Cream Puff Cake
Cream Puff Cake is a decadent dessert that combines the light and airy texture of cream puffs with a rich and creamy filling. This impressive dessert features a golden brown pastry base topped with a luscious cream cheese and vanilla pudding filling, finished with a dollop of whipped topping and a drizzle of chocolate syrup. Perfect for special occasions or as a sweet treat any time of year.
Reason to Try Cream Puff Cake
Cream Puff Cake offers all the deliciousness of traditional cream puffs but in an easy-to-make cake form. With its irresistible combination of crispy pastry, creamy filling, and sweet toppings, this dessert is sure to impress your family and friends. Plus, it’s versatile enough to be enjoyed as a dessert for any occasion.
Ingredients Summary
For the Pastry:
- Chocolate syrup
- Salt
- Butter
- Flour
- Water
- Eggs
For the Filling:
- Milk
- Cream cheese
- Whipped topping
- Instant vanilla pudding
Serving Suggestions
Serve Cream Puff Cake chilled from the refrigerator for the best flavor and texture. Slice into squares and garnish with additional whipped topping and a drizzle of chocolate syrup for an elegant presentation. Pair with a cup of coffee or tea for a delightful dessert experience.
Storage Info
Leftover Cream Puff Cake can be stored in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly over time, but it will still be delicious. Enjoy leftovers straight from the refrigerator or allow them to come to room temperature before serving.
Techniques or Tips
- Be sure to prick the center of the baked pastry with a knife before returning it to the oven for the second baking. This allows steam to escape and prevents the pastry from becoming soggy.
- Make sure the cream cheese is very soft before beating it to ensure a smooth and creamy filling.
- Allow the baked pastry to cool completely before adding the cream filling to prevent it from becoming too soft and collapsing.
Variation
Feel free to customize Cream Puff Cake to suit your taste preferences. You can use different flavored pudding mixes such as chocolate or butterscotch for a unique twist. You can also add chopped nuts, fruit, or sprinkles to the whipped topping for added flavor and texture.
FAQs about Cream Puff Cake
Q: Can I make the pastry ahead of time? A: Yes, you can bake the pastry in advance and store it in an airtight container at room temperature until ready to assemble the cake. Wait to add the cream filling and toppings until just before serving for the best results.
Q: Can I use homemade whipped cream instead of whipped topping? A: Yes, you can use homemade whipped cream if preferred. Simply whip heavy cream with powdered sugar until stiff peaks form, then use it to top the cream puff cake.
Q: Can I freeze Cream Puff Cake? A: While you can freeze Cream Puff Cake, the texture may change slightly upon thawing. To freeze, wrap the assembled cake tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Cream Puff Cake
Ingredients
- 1/4 cup chocolate syrup
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup flour
- 1 cup water
- 3 1/2 cups milk
- 4 eggs
- 8 ounces cream cheese very soft
- 8 ounces whipped topping defrosted
- 2 small packages instant vanilla pudding
Instructions
- Preheat the oven to 450°F and grease a 9×13" baking pan.
- Boil water, butter, and salt together. Remove from heat and pour into a mixing bowl.
- Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
- Cool the dough for 10 minutes.
- Add eggs to the dough and beat until thick and smooth. The dough surface should have a satin sheen.
- Cool again for about 5 minutes.
- Pour the dough into the greased pan and bake for 15 minutes at 450°F.
- Prick the center that is puffed up about 15 times with a knife to allow air to escape.
- Reduce the oven heat to 350°F and bake for another 20 minutes.
- Allow the pan and dough to cool for about 30–45 minutes before adding the cream filling.
- Beat softened cream cheese in a mixing bowl.
- Whisk together pudding and milk, mix well. Add to cream cheese and mix slowly at first, then beat well. Pour over the baked cream puff.
- Cover with Cool Whip and drizzle with chocolate syrup.
- Store in the refrigerator.
Notes
Allow both the pan and dough to cool before adding the cream filling to maintain a firm and cool cream layer.
If using very soft cream cheese, expect ease in mixing; any small bumps won't affect the dessert's quality.
Start with a light drizzle of chocolate, as less is often more in enhancing the flavor.
For optimal taste, refrigerate the dessert for up to 3 days, with the best flavor experienced in the first couple of days.
While the dough can be prepared and frozen, note that the finished dessert may not freeze well.
