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Vanilla Pudding Drizzle Cake

A layered, crumb-topped cake with a custardy middle and a delicious vanilla flavor that stays moist for days.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1 liter milk Divided for use in pudding and batter.
  • 2 packets vanilla pudding powder For the pudding layer.
  • 4 tablespoons sugar For sweetening the pudding.
For the cake batter
  • 320 g flour All-purpose flour for the batter.
  • 200 g sugar Granulated sugar to sweeten the batter.
  • 200 g butter Softened butter for mixing.
  • 3 pieces eggs Large eggs, room temperature.
  • 1 packet baking powder For leavening the cake.
  • 1 packet vanilla sugar For added vanilla flavor.
For the crumble
  • 300 g flour For the crumble topping.
  • 150 g sugar Granulated sugar for sweetness in the crumble.
  • 150 g butter Cold butter for creating crumbles.

Method
 

Prepare the pudding
  1. Dissolve both packets of pudding powder in a little milk with the sugar.
  2. Bring the remaining milk to a boil, then stir in the dissolved vanilla pudding.
  3. Boil for one minute, then remove from heat and stir repeatedly to avoid lumps while cooling.
Prepare the cake batter
  1. Cream the softened butter with the granulated sugar, vanilla sugar, and eggs.
  2. Gradually add the flour and baking powder, mixing until fully combined.
  3. Spread the cake batter onto a lined baking sheet and smooth it out.
Assemble the cake
  1. Spread the prepared vanilla pudding over the cake batter and smooth it out.
  2. Prepare the crumble by mixing or kneading the flour, sugar, and cold butter until crumbles form.
  3. Spread the crumble over the pudding layer.
Bake the cake
  1. Bake in a preheated oven at 190 degrees C for about 35 to 40 minutes until golden.

Notes

Store the cake refrigerated for 3-4 days in plastic wrap or an airtight container. For best texture, allow slices to sit at room temperature before serving.