Overnight Chia Pudding Cake
Wake up to delicious overnight chia pudding! This easy make-ahead breakfast requires minimal prep & delivers creamy, nutritious goodness.
Equipment
- oven
- 10-inch tube pan or Bundt pan
- large mixing bowl
- electric mixer
- medium bowl
- whisk
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
- 2 cups unsalted butter softened
- 4 cups granulated sugar
- 9 large eggs at room temperature
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups whole milk
- 2 tablespoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch tube pan or Bundt pan, tapping out any excess flour.
- In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3-4 minutes, until the mixture is light, fluffy, and pale yellow.
- Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated before adding the next.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and the whole milk to the butter-egg mixture, beginning and ending with the flour. Mix just until the batter is smooth with no dry streaks of flour. Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center comes out completely clean.
- Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert the pan onto the rack to release the cake and allow it to cool completely.
Notes
Let the cake cool completely before serving for the best texture.