Description
This Cream Puff Cake combines the best of cream puffs and cake in one irresistible dessert! A light and airy choux pastry base is layered with a luscious vanilla cream filling and topped with a smooth chocolate ganache. Perfect for special occasions or whenever you’re craving something sweet and decadent.
Ingredients
Scale
For the Cream Puff Base:
- ½ cup butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups milk
- 1 cup heavy whipping cream, whipped
For the Chocolate Ganache:
- 1 cup chocolate chips (semi-sweet or dark)
- 2 tbsp butter
Optional:
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the pastry base: In a saucepan over medium heat, melt the butter with water until it reaches a boil. Add the flour all at once and stir continuously until the dough pulls away from the sides of the pan.
- Incorporate the eggs: Remove from heat and let cool slightly. Beat in the eggs one at a time until the dough is smooth and glossy. Spread evenly into the prepared baking dish.
- Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely before adding the filling.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Separately, whisk together the pudding mix and milk until thick. Gradually mix the pudding into the cream cheese, then fold in the whipped cream until combined.
- Assemble the cake: Spread the cream filling evenly over the cooled pastry base.
- Make the ganache: Melt the chocolate chips and butter together, stirring until smooth. Let cool slightly, then spread evenly over the cream filling.
- Chill the cake for at least 2 hours before serving. Dust with powdered sugar if desired. Slice and enjoy!