Name: Vanilla Pudding Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 3/4 cup brown sugar; 1 3/4 cups hot water; 1 teaspoon vanilla extract

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If you’re searching for a classic comfort dessert with a cozy twist, allow me to introduce you to the joy of Vanilla Pudding Cake. This charming bake starts with a soft, fluffy vanilla cake batter and ends with a silky, self-saucing vanilla pudding bubbling underneath. Each warm spoonful features tender cake on top and a decadent sauce below, all perfumed with true vanilla richness. Whether you serve it on a chilly weeknight or at a family gathering, Vanilla Pudding Cake promises the kind of nostalgic, homemade goodness that will have everyone at the table asking for seconds.

Vanilla Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic behind this Vanilla Pudding Cake is how each humble ingredient transforms into something truly special. These kitchen staples work together to create the pillowy cake and creamy pudding layer—simple, but each one essential for that signature flavor and texture!

All-purpose flour: Provides the structure your cake needs, keeping it light but sturdy enough to hold up to the pudding layer.
Granulated sugar: Sweetens the cake just enough and helps create a beautifully golden crust.
Baking powder: Gives the cake its signature rise, for a fluffy texture every time.
Salt: Just a hint to balance the sweetness and make the vanilla shine.
Milk: Adds moisture and binds the batter; whole milk works great, but you can substitute with your favorite variety.
Unsalted butter, melted: Gives a rich, buttery flavor that makes the cake irresistible.
Vanilla extract (for both cake and pudding): The star of the show! Real vanilla brings warmth and depth to every bite.
Brown sugar (for pudding layer): Adds a gentle caramel note and helps create that luscious sauce underneath.
Hot water (for pudding layer): Dissolves the brown sugar to form the “magic” self-saucing pudding as the cake bakes.

How to Make Vanilla Pudding Cake

Step 1: Preheat and Prepare Your Baking Dish

Begin by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This step ensures your Vanilla Pudding Cake will slip out easily and offers an even bake all around. I like to use a little softened butter or non-stick spray for extra insurance.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Mixing these thoroughly will guarantee an even distribution of leavening and flavor, resulting in the perfect cake crumb every time.

Step 3: Add Wet Ingredients and Mix

Pour in the milk, melted unsalted butter, and vanilla extract. Stir until just combined—don’t overmix! A few lumps are fine and will keep your cake tender. Spread this batter in an even layer in your prepared dish.

Step 4: Mix the Pudding Layer

In a separate bowl, combine the brown sugar, hot water, and vanilla extract. Stir until the sugar is fully dissolved. This simple mixture is the secret to the cake’s glorious, saucy bottom.

Step 5: Pour Pudding Mixture Over Batter

Gently pour the brown sugar-water mixture over the cake batter in your pan. It may look unusual to add liquid on top without stirring, but trust the process—while baking, the sauce settles at the bottom and the cake floats to the top, creating that iconic self-saucing effect.

Step 6: Bake Until Golden and Set

Slide your dish into the oven and bake for 35–40 minutes. You’ll know it’s ready when the top is golden and just set, but beneath, the pudding layer will still be bubbling. Let it cool for about 5 to 10 minutes before serving—just enough time for the pudding to thicken slightly while staying beautifully molten.

How to Serve Vanilla Pudding Cake

Garnishes

This dessert is a blank canvas for fun garnishes. A dollop of whipped cream or a scoop of velvety vanilla ice cream will melt invitingly into the warm pudding. For a little something extra, try a sprinkle of cinnamon, nutmeg, or even a few fresh berries for color and a touch of tartness.

Side Dishes

While Vanilla Pudding Cake shines solo, pairing it with a mug of hot coffee or black tea adds to the coziness. For a fancier touch, add stewed fruit like cinnamon apples or roasted pears on the side for a seasonal flair.

Creative Ways to Present

You can serve Vanilla Pudding Cake straight from the baking dish family-style, or portion it into individual ramekins for a dinner-party vibe. For extra fun, layer it in glasses with whipped topping and a drizzle of caramel—that beautiful sauce at the bottom is begging to be shown off!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Vanilla Pudding Cake tightly and store in the refrigerator. It keeps well for up to three days, and the flavors only get more lush and comforting as it sits.

Freezing

If you want to save some for later, Vanilla Pudding Cake can be frozen. Simply let it cool completely, portion it into airtight containers, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

To bring back that just-baked warmth, microwave portions for 30–45 seconds, or reheat in a low oven, covered with foil to keep in the moisture. The pudding layer will melt beautifully and the cake will come back to life.

FAQs

Can I make Vanilla Pudding Cake ahead of time?

Absolutely! It can be prepped a few hours in advance and baked just before serving, or you can bake it ahead and simply reheat for a fresh-from-the-oven experience.

What’s the best way to keep the sauce from soaking into the cake?

Baking the cake just until set (not overbaked) is the secret. The pudding layer will stay deliciously saucy if you let the cake rest for just 5–10 minutes before serving.

Can I add spices or other flavors to the cake?

Definitely! Vanilla Pudding Cake invites customization. Try adding a pinch of cinnamon, nutmeg, or even a splash of almond extract to the batter or pudding layer for a new twist.

Is it possible to make this dessert dairy-free?

Yes! Substitute non-dairy milk and use plant-based butter. Choose a good-quality dairy-free vanilla extract to keep the lovely flavor true to the original.

Can I double the recipe for a bigger crowd?

You sure can! Just use a 9×13-inch pan and increase the baking time by around 5–10 minutes—keep an eye out for that golden, set top and bubbling pudding underneath.

Final Thoughts

If you’ve never tried Vanilla Pudding Cake, now is your moment. This self-saucing dessert is easy enough for a cozy night in but special enough to share with friends. Every bite is a blend of comforting pudding and fragrant vanilla cake—you honestly won’t want to put your spoon down. Give it a try, and let this warm classic become a regular in your dessert rotation!

Vanilla Pudding Cake Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in this warm and comforting Vanilla Pudding Cake, a delightful self-saucing dessert that is easy to make and perfect for any occasion.

Ingredients

Scale

Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For the pudding layer:

3/4 cup brown sugar
1 3/4 cups hot water
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Prepare the cake batter: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Add milk, melted butter, and vanilla extract; stir until just combined. Spread the batter in the baking dish.
Make the pudding layer: In a separate bowl, mix brown sugar with hot water and vanilla extract until dissolved. Gently pour over the batter without stirring.
Bake: Bake for 35–40 minutes until the top is golden and the cake is set but soft and pudding-like underneath. Let cool before serving warm.