Grandma’s Vanilla Pudding Cake

Grandma’s Vanilla Pudding Cake is a classic, timeless dessert that is both simple to make and incredibly delicious. The unique twist of using vanilla pudding powder instead of flour results in a moist and fluffy cake that everyone will love. Perfect for any occasion, this cake brings a rich vanilla flavor and a light, airy texture that pairs well with coffee or tea. Whether you’re hosting a family gathering or just want a comforting dessert, this cake is sure to be a hit.

Preparation Time:

• Preparation: 15 minutes
• Cooking: 50 minutes
• Total Time: 1 hour 5 minutes

Ingredients:

• 1 cup (200 ml) oil (240 ml or 200 grams)
• 1 cup sugar (200 grams)
• 4 whole eggs
• 4 packets vanilla pudding powder (approximately 3.4 oz each or 96 grams each)
• 2.5 teaspoons vanilla extract (12 ml)
• 1 teaspoon baking powder (4 grams)

Directions:

1. Beat Eggs and Sugar: In a large mixing bowl, beat 4 whole eggs with 1 cup of sugar until frothy and light.
2. Incorporate Oil: Gradually add 1 cup of oil to the egg mixture, mixing continuously to achieve a smooth batter.
3. Add Remaining Ingredients: Mix in the 4 packets of vanilla pudding powder, 2.5 teaspoons of vanilla extract, and 1 teaspoon of baking powder until well combined.
4. Prepare the Loaf Tin: Preheat your oven to 180°C (350°F). Grease a loaf tin with butter or oil and lightly dust with flour.
5. Pour the Batter: Pour the batter into the prepared loaf tin, spreading it evenly with a spatula.
6. Bake: Bake for about 50 minutes, checking doneness with a toothpick or skewer.
7. Cool and Serve: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Serving Suggestions:

• Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with fresh berries for a burst of flavor.
• Dust with powdered sugar for an elegant touch.
• Serve with a cup of coffee or tea for a perfect afternoon treat.

Cooking Tips:

• Beating the eggs and sugar thoroughly is key to achieving a light and fluffy texture.
• Use room temperature eggs for better mixing.
• If you want a more intense vanilla flavor, add an extra teaspoon of vanilla extract.
• Make sure the oil is gradually incorporated to avoid a greasy texture.

Nutritional Benefits:

• Provides a good source of energy from the carbohydrates in the pudding powder and sugar.
• Contains protein from the eggs.
• The use of oil instead of butter reduces saturated fat content.

Dietary Information:

• This recipe is vegetarian.
• It contains eggs and oil, so it’s not suitable for vegans.
• Not gluten-free unless using a gluten-free pudding powder.

Nutritional Facts (per serving):

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 2.5g
• Cholesterol: 75mg
• Sodium: 200mg
• Total Carbohydrates: 38g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 5g

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, keep the cake in the refrigerator for up to a week.
• The cake can also be frozen for up to 3 months; thaw at room temperature before serving.

Why You’ll Love This Recipe:

• It’s incredibly easy to make with just a few simple ingredients.
• The vanilla pudding powder gives the cake a unique flavor and moist texture.
• Perfect for any occasion, from casual gatherings to special events.
• A versatile recipe that can be adapted with different flavors or toppings.

Conclusion: Grandma’s Vanilla Pudding Cake is a delightful and comforting dessert that brings a touch of nostalgia with every bite. Its moist and fluffy texture, coupled with the rich vanilla flavor, makes it a perfect choice for any occasion. Easy to prepare and loved by all ages, this cake is sure to become a staple in your recipe collection. Whether served at a family gathering or as a simple treat, it’s a dessert that will always be remembered fondly.

10 Frequently Asked Questions:

1. Can I use any flavor of pudding powder?
   • Yes, you can use different flavors like chocolate or butterscotch for a variation.
2. Can I substitute the oil with butter?
   • Yes, you can use melted butter instead of oil, but the texture might be slightly denser.
3. Can I make this cake gluten-free?
   • Yes, just use a gluten-free pudding powder.
4. How do I know when the cake is fully baked?
   • Insert a toothpick into the center; if it comes out clean, the cake is done.
5. Can I add mix-ins like chocolate chips or nuts?
   • Absolutely! Chocolate chips, nuts, or even dried fruits can be added for extra flavor and texture.
6. What’s the best way to store leftovers?
   • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
7. Can I freeze the cake?
   • Yes, the cake can be frozen for up to 3 months. Thaw at room temperature before serving.
8. Is this cake suitable for diabetics?
   • This cake contains sugar and might not be suitable for diabetics. Consider using a sugar substitute if needed.
9. Can I use this recipe for cupcakes?
   • Yes, just adjust the baking time to about 20-25 minutes for cupcakes.
10. Can I double the recipe?
    • Yes, you can double the ingredients and bake in a larger pan or make two loaves.