If you’re anything like me, the search for the perfect dessert that looks as good as it tastes is always ongoing. That’s why I absolutely love this Cream Puff Cake—it’s a showstopper, simple to make, and absolutely delicious. Every layer is indulgent, with a crispy base, a creamy filling, and a fluffy topping that ties it all together perfectly.
I first discovered this cake at a family gathering where someone brought it to the dessert table. One bite, and I was hooked. It has all the qualities of a traditional cream puff but in a fun, shareable cake form. It’s the kind of dessert that is sure to impress everyone, from kids to adults, without requiring hours of work in the kitchen. You know, the kind of dessert that you make once and people ask for the recipe for years to come!
Now, let’s break this down step by step. Whether you’re a seasoned baker or someone who just wants to try something new, this recipe will guide you through creating a dessert that’s nothing short of spectacular. And don’t worry, even though it may look fancy, it’s pretty simple to put together. Let’s dive right into the first part of this recipe: making the base.
Step 1: Preheat the Oven and Prepare the Pan
The first step is to get that oven warmed up to 400°F (200°C). You’ll also want to grease a 9×13-inch baking dish to prevent the dough from sticking. A quick spray of non-stick cooking spray will do the trick, or you can use butter if you prefer. This step ensures that once your dough is ready, it’ll bake evenly and slide out of the dish without a fuss.
Step 2: Make the Base
Now comes the fun part! The base of this cream puff cake is essentially a dough that puffs up beautifully when baked, creating the perfect foundation for all the creamy layers that follow. In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Bring this mixture to a boil over medium heat. You’ll want to stir it occasionally, but it won’t take long for the butter to melt into the water.
Once the water and butter are boiling, add 1 cup of all-purpose flour all at once. Start stirring immediately and keep stirring until the mixture comes together into a smooth ball and begins pulling away from the sides of the pan. It will look almost like dough rather than a batter, which is exactly what you want! This step might feel a little odd, but trust me, it’s all part of the magic.
Now, take the pan off the heat and let it cool for about 5 minutes. This is important because adding the eggs while the dough is too hot could cause them to scramble. Once it has cooled slightly, beat in the eggs one at a time. I find it easiest to use a hand mixer for this, but you can use a wooden spoon if you don’t mind a little extra muscle work. After each egg, mix well until the dough is smooth and shiny. You’ll see it come together beautifully, and you’ll know you’re on the right track.
At this point, you’re ready to spread this dough into your prepared baking dish. Don’t worry about it looking perfect—just spread it out as evenly as you can. It will puff up during baking, and any imperfections will be covered by the filling and topping. Place the dish in the oven and bake for 25-30 minutes, or until the dough is golden brown and puffed up.
Step 3: Let the Base Cool
After you’ve taken the base out of the oven, let it cool completely before you start adding the filling. This is important because if you try to add the creamy filling while the base is still warm, it could melt and become a mess. I know it’s hard to wait, but trust me, the end result will be so much better if you give it the time it needs to cool down.
Once the base has cooled, it’s time to move on to the filling—this is where things get really exciting! But before we dive into that, let’s take a quick break to appreciate how simple yet amazing this base is. It’s flaky, golden, and forms the perfect texture for holding all the creamy goodness that’s coming next.
Step 4: Prepare the Creamy Filling
The filling for this cake is so easy to make, but it’s so rich and delicious that you’ll want to make extra just to snack on! Start by softening 8 ounces of cream cheese. You can leave it on the counter for about 30 minutes before starting, or you can speed things up by microwaving it in short bursts. The goal here is for the cream cheese to be smooth and spreadable, which will make your filling silky and lump-free.
Once your cream cheese is softened, transfer it to a large mixing bowl and beat it until it’s nice and smooth. It should be light and fluffy—this is key to achieving a great texture for your filling. Next, gradually add in 3 cups of milk, a little at a time, mixing well after each addition. This will help keep the cream cheese from clumping up. It may look a bit runny at first, but don’t worry, that’s all part of the process.
