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A glass baking dish with a serving of lemon pudding cake scooped out, topped with powdered sugar and three raspberries. A black spoon rests in the dish.
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Vanilla Pudding Cake

This Vanilla Custard Pudding Cake is a magical old-fashioned dessert that bakes into two delicious layer. A soft vanilla cake on top and a rich, creamy custard underneath. Easy to make with simple ingredients and perfect served warm or chilled.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cakes
Cuisine: American
Servings: 8 Servings
Calories: 294kcal
Author: Wendy

Equipment

  • 8x8-inch baking dish or 1½-quart casserole dish
  • mixing bowls
  • Electric mixer or hand mixer
  • measuring cups and spoons
  • Rubber Spatula
  • whisk

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
  • 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 1/2-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.
    A mixing bowl with creamed butter and sugar, eggs, and vanilla extract, surrounded by bowls of flour, milk, egg whites, salt, and baking powder on a white surface.
  • Stir in the 1 cup warm milk. Add the flour, salt, and cornstarch and mix until fully combined. The batter will look thin.
    A mixing bowl with batter and a flat beater attachment, shown next to a measuring cup of milk and a measuring cup of oil on a white surface.
  • 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.
    A metal mixing bowl with yellow batter and whipped egg whites being folded in, next to a measuring cup of milk on a white surface.
  • Pour the batter into the prepared dish. Slowly pour the hot milk over the top. Do not stir.
    A hand pours milk from a glass measuring cup into a square glass dish filled with batter.
  • 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.
    A glass baking dish filled with a frothy, pale yellow liquid mixture, viewed from above on a light gray surface.
  • 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.
    A baked square cake dusted with powdered sugar in a glass dish on a marble surface, next to a bowl of raspberries, a spoon, and a sugar shaker.

Notes

  • Allow the dessert to rest before serving so the custard can finish setting.
  • Fold the egg whites gently to maintain a light texture.
  • Pour the hot milk carefully over the batter for the best layer separation.
  • Serve with whipped cream or berries for an extra-special finish.
  • Refrigerate leftovers for a thicker custard consistency.

Nutrition

Serving: 1Serving | Calories: 294kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 127mg | Potassium: 156mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 567IU | Calcium: 109mg | Iron: 1mg