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Vanilla Pudding Drizzle Cake

A delightful cake that features a creamy vanilla pudding center and a crunchy crumble top, inspired by street food experiences.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Street Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Vanilla Pudding
  • 1 liter milk Remaining milk for pudding preparation.
  • 2 packets vanilla pudding powder For thickening the pudding.
  • 4 tablespoons sugar To sweeten the pudding.
For the Cake
  • 320 g flour All-purpose flour for the cake base.
  • 200 g sugar Granulated sugar for sweetness.
  • 200 g butter Unsalted butter, softened for creaming.
  • 3 pieces eggs Large eggs to help structure the cake.
  • 1 packet baking powder Leavening agent for the cake.
  • 1 packet vanilla sugar Enhances the vanilla flavor in the cake.
For the Crumble
  • 300 g flour For the crumble topping.
  • 150 g sugar To sweeten the crumble.
  • 150 g butter Cold butter, cut into cubes for mixing.

Method
 

Preparation of Vanilla Pudding
  1. Dissolve both packets of vanilla pudding powder in a little milk with the sugar.
  2. Bring the remaining milk to a boil and stir in the dissolved pudding mixture.
  3. Boil for one minute, remove from heat, and let cool while stirring to avoid lumps.
Cake Batter Preparation
  1. Cream the butter with the granulated sugar, vanilla sugar, and eggs until smooth.
  2. Gradually add flour and baking powder, mixing until just combined.
Assembling the Cake
  1. Spread the cake batter onto a lined baking sheet evenly.
  2. Dollop the prepared vanilla pudding over the batter.
  3. Prepare the crumble by mixing or kneading the flour, sugar, and cold butter until pebble-like crumbles form.
  4. Spread the crumble mixture over the vanilla pudding.
Baking
  1. Bake in a preheated oven at 190 degrees Celsius for about 35 to 40 minutes.

Notes

Serve warm for maximum ooze with optional toppings like powdered sugar or berries. For a street-food presentation, serve on small boards or waxed paper with a drizzle of vanilla glaze.