Cream Puff Cake combines the best of two worlds: the rich flavor of cream puffs and the simplicity of a sheet cake. This dessert features a light, airy pastry crust, a creamy pudding filling, and a fluffy whipped topping, making it an ideal choice for parties, potlucks, or family gatherings.
Why You’ll Love This Recipe
- Easy-to-make cake with the indulgent taste of cream puffs.
- Layers of flaky crust, creamy filling, and fluffy topping create a perfect balance.
- Impressive yet simple enough for a beginner to prepare.
- Can be made ahead of time, saving you effort when entertaining.
- A crowd-pleasing dessert that will be the star of any event.
Ingredients
For the Crust:
- Butter
- Water
- All-purpose flour
- Eggs
For the Filling:
- Instant vanilla pudding mix
- Milk
- Cream cheese (softened)
For the Topping:
- Whipped topping (such as Cool Whip)
- Chocolate syrup or melted chocolate (optional, for drizzling)
Directions
For the Crust:
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a medium saucepan, bring the butter and water to a boil.
- Remove from heat and stir in the flour until a smooth dough forms.
- Let the dough cool for 5 minutes, then beat in the eggs one at a time until fully incorporated.
- Spread the dough evenly in the prepared baking dish.
- Bake for 25-30 minutes, or until golden brown. Cool completely.
For the Filling:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the instant pudding mix and milk, and beat until thick and creamy.
- Spread the filling over the cooled crust.
For the Topping:
- Spread the whipped topping evenly over the pudding layer.
- Drizzle with chocolate syrup or melted chocolate if desired.
Chill:
- Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
Servings and Timing
- Servings: 12–16 slices
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
Variations
- Chocolate Cream Puff Cake: Swap the vanilla pudding mix for chocolate pudding for a chocolate version.
- Fruit Topping: Add fresh berries like strawberries, bananas, or raspberries on top of the whipped topping.
- Almond Cream: Add a teaspoon of almond extract to the pudding for a nutty flavor.
- Gluten-Free: Use gluten-free all-purpose flour for the crust.
- Nutty Twist: Sprinkle crushed nuts (like pecans or almonds) on top for added crunch.
Storage
- Refrigeration: Store leftovers covered in the fridge for up to 3 days.
- Freezing: Freeze individual slices in airtight containers for up to 1 month. Thaw in the refrigerator before serving.
FAQs
Why did my crust deflate after baking?
The crust will puff up in the oven and may deflate slightly as it cools, which is completely normal.
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can substitute homemade whipped cream for a fresher taste.
Can I make this cake ahead of time?
Absolutely! This cake is even better when made a day ahead, as the layers have time to set.
How do I prevent lumps in the filling?
Make sure the cream cheese is fully softened and beaten until smooth before adding the pudding mix and milk.
Can I use a different pudding flavor?
Yes! Feel free to experiment with different flavors like chocolate, lemon, or butterscotch.
What if I don’t have a 9×13 pan?
You can use a slightly smaller or larger pan, but adjust the crust thickness and baking time accordingly.
Can I skip the chocolate drizzle?
Of course! The cake is delicious without the chocolate drizzle, but it adds a nice finishing touch.
What’s the best way to serve this cake?
Serve chilled with a drizzle of chocolate syrup, or dust with powdered sugar for an elegant presentation.
Can I use a pre-made crust?
Yes, for a quicker option, you can use store-bought puff pastry sheets for the crust.
Is this dessert very sweet?
The sweetness is perfectly balanced between the creamy filling, light whipped topping, and buttery crust.
Conclusion
Cream Puff Cake is an indulgent yet simple dessert that’s sure to impress guests at any event. With its layers of flaky crust, creamy filling, and whipped topping, it’s a showstopper that will quickly become a favorite in your recipe collection. Whether you’re hosting a gathering or treating yourself, this cake is a guaranteed hit
Cream Puff Cake Recipe
Ingredients
For the Crust:
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) water
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Filling:
- 8 oz (225 g) cream cheese (softened)
- 2 cups (480 ml) cold milk
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 1 cup (240 ml) whipped topping (or homemade whipped cream)
For the Topping:
- 1/2 cup (120 ml) chocolate syrup or melted chocolate
- Optional: Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Prepare the Dough: In a medium saucepan, combine the butter and water. Bring to a boil over medium heat. Remove from heat and stir in the flour until a ball forms.
- Add Eggs: Let the mixture cool slightly. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Bake the Crust: Spread the dough evenly in the prepared baking dish. Bake for 25-30 minutes, or until puffed and golden brown. Cool completely.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the milk and pudding mix, beating until thick and creamy.
- Fold in Whipped Topping: Gently fold in the whipped topping to lighten the mixture.
- Assemble the Cake: Spread the filling evenly over the cooled crust.
- Top with Chocolate: Drizzle chocolate syrup or melted chocolate over the top.
- Chill: Refrigerate the cake for at least 2 hours to allow the layers to set.
- Serve: Slice into squares and serve chilled. Dust with powdered sugar if desired.
Leave a Reply