Vanilla Pudding Cake
🧁 Ingredients
For the Cake:
- 1 cup (125g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (100g) granulated sugar
- ¼ cup (60g) unsalted butter, melted
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- 1 large egg
For the Sauce (Pudding Layer):
- 1½ cups (360ml) hot milk or light cream
- ½ cup (100g) granulated sugar
- 1 tbsp cornstarch (optional, for extra thickness)
- 1 tsp vanilla extract
👩🍳 Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish or similar-size deep dish.
2. Make the Cake Batter
- In a bowl, whisk flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, melted butter, vanilla, and egg.
- Combine wet and dry ingredients until just mixed.
- Spread batter into prepared baking dish.
3. Add the Pudding Layer
- In a separate bowl or saucepan, combine hot milk, sugar, vanilla, and cornstarch (if using). Stir to dissolve.
- Carefully pour this liquid over the back of a spoon onto the cake batter. Don’t stir!
💧 It will look strange — liquid on top of cake batter — but the pudding will form at the bottom as it bakes.
4. Bake
- Bake uncovered for 35–40 minutes, or until the top is golden and puffed.
- The cake will float above a gooey vanilla pudding sauce.
5. Serve Warm
- Let cool for 5–10 minutes.
- Spoon into bowls, scooping both cake and sauce.
- Serve with whipped cream, fresh berries, or a dusting of cinnamon.
✅ Tips
- For extra richness, use half-and-half or evaporated milk in the sauce.
- Add a touch of nutmeg or vanilla bean paste for more depth.
- To make ahead, bake and reheat gently — the pudding layer will remain creamy.
