Vanilla Pudding Cake from Scratch

A warm vanilla pudding baked underneath soft, fluffy cake. Made easy with pantry staples and best served warm.

Prep Time 20

Cook Time 30

Total Time 50

Yields servings

Preheat oven to 350 degrees Fahrenheit. Grease an 8x8-inch or 2.5 to 3-quart baking pan with cooking spray. Set aside.
FOR THE PUDDING SAUCE: Whisk together the sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in the milk until combined. Then add the vanilla and whisk to combine.
Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens just slightly; about 3-5 minutes. Pour the sauce mixture into the prepared pan, and set aside while you make the cake.
FOR THE CAKE: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
Add the dry ingredients to the wet ingredients, and stir until just combined. (Some lumps are ok.) Do not over-mix. 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.
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. Serve warm with fresh berries.

Use vanilla bean paste for the richest vanilla flavor. Vanilla bean paste and vanilla extract work interchangeably in this recipe, so either is fine. I just love the extra flavor and specks from the paste.
Have your ingredients measured and ready for a smooth process. (Or have someone make the pudding while the other makes the cake batter.) If the pudding is still hot when the cake batter is added, it bakes slightly faster and more evenly. On the other hand, if the pudding has cooled significantly, the cake will take longer to bake and may sink slightly in the middle.
Room temperature ingredients are important for the cake mixture in order to emulsify correctly, so the butter doesn't seize (curdle/clump) from using a cold egg/milk.
Make sure your pan is large enough to prevent bubbling over during baking. At least 2.25-inches high on the sides. If you’re worried about spills, place the pan on a rimmed baking sheet before placing it in the oven. This may effect bake time slightly, conducting heat through two pans.