A delightful twist on traditional cream puffs, this Cream Puff Cake combines the lightness of a pastry base with creamy vanilla filling, fluffy whipped topping, and a drizzle of chocolate syrup. This irresistible dessert is perfect for family gatherings, celebrations, or when a sweet craving strikes.
Why You’ll Love This Recipe
I love how this recipe transforms the classic cream puff into an easy-to-make cake that’s perfect for sharing. The balance of textures is heavenly, with a crisp pastry base, smooth cream filling, and the light, airy whipped topping. The drizzle of chocolate syrup adds just the right amount of indulgence. Plus, it’s simple to prepare, making it a go-to dessert for special occasions or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 (3.9 oz) boxes instant vanilla pudding (small packages)
8 ounces cream cheese, very soft
3 1/2 cups milk
8 ounces whipped topping, defrosted
1/4 cup chocolate syrup
Directions
Preheat the oven to 450°F and grease a 9×13-inch baking pan.
In a saucepan, bring the water, butter, and salt to a boil. Remove from heat and transfer the mixture to a mixing bowl.
Add the flour and mix by hand until it forms a ball, or use an electric mixer to ensure it’s well blended.
Let the dough cool for 10 minutes, then add the eggs one at a time, beating until the dough becomes thick and smooth with a satin sheen.
Allow the dough to cool for another 5 minutes before pressing it evenly into the greased pan.
Bake at 450°F for 15 minutes. Prick the puffed-up center with a knife about 15 times to release the air. Reduce the oven temperature to 350°F and bake for an additional 20 minutes.
Let the pastry cool in the pan for 30-45 minutes.
Meanwhile, beat the softened cream cheese in a mixing bowl until smooth.
In another bowl, whisk together the pudding mix and milk. Slowly combine the pudding mixture with the cream cheese, beating until smooth.
Spread the pudding mixture over the cooled pastry base.
Top with whipped topping and drizzle with chocolate syrup. Refrigerate until ready to serve.
Servings and Timing
Servings: 12
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Variations
Flavor Swap: Substitute the vanilla pudding with chocolate or banana pudding for a fun twist.
Toppings: Add fresh berries or shaved chocolate on top for extra flavor and a pop of color.
Gluten-Free Option: Use a gluten-free flour blend to make the pastry base suitable for gluten-sensitive guests.
Caramel Drizzle: Replace the chocolate syrup with caramel sauce for a rich, buttery alternative.
Mini Cream Puff Cakes: Bake the pastry in smaller molds to create individual servings.
Storage/Reheating
Storage: Cover and refrigerate the cream puff cake for up to 3 days.
Freezing: Although the whipped topping may not freeze well, you can freeze the pastry base separately for up to 2 months. Add the filling and toppings after thawing.
Reheating: This dessert is best served cold, so reheating isn’t necessary.
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FAQs
Can I use homemade pudding instead of instant?
Yes, homemade pudding works well, but make sure it is fully cooled before combining it with the cream cheese.
How do I prevent the pastry from getting soggy?
Ensure the pastry is completely cooled before adding the filling to maintain its texture.
Can I make this ahead of time?
Absolutely! I often prepare it the day before and refrigerate it overnight. It tastes even better when the flavors meld together.
What if I don’t have chocolate syrup?
You can melt chocolate chips with a little cream to create a homemade drizzle.
Can I use non-dairy whipped topping?
Yes, a non-dairy whipped topping works perfectly, making this recipe suitable for those with dairy sensitivities.
Conclusion
Cream Puff Cake is a delightful dessert that combines simplicity and indulgence. With its crisp pastry base, creamy filling, and chocolatey drizzle, it’s sure to impress anyone who tries it. Whether you’re making it for a party or a treat for yourself, this recipe is a keeper. Give it a try and enjoy every delicious bite.
📖 Recipe:
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Cream Puff Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cream Puff Cake is a delightful twist on the classic dessert, featuring a crisp pastry base, creamy vanilla filling, airy whipped topping, and a drizzle of chocolate syrup. Perfect for gatherings or as a crowd-pleasing indulgence, this easy-to-make dessert is sure to become a family favorite.
Ingredients
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 (3.9 oz) boxes instant vanilla pudding
8 ounces cream cheese, very soft
3 1/2 cups milk
8 ounces whipped topping, defrosted
1/4 cup chocolate syrup
Instructions
- Preheat oven to 450°F and grease a 9×13-inch baking pan.
- Boil water, butter, and salt in a saucepan. Transfer to a mixing bowl.
- Add flour, mixing until a ball forms. Cool for 10 minutes.
- Add eggs one at a time, beating until smooth and glossy.
- Press dough into the pan and bake for 15 minutes at 450°F. Poke holes in the puffed center, reduce heat to 350°F, and bake for 20 minutes. Cool for 30-45 minutes.
- Beat cream cheese until smooth. In another bowl, whisk pudding mix and milk, then combine with cream cheese. Spread over cooled pastry.
- Top with whipped topping and drizzle with chocolate syrup. Refrigerate until serving.
Notes
Ensure the pastry is completely cooled before adding the filling to prevent sogginess.
Customize flavors with different pudding varieties or toppings like fresh fruit or caramel drizzle.
For a gluten-free option, use a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
