Description
This Delightful Vanilla Pudding Cake is a moist, tender dessert featuring a rich vanilla flavor with the added creaminess of instant vanilla pudding mix. Perfectly baked to a golden brown, it’s an easy-to-make crowd-pleaser suitable for any occasion, served plain or topped with whipped cream for extra indulgence.
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
Garnish
- Whipped topping (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In another bowl, cream the softened unsalted butter until smooth. Gradually add sugar and beat the mixture until it becomes light and fluffy, ensuring proper incorporation of air.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to create a smooth batter. Then, mix in the pure vanilla extract thoroughly.
- Incorporate Dry Ingredients and Milk: Alternate adding the dry flour mixture and whole milk to the wet butter mixture, starting and ending with the dry ingredients. Mix just until combined, being careful to avoid overmixing which can toughen the cake.
- Fold in Pudding Mix: Gently fold in the instant vanilla pudding mix until fully blended with the batter, which adds richness and moisture.
- Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30-35 minutes or until the top 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 for added creaminess and presentation.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use a toothpick test to check doneness; the cake should be set and no wet batter should cling to the toothpick.
- For a richer flavor, substitute whole milk with buttermilk or add a teaspoon of almond extract along with vanilla.
- This cake can be served warm or chilled and pairs wonderfully with fresh berries or a drizzle of caramel sauce.
