Butterscotch Pudding Cake

Are you ready to indulge in a dessert that perfectly marries the rich, buttery flavor of butterscotch with the comforting essence of cake? The Butterscotch Bliss Pudding Cake is a delightful treat that captures the hearts of dessert lovers everywhere. This recipe offers a unique twist on traditional desserts by creatively combining two beloved textures: a moist cake layer nestled beneath a creamy, luscious pudding. Each bite delivers a burst of flavor while providing a delightful contrast in texture, making it a standout choice for any occasion.

Indulge in the rich, buttery flavors of Butterscotch Bliss Pudding Cake, a delightful dessert that beautifully combines a moist cake layer with a creamy, luscious pudding beneath. This easy-to-follow recipe brings together the best of both worlds, offering a unique twist on traditional desserts. Perfect for any occasion, this decadent treat will impress your guests and satisfy your sweet tooth. Discover how to create this unforgettable dessert that will leave everyone craving more.

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Ingredients

For the Pudding:

1 cup packed light brown sugar

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks, lightly beaten

1 teaspoon vanilla extract

2 tablespoons unsalted butter, cut into small pieces

For the Cake:

1 tablespoon unsalted butter (for greasing)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with 1 tablespoon of butter and place it on a baking tray to catch any spills.

Prepare the Pudding: In a medium saucepan over medium heat, whisk together the brown sugar, granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in 2 3/4 cups of milk until smooth.

Heat and Thicken: Continue cooking the mixture, whisking constantly, until it begins to thicken and bubble. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the beaten egg yolks, vanilla extract, and butter pieces until fully incorporated. Set aside.

Mix the Cake Batter: In a separate bowl, casually mix together the flour, baking powder, baking soda, and salt. In a large mixing bowl, combine the granulated sugar, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Combine Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined—careful not to overmix. The batter will be slightly lumpy, and that's okay!

Layer the Pudding and Cake: Pour the cake batter into the prepared cake pan, spreading it evenly. Then, gently pour the butterscotch pudding over the cake batter. Do not stir; the pudding will rise during baking.

Bake: Place the baking tray with the cake pan in the preheated oven. Bake for 40-45 minutes or until the surface of the cake is set and a toothpick inserted into the cake part comes out clean.

Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a serving platter. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Prep Time, Total Time, Servings: 25 mins | 1 hour | 8 servings