The first time I made a pudding cake, I had no idea what I was getting myself into.
My mother and my auntie were at work when we got home.
They’d been making cake for dinner, but I’d forgotten to take a picture of the cake.
My mum was trying to figure out how to make it, but she couldn’t figure out what to do with the cake, so she just took a photo of it.
The photo I took of it went viral and became a meme.
My auntie and I started eating more cake.
We made more cakes.
Eventually, we ended up making a hundred of them.
They all looked the same, and they were pretty good.
I thought it was pretty cool.
The only difference was that I had to make them a lot of times over to keep the taste and texture the same.
But we weren’t trying to impress people.
We were just trying to get the most out of the ingredients we had on hand.
Pudding Cake Recipe: Simple, yet delicious Ingredients: 1 cup cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 2 eggs 1 cup sour cream 2 teaspoons vanilla extract 2 teaspoons almond extract 1/3 cup water, plus more if needed Directions: Preheat oven to 350°F.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and eggs until fluffy.
Add the sour cream, vanilla, almond, and water and mix until smooth.
Add in the flour mixture and beat until combined.
Fold in the egg mixture, sour cream mixture, and vanilla.
Pour batter into prepared pans and bake for 10 minutes.
Cool in pan for about five minutes before removing from pan and turning on the oven to 450°F for another 10 minutes or so.
Let cake cool completely before removing and slicing.
I love this pudding cake recipe because it’s simple, yet very delicious.
It’s also gluten-free and dairy-free, and the frosting is rich and smooth.
If you’re looking for something a little more challenging, check out my other pudding cakes.
The recipe calls for the cake to be baked for about 10 minutes on a cookie sheet, but it makes for a very short cake if you leave it out overnight.
You can also make it ahead of time and then bake it the following morning for a more cakey experience. Enjoy!