Vanilla Bean Pudding Cake

Name: Vanilla Bean Pudding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups whole milk; 1 vanilla bean, split and seeds scraped; 4 large eggs; 1 cup granulated sugar; 1/2 cup all-purpose flour; 1/4 cup unsalted butter, melted; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt

Highlighted under: Cozy Dessert Classics

When I first tasted Vanilla Bean Pudding Cake, I was completely smitten by its creamy, melt-in-your-mouth texture and the delicate aroma of real vanilla beans. I knew I had to try making it at home! This cake is a perfect blend of a custard-like filling and a light sponge, creating a delightful experience in every bite. It's an understated yet impressive dessert, ideal for gatherings or an indulgent treat after dinner. With just a few fresh ingredients, you’ll have a show-stopping dessert that everyone will love.

Created by

Ella

Last updated on 2026-02-09T15:21:26.787Z

After experimenting with various methods, I realized that the key to a perfectly textured Vanilla Bean Pudding Cake is incorporating the ingredients gently. This allows air to create a light sponge while the custard base remains rich and smooth. I also found that infusing the milk with vanilla beans beforehand significantly enhances the flavor profile.

Another surprising tip I discovered is letting the cake cool in the pan for a bit before transferring it to a serving plate. This helps maintain its structure and ensures you get those lovely pudding layers intact. I can’t wait for you to try it!

Why You'll Love This Recipe
Rich vanilla flavor with the distinct aroma of real vanilla beans
Creamy custard paired with a light sponge cake
Perfect for any occasion, from casual dinners to celebrations

The Importance of Real Vanilla

The use of a real vanilla bean in this recipe elevates Vanilla Bean Pudding Cake to a whole new level. Not only does it impart a rich, aromatic flavor, but the tiny black specks of vanilla seeds scattered throughout the cake contribute to its visual appeal. If you can't find fresh vanilla beans, a high-quality vanilla extract can be used in a pinch, but it won't replicate the same depth of flavor. Adjust the measurement to about 1 tablespoon of extract for each bean.

When preparing the milk infusion, it's critical to heat the mixture until just boiling, not vigorously boiling, as this can scorch the milk. If you see bubbles forming at the edges, it's a good indication that it's ready. Allowing it to cool slightly before adding it to the eggs will help prevent any scrambling, ensuring a smooth custard-like texture.

Perfecting the Batter

Whisking the eggs and sugar until pale and fluffy is key to achieving a light sponge cake that contrasts beautifully with the creamy filling. Look for a ribbon-like texture when you lift the whisk; this indicates that enough air has been incorporated. Be cautious not to overmix after adding the flour and salt, as this can lead to a dense cake. Just mix until combined for the best results.

Melted butter adds both moisture and richness to the cake, but it's essential to let it cool slightly before mixing it in with the egg mixture. If it's too hot, it can partially cook the eggs, leading to an undesirable texture in the final cake. Make sure your butter is warm to the touch but not steaming; this way, it blends seamlessly into the batter.

Serving and Storing Tips

Vanilla Bean Pudding Cake is delightful served warm, but it also holds up well in the refrigerator. If storing leftovers, cover them with plastic wrap or place them in an airtight container to maintain moisture. The cake can last for up to three days in the fridge. For a bit of flair, consider serving it with a dollop of whipped cream or a fruit compote that complements the vanilla flavor without overwhelming it.

If you want to prepare the cake ahead of time, you can bake it a day in advance and store it in the refrigerator. Just give it a gentle reheating in the oven at 300°F (150°C) for about 10 minutes before serving, which will help refresh the texture while warming it through. This makes it an excellent choice for hosting guests, allowing you to focus on enjoying their company instead of last-minute baking.

Ingredients

Gather the following ingredients to make this luscious Vanilla Bean Pudding Cake.

Ingredients

2 cups whole milk
1 vanilla bean, split and seeds scraped
4 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious Vanilla Bean Pudding Cake.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Infuse the Milk

In a saucepan, combine the whole milk and vanilla bean along with its scraped seeds. Heat over medium until just boiling, then remove from heat and let it cool slightly.

Mix the Batter

In a bowl, whisk together the eggs and sugar until pale and fluffy. Gradually add the melted butter and vanilla extract, mixing well. Sift in the flour and salt, and mix until just combined.

Combine and Pour

Slowly whisk the warm milk mixture into the egg mixture, ensuring it's well combined. Pour the batter into the prepared cake pan.

Bake the Cake

Bake in the preheated oven for about 30 minutes, or until the cake is golden and a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a plate. Serve warm or chilled, dusted with powdered sugar if desired.

Enjoy your delightful Vanilla Bean Pudding Cake!

Pro Tips

For an extra touch, serve with fresh berries or a drizzle of cream.

Troubleshooting Common Issues

If your Vanilla Bean Pudding Cake doesn't set properly after baking, it may be due to undercooking. The center should be slightly jiggly when you remove it from the oven, as it will firm up while cooling. However, if it appears very wet, consider increasing your baking time by 5-minute intervals until it reaches the desired doneness. Keep an eye on the edges, as they should be lightly golden and pulling away from the pan for a visual cue.

Another common issue is over-baking, which can result in a dry cake. To avoid this, check for doneness a few minutes before the recommended baking time. If the top of your cake looks pale and unset, it may benefit from an additional minute or two in the oven, but keep a close watch to ensure it doesn’t dry out.

Variation Ideas

For a fun twist on the classic Vanilla Bean Pudding Cake, you can incorporate citrus zest, such as lemon or orange, into the batter. This addition will provide a subtle brightness that contrasts nicely with the rich vanilla flavor. Start with a teaspoon of zest and adjust according to your preference for a refreshing flavor boost.

Another variation is to mix in chocolate shavings or chunks into the batter for an indulgent chocolate-vanilla combination. Use high-quality dark chocolate for a more intense flavor, adding the chocolate right after mixing in the flour. Be careful not to overmix; you want the pieces to remain evenly distributed throughout the cake without compromising its light texture.

Scaling the Recipe

Scaling your Vanilla Bean Pudding Cake recipe for a larger gathering? You can easily double the ingredients and bake it in a 9x13-inch pan. Just keep an eye on the texture, as it may require a few additional minutes in the oven. Check for doneness with a toothpick inserted in the center, just as you would for the smaller cake.

If you prefer smaller servings, consider making individual portions using ramekins. Divide the batter evenly among six to eight ramekins, which will bake more quickly—about 20-25 minutes. This way, you can also create a stunning dessert presentation perfect for individual servings at parties.

Questions About Recipes

→ Can I use vanilla extract instead of a vanilla bean?

Yes, but the flavor will be slightly different. Use about 1 tablespoon of pure vanilla extract.

→ How do I store leftovers?

Store covered in the refrigerator for up to 3 days.

→ Can I make this ahead of time?

Absolutely! It can be made a day in advance. Just refrigerate and serve chilled.

→ What can I substitute for whole milk?

You can use a non-dairy milk or low-fat milk, but it may affect the creaminess.