Easy Two-Layer Pudding Cake Recipe

Name: Easy Two-Layer Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams White sugar or granulated sugar; 1 tbsp Water; 2 tbsp Boiling water; 6 Eggs (large); 500 ml Milk; 70 grams Sugar; 1 dash Vanilla extract; 70 grams Cake flour; 60 grams Sugar; 2 Eggs; 20 grams Butter

Servings: persons

1
Prepare the ingredients:
2
Grease a cake pan with a non-removable bottom.
3
Melt the butter for the sponge cake.
4
Preheat the oven to 170C.
5
Caramel:
6
Bring the water and sugar to a boil in a saucepan.
7
When it has become a bit brown, add hot water and mix while turning the saucepan (be careful because it splatters!
8
).
9
Pour the caramel from the saucepan to the cake pan while still hot.
10
Pudding mixture:
11
Put the sugar and milk in a saucepan and heat until the sugar has dissolved (don't let it boil).
12
Beat the eggs in a bowl, being sure not to whip it.
13
Mix in the milk a little at a time.
14
Strain through a strainer.
15
If you strain twice, it will become smooth.
16
Add the vanilla extract to Step 10 and mix.
17
Pour on top of the caramel in the cake pan.
18
Sponge cake:
19
Put the eggs into a bowl and mix in the sugar a little at a time, mixing until it dribbles down from the whisk like a ribbon.
20
Once mixed, sift in the cake flour and fold into the batter.
21
Pour the melted butter into the batter and mix quickly.
22
Pour into the cake pan on top of the pudding mixture.
23
Like this, the batter will float on top.
24
Put the cake pan in an oven preheated to 170C.
25
Pour hot water into the baking dish, and steam-bake for about 40 minutes.
26
It is ready when a toothpick or skewer inserted into the center comes out clean.
27
It'll look like this once transferred to a plate.
28
It'll look like this once cut.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 60 grams White sugar or granulated sugar, 1 tbsp Water, 2 tbsp Boiling water, 6 Eggs (large), and more.

Yes, Easy Two-Layer Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Two-Layer Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions