Vanilla Pudding Cake

1. Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Heat the Milk: Gradually add the milk while whisking to ensure no lumps form. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
3. Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly add a ladleful of the hot milk mixture to the yolks while whisking vigorously to temper them.
4. Combine and Cook: Pour the tempered yolks back into the saucepan. Continue to cook over low heat, stirring, until the pudding thickens and begins to bubble slightly.
5. Add Vanilla and Butter: Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the pudding to prevent a skin from forming), and let cool to room temperature.

Step 2: Make the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or similar-sized pan.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Pour into Pan: Spread the batter evenly into the prepared baking dish.

Step 3: Assemble and Bake

1. Add Pudding Base: Evenly spoon the cooled vanilla pudding over the top of the cake batter. Do not mix; the pudding will settle into the cake as it bakes.
2. Add Water Mixture: In a small bowl, mix the warm water and sugar until dissolved. Gently pour this mixture over the entire cake.
3. Bake: Place the dish in the oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
4. Cool: Allow the cake to cool for at least 15 minutes before serving.

Serving Suggestions

1. Garnish: Top each serving with a dollop of whipped cream and fresh berries or a light dusting of powdered sugar.
2. Pairings: Serve warm with a scoop of vanilla ice cream or enjoy it cold straight from the fridge.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual servings in the microwave for 15-20 seconds to restore their gooey texture.

Tips for Success

• Even Pudding Distribution: Spread the pudding gently over the batter to ensure an even layer.
• Avoid Overmixing: For a tender cake, mix the batter just until combined.
• Experiment with Flavors: Add a pinch of nutmeg or cinnamon to the batter for a warm spice twist.

Vanilla pudding cake is a delightful dessert that brings together the best of creamy and fluffy textures. Its simple ingredients and straightforward preparation make it a must-try for home bakers of all levels. Indulge in this comforting classic, and watch it become a family favorite!