Vanilla Bean Pudding Cakes Recipe
Vanilla Bean Pudding Cakes are a delightful dessert featuring a luscious vanilla pudding base topped with a light, fluffy cake layer. Baked together, these mini cakes offer a perfect balance of creamy texture and tender crumb, infused with real vanilla bean flavor. Ideal for serving warm, they make a comforting treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings (either 8 ramekins or 1 8-inch square pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pudding
- 1 tablespoon cornstarch
- 1 1/2 cups (340g) milk, whole preferred, divided
- 6 tablespoons to 1/2 cup (71g to 99g) granulated sugar
- 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla bean paste
- 1/8 teaspoon table salt
Cake
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1/2 to 2/3 cup (99g to 131g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 large egg, at room temperature
- 3/4 cup (170g) milk, at room temperature
- 3 tablespoons (43g) unsalted butter, melted
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Butter an 8-inch square pan or prepare eight 8-ounce ramekins by buttering them. If using ramekins, set them on a parchment-lined baking sheet to ensure easy handling.
- Make pudding base: In a saucepan, whisk the cornstarch with 2 tablespoons of milk until smooth and lump-free. Add the remaining milk, sugar (choose between 6 tablespoons to 1/2 cup depending on desired sweetness), split vanilla bean with seeds or vanilla bean paste, and salt. Heat the mixture over medium heat, stirring occasionally, just until it reaches a simmer, approximately 3 minutes. The mixture will slightly thicken but should not become fully set.
- Transfer pudding: Pour the warm pudding mixture into the prepared pan or divide evenly among the ramekins placed on a baking sheet.
- Prepare cake batter: In a large bowl, whisk together the flour, sugar (choose between 1/2 to 2/3 cup based on sweetness preference), baking powder, and salt. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined. Pour the wet ingredients into the dry and mix gently just until moistened, taking care not to overmix.
- Assemble and bake: Pour the cake batter over the pudding layer in the pan or distribute evenly over each ramekin. Bake for 25 minutes at 350°F, or until a toothpick inserted in the cake comes out clean and the cake surface is golden brown with some pudding bubbles visible around the edges.
- Cool and serve: Remove from the oven and allow to cool for 15 minutes. Serve the pudding cakes warm for best texture and flavor.
Notes
- Using a vanilla bean imparts a deeper, more natural vanilla flavor than extract or paste, but vanilla bean paste is a convenient substitute.
- Whole milk is preferred for a richer pudding, but 2% milk can be used with slightly less creaminess.
- The sugar quantities are given as ranges allowing adjustment to personal sweetness preference.
- Butter the pan and ramekins well to prevent sticking and ease serving.
- Serve warm to enjoy the contrast of creamy pudding and soft cake, optionally with a dusting of powdered sugar or fresh berries.
Keywords: vanilla bean pudding cake, pudding cake recipe, baked pudding dessert, vanilla cake dessert, easy baked dessert
Find it online: https://flavorsbymaya.com/vanilla-bean-pudding-cakes-recipe/