Now for the magic ingredient: two packages of instant vanilla pudding mix (3.4 ounces each). Stir these into the milk and cream cheese mixture. As you mix, you’ll notice the filling starting to thicken up—this is exactly what we want! Continue beating until it’s smooth and creamy, with no lumps. The pudding will help give the filling that perfect creamy consistency without the need for any baking or additional thickening agents.
Once the filling is ready, it’s time to spread it evenly over the cooled base. Don’t be afraid to use an offset spatula or the back of a spoon to make sure the filling is as smooth as possible. This layer will add that perfect creamy texture to balance out the crispy, airy base. Once it’s spread evenly, set it aside while you prepare the topping.
Step 5: Prepare the Topping
The topping of this cake is what really takes it to the next level. I love using freshly whipped cream because it adds a light, airy texture that complements the rich filling perfectly. Start by placing 1 1/2 cups of heavy whipping cream into a chilled bowl. The colder the cream and the bowl, the easier it is to whip up to stiff peaks.
Whip the cream on high speed until it starts to thicken. When you start to see soft peaks form, you can add in 2–3 tablespoons of powdered sugar, depending on how sweet you like your whipped cream. If you want a bit of extra flavor, a teaspoon of vanilla extract will take the whipped cream to the next level and give it a rich, fragrant finish.
Continue whipping until the cream forms stiff peaks—this means that when you lift the beaters out, the cream should stand up firmly and hold its shape. Don’t overwhip it, though, or you’ll end up with butter instead of whipped cream! Once it’s perfect, spread the whipped cream over the pudding layer, making sure to cover it completely. You can use an offset spatula or simply spoon it on and spread it evenly.
If you’re not a fan of homemade whipped cream, don’t stress! You can use an 8-ounce container of whipped topping as a shortcut. It’s just as delicious and saves you a little time in the kitchen.
Step 6: Garnish and Chill
Now that your cake is assembled, it’s time to give it a little extra touch of flair. Drizzle some chocolate syrup over the whipped cream for a glossy, decadent finish. Alternatively, you can sprinkle shaved chocolate over the top for a more elegant look that adds a bit of texture. Both options make this dessert even more irresistible—it’s all about what you’re in the mood for!
Once garnished, it’s essential to let the cake chill in the refrigerator for at least 2 hours before serving. This allows the layers to set properly, making it easier to slice and ensuring that all the flavors meld together beautifully. Plus, chilling the cake helps it hold its shape when served, so every bite is as perfect as the last.
FAQ:
1. Can I make this Cream Puff Cake in advance?
Absolutely! This cake actually gets better as it sits, so you can prepare it the day before you plan to serve it. Just make sure to refrigerate it for at least 2 hours after assembling, and it will be perfectly chilled and ready to go when you’re ready to enjoy it. If you do make it ahead, just be sure to add the chocolate syrup or shaved chocolate just before serving, so it stays looking fresh and glossy.
2. Can I use a different flavor of pudding mix?
While vanilla is the classic choice, you can definitely experiment with different flavors of instant pudding mix. Chocolate pudding would be a great choice if you want a more decadent flavor profile. You could also try butterscotch or cheesecake-flavored pudding for a fun twist. Keep in mind that these flavor changes will affect the overall taste of the cake, but they’re all delicious options!
3. Is there a way to make the base dough ahead of time?
I wouldn’t recommend making the base dough too far in advance because it needs to be baked right after mixing. The dough is meant to be fresh and hot when it’s spread into the pan and baked. If you want to save time, you can prepare the dough and bake it earlier in the day, and then simply allow it to cool completely before adding the filling and topping.
4. Can I use whipped topping instead of homemade whipped cream?
Yes, you can easily substitute store-bought whipped topping (like Cool Whip) for the homemade whipped cream. It’s a great shortcut if you’re short on time. Just use about 8 ounces of whipped topping and spread it evenly over the pudding layer. It will still taste delicious and give you that light, fluffy texture on top.
