Vanilla Pudding Cake Recipe

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Vanilla Pudding Cake Recipe :- You’ll want to cook this simple Vanilla Pudding Cake recipe over and over again because it requires very little effort on your part. Despite the fact that it is excellent on its own, because to its delightful vanilla flavour, it also goes well with the toppings that you normally enjoy.

 

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Vanilla Pudding Cake Recipe 

Even though vanilla is such an important component of baking, it is frequently used in a supporting role. In this absolutely mouthwatering custard cake, we are giving it the star treatment that it so richly deserves!

At its finest, this warm and gooey cake is the epitome of comfort food. For the very first time, you should try to have it while it is still newly cooked, if at all possible. You are going to fall in love with this cake because of its flavour, its texture, and the sheer cosiness it exudes!

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overhead view of two servings of Vanilla Pudding Cake topped with fresh berries and served in white bowls

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WHAT IS A PUDDING CAKE?

The term pudding cake can be used to refer to a cake made with instant pudding mix in the batter, a poke cake filled and topped with pudding, or a cake that creates two layers of sauce and cake as it bakes. Here, we’re talking about the latter.

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These old-fashioned pudding cakes are also sometimes called self-saucing cakes. As they bake, they form a layer of sauce or pudding underneath a soft, warm cake. While that may sound complicated, it really is quite simple. Two mixtures are simply added separately to the baking pan, and the magic all happens in the oven!

 

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INGREDIENTS

FOR THE SAUCE:

  •  1 tablespoon cornstarch
  •  1 & 1/2 cups (355ml) milk, divided
  •  1/2 cup (100g) granulated sugar
  •  1 teaspoon vanilla bean paste or vanilla extract
  •  1/8 teaspoon salt

 

FOR THE CAKE:

  •  1 cup (120g) all-purpose flour
  •  1/2 cup (100g) granulated sugar
  •  1 & 1/2 teaspoons baking powder
  •  1/2 teaspoon salt
  •  3/4 cup (177ml) milk
  •  3 tablespoons unsalted butter, melted and slightly cooled
  •  1 large egg
  •  1 tablespoon vanilla extract

INSTRUCTIONS

TO MAKE THE SAUCE:

  1. Preheat the oven to 350°F. Butter a 2.5- to 3-quart baking pan.
  2. Place the cornstarch and 2 tablespoons of the milk in a saucepan, and stir until throughly combined. Add the remaining milk, sugar, vanilla bean paste, and salt. Heat over medium-low heat, stirring occasionally, until the mixture comes to a simmer.
  3. Pour the sauce mixture into the prepared pan, and set aside while you make the cake.

 

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TO MAKE THE CAKE:

  1. Whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla.
  2. Add the flour mixture to the milk mixture, and stir just until combined. Spoon or slowly pour the batter over the sauce mixture in the pan..
  3. Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean. The top of the cake should be golden brown, and the sauce will be bubbling around the edges.
  4. Cool the pan on a wire rack for about 15 minutes before serving. Serve warm.

 

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NOTES

Make sure your pan is large enough to prevent bubbling over during baking. If you’re worried about spills, place the pan on a rimmed baking sheet before placing in the oven.

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Recipe slightly adapted from King Arthur.

Store leftovers in an airtight container in the refrigerator or freezer. Reheat before serving. The sauce will thicken and begin absorbing into the cake the longer it is stored.

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To make individual servings, divide the two mixtures among eight buttered 8-ounce ramekins and place on a rimmed baking sheet. Reduce the baking time to 25 to 30 minutes.

 

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TIPS FOR SUCCESS

Keep these tips in mind to help make sure your cake turns out perfectly!

  • Use good quality vanilla. Simply said, this cake is all about the vanilla, and if you use high-quality vanilla, you will get the greatest flavour. I prefer Nielsen-Massey vanilla when it comes to store-bought vanilla. It is also possible to make your own. Find out more by reading:Methods for Producing Vanilla Extract
  • Gather the ingredients first. While this is always a good idea in baking, I find that it really helps here to get everything measured and ready before beginning to mix. As there are repeat ingredients in the sauce and the cake, be careful to keep those measured ingredients separate.
  • Want to make individual cakes? You can make this recipe in ramekins. Simply divide the two components evenly among eight buttered 8-ounce ramekins. Place them on a lined rimmed baking sheet to help get them in and out of the oven easily. Reduce the baking time to 25 to 30 minutes.

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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