Easy Cream Puff Cake

Why You’ll Love This Recipe

Cream Puff Cake is an irresistible dessert that gives you all the best elements of a cream puff without the hassle of individual pastries. The cake base is soft and slightly chewy, with a perfect golden crust, while the filling is smooth, rich, and wonderfully creamy. The combination of vanilla pudding, cream cheese, and milk creates a luscious, velvety texture that pairs perfectly with the cake. This dessert is simple yet elegant and makes for a great addition to any celebration or gathering.

Ingredients

For the cake:

• 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 (2 small packages)
• 8 ounces cream cheese, very soft
• 3 1/2 cups milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a saucepan, bring the water, salt, and butter to a boil. Once the butter has melted and the mixture is boiling, remove the pan from the heat.
3. Stir in the flour all at once, mixing until a smooth dough forms. Return the pan to the heat and continue to cook the dough for about 1 minute, stirring constantly.
4. Remove the dough from the heat and let it cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition. The dough will appear slightly lumpy at first, but keep stirring until smooth.
5. Spread the dough evenly into the prepared 9×13-inch baking dish.
6. Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and puffed. Let the cake cool completely.

For the filling:

1. In a medium bowl, combine the instant vanilla pudding mix with 3 1/2 cups of milk. Whisk until the pudding thickens, about 2 minutes.
2. In a separate bowl, beat the softened cream cheese until smooth.
3. Gradually fold the pudding mixture into the cream cheese until fully combined, creating a smooth, creamy filling.
4. Once the cake has cooled, spread the cream cheese pudding mixture evenly over the top of the cake.
5. Refrigerate the cake for at least 2 hours to allow the filling to set.

To serve:

1. After the cake has chilled, cut it into squares and serve chilled. If desired, top with whipped cream or a dusting of powdered sugar for added sweetness.

Servings and timing

• Servings: This recipe makes about 12-16 servings.
• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Chill time: 2 hours
• Total time: 3 hours (including cooling and chilling)

Variations

• Flavor variations: Add a teaspoon of vanilla extract to the filling for extra flavor, or mix in some lemon zest for a refreshing twist.
• Topping ideas: You can top the cake with fresh berries, whipped cream, or chocolate shavings for added texture and visual appeal.
• Other fillings: Try making a chocolate pudding filling instead of vanilla for a different flavor profile.

Storage/Reheating

Store any leftover Cream Puff Cake in an airtight container in the refrigerator for up to 3 days. This cake is best served chilled and doesn’t require reheating.

FAQs

1. Can I use a different type of pudding mix?

Yes, you can use a different flavor of instant pudding, such as chocolate or butterscotch, to change the flavor of the filling.

2. Can I make this cake ahead of time?

Yes, you can make this Cream Puff Cake a day ahead and store it in the refrigerator. It will allow the flavors to meld and the filling to set perfectly.

3. Can I make this cake gluten-free?

To make this recipe gluten-free, use a gluten-free all-purpose flour blend in place of regular flour for the cake. The rest of the ingredients should be naturally gluten-free.

4. Can I freeze this dessert?

This dessert doesn’t freeze well due to the creamy filling, so it’s best enjoyed fresh or stored in the refrigerator.

5. Can I add fruit to the filling?

Yes! You can add fresh fruit such as sliced strawberries, raspberries, or blueberries to the filling or as a topping for a fruity twist.

6. How can I make the cake base fluffier?

If you want a fluffier base, you can separate the eggs and beat the egg whites before folding them into the dough. This will add more air to the batter and make the cake lighter.

7. Can I make the filling dairy-free?

To make the filling dairy-free, use a dairy-free cream cheese alternative and a plant-based milk, such as almond milk or coconut milk. Be sure to check that your instant pudding mix is dairy-free or use a homemade version.

8. How do I know when the cake is done baking?

The cake is done when it’s golden brown and puffy. You can also check by inserting a toothpick into the center—if it comes out clean, the cake is ready.

9. Can I use homemade pudding instead of instant pudding?

Yes, you can make homemade vanilla pudding instead of using instant pudding, but make sure it is fully chilled before spreading it on the cake.

10. How do I make this dessert lighter?

To make this dessert lighter, you can substitute low-fat or fat-free cream cheese for the full-fat version, and use a lower-calorie sweetener in place of the powdered sugar.

Conclusion

Cream Puff Cake is a delicious and indulgent dessert that is surprisingly easy to make. With its buttery, soft cake base, creamy filling, and smooth texture, it’s sure to become a favorite in your dessert repertoire. Whether you’re serving it for a family gathering, party, or just a treat for yourself, this cake is guaranteed to impress!

Cream Puff Cake

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• Author: Julia
• Total Time: 3 hours (including cooling and chilling)
• Yield: 12-16 servings
• Diet: Vegetarian

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Description

This Cream Puff Cake is a delightful, easy-to-make dessert that combines the buttery, airy texture of cream puffs with a rich, creamy filling. Topped with a smooth cream cheese vanilla mixture, this dessert is perfect for any occasion, providing a decadent treat that’s sure to impress without the hassle of individual pastries.

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Ingredients

For the cake:

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 (2 small packages)

8 ounces cream cheese, very soft

3 1/2 cups milk

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Instructions

For the cake:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a saucepan, bring the water, salt, and butter to a boil. Once the butter is melted, remove from heat.

3. Stir in the flour all at once, mixing until a smooth dough forms. Return the pan to heat and cook the dough for 1 minute, stirring constantly.

4. Remove from heat, let cool for a few minutes, and then add eggs one at a time, mixing well after each addition.

5. Spread the dough evenly into the prepared baking dish and bake for 30-35 minutes until golden brown and puffed. Let the cake cool completely.

For the filling:

1. In a medium bowl, combine the instant pudding mix with 3 1/2 cups milk. Whisk until thickened, about 2 minutes.

2. In another bowl, beat the softened cream cheese until smooth.

3. Gradually fold the pudding mixture into the cream cheese until smooth and creamy.

4. Once the cake has cooled, spread the cream cheese pudding mixture evenly on top.

5. Refrigerate for at least 2 hours to set.

To serve:

1. After chilling, cut into squares and serve. Optional: top with whipped cream or powdered sugar for extra sweetness.

Notes

For added flavor, try adding vanilla extract or lemon zest to the filling.

Top with fresh berries or chocolate shavings for a visual appeal.

This cake can be made ahead of time and stored in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American