Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.


Recipe Summary

20 mins
4 hrs 10 mins
8 hrs 5 mins
12 hrs 35 mins
1 11-inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Rice Pudding Filling:
For the Dough:
Egg Wash:


Instructions Checklist
  • Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.

  • Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.

  • Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.

  • Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.

  • Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Cook's Note:

I have used fat-free milk in the pudding and it was still tasty. I have also substituted 1/4 cup milk with vanilla-flavored coffee creamer.

Nutrition Facts

429 calories; protein 12.8g; carbohydrates 63g; fat 13.8g; cholesterol 118.2mg; sodium 208.1mg. Full Nutrition