Cream Puff Cake Recipe (+Video)
The best cream puff cake ever! ! The cake version of the pop cream puff, it has a soft crust, pudding and whipped cream layer, often topped with chocolate.
If you like puffs and puffs, then you will love this cake version. It’s like a huge cream puff in the form of a cake, unbeatable!
Cream Puff Cake Dessert
The next recipe I want to share with you today is the most popular dessert of all time! !
Every year I ask my mother to make it on my birthday, because it is my favorite, I will tell you why I like it so much. This is because it is like a huge cream puff, I like cream puffs! !
If you like them too, then I promise you will like this cream puff cake recipe. This is the perfect combination of crust, cream and pudding. I think I can eat it all day long. 🙂
How to make cream puff cake
This cake is easier to make than you think. The crust is the hardest part, and it’s not difficult—it just needs to get used to it.
To make the crust, boil margarine and water in a pot. Add flour and mix well. Remove from the heat and add the eggs-one at a time (this is important). Mix well and spread on a greased 9×13 pan.
Bake the crust at 400 degrees for 30 minutes. The crust will expand on both sides, which is what you want. calm down.
In a large bowl, mix the pudding milk and cream cheese. Pat until the lump disappears. Pour in your cream puff crust. Drizzle whipped cream and refrigerate for at least 1 hour before serving.
Before serving, top with chocolate syrup. We like to top it with our homemade chocolate fudge sauce.
Can this be done in advance? You can make cream puff cakes in advance. Before you add the whipped cream, you can close the lid 24 hours in advance and put it in the refrigerator. If you don’t want to mess up the whipped cream with Saran Wrap, just set it aside before serving.
How long is the shelf life of the cream puff cake? This cream puff cake is covered and stored in the refrigerator. It can be stored in the refrigerator for up to 5 days. Always refrigerate when not in use, as dairy products need to be kept cool.
Can you use cold whip instead of whipped cream? Cool Whip is a simple alternative to whipped cream. You can make whatever suits you best and make sure you have some chocolate syrup on top-you won’t regret it!
For more cake recipes, please check:
Preparation time 5 minutes
30 minutes cooking time
Total time 35 minutes
Calories 307 kcal
Author Little Luna
- 1/2 cup margarine or butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 1 box of instant vanilla or white chocolate pudding (large box)
- 3 cups milk
- 8 ounces cream cheese softened
- 8 ounces whipped cream
- chocolate sauce
Boil the margarine and water together.
Add flour and mix well. Cool slightly and whisk the eggs, one at a time. Mix well and spread in a greased 9×13 pan.
Bake at 400 degrees for 30 minutes. Cool completely. Note: The crust will spread to both sides, which may happen.
In a large bowl, combine the pudding, milk and cream cheese. Beat until the lumps disappear. Pour the cream puff crust.
Spread whipped cream on the pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.
The page you are looking for does not exist (404)