Pudding Cake
Pudding Cake is a soft, moist dessert with a rich, creamy pudding layer that makes every bite irresistibly delicious. Perfect for an easy family treat or cozy dessert.
Servings: 8 serving
Calories: 297.62kcal
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.
Nutrition
Calories: 297.62kcal | Carbohydrates: 32.44g | Protein: 6.2g | Fat: 15.91g | Saturated Fat: 9.31g | Polyunsaturated Fat: 0.92g | Monounsaturated Fat: 4.2g | Trans Fat: 0.47g | Cholesterol: 109.4mg | Sodium: 130.49mg | Potassium: 159.02mg | Fiber: 0.32g | Sugar: 22.69g | Vitamin A: 579.32IU | Calcium: 109.88mg | Iron: 0.89mg