovetop or in the microwave using 2-minute cooking intervals, whisking in between.
- When baking at high altitude, consider adding a few extra tablespoons of flour to the batter to reduce overflow.
- Use a glass 9x13-inch baking pan placed on a rimmed baking sheet to catch any spillage during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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