pudding cake recipe
The Best pudding cake recipe
I also love how easy it is to adjust. If we’re watching our sugar intake, I’ll swap in a little more Greek yogurt or almond milk for a lighter version, but the kids don’t even notice the difference. And when we’re having a big gathering or a birthday party, this cake is always a hit—it’s moist, it’s comforting, and it doesn’t require any fancy tools. Plus, it’s got a little bit of protein and fiber from the yogurt and flaxseed, which makes it a pretty decent option if you’re looking for something that’s not just pure sugar. It’s the kind of recipe that feels like a little indulgence without being one, and that’s what makes it so special in my book.
Classic Pudding Cake
A creamy, comforting cake made with a rich vanilla pudding base and light layers of sponge. Perfect for dessert or a cozy treat.
🥘Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional)
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line two 6-inch round pans and one 9-inch round pan with parchment paper. -
2
For the cake layers: In a large bowl, whisk flour, sugar, baking powder, and salt. Add eggs one at a time, mixing well after each. Stir in milk and vanilla until smooth. -
3
Divide batter evenly between the three pans. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack. -
4
For the pudding filling: In a medium saucepan, heat milk and sugar until steaming. Remove from heat and whisk in egg yolks, vanilla, cornstarch, and salt. Return to low heat and cook, stirring constantly, until thickened (about 5 minutes). Cool completely. -
5
For the topping: Beat softened butter, powdered sugar, vanilla, and heavy cream (if using) until smooth and fluffy. -
6
Assemble cake: Place one layer on a plate, spread half the pudding filling evenly over it, then top with the second layer. Spread remaining pudding filling over the top and sides. Finally, pipe or spread the topping evenly over the cake.
🔧Equipment
- Mixing bowls (2 medium)
- Whisk
- Electric mixer or hand mixer
- 9-inch round cake pan
- Two 6-inch round cake pans
- Piping bag (optional)
- Spatula
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce sugar in the pudding filling to ½ cup and use half-and-half instead of whole milk.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Add fresh berries or a dusting of cocoa powder for extra flavor.
Watch Video Of How Classic Pudding Cake Works
❓ Frequently Asked Questions About Pudding Cake
1. What is the best way to store pudding cake to keep it fresh longer?
To keep your pudding cake fresh, store it in an airtight container at room temperature for up to 3 days. If you prefer longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months. Before serving, let it sit at room temperature for about 15–20 minutes to soften.
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2. Can I make this pudding cake without using eggs?
Yes, you can make a vegan pudding cake by replacing eggs with a few alternatives like flaxseed meal (1 tbsp ground flax + 3 tbsp water per egg) or aquafaba (½ cup whipped chickpea brine). For a richer texture, consider adding 1 tsp apple cider vinegar to the batter to help bind.
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3. Why does my pudding cake turn out too dense or dry?
A dense or dry pudding cake often results from overmixing the batter, underbaking, or using too much flour. To fix this, reduce flour slightly (1–2 tbsp at a time), ensure the oven is preheated properly, and bake until a toothpick comes out clean. Also, avoid overmixing after adding wet ingredients—just fold gently until combined.
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4. How can I customize the flavors of this pudding cake?
You can easily tweak the flavors by adding mix-ins like:
– Chocolate lovers: Swap vanilla extract for cocoa powder (1 tbsp) and add ½ cup chocolate chips or chopped nuts.
– Fruity twist: Stir in ½ cup mashed banana, blueberries, or raspberry jam.
– Spiced version: Add 1 tsp cinnamon, nutmeg, or a pinch of cardamom for warmth.
– Creamy boost: Mix in ¼ cup Greek yogurt or coconut cream for extra richness.
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5. What if my pudding cake doesn’t set properly in the fridge?
If the cake remains soft after refrigerating, it may need time to firm up (up to 24 hours). For faster setting, try adding 1–2 tbsp cornstarch or arrowroot powder to the batter before baking. Another trick is to chill the batter for at least 1 hour before pouring it into the pan to help the structure develop better.
