Description
This Delightful Vanilla Pudding Cake combines a moist vanilla-flavored cake with the creamy richness of instant vanilla pudding for a wonderfully tender texture and a sweet, comforting flavor. Perfect for gatherings or a cozy dessert at home, this cake is easy to prepare and bakes to a lovely golden finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 3.4 oz instant vanilla pudding mix (1 package)
Wet Ingredients
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup whole milk
Optional Garnish
- Whipped topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and sugar.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter until smooth. Gradually add sugar and beat the mixture until it becomes light and fluffy, which helps incorporate air for a lighter cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to fully combine. Then add the pure vanilla extract and mix thoroughly.
- Combine Wet and Dry Mixtures: Alternately add the dry mixture and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which can make the cake tough.
- Incorporate Pudding Mix: Gently fold in the instant vanilla pudding mix into the batter until fully incorporated, which adds extra moisture and flavor depth.
- Bake the Cake: Pour the batter evenly into the prepared baking dish and spread it out smoothly. Bake for 30-35 minutes or until the surface is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before serving. Optionally, garnish with whipped topping to add a creamy contrast to the cake’s texture.
Notes
- Do not overmix the batter to keep the cake tender and light.
- Ensure the butter is properly softened for easier creaming and better texture.
- If you want a richer flavor, substitute whole milk with 2% milk or add a tablespoon of sour cream to the wet ingredients.
- The whipped topping is optional but adds a nice finishing touch.
- The cake is best served slightly warm but can be stored covered at room temperature for up to 2 days.
