Simple & Easy Vanilla Pudding Cake Recipe | DFM

Simply Lovely Vanilla Pudding Cake


10 min.


30 min.

Serving Size

6 servings

Pudding cakes are classic comfort food at its best – they’re so easy to make and use ingredients from the pantry and fridge so you can bake one up any time. Serve with fresh or frozen berries.



  • 1 1/2 cups (375 mL) milk, divided
  • 1/2 (125 mL) granulated sugar
  • 2 tsp (10 mL) cornstarch
  • 1/2 tsp (2 mL) vanilla



  • 1 (250 mL) all-purpose flour
  • 2/3 cup (150 mL) granulated sugar
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 egg
  • 3/4 cup (175 mL) milk
  • 3 Tbsp (45 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • icing sugar (optional)



1. Transfer 1 tbsp (15 mL) of the milk to a small bowl. Heat remaining milk and sugar for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.



1. Preheat oven to 350°F (180°C). Butter an 8-inch (2 L) square glass baking dish.
2. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into a prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.
3. Bake for about 30 min or until the tester inserted in the center of the cake layer comes out clean. Let cool for at least 15 min. Serve hot or warm. Dust with icing sugar (if using).Scoop cake into serving bowls and spoon pudding sauce over the top.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • The pudding forms on the bottom while this cake bakes.
  • It’s best to serve it hot or warm before pudding soaks into the cake, so plan to put it into the oven before you sit down to dinner, and it will be just right at dessert time.
  • Chai tea pudding cake: Add 2 Chai tea bags to milk in the sauce before heating; discard before adding to baking dish. Add 1/2 tsp (2 mL) of each ground cinnamon and ginger and 1/8 tsp (0.5 mL) of ground cardamom to the flour mixture.