Vanilla Cake with Homemade Chocolate Pudding Filling

I wasn’t sure what to call this cake because I totally “invented” it. 🙂 It was my sister Anna’s birthday, and we had already celebrated with our friends at the beach a few days before so we didn’t plan another cake on her actual birthday. However, my cousin’s little girl was at our place and her birthday was just coming up in a few days, so we decided to do a double celebration and have cake for both girls. 🙂


We’ll never turn down an occasion to make cake or eat some cake..would you? : )


I was in quite a hurry decorating this cake so it’s not as perfect as I would’ve liked it to be.  I didn’t have too many ingredients on hand, but I had chocolate chips so that’s what I used to decorate the cake with. It was perfect because all kids love chocolate chips!  🙂


And they love those chocolate jimmies!


Since I didn’t have much time, I just made a regular vanilla cake, layered it with homemade chocolate pudding, and covered it with whipped cream. It was easy and didn’t require a lot of time.


The combination was actually very delicious! And it’s definitely a cake I might try again in the future.


All the girlies enjoyed the cake…


a lot! 🙂


It didn’t have time to sit in the fridge and set, so cutting it was a bit messy but we managed! 🙂


Here’s how it looked on the inside. You can see the pudding coming out, but it was oh-so-good! Having homemade chocolate pudding brought the cake 10 notches up, instead if I would’ve used store-bought pudding! Make it for yourself and you’ll see. 🙂

Vanilla Cake with Chocolate Pudding Filling


For the Cake

9 eggs (separated)
3 Tbsp. Oil
1 cup Sugar
1 cup Flour (sifted)

For the Chocolate Pudding

6 large egg yolks
9 tablespoons granulated white sugar
6 tablespoons arrowroot powder (it can also be substituted with corn startch, but it’s not recommended)
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon  unsalted butter, at room temperature
2 teaspoon pure vanilla extract
6 tbsp. dutch processed cocoa powder

1 quart whipping cream (sweetened as desired)


Separate the eggs from the whites (making sure you place 3 egg yolks in a bowl separate from the other six egg yolks). Mix the 3 egg yolks with the oil (adding the oil slowly) and set aside. With an electric mixer, beat the 9 egg whites until they become frothy, and then slowly add the sugar. Beat egg whites until you have stiff peaks. Fold in the egg yolk mixture, and afterwards gently fold in the flour. Grease and lightly flour a 9 in. round cake pan. Bake for about 1 hr. at 300 degrees or until lightly golden.

While the cake is baking, make the chocolate pudding. In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract, and cocoa powder. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.

 To assemble, cut the cake in three layers and evenly divide the pudding between each layer. Cover the whole cake with whipping cream. Garnish as desired.


Jessica the Baker


No-Bake Chocolate Cheesecake + Sugar Cookie Teabags

The first cake in this cake series is Laura Vitale’s no-bake chocolate cheesecake! I made this for my mom’s birthday and I came up with the idea to add some extra special touches to it.


My sisters and I were actually scrambling to finish a nice birthday celebration the night of our mom’s birthday. Each girl was busy with a different task as the hour was getting late. So I apologize in advance that the pictures aren’t the best quality…florescent lights aren’t the best for pictures, but since these are the only pictures I have I’ll just use these.


Imagine opening your fridge and seeing open books with chocolate butterflies in them. 🙂 Pinterest has been a great help and I can’t tell you how many of our birthdays now have Pinterest-inspired decorations and gifts! Does anyone else identify!? 😉


Your old college textbooks come in handy for these kinds of projects…although I doubt that you can learn anything from them about chocolate butterflies…lol! If you’re interested in making your own chocolate butterflies I found them on this great blog. Check it out!


I just loved the way they turned out! They added such a special touch to the cake!



The table is almost ready as presents and cards are brought out to be given to mom!



The table is all ready!


Here is another Pinterest story. While my sister Abby was making the butterflies, my other sister Becky was working on the paper teacups. Becky made a template for me to cut out the teabag cookies. Now I’m not a person of much patience and artistic meticulous ability, so cutting the cookies in this shape was pretty painful! 🙂 After making about two cookie sheets full of them, I took out my handy dandy little heart cookie cutter and sped up the process by 100 mph. 😉 Instead of making “one cookie an hour” I was now making “100 cookies in an hour”. JK! But, you get the point! 🙂


In the end it turned out very nice! Worth the patience and work, but definitely not something I plan on doing on a regular basis. 🙂 The heart-shaped cookies turned out to be perfect as well because we were able to write a special note to mom with them (see above picture). Now I can add some pins to my “pins I tried board”! 🙂 Make sure you follow me on Pinterest!  

As we called mom to see our surprise, my 3-year-old sister Caroline said “mom you’re going to be like, shocked!” 🙂 And she was!

No-Bake Chocolate Cheesecake

Recipe from Laura Vitale

1 Prepared 9” Chocolate Crumb Crust
8 oz of Semisweet Chocolate Chips, melted
2 8oz Blocks of Cream Cheese at Room Temperature
½ cup of Brown Sugar
½ cup of Regular Granulated Sugar
2 Tbsp of Milk
1 tsp of Vanilla Extract
½ tsp of Instant Espresso Powder
Chocolate Chips, for topping


In a large bowl add the cream cheese, both sugars, milk, espresso powder and vanilla extract. Whip with an electric mixer for about 2 minutes. Add the melted chocolate and mix for another 2 minutes.

Pour into the crust and sprinkle the top with the chocolate chips. Refrigerate 3 to 4 hours before serving.



Note: If you want to make teabag cookies, cut a template out of paper. Recently I just saw a teabag cookie cutter online, if you want to spare yourself the pain buy one! 🙂 Also go here if you want the directions for the paper teacups.

Cutout Sugar Cookies

recipe from Laura Vitale

Makes a few dozen

Prep time: 30 mins
Cook time: 10 mins

3 cups of All Purpose flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
3/4 cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract

Chocolate Ganache

4 ounces of Semisweet Chocolate Chips
1/3 cup of Heavy Cream


In a large bowl, cream together the butter and sugar, add the eggs and vanilla and continue to whisk for about 1 minute.
Add the flour, salt and baking powder and mix it all in until its all combined. Wrap in plastic wrap and refrigerate the dough for about an hour. Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes, meanwhile, preheat the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside. Roll out on a floured surface to about 1/3 to 1/4 inch thick, cut out any design you like with your cookie cutter(s) and place them a couple inches apart on your lined baking sheet.  Bake for about 8 to 10 minutes or until lightly golden around the edges and allow them to cool completely.

Heat the cream in a small pan over medium heat until just below boiling point. Pour cream over chocolate chips and let sit for 1 minute. Whisk the whole thing together until the chocolate has fully melted. Use to dip your teabag cookies halfway. 


Jessica the Baker