Imagine all the flavors of a classic cream puff but transformed into an easy-to-make cake that’s perfect for any occasion. This Cream Puff Cake takes the flaky pastry, smooth custard, and whipped cream topping you love and layers it into a dessert that’s as impressive as it is simple to prepare. Whether for a party, a family gathering, or just because, this no-fail recipe will have everyone asking for seconds.
Why You’ll Love This Cream Puff Cake :
- All the Classic Flavors: Combines pastry, custard, and whipped cream in every bite.
- Beginner-Friendly: Simple ingredients and techniques make this recipe accessible for everyone.
- Perfect for Any Occasion: From casual dinners to holiday celebrations, it’s always a hit.
- No-Fail Pastry Base: No fancy equipment or expert skills required!
Ingredients For Cream Puff Cake :
For the Pastry Base:
- 1 cup water: Essential for creating steam in the dough, resulting in a puffed texture.
- ½ cup butter: Adds richness and helps achieve that flaky pastry texture.
- ¼ teaspoon salt: Enhances flavor.
- 1 cup all-purpose flour: The structure-building ingredient for the dough.
- 4 eggs: Provides elasticity and gives the pastry its golden hue.
For the Custard Cream Filling:
- 2 (3.9 oz) boxes instant vanilla pudding: Creates a creamy and sweet custard layer.
- 8 ounces cream cheese (very soft): Adds richness and tanginess to the custard.
- 3 ½ cups milk: Helps achieve a silky, smooth texture.
For the Topping:
- 8 ounces whipped topping (Cool Whip): Light and fluffy, perfect for topping.
- ¼ cup chocolate syrup: A finishing touch for visual appeal and added flavor.
Step-by-Step Instructions :
1. Prepare the Pastry Base:
- Preheat the oven to 450°F and grease a 9×13-inch baking dish.
- In a saucepan, boil the water, butter, and salt together. Remove from heat and transfer to a mixing bowl.
- Add flour and beat until the dough forms a ball or becomes well-mixed. Cool for 10 minutes.
- Add eggs, one at a time, beating until the dough becomes thick, smooth, and shiny. Cool for an additional 5 minutes.
- Press the dough evenly into the prepared pan. Bake for 15 minutes at 450°F.
- Prick the puffed-up dough center with a knife to release steam. Reduce oven heat to 350°F and bake for another 20 minutes. Allow to cool completely.
2. Make the Cream Filling:
- Beat the softened cream cheese until smooth.
- Whisk together the pudding mix and milk until thickened. Slowly add the pudding to the cream cheese, mixing until fully incorporated. Pour over the cooled pastry.
3. Assemble the Cake:
- Spread whipped topping evenly over the custard layer.
- Drizzle chocolate syrup lightly over the whipped topping for a decorative finish.
4. Chill and Serve:
Refrigerate for at least 2 hours before serving to allow the layers to set.
Tips for a Perfect Cream Puff Cake :
- Cool the Dough: Allow the pastry to cool completely before adding the custard to prevent it from melting.
- Soft Cream Cheese: Ensure the cream cheese is very soft for easier mixing.
- Chocolate Drizzle: Start with a light drizzle of chocolate syrup—less is more!
- Refrigeration: This dessert is best enjoyed within the first 1-2 days for optimal flavor and texture.
Variations :
1. Chocolate Cream Puff Cake:
Replace the vanilla pudding with chocolate pudding and drizzle white chocolate on top for contrast.
2. Fruit-Infused Layers:
Add a layer of sliced strawberries, raspberries, or bananas between the custard and whipped topping for a fruity twist.
3. Coffee Lover’s Delight:
Add 1 teaspoon of espresso powder to the pudding mixture for a mocha-inspired dessert.
4. Gluten-Free Option:
Use a gluten-free flour blend for the pastry base to accommodate dietary restrictions.
Serving Suggestions :
- Serve chilled as a refreshing dessert on a warm day.
- Pair with a hot cup of coffee or tea for an indulgent afternoon treat.
- Add a scoop of vanilla ice cream for an extra creamy experience.
Storage and Make-Ahead Tips :
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The pastry base can be made ahead and frozen for up to 1 month. Assemble the cake with custard and toppings after thawing.
- Pro Tip: Avoid freezing the assembled cake as the whipped topping and custard may not hold their texture.
FAQs :
1. Can I use homemade whipped cream instead of Cool Whip?
Yes! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form and use it as a substitute.
2. Can I prepare this dessert the day before serving?
Absolutely! Preparing it a day in advance allows the layers to set and flavors to meld beautifully.
3. Can I use low-fat cream cheese or milk?
You can, but the texture and richness of the custard layer may be slightly lighter.
4. How do I prevent the pastry base from becoming soggy?
Ensure the pastry is completely cooled before adding the custard, and prick the dough during baking to release steam.
5. Can I omit the chocolate drizzle?
Yes! The cake is delicious even without the chocolate drizzle, though it adds a nice visual and flavor touch.
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Cream Puff Cake
This Cream Puff Cake combines ease of preparation with timeless flavors, making it a guaranteed crowd-pleaser. Whether you're hosting a party or simply treating yourself, this dessert is bound to be a hit!
Ingredients
- - 1 cup water
- - 1/4 tsp salt
- - 1/2 cup butter
- - 1 cup all-purpose flour
- - 4 eggs
- - 2 (3.9 oz) boxes instant vanilla pudding
- - 8 oz cream cheese, very soft
- - 3 1/2 cups milk
- - 8 oz whipped topping, defrosted
- - 1/4 cup chocolate syrup
Instructions
1. Preheat oven to 450°F and grease a 9x13-inch baking dish.
2. Boil water, butter, and salt. Mix in flour until it forms a ball. Cool for 10 minutes.
3. Beat in eggs one at a time until smooth. Spread dough in the baking dish.
4. Bake for 15 minutes, prick puffed areas, reduce heat to 350°F, and bake 20 minutes. Cool for 45 minutes.
5. Beat cream cheese until smooth. Mix pudding and milk, then combine with cream cheese. Spread over pastry base.
6. Top with whipped topping and drizzle with chocolate syrup. Refrigerate for 1 hour before serving.