Old-Fashioned Vanilla Pudding Cake

Reasons You’ll Love This Recipe

• Two textures in one dessert: The light cake rises while a thick vanilla custard forms underneath during baking.
• Hot milk creates the bottom layer: Pouring hot milk over the batter helps the creamy vanilla custard develop underneath.
• Serve it two ways: I like it warm when the pudding is softer, but chilling creates a thicker custard texture.
• Simple enough for everyday dessert: Most of the ingredients are basic baking staples you may already keep in your kitchen.

If you are a fan of vanilla, you may also want to check out my bread pudding with vanilla sauce, whipped shortbread cookies, or these Fruity Pebbles Donuts. They are another fun dessert when you want something different.

Vanilla Pudding Cake Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Unsalted Butter: Softened butter creams with the sugar and helps create a rich, tender cake layer.
• Granulated Sugar: Sugar sweetens both the cake and the custard that develops underneath.
• Eggs: Separating the eggs lets you whip the whites before folding them into the batter.
• Vanilla Extract: A full tablespoon gives this simple dessert plenty of noticeable vanilla flavor.
• Whole Milk: Warm milk goes into the batter, while additional hot milk helps create the pudding layer.
• All-Purpose Flour: Flour provides enough structure for the cake portion to form above the custard.
• Salt: A small amount balances the sweetness and brings out the vanilla flavor.
• Cornstarch: Cornstarch helps thicken the milk mixture into a creamy custard as the cake bakes.
• Optional Toppings: Powdered sugar, whipped cream, or fresh berries add an easy finishing touch.

Substitutions and Variations

• Try vanilla bean paste: Replace the vanilla extract with vanilla bean paste for visible vanilla flecks and deeper flavor.
• Add almond flavor: Replace a small portion of the vanilla with almond extract for a subtle flavor change.
• Add fresh berries: Serve raspberries, strawberries, or blueberries over each serving for a pop of color and fresh flavor.
• Finish with spice: Add a light sprinkle of cinnamon or nutmeg before serving for a warmer flavor.

How to Make Vanilla Pudding Cake (Step-by-Step Directions)

STEP 1: Preheat the oven to 325°F. Lightly grease an 8×8-inch baking dish or 1 1/2-quart casserole dish.

STEP 2: Beat the softened butter and granulated sugar until light and fluffy. Add the egg yolks and vanilla, then mix until smooth.

STEP 3: Stir 1 cup of warm milk into the butter mixture. Add the flour, salt, and cornstarch, then mix until combined.

STEP 4: Beat the egg whites in a separate clean bowl until soft peaks form. Gently fold them into the batter until mostly combined.

STEP 5: Pour the batter into your prepared baking dish. Slowly pour the remaining 1 1/2 cups hot milk evenly over the top.

STEP 6: Bake for 45 to 50 minutes. The top should become lightly golden while the center still has a slight jiggle underneath.

STEP 7: Let the cake rest for 15 to 20 minutes before serving. This gives the hot custard underneath time to thicken.

Tips for Making Pudding Vanilla Cake

• Use warm milk in the batter: Slightly warming the milk helps it blend more smoothly with the other ingredients.
• Keep the second milk addition hot: Hot milk is important for developing the creamy pudding layer underneath the cake.
• Fold the whites gently: You want to keep some of their trapped air so the upper cake layer stays lighter.
• Expect a thin batter: Don’t add extra flour because the batter looks loose. The unusual consistency helps create the separate layers.
• Give it time to rest: The pudding continues thickening after you remove the baking dish from the oven.

Common Mistakes to Avoid When Making Vanilla Pudding Cake Recipe

• Don’t stir after adding the hot milk: Pour it slowly over the batter and leave everything alone before baking.
• Don’t overbeat the egg whites: Stop at soft peaks so they’re easier to gently fold into the batter.
• Be careful of overbaking: A slight jiggle underneath the golden cake layer indicates there’s still creamy custard below.
• Serve it warm, not hot: The custard is extremely hot and needs 15 to 20 minutes to thicken before serving.

How to Store

Refrigerator: Keep the cake tightly covered so the custard doesn’t dry out or absorb refrigerator odors. The pudding layer will become noticeably thicker when chilled.

Freezing: I don’t recommend freezing this cake. Freezing and thawing can change the smooth texture of the milk-based custard.

Reheating: Microwave individual portions briefly until just warmed through. Avoid overheating because the custard can lose its smooth consistency.

Serving Suggestions

This delicious cake goes well with any of your favorite meals, but my go-to’s are Slow Cooker Carnitas, Grilled Chicken Pasta Salad, Honey Mustard Chicken Salad, or even this Bacon and Egg Grilled Cheese if you are a fan of breakfast for dinner.

Recipe For Vanilla Pudding Cake FAQs

Other Cake Recipes to Try

• Try this banana split cake when you want a creamy dessert packed with classic banana split flavors.
• My Crockpot chocolate cake is a great choice when rich chocolate is calling your name.
• This banana upside-down cake combines tender cake with a sweet banana topping.
• Try my pistachio Bundt cake for a simple cake with plenty of pistachio flavor.
• My cherry dump cake is another easy option when you need a low-prep dessert.