Description
Cream Puff Cake is a delightful American dessert combining a light, airy choux pastry crust with a creamy, rich filling of cream cheese, instant vanilla pudding, and whipped cream. This layered dessert is both visually appealing and irresistibly tasty, perfect for special occasions or a sweet treat.
Ingredients
Scale
Choux Pastry Crust
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 (8 oz) package cream cheese, softened
- 2 cups cold milk
- 1 (5.1 oz) package instant vanilla pudding mix
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate syrup for drizzling (optional)
Instructions
- Prepare the crust: Preheat the oven to 400°F (200°C). In a medium saucepan, bring the butter and water to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add the eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Bake the crust: Spread the dough evenly into the bottom and up the sides of a greased 9×13-inch baking dish. Bake for 25–30 minutes or until the crust is puffed up and golden brown. Cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the cold milk while mixing, then add the instant vanilla pudding mix and beat until the mixture thickens.
- Assemble the cake: Spread the pudding mixture evenly over the cooled crust.
- Prepare the whipped cream topping: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Finish the cake: Spread the whipped cream over the pudding layer evenly. Chill the cake in the refrigerator for at least 1 hour before serving.
- Optional garnish: Drizzle chocolate syrup over the top just before serving if desired.
Notes
- Ensure the crust is completely cooled before adding the pudding filling to prevent melting.
- You can substitute homemade whipped cream with store-bought whipped topping if preferred.
- For a chocolate variation, add cocoa powder to the pudding mix or drizzle more chocolate syrup on top.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
