Pudding Cake is the ultimate dessert that combines the rich, velvety texture of a pudding with the light, fluffy characteristics of a cake. This dessert offers the best of both worlds in every bite, making it a go-to comfort treat for any occasion.
Why You Will Love This Recipe
- Two-in-One Texture: The beauty of pudding cake lies in its unique structure. It has the texture of both a cake and a pudding, which creates an irresistible contrast in every bite.
- Easy to Make: Despite its elegant appearance, pudding cake is remarkably simple to prepare. All you need is a few basic ingredients, and the result is a show-stopping dessert.
- Customizable Flavor: Whether you prefer chocolate, lemon, or even a spiced version, pudding cake is a versatile dessert that you can easily modify to suit your tastes.
- Warm & Cozy Comfort: There’s something incredibly comforting about serving a warm pudding cake on a cool evening. It’s the perfect dessert to enjoy with family or friends, offering both a rich taste and a sense of indulgence.
Tips and Tricks
Don’t Skip the Hot Water: Pouring hot water over the batter is essential for the pudding cake’s unique texture. This process ensures that the bottom layer becomes the creamy pudding while the top layer forms a cake-like crust.
Baking Dish Size Matters: Use the right size baking dish. A 9-inch round or square dish works best for even cooking. If you use a smaller dish, the cake might bake unevenly, and the pudding layer might be too thick or too thin.
Rest the Cake: While it’s tempting to dive in immediately, letting the pudding cake rest for a few minutes after baking allows the layers to settle and makes it easier to serve.
Check for Doneness: The cake will appear golden on top, but if the edges seem to pull away from the sides of the dish, and the top layer is set, it’s ready to come out of the oven. If it looks too jiggly in the middle, it may need a few more minutes.
For a Crispier Top: If you prefer a slightly crunchier top, leave the pudding cake in the oven for an additional 5 minutes. Keep an eye on it to ensure the bottom layer doesn’t overcook.
Variations
- Chocolate Pudding Cake: Add cocoa powder to the dry ingredients to create a rich chocolate version of this dessert. You can also add chocolate chips to the batter for extra indulgence.
- Lemon Pudding Cake: For a refreshing twist, swap the cocoa powder for lemon zest and juice. This version has a tangy lemon flavor with a light, citrusy cake and creamy pudding base.
- Spiced Pudding Cake: Add a teaspoon of cinnamon, nutmeg, or ginger to the dry ingredients for a warm, spiced flavor. This variation pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar.
- Berry Pudding Cake: Toss some fresh or frozen berries into the batter before baking to add a burst of fruity flavor. Blueberries, raspberries, and strawberries work wonderfully.
How to Serve
Pudding cake is perfect for a cozy dessert or a special occasion. Here’s how you can serve it:
- With Whipped Cream or Ice Cream: A scoop of vanilla ice cream or a dollop of freshly whipped cream is the perfect pairing for the warm, gooey pudding cake. It adds a lightness that complements the richness of the dessert.
- Fresh Fruit: Top with fresh berries, a sliced banana, or citrus zest for a light, refreshing contrast to the richness of the cake.
- Chocolate Sauce or Caramel: For extra decadence, drizzle warm chocolate or caramel sauce over the top of your pudding cake before serving.
How to Store
If you have leftovers (though they’re unlikely!), here’s how to store your pudding cake:
- In the Refrigerator: Store leftover pudding cake in an airtight container in the fridge for up to 2 days. To reheat, gently microwave individual servings for 20-30 seconds or reheat in the oven at 350°F (175°C) for 5-10 minutes.
- In the Freezer: Pudding cake can also be frozen. Allow it to cool completely before placing it in an airtight container. Freeze for up to 2 months. When you’re ready to eat, reheat it in the microwave or oven from frozen. You might need to add a bit of extra milk to restore the creamy texture.
Recipe FAQs
1. Can I make pudding cake ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking. When ready to bake, just pour the hot water over the batter and bake as directed.
2. Why does the pudding cake have two layers?
The two layers form because the batter is poured into a baking dish, followed by hot water. The batter rises to form a cake layer, while the water creates a pudding-like bottom.
3. Can I use other fruits in my pudding cake?
Absolutely! Try adding fresh or frozen berries, apples, or pears. These fruits can add sweetness and texture to the pudding cake. Make sure to fold them in gently.
4. How do I know when my pudding cake is done?
The top of the cake should be golden brown, and when you insert a toothpick, it should come out clean from the top layer. However, the bottom should still be slightly gooey, which is characteristic of the pudding layer.
5. Can I make this recipe gluten-free?
Yes! To make a gluten-free pudding cake, substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the rest of your ingredients for gluten content.
Pudding Cake
Pudding Cake is the ultimate dessert that combines the rich, velvety texture of a pudding with the light, fluffy characteristics of a cake. This dessert offers the best of both worlds in every bite, making it a go-to comfort treat for any occasion.
Ingredients
Pudding:
- 1 ½ tbsp cornstarch
- 3 cups milk (2% preferred)
- ½ cup heavy cream
- ¾ cup granulated sugar
- ¼ tsp salt
- 1 tbsp vanilla extract
- 2 tbsp salted butter
Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 ¼ cups milk
- 2 tsp vanilla extract
- 6 tbsp salted butter, melted
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F and grease a 9x13-inch glass baking pan. Place the pan on a larger rimmed baking sheet for easy handling.
- Make the Pudding: In a medium saucepan, whisk together cornstarch and ¼ cup milk until smooth. Add the remaining milk, heavy cream, sugar, and salt. Heat over medium heat, whisking constantly, until the mixture comes to a simmer. Let it simmer for 2-3 minutes, stirring frequently until slightly thickened. Stir in vanilla and butter until melted. Pour the pudding into the prepared baking pan.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together eggs, milk, and vanilla. Add the wet ingredients to the dry ingredients, followed by the melted butter. Mix gently until just combined—don’t overmix, a few lumps are fine.
- Assemble & Bake: Pour the cake batter evenly over the pudding mixture (the batter will sink a bit, don’t worry!). Bake for 30-40 minutes, or until the edges and top are set with bubbly pudding underneath. The cake will rise and then fall slightly as it cools. If needed, add more baking time.
- Serve & Enjoy: Let the cake cool slightly before serving warm with whipped cream or fresh berries. This dessert is best enjoyed fresh, but it’s just as delicious the next day!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 345Total Fat 14gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 69mgSodium 315mgCarbohydrates 49gFiber 1gSugar 34gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Pudding cake is a delightful dessert that brings comfort and joy with every spoonful. Whether you prefer the classic chocolate version or like to experiment with flavors, this dessert is sure to become a favorite in your kitchen.
Try other pudding recipes: