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Cream Puff Cake Recipe

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4.1 from 27 reviews

  • Author: Emma
  • Total Time: 1 hour 55 minutes
  • Yield: 20 servings 1x

Description

Cream Puff Cake is a delightful dessert featuring a light, airy puff pastry base topped with a creamy vanilla pudding and cream cheese filling, finished with whipped topping and a drizzle of chocolate syrup. This cake combines the rich flavors of cream puffs with the ease of a sheet cake, making it perfect for serving to a crowd at gatherings or festive occasions.

Ingredients

Scale

Puff Pastry Base

  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs

Filling and Topping

  • 2 (3.9 oz each) boxes instant vanilla pudding (2 small packages)
  • 8 ounces cream cheese (very soft)
  • 3 1/2 cups milk
  • 8 ounces whipped topping (defrosted)
  • 1/4 cup chocolate syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 450°F. Grease a 9×13-inch baking pan thoroughly to prevent sticking.
  2. Boil Liquids: In a saucepan, boil together water, butter, and salt. Once boiling, remove the saucepan from heat and immediately pour the mixture into a mixing bowl.
  3. Add Flour: Add all the flour to the hot liquid mixture. Beat vigorously by hand or with an electric mixer for a couple of minutes until the mixture forms a smooth ball of dough.
  4. Cool Dough: Allow the dough to cool for about 10 minutes to make it safe to add eggs and easier to handle.
  5. Add Eggs: Incorporate the eggs one at a time into the dough, beating well after each addition until the dough becomes thick, smooth, and develops a satin sheen on its surface.
  6. Second Cool: Let the dough cool again for approximately 5 minutes to slightly relax before baking.
  7. Spread and Bake Initial: Transfer the dough into the greased pan and press it evenly to flatten. Place in the oven and bake at 450°F for 15 minutes.
  8. Prick and Continue Baking: Remove from the oven and prick the puffed center about 15 times with a knife to release trapped air. Lower the oven temperature to 350°F and continue baking for an additional 20 minutes until set and golden.
  9. Cool Completely: Remove the baked base from the oven and allow it to cool completely, approximately 30 to 45 minutes, before adding the filling.
  10. Prepare Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  11. Mix Pudding: Whisk together the instant vanilla pudding mixes with 3 1/2 cups milk until well combined. Gradually add this to the cream cheese, mixing slowly at first then beating thoroughly until smooth and homogeneous.
  12. Assemble the Cake: Pour the cream cheese and pudding mixture evenly over the cooled baked cream puff base.
  13. Top and Decorate: Spread the defrosted whipped topping evenly over the pudding layer. Drizzle chocolate syrup on top for decoration and added richness.
  14. Chill and Serve: Refrigerate the cake until ready to serve for the best texture and flavor.

Notes

  • Make sure the cream cheese is very soft for easier mixing and smoother filling.
  • Pricking the puffed dough during baking is essential to avoid sogginess by letting trapped steam escape.
  • Use full-fat cream cheese and whole milk pudding for the creamiest texture.
  • Allow the dessert to chill well before serving to let layers set properly.
  • You may substitute the chocolate syrup with melted chocolate or cocoa powder mixed into whipped topping for a different chocolate flavor.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/cream-puff-cake-recipe/