When it comes to desserts that wow a crowd while being easy to prepare, this Cream Puff Cake is a standout winner. With a light and airy pastry crust, a luscious vanilla cream filling, and a whipped topping drizzled with chocolate, this dessert is always a hit at gatherings. It’s one of those recipes you’ll find yourself making again and again because it’s just that good—and yes, everyone will ask for the recipe!
Whether you’re celebrating a special occasion or just want to indulge your sweet tooth, this Cream Puff Cake has got you covered. Let’s dive into how to make this irresistible treat!
Ingredients
Here’s everything you need to whip up this delectable cake:
- For the Crust:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
- For the Filling:
- 8 ounces cream cheese (very soft)
- 2 small boxes (3.9 oz each) instant vanilla pudding
- 3 1/2 cups milk
- For the Topping:
- 8 ounces whipped topping (defrosted)
- 1/4 cup chocolate syrup
Equipment
- 9×13 Baking Dish
- Saucepan
- Silicone Spatula
- Electric Mixer (optional)
Step-by-Step Instructions
1. Prepare the Crust:
- Preheat your oven to 450°F and grease a 9×13-inch baking pan.
- In a saucepan, bring water, butter, and salt to a boil. Once boiling, remove from heat.
- Pour the hot mixture into a mixing bowl and add the flour. Stir by hand until it forms a dough ball or use an electric mixer for a smoother texture.
- Allow the dough to cool for about 10 minutes. Then, beat in the eggs until the dough is thick, smooth, and has a satin-like sheen.
- Spread the dough evenly into the greased pan. Bake at 450°F for 15 minutes.
- After 15 minutes, prick the center of the dough about 15 times with a knife to release steam. Reduce the oven temperature to 350°F and bake for an additional 20 minutes.
- Let the baked crust cool for 30-45 minutes before adding the filling.
2. Make the Cream Filling:
- Beat the softened cream cheese in a mixing bowl until smooth.
- In a separate bowl, whisk together the pudding mix and milk until fully combined.
- Gradually mix the pudding into the cream cheese, starting slowly to avoid lumps. Then, beat well for a creamy consistency.
3. Assemble the Cake:
- Pour the cream filling over the cooled crust and spread evenly.
- Top with whipped topping, smoothing it out to cover the filling completely.
- Drizzle chocolate syrup over the whipped topping. Start with a light drizzle—less is often more!
4. Chill and Serve:
- Chill the assembled cake in the refrigerator for at least 1 hour to allow it to set before serving.
Helpful Tips for Success
- Cooling Matters: Let the crust cool thoroughly before adding the cream filling to ensure the layers stay firm.
- Softened Cream Cheese: Use cream cheese that’s very soft for easy mixing. Don’t worry if there are a few lumps—they won’t affect the flavor or texture.
- Chocolate Drizzle: Begin with a light hand when adding chocolate syrup. You can always add more later if needed.
- Storage: Store leftovers in the refrigerator for up to 3 days. For the best taste and texture, enjoy within the first two days.
Substitutions and Variations
- Flavor Twist: Swap vanilla pudding for chocolate or even butterscotch for a unique twist.
- Homemade Whipped Cream: If you prefer, make your own whipped cream instead of using store-bought whipped topping.
- Nutty Add-On: Sprinkle crushed nuts or toasted almonds on top of the whipped topping for added crunch and flavor.
Frequently Asked Questions
Can I freeze Cream Puff Cake?
The dough can be prepared and frozen, but the assembled dessert doesn’t freeze well due to the creamy filling and whipped topping.
Can I make this dessert ahead of time?
Yes! You can make it a day in advance. Just be sure to store it in the refrigerator.
What if my cream cheese has lumps?
Lumps are normal if the cream cheese isn’t fully softened. They won’t impact the taste or overall texture of the cake.
Storage Instructions
- Refrigerator: Keep the cake in the fridge, covered with plastic wrap or a lid, for up to 3 days.
- Freezing: Only the crust can be frozen for later use. Assemble the remaining layers fresh for the best results.
This Cream Puff Cake is a show-stopping dessert that’s surprisingly easy to make. Whether you’re serving it for a special occasion or simply as a midweek treat, it’s sure to bring smiles all around. So, gather your ingredients, preheat that oven, and get ready to create a dessert masterpiece
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Cream Puff Cake: A Delightful and Easy Dessert Recipe
- Total Time: 1 hour 55 minutes (Cooling Time: 1 hour)
- Yield: 20 pieces 1x
Description
This Cream Puff Cake is the perfect dessert for any occasion! Featuring a light pastry crust, a rich vanilla cream filling, and a whipped topping drizzled with chocolate, it’s a crowd-pleaser that’s simple to make and absolutely irresistible. Add this to your dessert rotation today!
Ingredients
For the Crust:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
For the Filling:
- 8 ounces cream cheese (very soft)
- 2 small boxes (3.9 oz each) instant vanilla pudding
- 3 1/2 cups milk
For the Topping:
- 8 ounces whipped topping (defrosted)
- 1/4 cup chocolate syrup
Instructions
- Preheat the oven to 450°F and grease a 9×13-inch baking pan.
- In a saucepan, boil water, butter, and salt. Remove from heat and pour into a mixing bowl.
- Add flour and stir until the dough forms a ball, or mix with an electric mixer until smooth.
- Allow the dough to cool for 10 minutes, then beat in eggs until thick and smooth with a satin sheen.
- Spread dough into the greased pan and bake at 450°F for 15 minutes. Prick puffed-up areas with a knife and reduce heat to 350°F. Bake for another 20 minutes.
- Let the crust cool for 30-45 minutes before adding the filling.
- Beat softened cream cheese until smooth. Whisk pudding mix and milk together, then combine with the cream cheese. Spread filling over the crust.
- Top with whipped topping and drizzle with chocolate syrup. Refrigerate for at least 1 hour before serving.
Notes
- Allow the crust to cool completely before adding the filling to ensure proper texture and layering.
- Use very soft cream cheese for smoother mixing. Minor lumps won’t impact the dessert’s flavor or texture.
- Start with a light drizzle of chocolate syrup; you can always add more later.
- Store leftovers in the refrigerator for up to 3 days for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American