Are you craving a show-stopping dessert that’s surprisingly easy to make? Look no further! This vanilla pudding cake recipe from scratch will guide you through creating a decadent 3-layer vanilla pudding layer cake with a rich, homemade Chocolate Fudge Frosting. It’s perfect for family gatherings, birthdays, or simply a sweet treat. This isn’t just any French vanilla pudding cake; it’s a moist and flavorful delight you’ll want to make again and again.
So, let’s be honest. I consider myself a pretty darn awesome baker, but cake decorating? That’s another story! Most of my cakes end up in a bundt pan. However, on this day, the cake-decorating gods smiled upon me, and I managed to create this stunning pudding layer cake. But beyond its looks, the flavor of this vanilla pudding cake recipe is what truly shines. Three layers of moist, rich vanilla goodness topped with a luscious chocolate fudge frosting—it’s a dream dessert!
Why You’ll Love This Vanilla Pudding Cake Recipe
Vanilla Pudding Cake Recipe From Scratch: This recipe elevates the classic vanilla pudding cake by using homemade elements, giving it a superior flavor.
Moist and Rich: The addition of pudding mix ensures an incredibly moist vanilla pudding cake.
Homemade Frosting: Our chocolate fudge frosting is made completely from scratch and pairs perfectly with the vanilla cake.
Perfect for Any Occasion: Whether it’s a potluck, dinner party, or special celebration, this
How to Make This Layered Vanilla Pudding Cake Recipe From Scratch
To get started on this vanilla pudding cake recipe from scratch recipe from scratch, you’ll need a few basic ingredients you likely already have in your pantry. French vanilla cake mix as a base, adding instant vanilla pudding mix, eggs, oil, and water creates a truly unique pudding layer cake. Mix these ingredients, divide the batter into three 8-inch cake pans, and bake until golden brown and fully cooked.
Once the cake layers are done, it’s time to prepare the chocolate fudge frosting. This recipe calls for butter, cocoa powder, powdered sugar, vanilla extract, and heavy cream. The result is a rich, smooth frosting that pairs perfectly with the sweet, vanilla-flavored cake layers.
To assemble the cake, start by placing one of the cake layers on a plate or cake stand. Spread a generous amount of frosting over the top of the cake layer, spreading it to the edges. Repeat this process with the second and third cake layers, then cover the entire cake with the remaining frosting. You can decorate the cake with additional chocolate shavings, sprinkles, or fresh fruit if desired.
Tips and Tricks for Cake Baking
I’ve made this vanilla pudding cake numerous times since publishing the original vanilla pudding cake recipe. Here are some tips to ensure yours turns out perfectly:
Room Temperature Ingredients: Wet ingredients such as milk, eggs, and butter at room temperature ensures that the ingredients are well mixed and provide a smooth and even temperature. Also, it is easier for the butter to cream together with the sugars, and the eggs will increase in volume.
Making the chocolate frosting: I’d admit, the first time I made this frosting, I found it a bit tricky. It didn’t seem like the chocolate was getting thick and appeared lumpy. The trick is to make sure you sift the powdered sugar gets rid of all of those lumps. This will make the frosting super smooth and creamy. I will use heavy whipping cream if you do not have half and half. I tried to use milk once, and although the frosting came out fine, it took a while to thicken.
Assembling the cake layers: Things get tricky because I need to gain that special skill to make all cakes look pretty. I have learned to take a serrated knife and cut the top layer of the baked cakes off, making them even. I flip the top layer upside down where the bottom layer is at the top because that makes the top look even.
This 3-Layer French Vanilla Pudding Cake with homemade Chocolate Fudge Frosting is a fantastic dessert to impress your family and friends. It’s easy to make, delicious to eat, and can be customized to suit your tastes. Give it a try today and enjoy the sweet satisfaction of a homemade dessert!
Variations and Additions
- Add fresh berries between layers of this French vanilla pudding cake.
- For an extra touch, sprinkle chocolate shavings or sprinkles on top of the vanilla pudding cake recipes.
- Try different flavors of pudding for a unique twist on the classic vanilla pudding cake recipes.
*Chocolate Frosting recipe adapted from Sifting Focus.
*Cake recipe partially adapted from Grandbaby Cakes.
Commonly Asked Questions
While half and half provides the best texture for the frosting, you can use whole milk. However, be aware that it might take longer to thicken, as mentioned in the instructions.
Yes, you can use other neutral oils like canola or grapeseed oil.
While this recipe uses regular flour, you can try substituting a gluten-free flour blend. Be sure to follow the gluten-free flour packaging’s instructions.
Room temperature ingredients blend together more smoothly, ensuring an even texture and even baking. For butter, it also helps with creaming, which incorporates air and creates a lighter cake.
