Pudding cake feels a little like magic: hot milk helps one simple batter bake into a light, fluffy vanilla cake with a creamy pudding layer underneath. No pudding mix is needed.
With cake and pudding in the same dish, it’s an easy, comforting dessert that feels a little extra special.
Serve this pudding cake warm after it cools just a bit, or chill it for a thicker pudding layer. Finish it with powdered sugar, whipped cream, fresh berries, or a combination of all three.
How Does Pudding Cake Make Its Own Pudding?
Beaten egg whites make the cake layer light and airy. When you gently fold them into the batter, don’t worry if the mixture looks thinner than ordinary cake batter—a few streaks of egg white are fine.
As the cake bakes, the lighter cake layer rises to the top while the hot milk settles underneath and forms a creamy vanilla pudding layer.
The key is not stirring after you pour the hot milk over the batter. Pour it slowly and evenly over the top, then place the dish directly in the oven.
PUDDING CAKE RECIPE
Prep time: 20 minutes | Bake time: 45–50 minutes | Servings: 8
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, separated
- 1 tablespoon vanilla extract
- 1 cup whole milk, warmed slightly (for the batter)
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 ½ cups whole milk, hot but not boiling (for pouring over the batter)
- Optional: powdered sugar, whipped cream, or fresh berries for serving
Instructions
- Preheat the oven to 325°F. Lightly grease an 8x8-inch baking dish or a 1 ½-quart casserole dish.
- In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg yolks and vanilla extract and mix until smooth.
- Stir in the 1 cup warm milk. Add the flour, salt, and cornstarch and mix just until fully combined. The batter will be much thinner than regular cake batter.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter until mostly combined. A few streaks are fine.
- Pour the batter into the prepared dish. Slowly pour the hot milk over the top. Do not stir.
- Bake for 45–50 minutes, until the top is lightly golden and the center still has a slight jiggle underneath. The cake layer will rise to the top while a thick vanilla custard forms below.
- Let the cake rest for 15–20 minutes before serving warm, or chill for an even thicker pudding texture.
- Dust with powdered sugar or top with whipped cream and berries if desired.
Serve the Pudding Cake Warm or Cold
For a warm dessert, let the cake rest for 15–20 minutes, then spoon it into serving dishes. Dust it with powdered sugar or add whipped cream and fresh berries. I like Cool Whip on mine, sometimes topped with a few berries!
For a firmer pudding texture, cover and chill the cake before serving. The pudding layer will thicken as it cools.
A Few Tips for Making Pudding Cake
The thin batter is normal and helps create the cake and pudding layers as the dessert bakes.
Fold the egg whites gently to keep as much air in the batter as possible. Stop when they are mostly incorporated; a few white streaks are fine.
After adding the hot milk, do not stir. Pour it slowly and evenly over the batter, then leave the layers undisturbed.
Watch the center near the end of baking. The top should be lightly golden, but the pudding underneath should still jiggle slightly. Overbaking can make the pudding layer less creamy.
Substitutions and Storage
Whole milk creates the richest, creamiest pudding layer, although 2% milk can be used for a slightly lighter result. If you use salted butter, omit the additional ¼ teaspoon of salt. An 8-inch square baking dish or a 1 ½-quart casserole dish will work best.
Cover leftovers and store them in the refrigerator. Enjoy the pudding cake chilled, or gently reheat individual servings in the microwave until just warm.
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Pudding Cake
Author: Recipe Idea Shop
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 large eggs separated
- 1 tablespoon vanilla extract
- 1 cup whole milk warmed slightly
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 ½ cups whole milk hot but not boiling
- powdered sugar Optional: whipped cream, or fresh berries for serving
Instructions
- Preheat the oven to 325°F. Lightly grease an 8x8-inch baking dish or a 1 ½-quart casserole dish.
- In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg yolks and vanilla extract and mix until smooth.
- Stir in the 1 cup warm milk. Add the flour, salt, and cornstarch and mix until fully combined. The batter will look thin.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter until mostly combined. A few streaks are fine.
- Pour the batter into the prepared dish. Slowly pour the hot milk over the top. Do not stir.
- Bake for 45–50 minutes, until the top is lightly golden and the center still has a slight jiggle underneath. The cake layer will rise to the top while a thick vanilla custard forms below.
- Let the cake rest for 15–20 minutes before serving warm, or chill for an even thicker pudding texture. Dust with powdered sugar or top with whipped cream and berries if desired.
