Description
Cream Puff Cake is a delightful layered dessert featuring a light and airy choux pastry base topped with a creamy vanilla pudding and cream cheese layer, finished with whipped topping and a drizzle of chocolate syrup. This cake combines the texture of classic cream puffs with the convenience of a sheet cake, making it perfect for parties and gatherings.
Ingredients
Scale
Pastry
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
Filling
- 2 (3.9 oz) boxes instant vanilla pudding mix
- 8 ounces cream cheese, very soft
- 3 1/2 cups milk
- 8 ounces whipped topping, defrosted
Topping
- 1/4 cup chocolate syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Make Dough Base: In a saucepan, bring water, butter, and salt to a boil. Once boiling, transfer the mixture to a mixing bowl.
- Add Flour: Stir in the flour all at once until the mixture forms a ball. Let it cool for 10 minutes to prevent the eggs from cooking when added.
- Incorporate Eggs: Add eggs one at a time to the dough, beating well after each addition until the mixture becomes smooth and glossy.
- Bake Pastry Base: Press the dough evenly into the prepared pan. Bake at 450°F for 15 minutes. Then, poke holes in the puffed center to release steam, reduce the oven temperature to 350°F, and bake for an additional 20 minutes. Allow the pastry to cool for 30 to 45 minutes.
- Prepare Filling: Beat the cream cheese until smooth. In a separate bowl, whisk the instant vanilla pudding mix with milk until set, then combine the pudding mixture with the cream cheese. Spread this creamy filling evenly over the cooled pastry base.
- Add Topping: Spread the defrosted whipped topping over the pudding layer. Drizzle the top with chocolate syrup for added flavor and decoration.
- Chill and Serve: Refrigerate the cream puff cake until well chilled before serving to allow layers to set and flavors to meld.
Notes
- Ensure the cream cheese is very soft to achieve a smooth filling.
- When adding eggs to the dough, beat thoroughly to prevent lumps and ensure a glossy batter.
- Poking holes in the puffed pastry mid-bake helps prevent sogginess by releasing steam.
- The cake should be well chilled before serving for best texture.
- Use full-fat cream cheese and whipped topping for richer flavor, but low-fat versions can be substituted for a lighter dessert.
