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Cream Puff Cake


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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

Description

This Cream Puff Cake is an easy, crowd-pleasing dessert that mimics the flavors of classic cream puffs but with less effort! A buttery, light cake base topped with a rich custard and finished with a layer of decadent chocolate glaze, this dessert will quickly become a favorite for family gatherings, holiday parties, or just a sweet treat. It’s indulgent, satisfying, and surprisingly simple to make!


Ingredients

Scale
  • For the cake:
    • 1 cup water
    • ½ cup unsalted butter
    • 1 cup all-purpose flour
    • 4 large eggs
    • 1 teaspoon vanilla extract
  • For the custard filling:
    • 1 package (3.4 oz) instant vanilla pudding mix
    • 2 cups cold milk
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract
  • For the chocolate glaze:
    • 1 cup semi-sweet chocolate chips
    • ¼ cup heavy cream

Instructions

  1. Prepare the cake base:
    Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking pan and set aside.
    In a medium saucepan, bring 1 cup of water and ½ cup butter to a boil over medium-high heat. Stir in the flour and cook, stirring constantly, until the mixture forms a ball, about 2-3 minutes.
  2. Remove from heat and let cool for 5 minutes. Once cooled slightly, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Spread the dough into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the dough is golden brown and puffy. Remove from the oven and allow to cool completely in the pan.
  4. Make the custard filling:
    In a medium bowl, whisk together the instant pudding mix and cold milk until smooth. Set aside.
    In another bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the pudding mixture until combined and smooth.
  5. Assemble the cake:
    Once the cake base has completely cooled, spread the custard filling evenly over the top.
  6. Prepare the chocolate glaze:
    In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy.
  7. Drizzle the chocolate glaze over the custard layer, spreading it gently with a spatula to cover the surface evenly.
  8. Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
  9. Slice and enjoy this creamy, indulgent dessert!

Notes

  • For a smoother custard, make sure to fold the whipped cream gently into the pudding mixture to avoid deflating it.
  • You can use milk chocolate instead of semi-sweet chocolate for a sweeter glaze.
  • If you prefer a less sweet version, you can reduce the amount of sugar in the pudding mix or use a sugar-free instant pudding mix.
  • This dessert is best served chilled and will keep in the refrigerator for 2-3 days.
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 26g
  • Sodium: 170mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 4 g
  • Cholesterol: 85mg