Description
This Easy Cream Puff Cake is a delightful layered dessert featuring a soft choux pastry crust topped with a luscious vanilla pudding and cream cheese filling, finished with whipped topping and a drizzle of chocolate syrup. Perfect for gatherings or a sweet treat any time, it combines fluffy textures and rich flavors in a simple, no-fuss recipe.
Ingredients
Scale
Choux Pastry Crust
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 large eggs
Filling and Topping
- 8 ounces cream cheese, softened
- 4 cups milk, divided
- 3 packages (3.4 ounce each) instant vanilla pudding mix
- 8 ounces whipped topping, thawed
- Chocolate syrup for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (204°C). Lightly spray a 13×9-inch baking pan with non-stick cooking spray to prevent sticking.
- Make Choux Pastry Base: In a medium saucepan over medium heat, combine the water and butter. Once it begins to boil, remove from heat and stir in the flour with a wooden spoon until the mixture forms a soft ball.
- Incorporate Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer, add the eggs one at a time, beating thoroughly after each addition to prevent cooking the eggs on the hot dough. Continue beating on medium speed for 1-2 minutes until the mixture is smooth. Spread the sticky dough evenly into the prepared pan, using a spatula sprayed with cooking spray if needed.
- Bake the Crust: Bake the dough for 20-23 minutes until puffed and golden brown around the edges. Remove from the oven and allow to cool completely at room temperature. Note that the sides may fall slightly while cooling.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of milk in small amounts, beating well between additions to avoid lumps.
- Mix Pudding Filling: Add the remaining 3 cups of milk and instant vanilla pudding mix to the cream cheese mixture. Beat on medium speed for 2-3 minutes until thick and smooth.
- Assemble the Cake: Spread the pudding mixture evenly over the cooled choux pastry crust. Top with the thawed whipped topping, spreading it gently to cover the pudding layer.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 1 hour, or overnight for best results, to allow layers to set and flavors to meld.
- Add Final Touch: Just before serving, drizzle chocolate syrup generously over the top for extra flavor and decoration.
Notes
- The choux pastry crust is sticky; using a spatula sprayed with non-stick spray helps in spreading the dough evenly.
- Beat eggs quickly into the warm dough to prevent them from cooking prematurely.
- Chilling the cake for several hours or overnight improves texture and flavor integration.
- You can substitute chocolate syrup with caramel or berry sauce for a different twist.
- For a firmer crust, bake a few extra minutes but avoid overbaking to keep it tender.
