This Cream Puff Cake is the perfect way to enjoy the flavors of classic cream puffs without the hassle. With a light choux pastry base, a rich vanilla cream filling, and a decadent chocolate drizzle, it’s an elegant yet easy dessert that’s perfect for any occasion. Make it ahead for the best results, and enjoy a slice of this irresistible treat!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Chilling Time 2 hourshours
Total Time 2 hourshours45 minutesminutes
Servings 12
Ingredients
For the Pastry Base:
1cupwater
1/2cupunsalted butter
1cupall-purpose flour
4large eggs
For the Filling:
18 oz package cream cheese, softened
23.4 oz boxes instant vanilla pudding mix
3cupscold milk
1teaspoonvanilla extract
1cupwhipped toppingsuch as Cool Whip
For the Topping:
1/2cupsemi-sweet chocolate chips
2tablespoonsheavy cream
Powdered sugaroptional, for garnish
Make the Pastry Base: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Ina saucepanbring the water and butter to a boil over medium heat. Remove from heat and quickly stir in the flour until a smooth dough forms.
Transfer the dough to a mixing bowl. Add the eggs one at a timebeating well after each addition until the mixture is smooth and glossy.
Spread the dough evenly into the prepared baking dish. Bake for 25-30 minutesor until puffed and golden brown. Remove from the oven and let cool completely.
Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add the vanilla pudding mix and cold milk, beating until thick and creamy. Stir in the vanilla extract.
Gently fold in the whipped topping until well combined.
Spread the filling evenly over the cooled pastry base. Refrigerate for at least 2 hours to allow the flavors to meld.
Make the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips and heavy cream in 15-second intervals, stirring until smooth.
Drizzle the melted chocolate over the chilled cake. Dust with powdered sugar if desired.
Sliceand serve chilled. Enjoy!
Notes
For a richer filling, use homemade whipped cream instead of store-bought whipped topping.
Make it ahead for an even better texture. The cake tastes best after chilling for several hours.
Customize the topping with white chocolate, caramel, or fresh berries.
Use a serrated knife to cut clean slices without squishing the layers.
Store leftovers in the refrigerator for up to 3 days. Cover tightly to keep it fresh.