Delicious Vanilla Pudding Cake [From Scratch] |

I am a self-taught home baker, and I am so proud to be able to share my love for baking with everyone. And with this blog, I want to share my baking recipes with all of you and let you enjoy the delicious desserts, also, I would love to show you that there are other ways to make cakes, pies, and desserts without using any special tools.

It’s that time of year again, when the smell of cinnamon permeates the air and the trees are adorned with holly and greenery. For many people, the winter season is a time for family, friends and good food . Nothing says Christmas like delicious homemade pudding cakes fresh from the oven, and if you’re looking for an easy recipe, you’ve come to the right place. This recipe is perfect for Christmas, but you can cook it as a delicious dessert any time of year.

We love making tasty desserts at home. But sometimes, it’s hard to come up with something that will impress your family and friends. Why not try this? It’s quick and easy and has no added preservatives and fat. The best part? It’s absolutely delicious!

It’s Actually Simple To Make Vanilla Pudding Cake!

Do you want to create a homemade pudding cake? Don’t be intimidated; we’ve got an easy vanilla pudding recipe for you!

This pudding cake recipe is made with a yeast dough (common in other German cakes) and topped with a layer of vanilla pudding and sweet crumbs (known as streusel)!

This vanilla pudding cake works well with coffee or tea, and it’s a lovely sweet dessert to give to visitors… or simply eat by yourself!

Vanilla pudding cake, complete with layers!

The pudding cake is a popular variation of the traditional German Streuselkuchen (crumb cake). So this is a dish that Lisa has loved since she was a child in Germany, and there are numerous versions of it (sometimes pudding cake is not even made with yeast dough).

If you’re looking for a pudding cake, you may want to look into the famous German Bienenstich (Bee Sting Cake).

Suggestions/Substitutions for the Recipe

Before you start making this vanilla pudding cake, there are a few things you should know about the recipe:

• Because this dough is prepared using yeast, make sure your yeast is still active and hasn’t expired. The dough may not rise if the yeast has expired.
• When adding the egg and butter to the dough, make sure the milk is warm (not hot!) and the egg and butter are at room temperature.
• You may use active dry yeast instead of quick dry yeast. Simply dissolve it in warm milk and let it alone for about 10 minutes until it becomes active (it will bubble slightly). Then, when you’re ready to add the milk with the yeast, do so at the same time you’re adding the regular milk (just make sure you don’t add more than 2/3 cup of milk).
• You may use a box of vanilla pudding or create your own pudding from scratch. Make sure the pudding is completely cold before spreading it over the cake.
• If you don’t use a baking pan with high sides, the pudding will flow over the edge in the oven, resulting in a sticky mess that isn’t pleasant to clean up.

There’s nothing like a little crumbs and pudding to transform a cake into something spectacular!

Step-by-Step Instructions for Making Vanilla Pudding Cake

Check out the recipe card at the bottom of this article for how to create this delicious vanilla pudding cake.

The pudding cake process pictures may be found in this part if you wish to follow the recipe step by step visually.

If you have any concerns regarding the recipe, you may look at the pictures to see how we performed each step!

Warm up the milk.

To begin, heat the milk in a microwave-safe cup or a small saucepan on the stove. Warm, but not hot or boiling, since this may damage the yeast microorganisms.

In a mixing dish, combine the flour and yeast.

In a large mixing bowl, combine the flour and instant dry yeast.

Combine the sugar and milk in a mixing bowl.

Add the sugar and lukewarm milk after that. Using the spiral dough hooks on your electric mixer, knead the ingredients in the bowl briefly.

Combine the butter, egg, vanilla essence, and salt in a mixing bowl.

The vanilla essence, soft butter, egg, and a sprinkle of salt are then added.

Form a ball out of the dough.

Continue kneading the dough for another 5 minutes, or until it is elastic and no longer clings to the edges of the basin.

Form the dough into a ball with your hands and return it to the bowl. Add a little extra flour if it’s too sticky. Add a bit extra milk if the dough is a touch too dry/crumbly.

Cover the bowl with a dishtowel or a lid and set it aside. Allow the dough to rise in the bowl for one hour in a warm, draft-free location.

Meanwhile, make the pudding according to the package instructions. You may also create your own pudding using the recipe card below or the one mentioned above.

Prepare your baking pan by greasing and flouring it.

When the hour is nearly up, line your baking pan with parchment paper or gently grease and flour it (a regular baking sheet will not work!).

Our baking pan measures 13.5 x 9.5 inches, but smaller or larger sizes would work just as well. Because the pudding cake may become messy in the oven if you don’t use a baking pan with higher edges, it’s critical to use one.

After one hour of resting, the dough.

Remove the dough from the bowl after it has grown significantly in size.

Make the dough by kneading it.

Sprinkle a little flour on your worktop and knead the dough with your hands for a few minutes.

The dough should be rolled out.

Then, using a rolling pin, spread out the dough to the size of your baking pan.

In the baking pan, place the dough.

Place the dough in the baking pan after it has been flattened out to the desired size. Allow for another 15 minutes of resting time.

In a mixing dish, combine the ingredients.

Preheat the oven to 350 degrees Fahrenheit while you wait.

Prepare the streusel topping as well. To begin, combine the butter, sugar, and flour in a mixing dish.

Knead the ingredients together until tiny crumbs form.

Then, using your hands, rapidly knead the ingredients and gently press them together until tiny crumbs appear. Remove the dish from the table.

Pour the pudding over the dough and spread it out evenly.

After the 15 minutes are up, use a spatula or spoon to evenly distribute the cool pudding over the dough.

Toss in the streusel.

Then, on top of the pudding layer, sprinkle the streusel.

Allow the cake to cool completely before cutting it.

