Caramel Pudding Cake

Servings : 8" round cake

This showpiece sponge cake topped with a soft and heavenly caramel pudding is definitely a show-stopper kind of cake. It is both rich and delicious! Amazingly, the cake and pudding are baked together, and somehow during the baking process, the cake part separates from the pudding into two distinct layers whilst remaining attached!

Ingredients for Caramel Topping

  • 60gm sugar (grinded/castor)
  • 3 tbsp. water

Ingredients for Pudding

  • 500ml milk (fresh)
  • 70gm sugar (grinded/castor)
  • 4 eggs (at room temperature)
  • 1 tsp. vanilla essence

Ingredients for Sponge Cake Base

  • 3 eggs, separated into whites and yolks (at room temperature)
  • 90gm sugar (grinded/castor)
  • 100gm plain/all purpose flour
  • 30gm butter (melted)
  • 2 tbsp. milk
  • 1 tsp. vanilla essence


First, grease an 8″ pan. Preheat the oven to 170 C and prepare a water bath. A water bath is basically a big pan (that will comfortably hold your cake pan) which is filled about halfway with boiling water.

Proceed with preparing the cake.

For Caramel Topping:

First, add 1 tbsp. of the water into the sugar. Melt on VERY LOW heat until the sugar melts and caramelises to a golden brown colour. Immediately add the remaining 2 tbsp. of water, stir well and pour this syrup into your greased cake pan.

For Pudding:

Mix the milk with the sugar until all the sugar is melted. In a separate bowl, beat the eggs with vanilla essence lightly. Do not over-whip the eggs, if they become frothy, your pudding will not have the best/smoothest texture. It will end up with small holes in it. Mix the eggs into the milk+sugar and stir gently until well combined. Pour onto the caramel in the pan.

For Sponge Cake Base:

First, beat the egg whites with half the sugar, a pinch of salt and half the vanilla until stiff peaks are achieved. Set aside.

In a separate bowl, beat the egg yolks with the remaining sugar until thick, pale and creamy. Add the milk, remaining vanilla and melted butter and stir. Sift the flour into this mixture and fold/stir it in very gently until combined.

Next, add a third of the egg white mixture into this batter, whisk it in, then add all the remaining egg white mixture and fold it in using a spatula. Make sure to use a light hand to combine as any heavy handling or vigorous mixing will deflate the batter.

Gently add dollops of this airy batter into the cake pan on top of the pudding mixture and try to level it out as much as you can. Do not worry if things get muddled up a little bit, the layers will separate during baking.

Place this pan in the water bath and stick the whole thing into your preheated oven. Bake for about 40minutes.

Remove the pan from the water bath and set it on a wire rack to cool. Do NOT invert the cake out of the pan at this point. Allow it to cool completely, then cover with foil and refrigerate at least for a few hours or preferably overnight. Then place a plate over the pan and turn it over.

Serve chilled and Enjoy! 🙂

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