This Cream Puff Cake is a show-stopping dessert that combines the light, airy texture of cream puffs with the layered decadence of a cake. It’s made with a tender choux pastry base, creamy vanilla pudding filling, and a whipped topping layer, all drizzled with chocolate syrup for an elegant finish. Perfect for special occasions or anytime you want to impress!
Ingredients
For the Choux Pastry Base:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
For the Filling:
- 2 boxes (3.9 oz each) instant vanilla pudding
- 8 ounces cream cheese, very soft
- 3 1/2 cups milk
For the Topping:
- 8 ounces whipped topping (such as Cool Whip), defrosted
- 1/4 cup chocolate syrup (plus extra for drizzling, optional)
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Make the Choux Pastry:
In a medium saucepan, combine the water, salt, and butter. Heat over medium heat until the butter is completely melted and the mixture comes to a rolling boil.
Remove from heat and stir in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, to dry it out slightly. Remove from heat and let it cool for 5 minutes.
3. Add the Eggs:
Add the eggs one at a time, beating well after each addition. The dough will look curdled at first but will come together into a smooth, glossy batter. Mix thoroughly until the dough is shiny and elastic.
4. Bake the Pastry Layer:
Spread the dough evenly onto the prepared baking sheet, forming a rectangle about 9×13 inches (similar to a cake pan size). Use a spatula to smooth the surface.
Bake in the preheated oven for 25–30 minutes, or until golden brown and puffed. Remove from the oven and let it cool completely on the baking sheet.
5. Prepare the Filling:
In a large mixing bowl, whisk together the instant vanilla pudding mix, softened cream cheese, and milk until smooth and thickened. Fold in the whipped topping gently until fully combined. Set aside.
6. Assemble the Cake:
Once the choux pastry layer has cooled, carefully transfer it to a serving platter or leave it on the baking sheet. Spread the pudding mixture evenly over the top of the pastry layer, creating a thick, creamy middle layer.
7. Drizzle with Chocolate Syrup:
Drizzle the top of the cake with chocolate syrup in a zigzag pattern. For an extra touch, reserve some syrup to drizzle just before serving.
8. Chill Before Serving:
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the layers to set.
Tips for Success
- Choux Pastry Tips: Be sure to spread the dough evenly on the baking sheet. If it’s too thick, it may not bake evenly.
- Whipped Topping Substitute: If you prefer homemade whipped cream, whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form, and use it in place of the whipped topping.
- Flavor Variations: Add a teaspoon of almond extract or a splash of rum to the filling for a unique twist. You can also swap the chocolate syrup for caramel or strawberry sauce.
- Storage: Store leftovers in the refrigerator, covered tightly with plastic wrap, for up to 2 days.
Serving Suggestions
Slice the Cream Puff Cake into squares and serve chilled. Pair with a cup of coffee or tea for an indulgent dessert experience.
This Cream Puff Cake is a delightful combination of light pastry, creamy filling, and rich chocolate drizzle. It’s easy to make yet impressive enough for any occasion. Your guests will rave about this unique and delicious dessert!
