Vanilla Bean Pudding Cake

Name: Vanilla Bean Pudding Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 tablespoon vanilla extract; 1 vanilla bean, split and seeds scraped; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1 cup boiling water

Highlighted under: Heavenly Dessert Creations

I absolutely love making vanilla bean pudding cake because it brings together a creamy, rich texture with the delightful fragrance of vanilla. The magic happens while baking, as the batter transforms into a luscious pudding base with a fluffy cake layer on top. It’s perfect for any gathering or a cozy night in. Every forkful transports me to my childhood, where I enjoyed sweet treats with family. Trust me, this is a dessert you’ll want to savor and share with those you love!

Created by

Tom

Last updated on 2026-02-09T17:25:27.501Z

When I first encountered vanilla bean pudding cake, I was captivated by its unique texture and depth of flavor. The secret is in the high-quality vanilla beans. I remember the first time I used them—they elevated the entire dish! This cake not only satisfies a sweet tooth but also feels like a warm embrace on a chilly evening.

I also discovered that gently mixing the layers creates that dreamy pudding effect underneath the cake. Just be patient during the baking process; it’s worth the wait! If you do, the outcome will be a beautiful dessert that impresses everyone at the table.

Why You Will Love This Recipe
Luxurious vanilla flavor that shines through every bite
Unique texture combining cake and pudding in one
Easy to make, impress your guests with minimal effort

The Role of Ingredients

In any baking recipe, each ingredient plays a crucial role in achieving the desired flavor and texture. For this Vanilla Bean Pudding Cake, whole milk adds a creamy richness that contributes to the tender cake and luxuriously smooth pudding. The combination of granulated sugar and melted butter not only sweetens the dessert but also helps create a light, airy structure in the cake layer as it bakes. Using a fresh vanilla bean elevates the overall flavor profile, providing aromatic notes that far exceed typical vanilla extract.

All-purpose flour serves as the backbone of your cake, providing strength to hold the structure together while allowing it to remain moist. The baking powder is vital for leavening, ensuring the cake rises beautifully to create a delightful texture that contrasts the pudding beneath. Finally, the eggs not only bind these ingredients together but also contribute to the overall richness., so don't skip or substitute them unless you have to.

Baking Technique Insights

The unique method of adding boiling water directly over the batter might seem odd, but it's essential for achieving the perfect pudding layer. This step allows the batter to separate during baking, creating a cake layer on top and a pudding-like filling underneath. To ensure a successful bake, avoid stirring the water into the batter; do this carefully to maintain the layers and allow the magic to happen while baking.

When baking, look for visual cues to check your pudding cake's doneness. After 50 minutes in a preheated oven, the top should be golden brown with slightly puffed edges. A toothpick inserted into the center should come out clean or with just a few moist crumbs—not wet batter. If you find your cake is browning too quickly, you can cover it loosely with aluminum foil in the last 10-15 minutes of baking.

Storage and Serving Suggestions

This Vanilla Bean Pudding Cake is best enjoyed fresh, but you can make it ahead of time for convenience. Once baked, let it cool completely before storing in an airtight container in the refrigerator. It can last up to three days while maintaining its delightful texture; simply reheat individual portions in the microwave for a comforting treat with a warm center. To enhance the experience, consider topping your servings with fresh whipped cream, berries, or even a drizzle of chocolate sauce for an indulgent twist.

For those looking to customize this dessert, variations are easy to achieve. Try adding citrus zest or almond extract for a different flavor profile. You may also experiment with different types of milk, like almond or oat, for a dairy-free alternative, though the texture may vary. With minor adjustments, you can create unique versions of this classic recipe to cater to diverse palates and dietary needs.

Ingredients

For the Pudding Cake

1 cup whole milk
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 tablespoon vanilla extract
1 vanilla bean, split and seeds scraped
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 cup boiling water

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.

Combine Ingredients

In a mixing bowl, whisk together the milk, sugar, melted butter, vanilla extract, and crushed vanilla bean seeds until well combined.

Add Dry Ingredients

Next, gently fold in the flour, baking powder, and salt until just combined.

Incorporate Eggs

Add the eggs one at a time, mixing until smooth, then pour the batter into the prepared baking dish.

Add Boiling Water

Carefully pour the boiling water over the batter in the dish. Do not stir! This will create the pudding layer.

Bake

Bake for 50 minutes, or until the top is golden brown and a toothpick comes out clean from the center.

Cool and Serve

Allow the pudding cake to cool slightly before serving. It’s delightful warm, topped with fresh whipped cream!

Pro Tips

For an extra flavor kick, try adding a pinch of almond extract to the batter or serve with a sprinkle of cinnamon on top.

Common Troubleshooting Tips

If your pudding cake does not separate into layers as expected, it’s possibly due to under-mixing or not incorporating the ingredients evenly. Make sure to whisk thoroughly when combining the initial ingredients, ensuring a smooth mixture before adding the eggs. Also, ensure you are using the correct temperature of the boiling water, as it needs to be hot enough to facilitate layering during baking.

If the top of your cake seems overly dry or cracked, it may be a sign of overbaking. Always check doneness a few minutes before the recommended baking time, especially if your oven runs hot. Remember, the cake will continue setting slightly while cooling, so pulling it out just before it reaches the ideal texture can save it from becoming too dry.

Ingredient Alternatives

If you're out of all-purpose flour, you can substitute it with a gluten-free flour blend, but be cautious about the kind you use. Some blends may give different textures and flavors. Alternatively, you might consider using cake flour, which can yield an even softer cake due to lower protein content. Adjustments might be necessary for liquid ratios, so aim for a thick but pourable batter.

For a richer flavor profile, consider using half-and-half or a mixture of milk and cream, but keep in mind that this will increase the calorie content. You can also try using brown sugar instead of granulated sugar for a hint of molasses and a deeper color. However, this may slightly alter the texture, making it denser than the traditional result.

Serving Suggestions

For an elegant presentation, serve slices of the pudding cake in individual bowls topped with a dollop of whipped cream and a sprinkle of freshly grated nutmeg or cinnamon. You can also enhance the dessert's visual appeal by placing a berry or two on top, which not only adds color but also a refreshing contrast to the warm pudding cake.

If you’re looking to impress guests, try serving this recipe alongside a scoop of vanilla bean ice cream. The combination of warm cake and cold ice cream creates a delightful temperature contrast that will elevate the dessert experience. Pairing it with a cup of espresso or a dessert wine can also complement the vanilla flavors beautifully.

Questions About Recipes

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend.

→ How do I store any leftovers?

Store leftovers in the refrigerator in an airtight container for up to three days.

→ Can I prepare this cake in advance?

Absolutely! You can make it a day ahead and reheat it gently before serving.

→ What can I serve with this pudding cake?

It pairs wonderfully with fresh berries or a scoop of vanilla ice cream.