Cream Puff Cake
This homemade Cream Puff Cake is incredibly SIMPLE to make and its delectable taste will have everyone requesting this dessert recipe!
Print
Pin it!
Servings: 20 pieces
Ingredients
- 1/4 cup chocolate syrup
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup flour
- 1 cup water
- 3 1/2 cups milk
- 4 eggs
- 8 ounces cream cheese very soft
- 8 ounces whipped topping defrosted
- 2 small packages instant vanilla pudding
Instructions
- Preheat the oven to 450°F and grease a 9×13" baking pan.
- Boil water, butter, and salt together. Remove from heat and pour into a mixing bowl.
- Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
- Cool the dough for 10 minutes.
- Add eggs to the dough and beat until thick and smooth. The dough surface should have a satin sheen.
- Cool again for about 5 minutes.
- Pour the dough into the greased pan and bake for 15 minutes at 450°F.
- Prick the center that is puffed up about 15 times with a knife to allow air to escape.
- Reduce the oven heat to 350°F and bake for another 20 minutes.
- Allow the pan and dough to cool for about 30–45 minutes before adding the cream filling.
- Beat softened cream cheese in a mixing bowl.
- Whisk together pudding and milk, mix well. Add to cream cheese and mix slowly at first, then beat well. Pour over the baked cream puff.
- Cover with Cool Whip and drizzle with chocolate syrup.
- Store in the refrigerator.
Notes
Ensure the dough has sufficient time to cool for proper preparation of the puff layer.
Allow both the pan and dough to cool before adding the cream filling to maintain a firm and cool cream layer.
If using very soft cream cheese, expect ease in mixing; any small bumps won't affect the dessert's quality.
Start with a light drizzle of chocolate, as less is often more in enhancing the flavor.
For optimal taste, refrigerate the dessert for up to 3 days, with the best flavor experienced in the first couple of days.
While the dough can be prepared and frozen, note that the finished dessert may not freeze well.
Allow both the pan and dough to cool before adding the cream filling to maintain a firm and cool cream layer.
If using very soft cream cheese, expect ease in mixing; any small bumps won't affect the dessert's quality.
Start with a light drizzle of chocolate, as less is often more in enhancing the flavor.
For optimal taste, refrigerate the dessert for up to 3 days, with the best flavor experienced in the first couple of days.
While the dough can be prepared and frozen, note that the finished dessert may not freeze well.