Similar Recipes
If you like this cake recipe, you will enjoy the delicious cake recipes below:
- The Best Chocolate Cake Ever
- White Texas Sheet Cake Recipe
- Yellow Sheet Cake with Chocolate Buttercream Frosting
- Homemade Funfetti Sheet Cake
Baking Items You May Need
Standing Mixer
Kitchen Utensils
Rubber Spatula
mixing bowls
Measuring Cups
Round Cake Pan
3 Layer French Vanilla Pudding Cake & Chocolate Fudge Frosting
- Total Time: 1 hour 30 mins
- Yield: 8–10 1x
Description
This cake is not your average Yellow Cake with Chocolate Frosting! This is a French Vanilla Pudding Cake with rich and decadent Chocolate Fudge Frosting.
Ingredients
- 2 1/2 sticks unsalted butter, softened
- 1/4 c. vegetable oil
- 2 1/2 c. sugar
- 3 c. flour, sifted
- 1/2 tsp. salt
- 2 tsp. baking powder
- 6 large eggs, 2 egg yolks, room temperature
- 1 1/4 c. French Vanilla Pudding (homemade or store bought)
- 2 tbsp. Vanilla Extract
- FROSTING
- 3 1/2 c. powdered sugar
- 1/2 c. cocoa powder
- 1 stick butter, softened and divided
- 1 1/2 c. light brown sugar, packed
- 1/2 tsp. salt
- 1 c. half and half
- 6 oz. Semi-Sweet Bakers Chocolate, chopped
- 1 tsp. vanilla extract
- heavy whipping cream, as needed (see further instruction)
Instructions
- Line three 9-inch round cake pans with parchment paper and set them aside. Preheat oven to 350 Degrees.
- Cream the butter, oil, and sugar in a large bowl with a stand or handheld mixer. Whisk the flour, salt, and baking powder together in a separate bowl.
- Add the dry ingredients to the wet ingredients one cup at a time.
- Next, add the eggs one at a time on medium speed, along with the egg yolks. Scrape the sides as needed. Finally, blend in the pudding and vanilla extract. Once well mixed, stop mixing.
- Separate the cake batter into the pans evenly, spreading the tops of the cake smoothly. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean.
- Remove from oven and allow to cool. Finally, remove from the pan and place on a top cooling rack. Let the cakes cool completely for several hours or overnight.
- To make the frosting: Sift the powder sugar and cocoa powder together in a large bowl to remove clumps.
- In a large no-stick pot, melt 4 tbsp. butter, add the brown sugar, and salt, and pour 1/2 c. half and half over medium-high heat until you begin to see the mixture bubble along the sides and boil slightly.
- Continue to stir as the sauce thickens. Do this for about 5-7 minutes. Reduce heat to low and continue to simmer for another 5-7 minutes while stirring constantly. The sauce will thicken and begin to take on the form of caramel. Once thick, turn to a glass or metal mixing bowl.
- Stir in the last 4 tbsp. of butter and the last 1/2 cup of half and half. Finally, add the chocolate and stir until the chocolate dissolves and add vanilla extract. Allow cooling at room temperature slightly, about 15 minutes.
- Add the powdered sugar mixture one cup at a time. Once all the powdered sugar mixture had been added for me, the frosting was thick. Therefore, I added about 3 tbsp. of heavy cream (one at a time) until the frosting thinned out to the consistency I preferred. Add the salt and mix. Allow sitting at room temperature until ready to use.
- Assemble the cake: Use a serrated knife to make the cakes even (if necessary). Place one of the cakes on a serving platter. Spread a slightly thin layer of frosting on top. Layer with another cake and spread another slightly thin layer of chocolate frosting.
- Finally, top with the last layer and spread a thin layer on top and along the sides—place in the refrigerator for about 20 minutes. Remove and spread the remaining frosting on top and around the cake. Spread as desired!
Notes
- Place a wooden skewer in the middle of the cake to keep it stabilized.
- Spread a little frosting in the middle of the serving tray to keep the cake from moving.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Question: I have been trying to replicate my Nanny’s Chocolate frosting for YEARS. She never let us eat it on the first day because by the second day the frosting had hardened up a bit. Man it was good, does your recipe do that?
Thank you
If you leave the cake open and uncovered there is a chance the frosting will get hard.
When using the French vanilla pudding is it prepared before hand and then added to the mix?
If you can buy it Instant that is fine, but in my recipe, I made some instant pudding and added it to the cake batter.
Stupid question but I have to ask….am I preparing the pudding according to the box instructions so that it’s wet when I add it to the mix or am I just using the dry mix?
Yes. I should’ve been more clear.
My cake fell in the middle (3) layers. Followed your recipe, frosting was excellent.
Cake was very dense and I followed recipe as stated. I usually study a recipe especially one that I have never baked. All ingredients were room temperature and oven at 350F. The cake layers were burning around the edges so I reduced the oven to 325F. I didn’t make the frosting not taking any chances on losing more ingredients (too costly). Don’t understand what went wrong and I am a seasoned baker. So very disappointing!
There appears to be an uncooked, gummy area on the bottom of the middle layer in the picture
Is that how it’s supposed to come out?
It won’t come out like that. The photos I brushed the cake with simple syrup to stay moist, and I think I did too much. The second time I made it. it didn’t come ou like that.
From the looks of the recipe, you should prepare the French Vanilla Pudding by package directions before adding to the cake?
Correct.