This easy vanilla pudding cake is made completely from scratch and bakes into two perfect layers: a creamy vanilla pudding on the bottom with a light, fluffy vanilla cake on top. Using simple pantry ingredients, you can have this warm, comforting dessert ready in no time.
Love warm desserts? Try other comforting treats like hot fudge pudding cake, skillet brownie, cinnamon roll cake, chocolate lava cake, or lemon pudding cakes.
Vanilla Pudding Cake From Scratch
This recipe is made without cake mix or instant pudding mix, yet it’s just as simple. With common pantry staples you likely already have, it’s an ideal last-minute dessert that’s satisfying every time.
Why This Recipe Works
The magic is the layering. You pour a smooth vanilla pudding sauce into the pan first, then spoon a simple cake batter on top. It may look like the batter won’t rise, but during baking:
- The tender vanilla cake sets on top
- The silky vanilla pudding remains soft and creamy on the bottom
- You get two distinct textures from one pan
Serve it warm and spoon it straight from the pan—this old-fashioned dessert feels special and comforting. Tart berries make a lovely contrast to the sweet vanilla.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions appear in the printable recipe card below.
Jump
Most of these are pantry staples:
- Granulated sugar – for both pudding and cake.
- Cornstarch – thickens the pudding.
- Milk – whole milk gives the creamiest pudding and a moist cake.
- Vanilla – vanilla bean paste gives extra depth and pretty specks, but vanilla extract works fine.
- All-purpose flour – measure properly (stir, spoon, level or weigh) for best results.
- Baking powder – leavens the cake for a light texture.
- Salt – enhances the flavors.
- Egg – adds structure to the cake.
- Butter – melted and slightly cooled; unsalted is preferred to control salt.
How to Make Vanilla Pudding Cake
- Preheat oven to 350°F (175°C). Grease an 8×8-inch or a 2.5–3 quart baking pan with cooking spray and set aside.
Step 1: Make the Vanilla Pudding Sauce
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Slowly whisk in the milk until smooth, then add the vanilla.
- Cook over medium heat, stirring frequently, until the mixture simmers and thickens slightly (about 3–5 minutes).
- Pour the pudding sauce into the prepared pan and set aside while you make the cake batter.
Step 2: Make the Vanilla Cake Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla.
- Add the dry ingredients to the wet and stir until just combined. Small lumps are fine—do not over-mix.
- Pour the batter slowly and evenly over the pudding sauce in the pan. The batter will sink into the sauce; try to distribute it as evenly as possible.
Step 3: Bake
- Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the sauce will bubble at the edges.
- Cool the pan on a wire rack for about 15 minutes so the sauce can thicken slightly. Serve warm with fresh berries.
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Serving and Storing
- Best served warm with fresh berries.
- Store covered in the refrigerator for 3–4 days.
- The pudding layer thickens when chilled and may absorb more into the cake as it sits; it’s still delicious warmed.
- Reheat gently in the microwave before serving.
Recipe Notes
- Vanilla bean paste adds the richest flavor and visual specks, but vanilla extract works fine.
- Be ready with measured ingredients so the process moves smoothly. If the pudding is hot when you add the batter, the cake tends to bake more evenly; a cooled pudding can lengthen bake time and may cause slight sinking.
- Use room temperature ingredients for proper emulsification so the butter doesn’t seize when mixed with cold egg or milk.
- Choose a suitably sized pan (sides at least about 2.25 inches high) to avoid bubbling over. If concerned, place the pan on a rimmed baking sheet; this can slightly affect bake time.
More You’ll Love
Hot Fudge Pudding Cake
Lemon Pudding Cakes
Chocolate Lava Cake Recipe
Cinnamon Roll Cake
Vanilla Pudding Cake from Scratch
Ingredients
Pudding Sauce
- ⅓ cup granulated sugar
- 1 Tbsp cornstarch
- ⅛ tsp salt
- 1 ½ cups milk (whole preferred)
- 1 tsp vanilla bean paste or extract
Cake
- 1 cup all-purpose flour (stir, spoon & level)
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup milk, room temperature
- 1 large egg, room temperature
- 3 Tbsp unsalted butter, melted and cooled slightly
- 1 Tbsp vanilla bean paste or extract
Equipment
- 8-inch square pan
- Saucepan
- Mixing bowls and whisk
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch or 2.5–3 quart baking pan and set aside.
- For the pudding sauce: Whisk sugar, cornstarch, and salt in a saucepan. Slowly whisk in the milk, then add vanilla. Cook over medium heat, stirring frequently, until it simmers and thickens slightly (3–5 minutes). Pour into the prepared pan and set aside.
- For the cake: Whisk flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry, stirring until just combined. Do not over-mix.
- Slowly pour the batter over the pudding sauce in the pan, trying to distribute it evenly. The batter will sink into the sauce—this is normal.
- Bake at 350°F for about 30 minutes, or until a toothpick in the center comes out clean. The top should be golden and the sauce bubbling at the edges.
- Cool on a wire rack for about 15 minutes so the sauce thickens slightly. Serve warm with fresh berries.
Notes
- Vanilla bean paste offers the richest flavor and pretty specks; vanilla extract is an acceptable substitute.
- Have ingredients measured and ready. Hot pudding helps the cake bake more evenly; chilled pudding can lengthen bake time and cause slight sinking.
- Room temperature ingredients help the batter emulsify properly so the butter mixes smoothly with the egg and milk.
- Use a pan with sides at least about 2.25 inches high to prevent bubbling over. Placing the pan on a rimmed baking sheet can catch spills but may slightly change bake time.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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