Description
Make the best Vanilla Pudding Cake! Moist, fluffy, and rich in flavor, this easy recipe is perfect for any occasion. Try it today!
Ingredients
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120ml) milk
For the Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, vanilla pudding mix, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk buttermilk, melted butter, eggs, vanilla extract, and milk until smooth.
- Combine & Mix: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled cake.
- Serve & Enjoy: Slice and serve warm or at room temperature.
Notes
- Don’t overmix the batter to ensure a soft and fluffy texture.
- Use full-fat buttermilk for extra richness.
- Check doneness with a toothpick to avoid overbaking.
- Let the cake cool slightly before adding the glaze to prevent it from melting too much.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35minutes