Easy Cream Puff Cake

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A cloud of whipped filling nestled between layers of flaky golden pastry — that’s what makes Easy Cream Puff Cake a true classic. This dessert turns simple ingredients into an indulgent treat that looks like it came from a European bakery window. With its crisp top, creamy center, and a dusting of powdered sugar, it’s equal parts elegant and comforting.

Whether you’re hosting a brunch, celebrating a holiday, or just want something special for a weekend treat, this cake comes together effortlessly. It skips the piping bags and tricky techniques of traditional cream puffs, but still delivers that signature texture and taste.

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Ingredients for this Easy Cream Puff Cake

For the pastry layers:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

For the creamy filling:

• 1 (8 oz) package cream cheese, softened
• 1 (5.1 oz) package instant vanilla pudding mix
• 2 1/2 cups cold milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped (or one 8 oz tub whipped topping)

For topping:

• Powdered sugar, for dusting

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Step 1: Prepare the pastry base

Preheat your oven to 400°F (200°C). In a medium saucepan, combine water and butter over medium heat. Once the butter has melted and the mixture reaches a boil, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.

Step 2: Add eggs and bake

Let the dough cool for 5 minutes. Then, add eggs one at a time, mixing thoroughly after each addition until smooth. Spread the dough evenly into a greased 9×13-inch baking dish. Bake for 25-30 minutes, or until puffed and golden. Let it cool completely.

Step 3: Make the filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add pudding mix, milk, and vanilla extract. Continue beating until fully blended and thickened. Fold in whipped cream or topping until well incorporated.

Step 4: Assemble the cake

Spread the creamy filling evenly over the cooled pastry crust. Cover and refrigerate for at least 1 hour to set.

Step 5: Finish and serve

Right before serving, dust the top with powdered sugar. Slice into squares and serve chilled for the best texture and flavor.

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Frequently Asked Questions

How do I keep the pastry crisp?

Allow the baked pastry to cool completely before adding the filling, and always store the finished cake in the fridge. Avoid covering it too tightly to reduce condensation.

Can I use Cool Whip instead of whipped cream?

Yes, Cool Whip or any non-dairy whipped topping can substitute the whipped cream for convenience and a slightly sweeter finish.

What if my dough doesn’t puff up?

Ensure you’re using fresh eggs and don’t overmix. Spreading the dough evenly and baking in a preheated oven is key.

Can I add fruit to the filling?

Absolutely. Sliced strawberries or bananas between the filling layers are a popular addition. Just be sure they’re dry to avoid sogginess.

How far in advance can I make this?

You can prepare and refrigerate the full cake up to 24 hours ahead. For best texture, enjoy within that window.

What size pan works best?

A 9×13-inch pan is standard and gives evenly puffed layers. Smaller pans will create a thicker pastry base.

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