Description
This Cream Puff Cake is a delicious combination of cream puff pastry and custard, topped with whipped cream and chocolate drizzle. It has all the flavors of a classic cream puff but in an easy-to-make cake form! Perfect for celebrations or special occasions, this light and creamy dessert will impress anyone.
Ingredients
Units
Scale
For the Crust:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 8 oz cream cheese, softened
- 2 cups milk
- 2 boxes (3.4 oz each) instant vanilla pudding mix
For the Topping:
- 1 cup heavy whipping cream (or 1 container of store-bought whipped topping)
- 2 tablespoons powdered sugar (if using homemade whipped cream)
- 1/4 cup chocolate syrup for drizzling
Instructions
- Make the Crust:
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring the water and butter to a boil.
- Reduce the heat to low, add the flour all at once, and stir until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and allow the mixture to cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until the dough is smooth.
- Spread the dough evenly in a greased 9×13-inch baking dish.
- Bake for 30-35 minutes or until the crust is puffed and golden brown. Set aside to cool completely.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the milk gradually while continuing to beat until smooth and creamy.
- Add the instant vanilla pudding mix and beat for 2-3 minutes, until thickened.
- Spread the filling evenly over the cooled crust.
- Top with Whipped Cream:
- If using homemade whipped cream: In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Spread the whipped cream (or store-bought whipped topping) over the pudding layer.
- Final Touch:
- Drizzle the top with chocolate syrup.
- Refrigerate for at least 1 hour before serving to allow the cake to set.
Notes
- For a more indulgent topping, you can add a layer of chocolate ganache instead of chocolate syrup.
- Make sure the crust is completely cool before adding the filling to avoid melting the cream cheese mixture.