Vanilla Cake Pudding Recipe
For a delicious vanilla cake pudding recipe, start by preparing a vanilla custard. In a saucepan, heat milk until steaming. In a bowl, whisk together egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook until thickened. Stir in vanilla extract. Let it cool before layering with cake slices.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Saucepan
- 9×9-inch baking dish (or similar size)
- Measuring cups and spoons
- Spatula
- Cooling rack (optional)
Ingredients
For the Pudding:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 2 tablespoons salted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- Pinch of salt
Instructions
Prepare the Pudding:
- In a saucepan, combine 1 1/2 cups milk, 1/2 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Stir the mixture over medium heat until it starts to thicken and comes to a gentle boil (about 5-7 minutes).
- Once thickened, remove the saucepan from heat and add 2 tablespoons salted butter and 1/2 teaspoon vanilla extract. Stir until the butter melts completely and the pudding is smooth.
- Gradually add the 1/2 cup heavy cream and stir to combine. Set aside to cool slightly.
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish.
- In a mixing bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar using a hand mixer or whisk until light and fluffy (about 3-4 minutes).
- Add 2 large eggs, one at a time, mixing well after each addition. Then add 2 teaspoons vanilla extract and mix until fully incorporated.
- In another bowl, combine 1 cup all-purpose flour, 1/4 teaspoon baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with 1/2 cup whole milk, and mix until smooth.
- 5 Pour the batter into the prepared cake pan and smooth the top with a spatula.
Assembling the Cake Pudding:
- Spoon the warm pudding mixture over the cake batter in the baking dish, but do not stir.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The pudding will form at the bottom, and the cake will rise on top.
- Let the cake pudding cool slightly before serving. It can be served warm or at room temperature.
Notes
1. Storage: If you have leftovers (though it’s unlikely!), store them in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or in a low oven before serving.
2. Make-Ahead: You can prepare this dessert a day before serving. It tastes even better the next day as the flavors continue to meld.
3. Allergy-Friendly: This recipe contains dairy and eggs, so it’s not suitable for those with dairy or egg allergies. You can experiment with substitutes like almond milk and egg replacers if needed.