Gemini said
This is the quintessential “Sunday Afternoon” cake. In many European homes, it’s known as Versunkener Puddingkuchen (Sunken Pudding Cake). It features a buttery sponge with “wells” of thick, homemade vanilla custard that bake right into the dough.
The contrast between the golden cake and the creamy, “wobbly” pudding centers is what makes it a timeless classic.
🍮 Grandma’s Sunken Vanilla Pudding Cake
1. The Thick Vanilla Pudding
Make this first so it can cool slightly.
- 2 cups (500ml) Milk
- 2 Egg yolks
- 3 tbsp Sugar
- 1 packet Vanilla pudding powder (or 3 tbsp cornstarch + 1 tsp vanilla extract)
Instructions: Whisk the yolks, starch, and a splash of the milk until smooth. Boil the rest of the milk with sugar, stir in the starch mixture, and whisk until it’s a thick, heavy custard. Cover with plastic wrap (touching the surface so no skin forms) and set aside.
2. The Fluffy Sponge Base
- 1 cup (200g) Sugar
- ¾ cup (175g) Softened butter
- 3 Large eggs
- 2 cups (250g) All-purpose flour
- 2 tsp Baking powder
- ½ cup Milk
- Pinch of salt
Instructions: 1. Cream the butter and sugar until very pale. Add eggs one by one. 2. Mix in the flour, baking powder, and salt, alternating with the milk. 3. Spread the batter into a greased 9×13 inch (or round 10-inch) baking pan.
3. The “Sunken” Assembly
- Take your slightly cooled pudding and use a tablespoon to drop large “blobs” of it onto the raw cake batter.
- Space them out so there is cake showing between the pudding spots.
- Bake: At 180°C (350°F) for 35–40 minutes.
- As the cake rises, it will “hug” the pudding blobs, creating a beautiful cratered look.
💡 Why This Cake is Iconic
- The “Two-in-One”: You don’t need to serve it with custard or cream—the sauce is already inside the cake!
- Moisture: The pudding keeps the surrounding sponge incredibly moist for days.
👵 Grandma’s “Secret” Variations
- The Fruit Addition: Grandma would often press a few sour cherries or apricot halves into the pudding blobs before baking for a tart kick.
- The Glaze: While the cake is still warm, brush it with a little melted apricot jam or dust heavily with powdered sugar to make those “pudding craters” look extra inviting.
⏲️ The Serving Rule
This cake is delicious warm, but it is easier to slice once it has cooled completely and the pudding has “set.”