(A delightful, decadent dessert with a buttery crust, creamy filling, and a sweet glaze—everything you love about cream puffs but in a cake form!)
Servings: 8-10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Cake:
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Cream Filling:
- 1 box (3.4 oz) vanilla instant pudding mix
- 1 cup milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (or cream for extra richness)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 375°F (190°C).
- Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
- Make the Cake Crust:
- In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter is melted, remove the pan from heat and stir in the flour and salt.
- Return the pan to low heat and stir continuously until the mixture pulls away from the sides of the pan and forms a ball, about 2-3 minutes.
- Remove the pan from heat and let the mixture cool slightly (about 5 minutes).
- Add the eggs, one at a time, beating well after each addition. The dough should be smooth and thick.
- Bake the Cake Layer:
- Spread the dough evenly into the prepared baking dish. It will spread out on its own, so don’t worry about smoothing it too much.
- Bake for 25-30 minutes, or until golden brown and puffed. The dough should look firm and crispy on the edges.
- Let the cake cool completely in the pan. As it cools, it may deflate slightly—this is totally normal.
- Make the Cream Filling:
- In a medium bowl, whisk together the vanilla pudding mix and milk until smooth. Let it set in the fridge for 5 minutes to firm up.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Fold the whipped cream into the pudding mixture gently, creating a fluffy, creamy filling.
- Assemble the Cake:
- Once the cake has cooled, spread the cream filling evenly over the top of the cake layer.
- Use a spatula to smooth it out gently.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be pourable but thick enough to stay on top of the cake.
- Drizzle the glaze over the cream filling, letting it flow over the edges for that perfect finishing touch.
- Serve and Enjoy:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to set. Slice it up and enjoy the creamy, dreamy goodness!
Do’s and Don’ts
DO:
- Chill the cake before serving—it helps the filling firm up and makes slicing much easier.
- Add a sprinkle of powdered sugar on top for an extra touch of sweetness!
DON’T:
- Skip the chilling step. It may seem tempting, but the cake is much better when the filling has had time to set properly.
- Overmix the cream filling—you want to keep it light and fluffy.
Pro Tips:
- If you want to get extra fancy, top the cake with fresh fruit or berries for a burst of color and freshness.
- For an even richer glaze, you can add a small amount of cream instead of milk to the glaze. It’ll make it extra silky!
This Cream Puff Cake brings all the deliciousness of cream puffs into a convenient, shareable cake. Whether for a special occasion or just because you’re craving something creamy and sweet, this cake is a showstopper! 🍰💫
