Description
This Cream Puff Cake is a delightful dessert that combines a light and airy puff pastry base with a creamy vanilla pudding and cream cheese filling, topped with smooth whipped topping and a drizzle of chocolate syrup. Perfect for gatherings, it offers a refreshing and indulgent treat ideal for any occasion.
Ingredients
Scale
For the Puff Pastry:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
For the Filling and Topping:
- 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
- 1/4 cup chocolate syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F (232°C) and grease a 9×13-inch baking pan thoroughly to ensure the cake won’t stick.
- Boil Liquid Ingredients: In a saucepan, bring 1 cup of water, 1/2 cup of butter, and 1/4 teaspoon salt to a rolling boil. Once boiling, immediately transfer the hot mixture into a mixing bowl.
- Add Flour and Form Dough: Add 1 cup of all-purpose flour all at once to the boiling mixture and stir vigorously until a dough ball forms that pulls away from the sides of the bowl. Allow this dough to cool for about 10 minutes to avoid cooking the eggs in the next step.
- Incorporate Eggs: Add 4 eggs one at a time to the slightly cooled dough, beating well after each addition until the mixture is smooth, glossy, and uniform.
- Shape and Bake Base: Press the dough evenly into the bottom of the greased baking pan. Place in the oven and bake at 450°F for 15 minutes. Then, carefully poke holes in the puffed center to release steam, reduce the heat to 350°F (177°C), and continue baking for another 20 minutes. After baking, let the pastry cool completely for 30 to 45 minutes.
- Prepare Filling: Beat 8 ounces of very soft cream cheese until smooth and creamy. In a separate bowl, whisk together 2 boxes of instant vanilla pudding mix with 3 1/2 cups of milk until thickened. Combine the pudding mixture with the cream cheese and mix well until homogenous.
- Assemble the Cake: Spread the cream cheese and pudding mixture evenly over the cooled pastry base. Top with 8 ounces of defrosted whipped topping, smoothing it out evenly. Finally, drizzle 1/4 cup of chocolate syrup over the top for added richness and decoration.
- Chill and Serve: Refrigerate the assembled cream puff cake for at least 1 hour before serving to allow the flavors to meld and the filling to set properly.
Notes
- Ensure the cream cheese is very soft for easy mixing and a smooth filling.
- Poking holes in the puff pastry after the initial bake helps prevent a soggy center and promotes even baking.
- This cake should be refrigerated and served chilled for best texture and flavor.
- If you prefer, substitute chocolate syrup for caramel or fruit sauce for variation.
- Use fresh eggs for best results in the pastry dough.
