Pudding Cake
Bake the ultimate Pudding Cake with this easy recipe. Soft cake, creamy pudding, and irresistible flavor make it a crowd-pleasing dessert.
Servings 8 servings
Calories 271kcal
Ingredients
- ½ cup butter softened - unsalted
- 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
- 1½ cups whole milk hot but not boiling
Optional: confectioners’ sugar, whipped cream, or fresh berries for serving
Instructions
- Preheat the oven to 325°F.
- Lightly grease an 8x8-inch baking dish or a 1½ -quart casserole dish.
- Beat the butter and sugar together in a large mixing bowl until light and fluffy.
- Mix in the egg yolks and vanilla extract until smooth.
- Stir in the warm milk.
- Add the flour, salt, and cornstarch, mixing until fully combined. The batter will look thin.
- Beat the egg whites in a separate mixing bowl until soft peaks form.
- Fold the egg whites gently into the cake batter until mostly combined. There will be a few streaks remaining. Don’t overmix.
- Transfer the batter into the prepared dish.
- Slowly pour the hot milk over the top. Do not stir.
- Bake for 45–50 minutes. The top should be lightly golden, and the center should still have 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 you can chill the cake for an even thicker pudding texture.
- Dust with confectioners’ sugar or top with whipped cream and berries for serving.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 194mg | Potassium: 133mg | Fiber: 0.3g | Sugar: 23g | Calcium: 96mg | Iron: 1mg | Net Carbohydrates: 32g