A luxurious two-in-one dessert with silky caramel pudding and light, airy soft cake baked together to perfection. This stunning treat is as impressive as it is indulgent — a showstopper for any dessert table.
Why You’ll Love This Recipe
- Two classic desserts in one: creamy pudding + soft sponge cake
- Bakes together in one dish using a water bath
- Perfect for celebrations, holidays, or elegant dinner partie
- Beginner-friendly with step-by-step instructions
Recipe Details
Cooking Method: Baking
Course: Dessert, Soft Cake
Cuisine: Universal
Difficulty: Beginner
Servings: 6
Best Season: Suitable year-round
Time Breakdown
Prep Time: 30 minutes
Cook Time: 50 minutes
Rest/Chill Time: 30 minutes
Total Time: 1 hour 50 minutes
Cooking Temp: 266°F (initial), 284°F (final)
Ingredients
Caramel
- 55 g granulated sugar (about ⅓ cup)
- 15 g water
- 25 g hot water (added after caramelizing)
Pudding
- 2 eggs
- 1 egg yolk
- 30 g granulated sugar (approx. 3 tbsp)
- 240 g milk (1 cup)
- 60 g heavy cream (¼ cup)
- 1 tbsp vanilla extract
Soft Cake
- 22 g vegetable oil (approx. 5 tsp)
- 28 g milk (2 tbsp)
- 32 g cake flour (¼ cup)
- 2 eggs (separated)
- 23 g sugar (approx. 2 tbsp)
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
Equipment Needed
- Pudding cups or ramekins (heatproof)
- Saucepan
- Mixing bowls
- Hand mixer
- Whisk and spatula
- Sifter
- Baking tray
- Oven
- Water bath setup (hot water)
Instructions
Step 1: Make the Caramel
In a saucepan, combine sugar and 15g water. Cook over medium-low heat until the mixture turns a deep amber color. Carefully add 25g hot water off heat (it may splatter). Stir well. Pour into heatproof pudding cups to create a thin caramel layer. Chill in the fridge until set.
Step 2: Prepare the Pudding Layer
In a bowl, mix 2 eggs, 1 egg yolk, and 30g sugar. Set aside. Heat milk, heavy cream, and vanilla in a saucepan until simmering. Slowly pour the hot milk into the egg mixture while whisking constantly. Strain the mixture twice. Fill pudding cups halfway with this mixture.
Step 3: Prepare the Soft Cake Batter
Separate the egg whites and keep them chilled. In a clean bowl, combine vegetable oil and milk. Mix well. Add cake flour, whisk, then mix in 2 egg yolks. Set aside. In another bowl, beat egg whites with lemon juice, vanilla, and sugar until soft peaks form. Fold a scoop of meringue into the batter, then gently fold the batter back into the meringue until just combined.
Step 4: Assemble and Bake
Pour the cake batter over the pudding layer in each cup. Smooth the tops and place the cups in a baking tray filled halfway with hot water for a water bath. Bake at 130°C (266°F) for 30 minutes, then increase temperature to 140°C (284°F) and bake for another 20 minutes. Remove and chill in the fridge for at least 30 minutes before serving.
Serving Suggestions
Top with whipped cream and fresh berries
Dust with powdered sugar or drizzle extra caramel
Serve with coffee or tea for an elegant dessert pairing
Tips for Success
Don’t overwhip your egg whites—stop at soft peaks for a lighter cake
Double strain your pudding mixture for a silky-smooth texture
Make sure caramel is fully set before pouring pudding layer
Allow proper chilling time for perfect layer separation
Nutrition Estimate (Per Serving)
Calories: ~280 kcal
Fat: 14g
Carbohydrates: 30g
Protein: 6g
Sugar: ~25g
Note: Exact values may vary based on ingredients and portion sizes.
The Goods
Caramel Pudding and Soft Cake
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Equipment
- Pudding cups or ramekins (heatproof)
- Saucepan
- Mixing bowls
- Hand mixer
- Whisk and spatula
- Sifter
- Baking tray
- Oven
- Water bath setup (hot water)
Recipes
Caramel
- 55 g granulated sugar about ⅓ cup
- 15 g water
- 25 g hot water added after caramelizing
Pudding
- 2 eggs
- 1 egg yolk
- 30 g granulated sugar approx. 3 tbsp
- 240 g milk 1 cup
- 60 g heavy cream ¼ cup
- 1 tbsp vanilla extract
Soft Cake
- 22 g vegetable oil approx. 5 tsp
- 28 g milk 2 tbsp
- 32 g cake flour ¼ cup
- 2 eggs separated
- 23 g sugar approx. 2 tbsp
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
Instructions
Step 1: Make the Caramel
- In a saucepan, combine sugar and 15g water. Cook over medium-low heat until the mixture turns a deep amber color. Carefully add 25g hot water off heat (it may splatter). Stir well. Pour into heatproof pudding cups to create a thin caramel layer. Chill in the fridge until set.
Step 2: Prepare the Pudding Layer
- In a bowl, mix 2 eggs, 1 egg yolk, and 30g sugar. Set aside. Heat milk, heavy cream, and vanilla in a saucepan until simmering. Slowly pour the hot milk into the egg mixture while whisking constantly. Strain the mixture twice. Fill pudding cups halfway with this mixture.
Step 3: Prepare the Soft Cake Batter
- Separate the egg whites and keep them chilled. In a clean bowl, combine vegetable oil and milk. Mix well. Add cake flour, whisk, then mix in 2 egg yolks. Set aside. In another bowl, beat egg whites with lemon juice, vanilla, and sugar until soft peaks form. Fold a scoop of meringue into the batter, then gently fold the batter back into the meringue until just combined.
Step 4: Assemble and Bake
- Pour the cake batter over the pudding layer in each cup. Smooth the tops and place the cups in a baking tray filled halfway with hot water for a water bath. Bake at 130°C (266°F) for 30 minutes, then increase temperature to 140°C (284°F) and bake for another 20 minutes. Remove and chill in the fridge for at least 30 minutes before serving.
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