Pudding Filled Coffee Cake – A Cozy, Creamy Brunch Treat

This pudding filled coffee cake is the kind of bake that makes the kitchen feel warm and welcoming. You get a buttery, tender crumb, a silky layer of vanilla pudding in the center, and a sweet cinnamon streusel on top. It’s simple enough for a weekend breakfast but impressive enough for guests.

The texture is soft and moist, like a bakery-style cake with a surprise inside. If you like desserts that feel nostalgic, comforting, and not overly sweet, this one will quickly become a favorite.

Why This Recipe Works

The secret is the contrast: a fluffy cake base paired with a creamy pudding layer and a crisp, cinnamon-kissed streusel. The pudding adds moisture, so the cake stays soft for days without feeling heavy.

A straightforward batter method—creaming butter and sugar—creates a light texture that holds the filling without sinking. Finally, baking the cake in two stages keeps the pudding centered and prevents it from blending into the crumb.

What You’ll Need

• For the Vanilla Pudding Layer:
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • Shortcut option: 1 (3.4 oz) box instant vanilla pudding + 2 cups cold milk
• For the Streusel Topping:
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, melted and cooled slightly
• For the Cake Batter:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup sour cream (or full-fat Greek yogurt), room temperature
  • 1/4 cup milk, room temperature
• To Finish (Optional):
  • Powdered sugar for dusting
  • 1/2 teaspoon almond extract in the batter for a subtle bakery flavor

Instructions

1. Make the pudding first. In a saucepan, whisk sugar and cornstarch, then whisk in milk until smooth. Add egg yolks and cook over medium heat, whisking constantly, until thick and bubbling, 3–5 minutes.

   Off heat, whisk in butter and vanilla. Transfer to a bowl, press plastic wrap directly on the surface, and cool to room temp. Shortcut: Prepare instant pudding with cold milk and chill until thick.

2. Heat the oven to 350°F (175°C). Grease and line a 9-inch square pan (or 9-inch springform) with parchment. Leave overhang for easy lifting.
3. Mix the streusel. Combine sugars, flour, cinnamon, and salt.

   Stir in melted butter until clumps form. Set aside.

4. Make the batter. In a large bowl, beat butter and sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla.

   In a separate bowl, whisk flour, baking powder, baking soda, and salt. Stir sour cream and milk together.
5. Combine. Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream mixture. Mix on low just until smooth.

   Do not overmix.

6. Layer the cake. Spread about half the batter into the pan. Dollop the cooled pudding over the batter, leaving a 1/2-inch border. Gently spread it into an even layer.

   Spoon the remaining batter on top in small mounds and spread carefully to cover the pudding.

7. Top with streusel. Sprinkle evenly to fully cover the surface. Press lightly so it adheres.
8. Bake. Bake 40–50 minutes until the top is golden and a tester inserted into the cake portion (not the pudding layer) comes out clean or with a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes.
9. Cool and finish. Let the cake cool in the pan for at least 45 minutes.

   Lift out using the parchment. Dust with powdered sugar if you like. Slice with a sharp knife, wiping between cuts for clean layers.

Storage Instructions

Because of the pudding, this cake should be stored in the refrigerator.

Cover tightly and chill for up to 4 days. The crumb stays soft and the flavor deepens over time. For serving, let slices sit at room temperature for 15–20 minutes so the texture relaxes.

To freeze, wrap individual slices in plastic, then foil, and freeze for up to 2 months.

Thaw overnight in the fridge, then bring to room temp before serving. Avoid microwaving for too long or the pudding may separate.

Benefits of This Recipe

• Comforting and impressive: A classic coffee cake with a creamy twist that makes it feel special.
• Make-ahead friendly: Stays moist for days and tastes great chilled or slightly warmed.
• Flexible: Works with homemade or instant pudding and adapts to flavors like lemon or chocolate.
• Reliable texture: The batter is sturdy enough to hold a thick pudding layer without sinking.
• Perfect for gatherings: Easy to slice and serves 9–12 people.

Common Mistakes to Avoid

• Adding hot pudding: Warm pudding can melt the batter and cause a gummy center. Cool it to room temperature first.
• Overmixing the batter: This leads to a dense, tough cake.

  Mix just until combined.

• Spreading pudding to the very edge: Leave a small border so the pudding doesn’t leak out while baking.
• Cutting too soon: The cake needs time to set. Slice after it cools at least 45 minutes.
• Testing in the wrong spot: Insert the tester in the cake portion, not the pudding layer, to judge doneness.

Alternatives

• Flavor swaps: Use lemon pudding and add 1 tablespoon lemon zest to the batter. Or try chocolate pudding with a hint of espresso powder in the streusel.
• Fruit addition: Scatter 1 cup of blueberries or diced apples over the pudding layer before topping with batter.
• Nutty crunch: Stir 1/2 cup chopped toasted pecans or walnuts into the streusel.
• Glaze finish: Instead of powdered sugar, whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla or almond extract.

  Drizzle over the cooled cake.

• Lighter dairy: Swap sour cream for plain Greek yogurt; the texture will be slightly tangier but still tender.
• Boxed shortcut: Use a vanilla or yellow cake mix for the batter. Prepare as directed, pour half in the pan, add pudding, top with remaining batter, then streusel.

FAQ

Can I use instant pudding instead of homemade?

Yes. Instant pudding is a great time-saver.

Mix it with cold milk until thick, chill briefly, then layer it into the cake. It will be slightly firmer than homemade, which actually helps during baking.

What kind of pan works best?

A 9-inch square or a 9-inch springform pan works well. Both give enough depth for the layers and make it easy to slice.

If using a glass pan, check for doneness a few minutes later since glass bakes a bit slower.

Can I make this gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The streusel and batter both adapt well with this type of blend.

How do I keep the streusel from melting into the cake?

Use melted butter that’s cooled slightly and a proper flour-to-butter ratio.

The mixture should look like damp sand with some clumps. Press it lightly onto the batter so it sticks without dissolving.

Why did my pudding layer sink?

Usually it’s from using hot pudding or a batter that’s too thin. Let the pudding cool fully and make sure you measure ingredients carefully.

Also, avoid overmixing the batter, which can weaken its structure.

Can I bake this the night before?

Absolutely. Bake, cool, cover, and refrigerate. The flavors meld overnight, and the cake slices even cleaner the next day.

What’s the best way to reheat a slice?

For a warm slice, microwave on 50% power in 10–15 second bursts.

You want it just warm, not hot, to keep the pudding smooth.

Can I reduce the sugar?

You can trim 2–3 tablespoons from the batter and streusel without hurting the texture. The pudding layer relies on sugar for set and taste, so reduce cautiously there.

Is sour cream necessary?

Sour cream helps with moisture and a tender crumb. Full-fat Greek yogurt is a good substitute and gives a similar texture.

Can I add a crumb layer in the middle too?

Yes.

Sprinkle a thin layer of streusel over the pudding before adding the top batter. Keep it light so the layers bake evenly.

In Conclusion

Pudding filled coffee cake blends all the best parts of brunch baking: soft crumb, creamy middle, and a cinnamon crunch on top. It’s simple to make, easy to serve, and holds up beautifully for days.

Whether you go with homemade pudding or a smart shortcut, this cake delivers cozy bakery vibes every time. Brew a fresh pot of coffee and enjoy a slice that tastes like home.