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Sunken cake with pudding, peaches and cream

buchta

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Sunken cake with pudding, peaches and cream

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  • Easy to prepare
  • 12 portions
  • 50 minutes
Jan, 27. 01. 2026
buchta

Sunken cake with pudding, peaches and cream is one of the classic desserts you’ll come to love thanks to the contrast between the cocoa batter and the delicate vanilla pudding with fruit. If you’re in the mood for other sweet sheet-pan desserts, check out the popular one-cup poured cake with quark and mandarins or the light peach cake with whipped cream, which are great with coffee or for an afternoon get-together. This dessert, however, also offers juicy peaches and a fluffy cream layer that gives it full flavor.

For 12 portions

Ingredients

Cocoa batter:

Vanilla pudding:

Fruit and cream layer:

Pan size:

Preparation procedure

  • Cook the vanilla pudding from 400 ml of milk according to the instructions so that it is thicker than usual. Remove it from the heat and let it cool briefly, but use it while still lukewarm.
  • Whisk the eggs with the sugar until pale and frothy. Pour in the oil and water, mix briefly. Then fold in the flour mixed with the baking powder and cocoa.
  • Pour the batter onto a baking sheet lined with parchment paper and spread evenly. Use a spoon to place dollops of the warm pudding on top. The pudding will partially sink into the batter during baking.
  • Bake in a preheated oven at 180 °C for approximately 25–30 minutes. After baking, let the cake base cool completely.
  • Let the peaches drain well, cut them into smaller pieces and spread evenly over the cooled base.
  • Whip the whipping cream until stiff, then gently fold in the sour cream. Spread the cream over the peaches and smooth.
  • Sprinkle the surface with grated dark chocolate and refrigerate the cake for at least 2 hours, ideally overnight.

Total preparation time

approx. 50 minutes + chilling

Number of servings

12–16 servings

Tips for best results

  • A thick pudding is the key to a pronounced sunken effect

  • Always drain the peaches well so the batter doesn’t get soggy

  • The cake tastes best the next day, when the flavors meld perfectly

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