Caramel Pudding and Soft Cake: A Match Made in Dessert Heaven


Caramel Pudding and Soft Cake is an indulgent dessert that features two delightful layers: a rich, creamy caramel pudding at the bottom and a tender, moist cake on top. This dessert is perfect for special occasions, offering a luxurious treat that is both visually stunning and incredibly delicious. The combination of smooth caramel pudding and fluffy cake creates a delightful contrast of textures and flavors that is sure to impress your guests.

The caramel pudding layer is made by melting sugar into a golden caramel, which forms the base of the dessert. This is then topped with a creamy mixture of milk, cream, eggs, and sugar, which is baked in a water bath to achieve a silky, smooth texture. The soft cake layer is a simple yet rich batter made with flour, sugar, eggs, butter, and milk. This batter is poured over the set caramel pudding and baked until golden brown.

Once baked and cooled, this dessert can be served plain or garnished with whipped cream, fresh berries, or a drizzle of caramel sauce. The elegant presentation and rich flavors make it perfect for dinner parties, special occasions, or any celebration where you want to offer a unique and luxurious treat.


For the Caramel:

  • 55 g granulated sugar (1/3 cup)
  • 15 g water
  • 25 g hot water

For the Pudding:

  • 2 eggs
  • 1 egg yolk
  • 30 g granulated sugar (3 tbsps)
  • 240 g milk (1 cup)
  • 60 g heavy cream (1/4 cup)
  • 1 tbsp vanilla extract

For the Soft Cake:

  • 22 g vegetable oil (5 tsp)
  • 28 g milk (2 tbsps)
  • 32 g cake flour (1/4 cup)
  • 2 eggs, separated
  • 23 g granulated sugar (2 tbsps)
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract


For the Caramel:

1. Make the Caramel: In a saucepan, combine the sugar and 15 g of water. Cook over medium-low heat until the sugar dissolves and turns into a brown, amber-colored liquid. Carefully add the 25 g of hot water (it may splash), then remove from heat and stir well.

2. Set the Caramel: Pour the caramel into heatproof pudding cups, forming a thin layer at the bottom. Place the cups in the fridge to cool and set.

For the Pudding:

1. Prepare the Pudding Mixture: In a bowl, whisk together the 2 eggs, 1 egg yolk, and sugar until well combined.

2. Heat the Milk Mixture: In a saucepan, combine the milk, heavy cream, and vanilla extract. Heat over medium heat until it reaches a simmer, then remove from heat.

3. Combine and Sift: Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Sift the mixture twice to ensure a smooth texture.

4. Fill the Cups: Pour the pudding mixture into the caramel-lined cups, filling them halfway.

For the Soft Cake:

1. Preheat the Oven: Preheat the oven to 130℃ (266℉).

2. Prepare the Cake Batter: In a bowl, mix the vegetable oil and milk. Add the cake flour and mix until smooth. Add the 2 egg yolks and mix well.

3. Beat the Egg Whites: In a separate bowl, beat the egg whites with lemon juice, vanilla extract, and sugar until soft peaks form.

4. Combine: Gently fold a scoop of the whipped egg whites into the cake batter until just combined. Then fold the cake batter back into the remaining whipped egg whites until just combined.

5. Fill and Bake: Pour the cake batter over the pudding mixture in the cups. Place the cups in a baking tray and fill the tray with hot water for a water bath. Bake at 130℃ (266℉) for 30 minutes, then increase the temperature to 140℃ (284℉) and bake for another 20 minutes.

6. Cool: Remove from the oven and allow the dessert to cool in the fridge for at least 30 minutes before serving.

Enjoy your decadent Caramel Pudding and Soft Cake, perfect for any special occasion!