Bake the cake for 35-45 minutes on the center rack of the oven, until it is completely cooked and the crumbs are gently golden brown.

Remove it from the oven and let it aside to cool completely before cutting.

Look at those layers of vanilla pudding cake!

Storage Suggestions

This homemade vanilla pudding cake is best eaten the day it is made. Any leftover pieces may be kept in the fridge for 1-2 days in a sealed bag or container.

Normally, we suggest keeping yeast cake in a cold, dry location like the garage or basement, but since this cake includes pudding, the refrigerator is preferable.

You may also freeze the pudding cake if you don’t think you’ll eat it all. We sometimes chop chunks and store them in a tight freezer bag.

However, frozen and then thawed pudding cake may become watery and lose part of its flavor, so we always suggest eating it fresh and only freezing it if absolutely necessary.

We typically reheat one slice of cake on a tiny dish in the microwave until it is warmed through. If you microwave it for too long, the pudding will become too runny and fall off the plate!

Alternatively, you can just leave it on the counter to thaw.

FAQ

Can I make a vanilla pudding cake using a cake mix?

Because the dough is prepared with yeast, cake mixes are not appropriate for this German pudding cake.

Recipes that are similar

Try these classics for additional dishes with a hint of sweetness:

• Hefezopf is a braided German sweet bread that is traditionally served during Easter.
• Kaiserschmarrn is a torn-up Austrian pancake eaten with sweet jam and/or fruit.
• Homemade Cinnamon Rolls – A simple Scandinavian sweet roll recipe.

Ingredients

The Dough

• 2/3 cup warm milk
• 3 cups flour (all-purpose)
• 2 1/2 tablespoons instant yeast (dried)
• 1/3 cup sugar, granulated
• 1 teaspoon extract de vanille
• a generous teaspoon of salt
• 1/3 cup room temperature butter
• 1 egg, medium size, room temperature

The Finishing Touch

• 1 instant vanilla pudding packet (or homemade, see notes)
• For pudding, 1 1/2 to 2 cups milk (approximately)
• 2 tablespoons butter + 3/4 cup
• a third cup of sugar
• 1 1/2 cups flour (all-purpose)

Instructions

1. Heat the milk in a microwave-safe cup or a small saucepan on the stove. Warm, but not hot or boiling, since this may damage the yeast microorganisms.
2. In a large mixing bowl, combine the flour and instant dry yeast. Add the sugar and lukewarm milk after that. Using the spiral dough hooks on your electric mixer, knead the ingredients in the bowl briefly.
3. The vanilla essence, soft butter, egg, and a sprinkle of salt are then added. Continue kneading the dough for another 5 minutes, or until it is elastic and no longer clings to the edges of the basin. Form the dough into a ball with your hands and return it to the bowl. Add a little extra flour if it’s too sticky. Add a bit extra milk if the dough is a touch too dry/crumbly.
4. Cover the bowl with a dishtowel or a lid and set it aside. Allow the dough to rise in the bowl for one hour in a warm, draft-free location.
5. Meanwhile, make the pudding according to the package instructions. Our homemade pudding recipe may also be used to create your own pudding. Make sure it’s completely cold before applying it on the cake.
6. Prepare your baking pan (a regular baking sheet will not work!) when the hour is nearly up. By lining it with parchment paper or gently greasing and flouring it, you can have it ready in no time.
7. Remove the dough from the bowl after it has grown significantly in size. Sprinkle a little flour on your worktop and knead the dough with your hands for a few minutes. Then, using a rolling pin, spread out the dough to the size of your baking pan. Our baking pan is 13.5 x 9.5 inches, although somewhat smaller or larger pans would suffice. Because the pudding cake may become messy in the oven if you don’t use a baking pan with higher edges, it’s critical to use one.
8. Place the dough in the baking pan after it has been flattened out to the desired size. Allow for another 15 minutes of resting time.
9. Preheat the oven to 350 degrees Fahrenheit while you wait. Prepare the streusel topping as well. To begin, combine the butter, sugar, and flour in a mixing dish. Then, using your hands, rapidly knead the ingredients and gently press them together until tiny crumbs appear. Remove the dish from the table.
10. After the 15 minutes are up, use a spatula or spoon to evenly distribute the cool pudding over the dough. Then, on top of the pudding layer, sprinkle the streusel.
11. Bake the cake for 35-45 minutes on the center rack of the oven, until it is completely cooked and the crumbs are gently golden brown.
12. Before cutting the cake, remove it from the oven and allow it to cool.

Notes

• Check that the yeast is still alive and well, and that the milk, eggs, and butter are warm or at room temperature. The yeast may not rise correctly if the ingredients are either cold or too hot.
• If the dough hasn’t risen after one hour, keep it warm for a few minutes longer.
• The easiest way to enjoy this kind of cake is to eat it right away. As a result, it should be prepared on the day you want to eat it. You may, however, make the dough ahead of time and let it rise in the fridge overnight before constructing it the following day.
• We strongly advise using a deep baking pan with high edges for pudding cake. Otherwise, the pudding may run down the sides and into the oven, resulting in a sticky mess.

Information about nutrition:

Serving Size: 16 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 276 calories 7g total fat 4g Saturated Fat 0g trans fat 3 g of unsaturated fat 29 milligrams of cholesterol 104 mg sodium 46 g carbohydrate 1 gram of fiber 15 g sugar 6 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

How did this recipe turn out for you?

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I have always loved making cakes from scratch, and my love affair with the kitchen continues. I love being able to follow recipes that use ingredients I know, and then tweak them to create something I can call my own. The end result is a delicious, homemade cake that is not only perfect for any occasion, but also one that I know I can eat for any reason.. Read more about vanilla cake from scratch and let us know what you think.