Cream Puff Cake

Why You’ll Love This Recipe

This recipe takes the beloved cream puff components—light choux pastry and creamy filling—and transforms them into an easy-to-make, no-bake cake that’s perfect for gatherings or special occasions. The crisp pastry base contrasts beautifully with the smooth vanilla pudding and cream layers, while the chocolate drizzle adds a touch of decadence.

Ingredients

Choux Pastry Crust:
½ cup butter
1 cup water
1 cup all-purpose flour
4 eggs

Filling:
1 (8 oz) cream cheese, softened
2 boxes (3.4 oz each) instant vanilla pudding mix
2 ½ cups cold milk
1 tsp vanilla extract

Topping:
1 cup whipped topping or whipped cream
Chocolate syrup (for drizzle)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 425°F (220°C). In a medium saucepan, combine butter and water; bring to a boil.
2. Remove from heat and quickly stir in the flour until the mixture forms a ball.
3. Transfer dough to a mixing bowl and beat in eggs one at a time until smooth and glossy.
4. Spread the choux pastry dough evenly into a greased 9×13-inch baking pan.
5. Bake for 20-25 minutes, or until golden brown and puffed. Let cool completely.
6. In a large bowl, beat softened cream cheese until smooth. Add pudding mixes, cold milk, and vanilla extract; beat until thickened.
7. Spread the pudding filling evenly over the cooled pastry crust.
8. Top with whipped topping or whipped cream, smoothing evenly over the pudding layer.
9. Drizzle chocolate syrup decoratively over the top.
10. Refrigerate for at least 4 hours or overnight before serving to allow layers to set.

Servings and Timing

Serves 12-15.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Chilling time: 4+ hours
Total time: Approximately 5 hours

Variations

• Use chocolate pudding mix instead of vanilla for a chocolate version.
• Add fresh fruit like sliced strawberries or blueberries between the layers.
• Sprinkle crushed nuts or cookie crumbs on top for added texture.
• Swap whipped topping for homemade whipped cream for richer flavor.
• Drizzle caramel sauce instead of chocolate syrup for a different twist.

Storage/Reheating

Store the cream puff cake covered in the refrigerator for up to 3 days. Keep chilled to maintain the texture of the pudding and pastry. This dessert is best served cold and does not require reheating.

FAQs

Can I make the choux pastry dough in advance?

Yes, but it’s best baked fresh for crispness. You can prepare the dough ahead and bake just before assembling.

Can I use store-bought cream puffs instead of baking the crust?

Yes, but the dessert will have a different texture and appearance.

Is this dessert gluten-free?

No, it contains all-purpose flour; gluten-free flour blends can be tested but results may vary.

Can I use milk alternatives?

Yes, use almond, soy, or oat milk with instant pudding compatible with those milks.

How do I prevent the crust from becoming soggy?

Bake the choux pastry thoroughly and chill the assembled cake to maintain layers.

Can I freeze the cake?

Freezing is not recommended due to pudding and whipped topping texture.

Can I add espresso or coffee flavor?

Yes, add a teaspoon of espresso powder to the pudding mix for a coffee twist.

How long will the cake keep?

Best consumed within 3 days when stored properly refrigerated.

Can I double the recipe?

Yes, double ingredients and use two pans or a larger baking dish.

Can I use gelatin in the filling?

It’s not necessary as the pudding mix sets the filling firmly.

Conclusion

Cream Puff Cake is a delightful fusion of airy pastry and luscious pudding that’s sure to impress. Its creamy layers, crisp crust, and elegant chocolate drizzle make it a perfect dessert for any occasion. Easy to prepare and wonderfully indulgent, this cake will quickly become a favorite go-to recipe for gatherings and celebrations.

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