Ebinger's Bakery Orange Cappuccino Pudding Cake

Transport your taste buds to the golden era of Ebinger's Bakery with this irresistible Orange Cappuccino Pudding Cake—a dessert that perfectly blends citrusy brightness, creamy decadence, and a touch of bold espresso. This show-stopping cake features a moist orange-zested sponge subtly infused with espresso, layered generously with a velvety vanilla pudding made from heavy cream. Finished with a dusting of powdered sugar, optional orange segments, and a sprinkle of grated chocolate, this cake brings elegance to any occasion. Perfect for coffee lovers and citrus enthusiasts alike, it’s a deliciously indulgent creation that’s as easy to prepare as it is to devour. Whether you’re serving it as the grand finale for a dinner party or as a luxurious treat for yourself, this pudding cake will undoubtedly be the star of the table.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter
• 2 large Eggs
• 0.75 cup Whole milk
• 1 teaspoon Vanilla extract
• 2 teaspoons Orange zest
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 1 tablespoon Instant espresso powder
• 2 tablespoons Hot water
• 3.4 ounces Instant vanilla pudding mix
• 2 cups Heavy cream
• 2 tablespoons Powdered sugar
• 0.5 cup Orange segments (optional, for garnish)
• 2 tablespoons Grated chocolate (optional, for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 2

In a small bowl, mix the hot water and instant espresso powder until dissolved. Set aside to cool slightly.

Step 3

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4

In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with the milk, in three additions. Begin and end with the dry ingredients. Mix until just combined.

Step 7

Stir in the cooled espresso mixture until evenly incorporated.

Step 8

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.

Step 10

While the cake cools, prepare the pudding layer. Combine the instant vanilla pudding mix and heavy cream in a large bowl. Beat with an electric mixer on medium speed for 2-3 minutes until thickened. Refrigerate until ready to use.

Step 11

Once the cake is cool, spread the pudding evenly over the top of the cake as a thick layer.

Step 12

Dust the top of the pudding cake with powdered sugar. Garnish with orange segments and grated chocolate if desired.

Step 13

Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Step 14

Slice and enjoy this luscious orange cappuccino pudding cake!

Nutrition Facts

Serving size	(1502.0g)

Amount per serving	% Daily Value*
Calories	4259.3

Total Fat 229.9g	0%
Saturated Fat 133.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 998.0mg	0%
Sodium 2854.3mg	0%
Total Carbohydrate 475.8g	0%
Dietary Fiber 9.4g	0%
Total Sugars 306.2g
Protein 39.7g	0%

Vitamin D 162.5IU	0%
Calcium 385.1mg	0%
Iron 10.7mg	0%
Potassium 1001.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 3.8%

Carbs: 46.1%