Imagine the moment when you take a bite of something so light, so airy, and so perfectly sweet that it transports you to a place of indulgence without any guilt. That was the exact experience I had the first time I made a cream puff cake.
I was looking for something fun yet elegant to bring to a family gathering, and I stumbled across this recipe. With a base made from choux pastry, a creamy pudding filling, and a smooth layer of whipped topping, this dessert was a game-changer.
The first bite was met with delighted “oohs” and “aahs,” and before I knew it, the cake was completely gone. It’s the kind of recipe that’s deceptively simple to make but impresses with its texture and flavor. It’s as if you’ve pulled off something complex, but it’s so effortless to prepare.
This cake truly embodies the perfect balance of elegance and comfort, making it a go-to for gatherings, holidays, or just when you need a sweet treat to brighten your day.
Short Description
This cream puff cake features a fluffy choux pastry base, layered with a rich vanilla pudding filling and topped with a cloud-like whipped topping, making it the perfect dessert to enjoy on any occasion.
Key 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)
Tools Needed
- Medium saucepan
- Wooden spoon
- Hand or stand mixer
- 9×13-inch baking sheet
- Parchment paper or non-stick spray
- Mixing bowls
- Whisk
- Spatula
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Make the Choux Pastry
In a medium saucepan, combine water, salt, and butter. Heat over medium heat until the butter melts and the mixture comes to a rolling boil.
Once boiling, remove the pan 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 for 1-2 minutes, stirring constantly to dry out the dough slightly. Remove from heat and let it cool for 5 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. At first, the dough might look a bit curdled, but don’t worry—it will come together into a smooth, glossy batter. Mix thoroughly until the dough is shiny and elastic.
Step 4: Bake the Pastry Layer
Spread the dough evenly onto the prepared baking sheet, shaping it into a 9×13-inch rectangle. Use a spatula to smooth the surface.
Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Once done, remove from the oven and let it cool completely on the baking sheet.
Step 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 everything is fully combined and fluffy.
Step 6: Assemble the Cake
Once the choux pastry has cooled, carefully transfer it to a serving platter or keep it on the baking sheet. Spread the creamy pudding mixture evenly over the top of the pastry layer, creating a thick, velvety middle layer.
Step 7: Drizzle with Chocolate Syrup
For an added touch of decadence, drizzle chocolate syrup over the top in a zigzag pattern. You can also reserve some syrup for extra drizzling just before serving to keep the look fresh.
Step 8: Chill Before Serving
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the layers to set. The cooling process gives the cake time to firm up and ensures that each slice holds its shape.
Why You’ll Love This Recipe
Light and fluffy: The choux pastry base creates a wonderfully airy texture that’s not too heavy but still satisfying.
Perfect balance of sweetness: The pudding filling is creamy without being overly sweet, and the whipped topping gives it a light, fluffy texture.
Easy to make: Despite its elegance, this cake is surprisingly simple to prepare with minimal steps.
Versatile for any occasion: Whether you’re hosting a holiday dinner, a potluck, or just craving a treat, this cake fits the bill.
Mistakes to Avoid & Solutions
1. Dough too sticky: If the choux dough is too sticky, try adding a tablespoon of flour at a time while stirring until it reaches the right consistency. It should pull away from the sides of the pan and form a ball.
2. Pastry not puffing: Ensure your oven is fully preheated before baking. The dough needs that initial heat to puff up properly. Avoid opening the oven door too early as this could cause the pastry to deflate.
3. Pudding filling too runny: Make sure to let the pudding mixture sit for a couple of minutes to thicken after whisking in the milk. If it’s still too runny, you can whisk in a little extra pudding mix to help it set.
Serving and Pairing Suggestions
Serving style: This cream puff cake is perfect for serving as a dessert centerpiece at a family-style gathering. Slice it into squares for easy sharing.
Pairings: Pair this cake with a light, fruity wine like a Moscato or a sparkling water for a refreshing contrast.
Buffet-friendly: This dessert works wonderfully at buffets since it holds up well in the fridge and doesn’t require any last-minute preparation.
Storage and Reheating Tips
Storage: Store leftover cream puff cake in an airtight container in the fridge for up to 3 days. The layers will keep their texture and flavor.
Reheating: While this cake is best served chilled, if you’d like to warm it up slightly, remove the chocolate syrup before refrigerating it again to avoid melting.
FAQs
1. Can I make this cake ahead of time?
Yes! In fact, this cake needs a few hours to chill, making it an ideal make-ahead dessert.
2. Can I use a different filling instead of vanilla pudding?
Yes, you can experiment with chocolate or even a fruit-flavored pudding for a twist.
3. Can I make the pastry dough ahead of time?
Unfortunately, choux pastry is best baked fresh, as it doesn’t keep well after being made.
4. How can I make this more decadent?
For an extra touch of indulgence, you can add a layer of chocolate ganache between the pastry and the pudding filling.
5. Can I freeze the cake?
While freezing is not recommended for the full assembled cake, you can freeze the choux pastry base and pudding filling separately, then assemble and chill before serving.
Tips & Tricks
Use softened cream cheese: Make sure the cream cheese is soft enough to blend smoothly with the pudding mix. If it’s too firm, you may end up with lumps.
Make the pastry dough with precision: The dough’s consistency is key to achieving that light and airy puffed pastry. Be sure to cook it just enough to dry it out slightly before adding the eggs.
Recipe Variations
Chocolate Choux Pastry: Add cocoa powder to the dough for a chocolate-flavored base.
Fruit Flavored Filling: Try swapping the vanilla pudding with lemon or strawberry pudding for a fruity twist. You can also mix in some fresh berries into the filling for added flavor and texture.
Lighter Option: Use low-fat pudding and whipped topping for a lighter version of the cake without sacrificing flavor.
Final Thoughts
The crisp, airy pastry perfectly complements the smooth, creamy filling, with a drizzle of chocolate to add a sweet finish. It’s the kind of dessert that turns an ordinary meal into an event—every bite feels like a treat. And the beauty of it? It’s versatile enough for any occasion, from a cozy family gathering to a grand holiday feast.
The best part is, it’s deceptively easy to make, so even beginner bakers can impress their guests with minimal effort. It’s a reminder that sometimes the most delightful treats come from the simplest ingredients and a little bit of patience. So next time you’re looking for a crowd-pleaser, this Cream Puff Cake is the way to go.
Cream Puff Cake
Ingredients
For the Choux Pastry Base:
- 1 cup water
- ¼ teaspoon salt
- ½ 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
- 3½ cups milk
For the Topping:
- 8 ounces whipped topping such as Cool Whip, defrosted
- ¼ cup chocolate syrup plus extra for drizzling, optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
- In a saucepan, combine water, salt, and butter. Heat until it boils and the butter melts. Remove from heat, stir in flour, and mix until it forms a smooth ball. Return to low heat for 1-2 minutes to dry it out, then cool for 5 minutes.
- Add eggs one at a time, mixing well after each addition. The dough will become smooth and shiny as you mix.
- Spread dough on the prepared sheet, forming a 9x13-inch rectangle. Bake for 25-30 minutes, until puffed and golden brown. Let cool completely.
- In a bowl, whisk together the vanilla pudding mix, softened cream cheese, and milk until thickened. Fold in whipped topping until smooth and fluffy.
- Once cooled, place the pastry on a platter. Spread the pudding mixture evenly over the top, forming a thick layer.
- Drizzle chocolate syrup over the top in a zigzag pattern. Save some for extra drizzling before serving.
- Refrigerate for at least 2 hours to let the layers set and firm up.