5. How should I store any leftovers?
If you happen to have any leftovers (which is unlikely because this dessert is so good!), store them in an airtight container in the refrigerator for up to 2-3 days. The cake will keep well for a short time, but the whipped cream topping is best when it’s freshly made. Just make sure to cover it tightly so it doesn’t absorb any fridge odors.
6. My base didn’t puff up—what went wrong?
If your base didn’t puff up as expected, there could be a couple of reasons. First, be sure to follow the recipe exactly, especially when you’re stirring the flour into the hot water and butter. You need to keep stirring until the dough forms a smooth ball and pulls away from the sides of the pan. If the dough was too runny or didn’t come together properly, it might not have puffed as much. Also, be sure your oven is at the right temperature (400°F/200°C) and that it’s fully preheated before you bake the base.
7. Can I freeze Cream Puff Cake?
While it’s not ideal to freeze the entire cake, you can freeze the base if you want to prepare it ahead of time. After baking and cooling the base, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. When you’re ready to use it, thaw it in the fridge overnight, then continue with the recipe as directed. The filling and whipped topping should be prepared fresh, as freezing these layers can affect their texture.
Conclusion:
There you have it—your Cream Puff Cake is ready to take center stage at your next gathering or family meal. With its golden, flaky base, creamy filling, and light, whipped topping, this dessert is sure to impress. Whether you make it for a special occasion or just because you’re in the mood for something sweet, this cake will become a favorite in no time.
I hope you find this recipe as fun and rewarding to make as I do. It’s the kind of dessert that looks complicated but is actually quite simple, with impressive results. The best part? It’s a crowd-pleaser that you can serve for just about any occasion—birthdays, holidays, or even a casual get-together with friends.
So, what are you waiting for? Grab your ingredients, follow the steps, and treat yourself and your loved ones to a slice of this heavenly Cream Puff Cake. I’d love to hear how it turns out, and feel free to share any variations or tips you come up with along the way! Enjoy!
CREAM PUFF CAKE
- Total Time: 2 hours 50 minutes
Description
Cream Puff Cake is a decadent, layered dessert that combines a light, airy base with a rich, creamy filling and a luscious whipped topping. The base is made from a choux pastry, which puffs up beautifully in the oven to create a soft, golden crust. This is topped with a smooth, creamy vanilla pudding mixture, which is enriched with cream cheese for extra richness. The dessert is then crowned with a fluffy, sweetened whipped cream topping, finished with a drizzle of chocolate syrup or shaved chocolate for a touch of indulgence.
Ingredients
For the Base:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 8 ounces cream cheese, softened
- 3 cups milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
For the Topping:
- 1 1/2 cups heavy whipping cream (or an 8-ounce container of whipped topping)
- 2–3 tablespoons powdered sugar (optional)
- 1 teaspoon vanilla extract
- Chocolate syrup or shaved chocolate, for garnish
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set it aside.
2️⃣ Make the Base:
In a medium saucepan, combine the water and butter. Bring to a boil over medium heat. Add the flour all at once, stirring constantly until the mixture forms a smooth ball and pulls away from the sides of the pan.
Remove from heat and let it cool for about 5 minutes.
Beat in the eggs, one at a time, mixing well after each addition. The dough will become smooth and shiny.
Spread the dough evenly into the prepared baking dish.
Bake for 25–30 minutes, or until puffed and golden brown. Allow it to cool completely.
3️⃣ Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the milk and mix until well combined.
Stir in the pudding mix and beat until the mixture thickens.
Spread the filling evenly over the cooled crust.
4️⃣ Add the Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Alternatively, spread whipped topping over the pudding layer.
Spread the whipped cream or topping evenly over the filling.
5️⃣ Garnish and Chill:
Drizzle with chocolate syrup or sprinkle with shaved chocolate for a decorative touch.
Refrigerate for at least 2 hours before serving to allow the layers to set.
Notes
- The base layer of this cake is made from a choux pastry, which creates a light, puffy texture that holds up well to the creamy filling and topping.
- You can adjust the sweetness of the whipped cream topping by adding more or less powdered sugar, depending on your taste preference.
- This cake is best enjoyed when it has had time to chill and set in the refrigerator, which also enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
