Vanilla Pudding Cake
A vanilla pudding cake that stays moist for days — the pudding mix in the batter locks the crumb tender.
Vanilla Pudding Cake
A vanilla pudding cake that stays moist for days — the pudding mix in the batter locks the crumb tender.
Vanilla pudding cake stays tender and moist for days because the pudding mix goes right into the dry ingredients — the tapioca starch locks moisture into the crumb so it doesn't dry out like most cakes by day two.
SERVINGS
8ACTIVE TIME
15 minFULL TIME
50 min (including bake)INGREDIENTS
DRY
- 1½ cups Cake flour
- ¼ cup Fancy Monkey Vanilla Pudding Mix
- 1½ Tbsp Baking powder
- ¼ tsp Fine sea salt
- ¼ cup Rainbow sprinkles (optional)
WET
- 2 Large eggs, room temperature
- 1 cup Sugar
- ¾ cup Whole milk, room temperature
- ½ cup Canola oil
- 2 tsp Vanilla extract
INSTRUCTIONS
- Preheat
Preheat oven to 325°F. Grease a 9-inch round cake pan. - Mix dry
Whisk cake flour, vanilla pudding mix, baking powder, and salt together in a large bowl. If using sprinkles, fold them in now. - Mix wet
In a separate bowl, whisk eggs and sugar until pale and slightly thick, about 1 minute. Add whole milk, canola oil, and vanilla extract and whisk until combined. - Combine
Pour wet ingredients into dry and stir until just smooth. The batter will be thin and pourable — that's correct. - Bake
Pour into prepared pan. Bake 30–35 minutes until golden and a toothpick comes out clean. - Cool and serve
Cool 10 minutes in the pan, then turn out onto a rack. Serve warm or at room temperature.
TIPS
Great make-ahead cake — bake it the day before and it will actually be better. Dust with powdered sugar for a simple finish, top with whipped cream and fresh berries for a full dessert moment, or frost with Fancy Monkey Master Buttercream for a birthday-worthy layer cake. Use cake flour, not all-purpose — the lower protein is what gives it that delicate, melt-in-your-mouth crumb. Room temp eggs and milk matter — cold ingredients can seize the oil and create a lumpy batter. Keeps covered at room temperature for up to 4 days.
FAQ
Pudding mix in the batter deepens the vanilla flavor and keeps the crumb moist far longer, because the starch locks in moisture.
Yes — stir in one small box of instant pudding mix to a boxed cake for a richer, more tender, longer-lasting cake.
The pudding mix does it — its tapioca starch holds moisture in the crumb so it doesn’t dry out by day two.
Cake flour gives the softest crumb; all-purpose works but bakes a bit denser.
