Vanilla Pudding Cake

Name: Vanilla Pudding Cake
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons unsalted butter; 1/4 cup white chocolate chips; 1/4 cup granulated sugar; 1 egg, room temperature; 1 egg yolk, room temperature; 1/4 cup milk (whole or 2%), room temperature; 1 tablespoon vanilla extract; 1/3 cup granulated sugar; 2 tablespoons instant vanilla pudding mix; 1/3 cup hot water; 1/8 cup unsalted butter, diced; 1/2 teaspoon vanilla extract

This dessert was inspired by our family favorite, Gooey Chocolate Pudding Cake—which has been a go-to for birthday celebrations. But if you're more of a vanilla fan (or just love a good twist), this version is a very close second! With a soft cake on top and a gooey vanilla pudding sauce hidden underneath, it’s pure comfort with every spoonful. Perfect for sharing... or not!

Servings 8 servings

Author Joshua Snyder

Prep time

15 Min

Cook time

20 Min

Inactive time

10 Min

Total time

45 Min

Vanilla Pudding Cake

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup white chocolate chips
1/4 cup granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
1/4 cup milk (whole or 2%), room temperature
1 tablespoon vanilla extract

Vanilla Pudding Sauce

1/3 cup granulated sugar
2 tablespoons instant vanilla pudding mix
1/3 cup hot water
1/8 cup unsalted butter, diced
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and generously grease 2- 16oz ramekins with butter or baking spray. Set them on a baking sheet lined with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a microwave-safe bowl, melt the butter and white chocolate chips at half power, starting with 30 seconds, then continuing in 15-second bursts, stirring each time, until smooth. Let the mixture cool slightly.
Stir the sugar into the melted white chocolate mixture, then whisk in the egg, egg yolk and vanilla extract until smooth and glossy.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour in the milk and stir until the batter is smooth and well blended.
Divide the batter evenly between the ramekins.
To make the vanilla pudding sauce, whisk together the sugar and vanilla pudding mix in a bowl. In a separate bowl or measuring cup, combine the hot water and diced butter, stirring until the butter is melted. Add the vanilla extract, then pour the liquid into the sugar mixture and stir until well combined.
Carefully spoon the pudding mixture over the batter in the ramekins, dividing it evenly. It will look like it sits on top, but it will bake into a gooey vanilla sauce layer underneath.
Place the ramekins in the oven and bake until the tops are just set and the centers still have a slight jiggle—about 18 to 20 minutes depending on ramekin size.
Let the cakes rest on the baking sheet for about 10 minutes after baking. Serve warm directly in the ramekins or gently invert onto plates and let them sit for a few minutes before removing the ramekins to allow the sauce to settle.
Top with powdered sugar, ice cream, and your choice of fruit if desired.

Notes

Make Ahead: You can prepare the batter and sauce separately a few hours ahead. Cover and refrigerate until ready to assemble and bake. Add a couple extra minutes to baking time if starting from cold.

Ramekin Size Matters: This recipe was tested using 16 oz ramekins. If using smaller ramekins, reduce bake time slightly and keep an eye on the centers—they should still jiggle when gently shaken.

Check for Doneness: The cake should have a lightly golden top and a soft, wobbly center. If overbaked, it will lose its lava texture.