Hey there! So, let me tell you about this Cream Puff Cake that’s become a bit of a legend in my family. It all started one rainy afternoon when I was craving something sweet but couldn’t decide between cream puffs and cake. Then it hit me—why not both? After a couple of messy attempts (and a kitchen that looked like a flour bomb went off), I finally nailed it! Now, it’s our go-to treat for birthdays, lazy Sundays, or just because. And let me tell you, it’s as fun to make as it is to eat.
Why You’ll Love This Cream Puff Cake
I make this whenever we need a little pick-me-up. My family goes crazy for it because it’s like a cream puff on steroids (in the best way possible). Plus, it’s one of those desserts that looks impressive but is actually pretty forgiving if you mess up a step or two. I mean, who hasn’t accidentally dropped an egg shell in their batter at least once?
What You’ll Need
- 1 cup water
- 1/2 cup unsalted butter (though I’ve used salted butter in a pinch and it was fine)
- 1 cup all-purpose flour
- 4 large eggs
- 1 package (8 oz) cream cheese, softened (I sometimes swap this for mascarpone for a sweeter twist)
- 2 cups milk
- 1 package (3.4 oz) instant vanilla pudding mix (my grandma swears by the Jell-O brand, but honestly any will do)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make It
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish. Here’s the secret: use butter. It adds a little something extra.
- In a medium saucepan, bring water and butter to a boil. Stir in flour until the mixture forms a ball. Don’t worry if it looks like a weird paste; it’s supposed to!
- Transfer the dough to a large mixing bowl. Let it cool for a few minutes (this is when I usually sneak a taste). Beat in eggs one at a time until smooth.
- Spread the dough into the prepared pan. Bake for 20-25 minutes, till it’s golden and puffed. It might deflate slightly as it cools, but that’s okay.
- In another bowl, beat cream cheese until smooth. Gradually add milk and pudding mix; beat until thickened.
- Spread the cream cheese mixture over the cooled crust.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Spread on top of the pudding layer.
Notes
If your dough doesn’t form a ball, give it a bit more time on the heat. I found out the hard way! Also, let the cream cheese come to room temp before mixing — it makes life easier.
Variations
I once tried adding chocolate chips to the pudding layer. It was… interesting. Maybe avoid that one. Instead, adding a bit of lemon zest to the whipped cream gives it a nice zing.
Equipment
If you don’t have a hand mixer, a whisk and some elbow grease will do the trick. I’ve been there—and survived.
Storing Your Cake
Store in the fridge for up to three days, though honestly, in my house, it never lasts more than a day!
Serving Ideas
We usually serve this as a dessert after a big family meal. Pair it with a cup of coffee or a glass of champagne if you’re feeling fancy.
Pro Tips
I once tried rushing the cooling step and regretted it because the cream cheese layer melted everywhere. So, patience, my friend, is key!
FAQ
Can I use a different pudding flavor? Absolutely. I’ve experimented with chocolate and pistachio; both were hits!
Do I need to refrigerate it? Yes! It’s much better cold, and it helps the layers set nicely.
Can I make it ahead of time? Totally. I think it tastes even better the next day when the flavors have mingled a bit.