Vanilla Pudding Cake From Scratch



  • 1 1/2 tablespoons cornstarch

  • 3 cups milk (I use 2%)

  • 1/2 cup heavy cream

  • 3/4 cup (5.5 ounces) granulated sugar

  • 1/4 teaspoon salt

  • 1 tablespoon vanilla extract

  • 2 tablespoons butter


  • 1 3/4 cups (8.75 ounces) all-purpose flour

  • 1 cup (7.5 ounces) granulated sugar

  • 2 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1 1/4 cups milk

  • 2 teaspoons vanilla extract

  • 6 tablespoons butter, melted

Directions :

  • Preheat the oven to 350 degrees F. Lightly grease a glass 9x13-inch baking pan. Set the baking pan on a larger, rimmed baking sheet. Set aside.

  • For the pudding, in a medium saucepan (see note for microwave directions), whisk together the cornstarch and about 1/4 cup of the milk until the mixture is lump-free and smooth. Add the rest of the milk, heavy cream, sugar, and salt.

  • Heat the mixture over medium heat, whisking constantly, until the mixture comes to a simmer. Let it simmer for 2-3 minutes; it will thicken slightly (it will still be fairly runny but should be thicker than when the ingredients were cold). Stir in the vanilla and butter until the butter is melted.

  • Pour the pudding mixture into the prepared pan.

  • For the cake, in a medium bowl, whisk together the flour, sugar, baking powder and salt.

  • In a separate bowl or liquid measuring cup, whisk together the eggs, milk and vanilla. Pour the wet ingredients into the dry ingredients, followed by the melted butter.

  • Whisk just until combined – don’t overmix. It’s OK if the batter is slightly lumpy.

  • Pour the batter in a steady stream across the pudding in the prepared pan – the cake batter will sink into the pudding, that’s OK! Just try to pour the batter as evenly as possible over the pudding layer.

  • Bake the cake for 30-40 minutes, until the edges and top of the cake are set with bubbling pudding underneath (some of the pudding may bubble up and over the edges of the cake; that’s OK). Add additional time as needed. The cake will rise very close to the top of the baking pan while baking; after it is removed from the oven it will fall and settle a bit.

  • Best served warm


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