Description
A delightful Cream Puff Cake featuring a light and airy choux pastry base baked to golden perfection, filled with a creamy vanilla pudding and cream cheese mixture, topped with fluffy whipped topping and drizzled with chocolate syrup. This dessert is easy to assemble and perfect for gatherings or special occasions.
Ingredients
Scale
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 (3.9 oz) boxes instant vanilla pudding mix
- 8 ounces cream cheese, very soft
- 3 1/2 cups milk
Topping and Garnish
- 8 ounces whipped topping, defrosted
- 1/4 cup chocolate syrup
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) and grease a 9×13″ baking pan to prevent sticking.
- Prepare the Dough: Combine water, butter, and salt in a saucepan and bring to a boil. Remove from heat once boiling.
- Add Flour: Pour the boiling mixture into a mixing bowl and gradually stir in the flour. Beat vigorously by hand or with an electric mixer for about 2 minutes until it forms a smooth dough ball.
- Cool the Dough: Let the dough cool for approximately 10 minutes to prevent cooking the eggs prematurely.
- Incorporate the Eggs: Add eggs one at a time to the cooled dough, mixing each fully until the dough becomes thick, smooth, and shiny.
- Bake: Spread the dough evenly in the greased pan. Bake at 450°F for 15 minutes. Then, prick the center about 15 times to release steam and lower the oven temperature to 350°F (175°C). Continue baking for an additional 20 minutes until golden and set.
- Cool the Cake: Remove the cake from the oven and cool for 30 to 45 minutes to allow it to firm up.
- Prepare the Filling: Beat softened cream cheese until smooth. In a separate bowl, whisk the pudding mix with milk until combined, then blend into the cream cheese mixture thoroughly.
- Assemble: Pour the pudding and cream cheese filling evenly over the cooled pastry base. Spread the whipped topping on top, then drizzle with chocolate syrup for a decorative finish.
- Serve and Enjoy: Refrigerate the assembled cake for at least one hour before slicing. Serve chilled and enjoy this creamy, light dessert with friends and family.
- Optional Serving Suggestions: Pair the cake with fresh berries or a scoop of vanilla ice cream. Offer coffee or tea alongside for an enhanced dessert experience. A light fruit salad also complements this creamy cake beautifully.
- Tips for Perfecting: Ensure the dough reaches a satin sheen by mixing properly. Add eggs one at a time for ideal texture. Maintain correct oven temperatures—initial high heat creates the perfect puff. Cool the cake well before adding the filling to ensure the best structure.
- Storage and Reheating: Store leftovers covered in the refrigerator for up to 3 days. Freeze the plain cake base for up to one month; avoid freezing after adding filling. Reheat gently in the oven on low heat or serve chilled for a refreshing treat.
Notes
- Use room temperature eggs to ensure better incorporation into the dough.
- Defrost whipped topping thoroughly before assembling for smooth spreading.
- Pricking the dough during baking prevents sogginess by releasing steam.
- Cool the cake completely to avoid melting the filling and topping.
- For a richer chocolate flavor, consider adding cocoa powder to the drizzle or topping.
- Do not skip the initial high-temperature bake, as it creates the classic puff texture.
