Vanilla Bean Pudding Cake

Name: Vanilla Bean Pudding Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups whole milk; 1 cup heavy cream; 1/2 cup granulated sugar; 3 large eggs; 1 vanilla bean, split and scraped; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract

Highlighted under: Sweet Recipe Collection

I absolutely love making Vanilla Bean Pudding Cake, especially when I'm craving something creamy and comforting. The blend of rich vanilla flavor with a custardy texture is simply divine. It’s surprisingly easy to prepare, and every time I whip it up, I can’t help but admire how the simple ingredients transform into such a delightful dessert. Whether it's a family gathering or a quiet weekend treat, this pudding cake always hits the spot and impresses my guests with its elegance.

Created by

Luca

Last updated on 2026-02-09T15:25:27.001Z

When I first decided to try making Vanilla Bean Pudding Cake, I was drawn in by the lush flavor of the vanilla bean. Using whole vanilla beans instead of extract really amplifies the taste, resulting in a dessert that's both fragrant and flavorful. My secret tip? Be sure to let it sit for a bit after baking to develop its silky texture even further!

After experimenting with different methods, I found that a water bath is key to achieving that velvety consistency that we all adore in this cake. It prevents the edges from overcooking while ensuring the center remains perfectly creamy. Trust me, the results will leave everyone asking for seconds!

Why You'll Love This Recipe
Luscious vanilla flavor accented by real vanilla bean specks
Creamy, smooth texture that is incredibly satisfying
Perfectly balanced dish that serves beautifully for any occasion

Understanding the Ingredients

Each ingredient in this Vanilla Bean Pudding Cake serves a vital role in achieving its creamy texture and rich flavor. The combination of whole milk and heavy cream provides the necessary fat content, which not only enhances flavor but also contributes to the luxurious mouthfeel of the cake. When heated together, they create a cohesive base that melds perfectly with the egg mixture, resulting in a smooth pudding texture.

Vanilla beans are the star of this recipe. Unlike vanilla extract, using real vanilla beans infuses a more intense flavor and a beautiful speckled appearance throughout the cake. Make sure to scrape the seeds thoroughly from the pod to maximize flavor. If you can’t find vanilla beans, feel free to substitute with a high-quality vanilla extract, but keep in mind that the depth of flavor will differ slightly.

Perfecting Your Technique

One key technique to master when making this pudding cake is while combining the warm milk mixture with the egg mixture. It’s essential to whisk constantly to prevent the eggs from curdling. The temperature of the milk should be warm but not boiling—if you see tiny bubbles forming around the edges, it's just right. This helps to temper the eggs gently, allowing for a perfectly smooth texture without scrambled bits.

After pouring the mixture into a baking dish, place it in a water bath before baking. This method ensures gentle, even cooking, preventing the edges from setting too quickly while the center remains runny. If you notice that the edges are browning too fast, it’s a sign that the oven heat might be too high; reducing the temperature slightly can remedy this.

Serving and Storing

Once your Vanilla Bean Pudding Cake has cooled to room temperature, chill it in the refrigerator for at least an hour before serving. This allows the flavors to deepen and the texture to firm up, making for a delightful slicing experience. When serving, consider garnishing with a dollop of whipped cream or a sprinkle of freshly grated nutmeg for added flair and flavor contrast.

For storage, cover the pudding cake with plastic wrap or transfer it to an airtight container to keep it fresh. It can last in the refrigerator for up to three days. If you’re looking to make it ahead, consider baking it a day prior to serving; just remember to cool it completely before refrigerating to avoid excess moisture.

Ingredients

Gather the following ingredients to create a delectable Vanilla Bean Pudding Cake:

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
3 large eggs
1 vanilla bean, split and scraped
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Make sure to have all these ingredients on hand before you start. You won’t regret it!

Instructions

Follow these easy steps to create your delicious Vanilla Bean Pudding Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C).

Combine Milk and Cream

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium until the sugar dissolves.

Prepare the Eggs

In a mixing bowl, whisk together the eggs, flour, salt, and scraped vanilla bean seeds until smooth.

Mixing it All Together

Slowly add the warm milk mixture into the egg mixture, whisking constantly to avoid cooking the eggs.

Bake the Cake

Pour the mixture into a baking dish placed in a water bath and bake for 35 minutes, or until just set.

Cool and Serve

Let the cake cool to room temperature before serving. It's best served chilled.

Once cooled, this pudding cake is ready to delight your taste buds!

Pro Tips

For an extra touch, serve with fresh berries or a dollop of whipped cream. It elevates the dessert while adding a pop of color.

Troubleshooting Tips

If your pudding cake comes out overly liquidy, it may have been underbaked. Ensure you bake it until just set; the center should still have a slight jiggle but not be liquid. If you find that it sets too quickly, consider using a lower oven temperature next time for a gentler bake.

Conversely, if the top of your pudding cake turns too golden or cracks, it could mean it was exposed to direct heat. Placing a piece of foil over the top during baking can help manage browning while allowing the cake to cook through.

Variations to Try

For a twist on the classic, consider adding a touch of citrus zest to the milk mixture. Lemon or orange zest can brighten the flavor profile, adding a refreshing note that pairs beautifully with the vanilla.

If you're looking to make the dessert a bit more indulgent, fold in chocolate chips after combining the milk and egg mixtures, or try to incorporate a layer of caramel at the bottom of the baking dish before adding the pudding cake mixture for a decadent surprise.

Questions About Recipes

→ Can I substitute the heavy cream?

Yes, you can use half-and-half if you prefer a lighter version, but the texture might be less rich.

→ Is it necessary to use a water bath?

Using a water bath helps control the baking temperature and ensures even cooking, resulting in a creamier texture.

→ How long can I store the pudding cake?

This cake can be stored in the refrigerator for up to 3 days, but is best enjoyed fresh.

→ Can I freeze the pudding cake?

It's not recommended to freeze, as the texture can change upon thawing. It's best served fresh or refrigerated.