Get the Recipe:
Vanilla Pudding Cake
This old-fashioned Vanilla Pudding Cake bakes into a soft cake with a pudding-like sauce underneath. It's baking magic!
Ingredients
For the sauce:
- 1 tablespoon cornstarch
- 1 1/2 cups (360 ml) milk, divided
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/8 teaspoon salt
For the cake:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (180 ml) milk
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tablespoon vanilla extract
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Instructions
To make the sauce:
- Preheat the oven to 350°F (175°C). Butter a 2.5- to 3-quart baking pan.*
- Place the cornstarch and 2 tablespoons of the milk in a saucepan, and stir until throughly combined. Add the remaining milk, sugar, vanilla bean paste, and salt. Heat over medium-low heat, stirring occasionally, until the mixture comes to a simmer.
- Pour the sauce mixture into the prepared pan, and set aside while you make the cake.
To make the cake:
- Whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla.
- Add the flour mixture to the milk mixture, and stir just until combined. Spoon or slowly pour the batter over the sauce mixture in the pan..
- Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean. The top of the cake should be golden brown, and the sauce will be bubbling around the edges.
- Cool the pan on a wire rack for about 15 minutes before serving. Serve warm.
Notes
- *Make sure your pan is large enough to prevent bubbling over during baking. If you're worried about spills, place the pan on a rimmed baking sheet before placing in the oven.
- Recipe slightly adapted from King Arthur.
- Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat before serving. The sauce will thicken and begin absorbing into the cake the longer it is stored.
- To make individual servings, divide the two mixtures among eight buttered 8-ounce ramekins and place on a rimmed baking sheet. Reduce the baking time to 25 to 30 minutes.
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