Salted Maple Pudding Cake
This Salted Maple Pudding Cake is soft and fluffy with a lightly crisp top, while the bottom bakes into a rich, gooey, caramel-like maple sauce. Made with warm, cozy maple flavor and finished with a generous sprinkle of flaky sea salt, this dessert is best served warm with a scoop of vanilla ice cream. It’s the perfect sweet-and-salty comfort dessert that feels effortless yet indulgent.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Forms the base of the pudding cake, giving it structure while still baking up soft and fluffy.
Baking Powder: Helps the cake rise and creates a light, tender crumb.
Salt: Balances the sweetness and enhances the warm maple flavor throughout the cake.
Cinnamon (Optional): Adds a subtle warmth that complements the maple without overpowering it.
Milk: Keeps the cake moist and tender while allowing the maple flavor to shine.
Brown Sugar: Adds sweetness and depth with subtle caramel notes that pair perfectly with maple syrup.
Vanilla Bean Paste Or Extract: Enhances the overall flavor and adds warmth to the cake batter.
Maple Syrup: The star ingredient that creates the gooey, self-saucing maple layer as the cake bakes.
Water: Thins the maple syrup topping just enough to form the pudding-like sauce beneath the cake.
Salted Butter: Adds richness to the maple topping and helps create that caramel-like texture.
Flaky Sea Salt: Finishes the dessert with a sweet-salty contrast that balances the gooey maple sauce.
Why You’ll Love Salted Maple Pudding Cake:
Gooey Pudding Bottom: As it bakes, the cake forms a rich, maple-infused sauce underneath that’s irresistibly gooey and spoonable.
Soft And Fluffy Texture: The cake itself is light, tender, and fluffy with just the right amount of structure.
Perfect Sweet-Salty Balance: Warm maple sweetness paired with flaky sea salt creates a crave-worthy contrast in every bite.
Crisp Golden Top: The lightly crisp top adds texture and makes this pudding cake feel extra special.
Easy, One-Pan Dessert: This is a simple, no-fuss dessert that comes together quickly with pantry staples.
Best Served Warm: It’s incredible fresh from the oven, especially with a scoop of vanilla ice cream melting into the sauce.
Comfort Food Favorite: Cozy, nostalgic, and perfect for colder months, holidays, or anytime you want a warm dessert.
Tips for Making Salted Maple Pudding Cake:
Preheat And Prepare The Pan: Make sure the oven is fully preheated and the baking dish is well-greased so the pudding cake releases easily after baking.
Whisk Dry Ingredients Thoroughly: Fully combining the flour, baking powder, salt, and cinnamon ensures even rise and balanced flavor throughout the cake.
Dissolve The Sugar Well: Whisk the brown sugar into the almond milk until mostly dissolved for a smooth batter and even sweetness.
Mix Just Until Combined: Stop mixing as soon as the flour disappears to keep the cake soft and tender, not dense.
Spread Batter Evenly: An even layer helps the cake bake uniformly and allows the sauce to form properly underneath.
Heat The Maple Topping Until Very Hot: The syrup mixture should be hot and fully melted so it sinks correctly during baking and creates the gooey pudding layer.
Do Not Stir The Topping In: Pour the maple mixture gently over the batter and resist the urge to mix—this step is essential for the gooey bottom.
Transfer To The Oven Carefully: Move the pan slowly to avoid disturbing the liquid topping before it bakes.
Bake Until Bubbling And Golden: The top should be set and lightly crisp while the bottom remains saucy and soft.
Let It Cool Slightly Before Serving: A short rest allows the pudding layer to thicken while staying warm and spoonable.
Finish With Flaky Sea Salt: A generous sprinkle enhances the maple flavor and balances the sweetness beautifully.
Serve Warm With Ice Cream: Vanilla ice cream melts into the gooey sauce for the ultimate sweet-and-salty dessert experience.
How to Store Salted Maple Pudding Cake:
Room Temperature: Store the pudding cake covered tightly at room temperature for up to 1 day. The cake will stay soft, though the gooey layer will continue to set slightly as it cools.
Refrigerator: Store covered in the refrigerator for up to 4 days. The pudding layer will firm up but will soften again when reheated.
Reheating: Warm individual portions in the microwave for 20–30 seconds, or reheat the full pan covered in a 300°F oven until warmed through. This brings back the gooey texture.
Freezing: Freeze fully cooled portions wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Serving After Storage: Always serve warm with flaky sea salt and vanilla ice cream for the best texture and flavor.
FAQs:
Q: What is a pudding cake?
A: A pudding cake is a self-saucing dessert where a soft cake bakes on top while a gooey, sauce-like layer forms underneath as it bakes.
Q: Why do I pour the hot maple mixture over the batter without stirring?
A: Not stirring is key—this allows the liquid to sink and create the gooey, caramel-like pudding layer on the bottom while the cake bakes on top.
Q: How do I know when the pudding cake is done baking?
A: The top should be golden, set, and slightly crisp, while the bottom will still be soft and gooey. The center may jiggle slightly, which is expected.
Q: Can I make this ahead of time?
A: Yes. You can bake it ahead and reheat before serving, though it’s best enjoyed warm and fresh for the gooiest texture.
Q: Does this cake need to be served warm?
A: Yes. Serving it warm helps keep the pudding layer soft and saucy and enhances the maple flavor.
Q: Can I make this recipe gluten-free?
A: You can substitute a 1:1 gluten-free all-purpose flour blend, though the texture may vary slightly.
Q: Why add flaky sea salt on top?
A: The flaky sea salt balances the sweetness of the maple syrup and enhances the overall sweet-and-salty flavor.
Q: What’s the best way to serve this pudding cake?
A: Serve it warm with a scoop of vanilla ice cream and a generous sprinkle of flaky sea salt for the best contrast in textures and flavors.
Love this? Check out my other cozy desserts:
Fluffernutter Chocolate Chip Cookie Skillet (with Brown Butter)
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this salted maple pudding cake. Happy baking!
