If there’s one dessert that truly captures the spirit of cozy comfort, it’s Vanilla Pudding Cake. Imagine a golden, delicate cake that magically bakes itself into layers — a tender vanilla sponge on top and a dreamy pudding layer underneath, all with minimal effort and maximum reward. This bake is for anyone who wants the nostalgic vanilla flavor they loved as a child, but with a luscious, self-saucing twist. You’ll love how the simple ingredients create irresistible magic in the oven, and how each warm, creamy bite melts away the worries of the day.
Ingredients You’ll Need
You don’t need anything fancy—just pantry staples that work together in perfect harmony, each one playing a crucial role. Every ingredient adds depth, tenderness, or structure, and the end result is nothing short of a vanilla lover’s dream.
- All-purpose flour: Forms the base structure of the Vanilla Pudding Cake, lending it that soft, spoonable crumb.
- Granulated sugar: Sweetens the cake just right while encouraging a lovely golden crust.
- Baking powder: Provides the rise, ensuring your cake bakes up fluffy and light on top.
- Salt: Just a touch brightens up all the other flavors—don’t skip it!
- Whole milk: Adds richness and moisture; for an extra creamy finish, substitute with half-and-half if you like.
- Unsalted butter (melted): Lends a buttery note and irresistible tenderness to both cake and pudding layers.
- Vanilla extract: The star flavor, bringing warmth and a dreamy aroma to every bite.
- Instant vanilla pudding mix: Here’s the magic—this creates that signature pudding layer beneath the cake as it bakes.
- Hot water: Gently melts the pudding mix down into the soft, saucy base that makes Vanilla Pudding Cake so comforting.
How to Make Vanilla Pudding Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray. This step ensures easy serving later and helps the cake bake up evenly with a golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This creates an even base, so the cake’s texture turns out soft and consistent from edge to center.
Step 3: Add Wet Ingredients
Pour in the whole milk, melted butter, and vanilla extract. Stir with a spatula or whisk until the batter is smooth—no pockets of flour should remain. The aroma of vanilla should already be tempting you at this stage!
Step 4: Assemble the Layers
Pour the batter evenly into the prepared baking dish, smoothing the top with the back of a spoon. Then, sprinkle the instant vanilla pudding mix right over the batter. Don’t stir! Just let it rest on top to unleash its pudding magic during baking.
Step 5: Add Hot Water (Do Not Mix!)
Now, carefully pour the hot water over the pudding mix layer. Again—resist the urge to mix it in! This step is what makes the Vanilla Pudding Cake develop its signature self-saucing texture, with a cake on top and pudding below.
Step 6: Bake and Enjoy
Slide the dish into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top is beautifully golden and the cake has puffed up, while a gentle jiggle hints at the pudding underneath. Let it cool for about 10 minutes before serving so the layers can set slightly.
How to Serve Vanilla Pudding Cake
Garnishes
For a classic finish, top each warm serving with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream. Dusting with a little cocoa powder or cinnamon adds a fragrant hint, while a handful of berries offers brightness and contrast.
Side Dishes
Pair your Vanilla Pudding Cake with a glass of cold milk or a steamy cup of tea for ultimate coziness. For a slightly more decadent experience, a cappuccino or café au lait works beautifully, especially if you’re enjoying this as a brunch dessert.
Creative Ways to Present
Serve the cake in individual ramekins for a special, restaurant-style touch, or spoon it into clear glasses to show off that fluffy cake and saucy pudding. You could even layer bite-sized cubes of Vanilla Pudding Cake with whipped cream and fruit for an easy, playful trifle.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Vanilla Pudding Cake left, simply cover the dish tightly with plastic wrap or foil and refrigerate. It keeps beautifully for up to 3 days, and the pudding layer stays creamy without turning soggy.
Freezing
Vanilla Pudding Cake isn’t the best candidate for freezing, as the pudding layer can change texture after thawing. However, if you must freeze, wrap individual portions in plastic and foil. Thaw them overnight in the refrigerator before reheating gently.
Reheating
To enjoy the leftovers as if they were freshly baked, reheat portions in the microwave for 20–30 seconds, or warm in a low oven (about 300°F) until just heated through. Cover the dish with foil during oven reheating so the cake doesn’t dry out.
FAQs
Can I use regular (cook-and-serve) pudding mix instead of instant for this Vanilla Pudding Cake?
Instant pudding mix is crucial as it thickens with just heat and moisture. Regular (cook-and-serve) pudding requires stovetop cooking and usually won’t create the desired saucy texture within the cake. Stick with instant for best (and easiest) results!
Can I double the recipe for a crowd?
Absolutely! You can double the ingredients and bake in a 9×13-inch dish. Just be mindful that the bake time may be slightly longer—check at 40 minutes and continue baking until the top is set and golden.
Will non-dairy milk work in this recipe?
You can substitute whole milk with almond, soy, or oat milk for a dairy-free version. The flavor and texture will vary slightly, but the Vanilla Pudding Cake will still be delicious and saucy.
Can I add fruit or chocolate chips to the cake?
Sure! Sprinkle in a handful of mini chocolate chips or swirl in some raspberries over the batter before adding the pudding mix. These extras add bursts of flavor and a pretty pop of color.
Why shouldn’t I mix the hot water and pudding layer?
Not mixing is what gives the Vanilla Pudding Cake its magic layers. The pudding mix works its way downward, creating that signature creamy base, while the cake batter rises up and bakes golden on top. Trust the process for guaranteed results!
Final Thoughts
There’s a reason Vanilla Pudding Cake makes regular appearances on my table—it’s easy, irresistibly cozy, and always brings out big smiles. If you love classic vanilla, warm bakes, or just want to wow someone with minimal effort, you’ve got to give this recipe a try. It’s one of those rare treats that’s even better than you remember. Enjoy every spoonful!
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Vanilla Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Pudding Cake is a delightful dessert that combines the richness of a cake with a luscious pudding layer. It’s a comforting and easy-to-make treat that is best enjoyed warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups hot water
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a mixing bowl, whisk flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Mix in milk, melted butter, and vanilla extract to form a smooth batter.
- Prepare Pudding Layer: Pour batter into baking dish. Sprinkle dry pudding mix on top, then pour hot water over it without stirring.
- Bake: Bake for 35–40 minutes until golden with a pudding layer underneath.
- Serve: Cool slightly before serving with ice cream or whipped cream.
Notes
- For extra richness, use half-and-half instead of milk.
- Add a pinch of nutmeg or cinnamon for a warm spice variation.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
