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Delicious Vanilla Cake From Scratch With Pudding Mix
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5 from 1 vote

Delicious Vanilla Cake From Scratch With Pudding Mix

There is no doubt about it that cake is one of the best desserts out there. There are so many amazing flavor combinations. This delicious cake from scratch with pudding mix is a recipe you want to keep on hand. To add flavor, texture, and moisture to your cake recipes you can use pudding mix.
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: Delicious Vanilla Cake From Scratch With Pudding Mix
Servings: 20


  • 13 x 9-inch cake pan
  • Large mixing bowl
  • Sifter
  • Wire rack


  • 3 1 ⁄2cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 package instant vanilla pudding 3 1/2 ounce
  • 6 tablespoons butter softened
  • 6 tablespoons butter flavor shortening
  • 1 1 ⁄2 cups milk
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 ⁄2 cup sour cream


  • Preheat the oven to 350 degrees Fahrenheit. Grease the pan and sprinkle with sugar.
  • With a stand mixer, cream the butter, shortening, sugar, and pudding. Combine until fully mixed and smooth.
  • One at a time, add the eggs into the creamed mixture. Beat the mix together until fully combined.
  • Add the sour cream and vanilla into the mix. Mix together until fully combined.
  • Sift the flour, baking powder, and salt together. This will get rid of any lumps and allow for a smooth texture.
  • Add the sifted ingredients into the wet ingredients, alternating adding the sifted ingredients and milk to the wet ingredients. Do this until fully mixed together.
  • Once all the ingredients are fully combined, add the cake mix into the pan. Spread the cake until it is even in the pan.
  • In the preheated oven, bake the cake for 40-50 minutes. To check to see if the cake is done, use a toothpick. If it comes out clean the cake is done, if there is batter or crumbs stuck on it, then the cake needs more time.
  • Allow the cake to fully cool on a wire rack. Decorate with frosting if desired. Store cake in an airtight container at room temperature if not frosted and in the fridge if frosted.


This classic yellow cake goes great with chocolate, vanilla, or cream cheese frosting. You can even get more creative and use a strawberry, raspberry, or any fruit flavor frosting. It is a great base for many flavor combinations.
If you are wanting to make a white cake with this recipe, simply substitute the four eggs out for four eggs white. You can also make a chocolate version by using a chocolate pudding and 1/3 cup of cocoa powder.
If you don’t have any shortening, you can substitute it out for vegetable oil. In addition, you can also substitute all-purpose flour for cake flour. Simply add two tablespoons of cornstarch to 3/4 cup of all-purpose flour to equal one cup of cake flour substitute.
You can also use this recipe to make cupcakes if you wish. The recipe will make 24 cupcakes, which will bake for approximately 18-20 minutes. Alternatively, this recipe will also make two nine-inch round cakes, which will bake for 30-40 minutes.
A frosted cake can be stored in an airtight container in the fridge for three to four days. Best, allow the cake to reach room temperature before serving.
Unfrosted cakes can also be frozen. Simply wrap the cake in plastic wrap then aluminum foil and freeze for up to six months. Allow the cake to thaw in the fridge overnight or at room temperature for two hours.
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