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Pudding cake with vanilla cream and cocoa sponge

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Pudding cake with vanilla cream and cocoa sponge recept

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  • Easy to prepare
  • 12 portions
  • 30 minutes
Jan, 17. 12. 2025

Are you looking for a delicate and airy dessert that will win over children and adults from the first bite? This pudding cake with a cocoa sponge and rich vanilla cream is exactly that. Easy to make, accessible ingredients and a reliable result – ideal for the weekend, celebrations or just with coffee.

For 12 portions

Ingredients

Cake base:

Cream:

To finish (optional):

Preparation procedure

  • Vanilla base of the cream Whisk the eggs with the powdered sugar until light and frothy. Stir in the vanilla pudding powder and flour/starch, then whisk them with part of the measured milk until smooth. Bring the remaining milk to a boil, pour in the mixture and, stirring constantly, cook into a thick pudding. Remove from the heat, cover the surface with cling film (to prevent a skin from forming) and let cool completely.
  • Cocoa sponge Beat the sugar with the eggs and vanilla sugar until frothy. Pour in the oil and mix. Fold in the sifted flour with the cocoa and baking powder. Spread the batter on a baking tray lined with parchment paper and bake at 180 °C for about 20 minutes until golden. Let cool.
  • Finishing the cream Whip the butter until fluffy. Whip the cream until stiff. First, beat the butter into the cooled vanilla base in portions, then gently fold in the whipped cream with a spatula. You will get a smooth, airy cream.
  • Slicing and spreading Cut the cooled sponge lengthwise into two layers. Spread the larger portion of the cream evenly over the bottom layer, place the second layer on top and use the remaining cream to cover the top and sides.
  • Glaze (optional) Melt the chocolate with the oil in a water bath and spread a thin layer over the top of the cake. Let it set in the refrigerator for at least 1 hour, preferably overnight.

Servings: 12

Pan: baking sheet approx 30 × 20 cm

Total preparation time: approx. 1 hr 45 min (30 min preparation + 20 min baking + 55 min cooling and assembly)

Tips

  • You can add a tablespoon of coffee to the sponge for a more pronounced chocolate flavor.

  • A thin layer of tart jam (currant, sour cherry) under the top layer complements the cream perfectly.

  • Cut with a hot, thoroughly wiped knife — the slices will be perfect.

Conclusion

The pudding cake with a cocoa sponge is a classic that never disappoints. The airy cream, moist layer and simple preparation make it a dessert that will disappear at home. Make it a day in advance — after resting its flavor improves and it slices more easily.

 

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