Cream Puff Cake is like a full-on, bakery display-level dessert that’s expanded to truly give itself some elbow room! The filling embodies that impossibly creamy and fluffy stuff you love from cream puffs, while the crust strikes the perfect balance of buttery and flaky. But you can find new elements to love about this Cream Puff Cake too; take notice of the rich chocolate syrup on top, with notes of tangy cream cheese in the filling, and the unmistakable hint of vanilla from the crust. Trust us, you’re sure to appreciate every little flavorful detail after just one bite!
Ingredients
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 1/2 cups milk
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container whipped topping
- 1/4 cup chocolate syrup
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking dish with cooking spray.
Step 3 –In a small saucepan over medium-high heat, add the butter and the water and bring the mixture to a boil.
Step 4 –Transfer the saucepan from the heat.
Step 5 –Whisk in the flour.
Step 6 –Add the flour mixture into a bowl and allow it to cool slightly.
Step 7 –Add the eggs, one at a time, and whisk until well-blended after each addition.
Step 8 –Add the vanilla extract and whisk to combine.
Step 9 –Spread the batter into the prepared baking dish.
Step 10 –Bake until set and golden, about 30 minutes.
Step 11 –Transfer the crust from the oven and allow it to cool completely, about 1 hour
Step 12 –In a mixing bowl, add the pudding mix and the milk and whisk until blended.
Step 13 –Add the cream cheese and beat to combine, about 3-4 minutes.
Step 14 –Pour the cream cheese mixture into the cooled crust.
Step 15 –Top the cream cheese mixture with the whipped topping and then drizzle with the chocolate syrup.
Step 16 –Refrigerate the cake for 1 hour.
Step 17 –Slice and serve.
