Description
Cream Puff Cake is a decadent, crowd-pleasing dessert that combines the best parts of a classic cream puff in an easy-to-make cake form! With a buttery choux pastry base, a rich vanilla cream filling, and a fluffy whipped topping drizzled with chocolate syrup, this cake is perfect for family gatherings, celebrations, or whenever you’re craving a show-stopping treat.
Ingredients
Scale
For the Base (Choux Pastry):
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 2 small (3.9 oz each) boxes of instant vanilla pudding mix
- 8 ounces cream cheese, softened
- 3 1/2 cups milk
For the Topping:
- 8 ounces whipped topping (Cool Whip), defrosted
- 1/4 cup chocolate syrup
Instructions
- Preheat your oven to 450°F and grease a 9×13″ baking pan.
- In a saucepan, bring the water, butter, and salt to a boil. Remove from heat and pour into a mixing bowl.
- Add the flour and mix by hand or with an electric mixer until the dough forms a ball. Let it cool for 10 minutes.
- Add eggs, one at a time, beating thoroughly after each addition until the dough is smooth, thick, and glossy. Let it cool for another 5 minutes.
- Spread the dough evenly in the prepared pan and bake for 15 minutes at 450°F. Prick the puffed center with a knife about 15 times to release air, then reduce the oven temperature to 350°F and bake for an additional 20 minutes.
- Remove from the oven and allow the base to cool completely (30-45 minutes).
- For the filling, beat the softened cream cheese in a mixing bowl until smooth. In another bowl, whisk together the pudding mix and milk until thickened. Combine the pudding mixture with the cream cheese and beat until smooth.
- Spread the cream filling evenly over the cooled pastry base.
- Top with whipped topping, spreading it gently to cover the filling. Drizzle with chocolate syrup.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- Ensure the cream cheese is at room temperature to prevent lumps in the filling.
- For a homemade touch, you can substitute Cool Whip with freshly whipped cream stabilized with a bit of powdered sugar.
- Refrigerating overnight enhances the flavors and makes slicing easier.
- Serve with fresh berries for an added burst of flavor or swap chocolate syrup for caramel or melted chocolate.
- Store leftovers in an airtight container in the fridge for up to 3 days.