Dangerously delicious pudding and sour cream cake, always baked on the largest baking tray!

Name: Dangerously delicious pudding and sour cream cake, always baked on the largest baking tray!
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 10
Ingredients: 6 eggs; 180 g granulated sugar; 150 g plain flour; 100 g coarse flour; 1 dl water; 0.5 dl oil; 1 package baking powder; 2 tablespoons cocoa powder; A pinch of salt; A few drops of lemon juice; 2 packs vanilla pudding powder; 8 dl milk; 6 teaspoons sugar; 800–900 g sour cream (2 large tubs or 4 small containers); 5–6 tablespoons powdered sugar; Cinnamon for sprinkling

i-Recipe.comRecipesDangerously delicious pudding and sour cream cake, always baked on the largest baking tray!

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Easy to prepare
10 portions
23 minutes

Tomáš, 22. 12. 2025

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This cake is a great dessert that combines a delicate batter, delicious vanilla pudding and sour cream. It’s an excellent cake for any occasion that everyone who tastes it will fall in love with. The preparation is simple, yet the result tastes fantastic!

For 10 portions

Ingredients

For the batter:

6 eggs
180 g granulated sugar
150 g plain flour
100 g coarse flour
1 dl water
0.5 dl oil
1 package baking powder
2 tablespoons cocoa powder
A pinch of salt
A few drops of lemon juice

For the pudding:

2 packs vanilla pudding powder
8 dl milk
6 teaspoons sugar

For the topping:

800–900 g sour cream (2 large tubs or 4 small containers)
5–6 tablespoons powdered sugar
Cinnamon for sprinkling

Preparation procedure

Pudding preparation: Cook a classic vanilla pudding from the pudding powder, milk and sugar. Let the pudding cool and stir it occasionally so a crust doesn't form.
Dough preparation: Mix the plain and coarse flours with a pinch of salt and the baking powder. Separate the eggs. Beat the yolks with the sugar until frothy, add the water, then gradually the oil and finally the dry ingredients. Mix into a smooth batter. Whip the egg whites into stiff peaks and add a few drops of lemon juice. Then gently fold them into the batter.
Baking: Pour the larger half of the batter into a greased baking tray (size approx. 30x22 cm). Stir the cocoa powder into the remaining batter and layer it on top of the light batter. Gently swirl the two layers with a fork to create interesting patterns. Spoon pieces of the vanilla pudding onto the surface of the batter. Bake in a preheated oven at 200 °C for 5 minutes, then reduce the temperature to 180 °C and bake for another 25–30 minutes (check according to your oven).
Finishing: Mix the sour cream with the powdered sugar and spread it evenly over the still-warm baked cake. Finally, sprinkle the cake with cinnamon and let it cool.

This cake is an excellent choice if you want to please your family or guests. Enjoy your meal!