Description
Vanilla Pudding Cake is one of those wonderfully simple homemade desserts that tastes far more special than the effort required to make it. Soft, moist, tender, and packed with comforting vanilla flavor, this cake is perfect when you want an easy dessert that can be served to family and friends.
Ingredients
For the Vanilla Pudding Cake
- 1 box vanilla cake mix
- 1 package instant vanilla pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ¼ teaspoon salt
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar
- Whipped cream
- Fresh strawberries
- Fresh blueberries
- Raspberries
- Vanilla ice cream
- White chocolate shavings
- Chopped pecans or walnuts
- Fresh mint for garnish
Instructions
Begin by preheating your oven to 350°F (175°C).
Choose a Bundt pan or a standard 9-by-13-inch baking dish depending on the shape you prefer. If using a Bundt pan, generously grease every part of the interior, paying particular attention to the center tube and decorative grooves.
You can use butter or nonstick baking spray. Lightly dusting the greased pan with flour can provide additional protection against sticking.
Properly preparing the pan is important because this cake is very moist, and a well-greased pan will make removing it much easier.
If you are using a Bundt pan, allow the cake to cool in the pan for approximately 10–15 minutes after baking before carefully turning it onto a serving plate.
In a large mixing bowl, add the vanilla cake mix and instant vanilla pudding mix.
Whisk the dry ingredients together briefly to distribute the pudding mix evenly.
Add the eggs, vegetable oil, sour cream, whole milk, vanilla extract, sugar, and salt.
Using an electric mixer, beat the mixture on medium speed until everything is well combined and the batter becomes smooth and creamy.
Avoid overmixing once the batter is smooth. Overmixing can affect the final texture of the cake.
The finished batter should be thick but pourable, with a smooth consistency and a strong vanilla aroma.
Pour the prepared batter into your greased baking pan.
If you are using a Bundt pan, gently spread the batter around the pan so it is distributed evenly.
Tap the pan gently against the countertop once or twice to help remove large air pockets.
Use a spatula to smooth the surface of the batter.
Place the pan in the center of the preheated oven. Positioning the cake in the center of the oven helps promote even baking and prevents the top from becoming excessively dark before the center is finished.
Bake the cake at 350°F (175°C) until it becomes lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
For a Bundt cake, baking will generally take approximately 45–55 minutes, although exact baking time can vary depending on your oven and pan.
For a 9-by-13-inch baking dish, the cake may require approximately 30–40 minutes.
Begin checking the cake toward the lower end of the recommended baking time.
Try not to repeatedly open the oven door because doing so can cause the temperature to drop and may affect the cake’s rise.
The cake should look golden on top, feel lightly springy when gently touched, and have a fully baked center.
Once the cake is finished baking, remove it from the oven and place the pan on a cooling rack.
Allow it to cool for about 10–15 minutes.
If using a Bundt pan, carefully loosen the edges with a thin knife or spatula if necessary. Place a serving plate over the pan and carefully invert the cake.
Allow the cake to cool further before adding the glaze.
To prepare the optional vanilla glaze, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth.
If the glaze is too thick, add a small amount of milk. If it is too thin, add a little more powdered sugar.
Drizzle the glaze over the cooled cake and allow it to set for several minutes.
You can also simply dust the cake with powdered sugar for an elegant and effortless finish.
Slice and serve.
Notes
The most important thing when making Vanilla Pudding Cake is to avoid overbaking it.
Because the pudding mix and sour cream help create a moist texture, the cake can become dry if it stays in the oven too long.
Start checking for doneness toward the earlier end of the recommended baking time. Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs.
Do not wait until the toothpick comes out completely dry with no crumbs at all. That can be a sign that the cake has been baked longer than necessary.
Room-temperature ingredients are also helpful because they blend together more evenly and create a smoother batter.
If using a dark-colored baking pan, keep in mind that dark pans often absorb more heat and may cause the outside of the cake to brown faster. You may need to begin checking the cake slightly earlier.
For a Bundt pan, greasing thoroughly is especially important. Make sure the butter or baking spray reaches every decorative groove.
Letting the cake rest for several minutes before removing it from the pan also helps prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
Nutrition
- Calories: 390–450 calories
- Sodium: Approximately 350–500 mg
- Protein: 5–7 g