Grandma’s Vanilla Pudding Cake – A Heavenly Treat for the Whole Family!
Ingredients:
- 1 cup oil (about 200 ml)
- 1 cup sugar
- 2 cups flour
- 2 cups milk
- 2 packets vanilla pudding powder
- 4 eggs
- 1 packet baking powder
Instructions:
- Preheat your oven to 180°C (350°F) and grease a cake pan thoroughly to prevent sticking.
- In a large mixing bowl, combine the oil, sugar, and eggs. Mix well to achieve a light and fluffy texture.
- Add the milk and vanilla pudding powder, stirring until well combined. The delightful vanilla aroma will already tempt you!
- Sift the flour and baking powder into the mixture and mix until the batter is smooth. Make sure there are no lumps for the best texture!
- Pour the batter into the prepared cake pan and place it in the preheated oven. Bake for about 40-45 minutes, keeping an eye on it as it bakes.
- Once baked, allow the cake to cool slightly. Decorate as desired—perhaps with a dusting of powdered sugar or fresh fruit? Let your creativity shine!
Enjoy baking and bon appétit!
FAQs for Grandma’s Vanilla Pudding Cake
1. Can I use store-bought vanilla pudding instead of pudding powder?
It’s best to use pudding powder, as it helps with the texture and structure of the cake. Store-bought vanilla pudding is already prepared and may make the batter too runny.
2. Can I substitute the oil with butter?
Yes! You can replace the oil with melted butter for a richer flavor. Use the same amount—1 cup (about 200 grams of melted butter).
3. What type of flour works best for this recipe?
All-purpose flour works best, but you can also use cake flour for a lighter texture. If using self-rising flour, reduce the baking powder slightly.
4. How do I know when the cake is fully baked?
Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, the cake is ready. If it’s wet, bake for a few more minutes and check again.
5. Can I add other flavors to the cake?
Absolutely! You can add a teaspoon of vanilla extract for extra flavor or mix in lemon zest, almond extract, or even a pinch of cinnamon for a twist.
6. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
7. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder and pudding powder are also gluten-free.
8. What toppings go well with this cake?
A dusting of powdered sugar is classic, but you can also top it with fresh berries, whipped cream, or a light glaze.
9. Can I use a different type of pudding powder?
Yes! While vanilla pudding powder is traditional, you can experiment with chocolate, caramel, or even butterscotch pudding powder for different flavors.
10. Can I make this cake dairy-free?
Yes! Use plant-based milk (such as almond, oat, or soy) and ensure your pudding powder is dairy-free.