Vanilla Pudding Cake

This easy vanilla pudding cake made from scratch, magically bakes into two layers with a creamy vanilla pudding underneath a soft, fluffy vanilla cake. With simple pantry ingredients, you can whip up this easy dessert in no time, delicious served warm.

Vanilla Pudding Cake From Scratch

This vanilla pudding cake is NOT a recipe made with cake mix or pudding mix. But it’s just as easy!

In fact, it’s almost so easy that you’ll probably make it on repeat because I bet you have all the ingredients to make it in your house right now! Which means it’s a great dessert to whip up whenever you need a last minute dessert. In fact, we’ve already made it twice and I don’t see that stopping anytime soon.

Why This Recipe Works

The magic of this cake is in the layering. A smooth, homemade vanilla pudding sauce is poured into the pan first, then topped with a simple vanilla cake batter. It looks like it won’t work (kind of like a homemade fruit cobbler) because the cake batter sinks into the sauce, but as it bakes:

• The light, tender vanilla cake sets gently on top
• While the silky vanilla pudding stays soft and creamy on bottom
• Two distinct textures in one pan

Serve it warm and you’ll see exactly why this dessert has stood the test of time. This vanilla pudding cake is pure comfort baking.

No instant mixes. No fancy techniques. Just a humble, old-fashioned dessert that somehow feels special every single time. It’s the kind of cake you don’t slice—you spoon. And I highly recommend serving it with some tart berries to compliment the sweet vanilla flavor.

Ingredients You’ll Need

I’m fairly confident you have most, if not all of these pantry staples on hand.

• Granulated Sugar – To sweeten the pudding and cake.
• Cornstarch – To thicken the pudding.
• Milk – Whole milk is preferred for the creamiest pudding and a moist cake.
• Vanilla – I used vanilla bean paste for both the pudding and the cake because when your dessert is plain vanilla, the paste makes the flavor really shine. Vanilla extract will also work interchangeably.
• All-Purpose Flour – Make sure to stir, spoon, and level when measuring with cups or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
• Baking Powder – To leaven the cake making it fluffy and light.
• Salt – To enhance the flavors.
• Egg – To bind and add structure to the cake.
• Butter – Melted and slightly cooled so it doesn’t cook the egg. Unsalted butter is best for baking to control the amount of salt in the recipe.

How to Vanilla Pudding Cake

• Preheat oven to 350 degrees Fahrenheit. Grease an 8×8-inch or 2.5 to 3-quart baking pan with cooking spray. Set aside.

Step 1: Make the Vanilla Pudding Sauce

1. Whisk together the sugar, cornstarch, and salt in a medium saucepan.
2. Slowly whisk in the milk until combined.
3. Then add the vanilla and whisk to combine.
4. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens just slightly; about 3-5 minutes.
5. Pour the sauce mixture into the prepared pan, and set aside while you make the cake.

Step 2: Make the Vanilla Cake Batter

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
3. Add the dry ingredients to the wet ingredients, and stir until just combined. (Some lumps are ok.) Do not over-mix.
4. Slowly pour the batter over the sauce mixture in the pan as evenly as possible. The cake batter will sink into the pudding, and that’s ok. Just try to distribute it evenly.

Step 3: Bake the Vanilla Pudding Cake

• Bake at 350˚F for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown, and the sauce will be bubbling around the edges.
• Cool the pan on a wire rack for about 15 minutes before serving for the sauce to thicken slightly.