Cream Puff Cake

This classic cream puff cake recipe is so decadent and delicious yet easy to make. Thanks to my dearest friend Regina for this spectacular traditional cream puff recipe. It’s a must to try and enjoy!

A message from Regina: This traditional cream puff recipe is a keeper! I tasted this unique cream puff cake at a recent office party and immediately asked for a copy of the recipe. I knew my family would absolutely love it! So the very next gathering I went to, I made it and the vanilla cream puff cake was devoured in minutes. Well, my family did not act fast enough and still has not had a chance to try the cake, but will very soon.

Cream Puff Cake Recipe

Ingredients:

Cake:

• 1 cup water
• 1/2 cup butter
• 1/4 tsp salt
• 1 cup flour
• 4 eggs

Cream Filling:

• 1 package vanilla flavored instant pudding
• 1 1/4 cup milk
• One cup heavy or whipping cream
• 1 tsp vanilla
• 1 tsp powdered sugar

Chocolate Glaze:

• 1/2 cup semi-sweet chocolate pieces
• 1 tbsp butter
• 1.5 tsp milk
• 1 1/2 tsp light corn syrup

How to Make Cream Puff Cake

1. Preheat the oven to 400 degrees. Lightly grease and flour a large cookie sheet. Use a 7 inch plate to trace a circle in the flour on the cookie sheet.
2. Combine water, butter and salt in a 2 quart saucepan and cook over medium heat until butter melts and mixture boils. Remove the saucepan from heat and add the flour all at once. Quickly stir until mixture forms a ball and pulls away from the sides.
3. Scramble raw eggs one at a time. Then, add raw  eggs into flour mixture one at a time. Mix well after each addition. Mixture will become smooth and satiny.
4. On the prepared cookie sheet drop batter by heaping tablespoons into 10 mounds inside the circle to form a ring.
5. Bake 40 minutes or until golden brown. Turn the oven off and let cake remain in the oven for 15 minutes more. Remove cake from the oven and cool on a wire rack.
6. When the cake is cool use a long serrated knife to slice it in half horizontally.
7. Spread the filling evenly on the bottom layer of the cake, then replace the top.
8. Refrigerate.

Prepare the filling:

1. Mix the pudding mix with the milk.
2. In a separate bowl combine the heavy or whipping cream with the vanilla and powdered sugar. Whip together until thickened.
3. Fold the whipped cream mixture into the pudding.
4. Spread the filling evenly on the bottom layer of the cake, then replace the top.
5. Refrigerate while getting the glaze ready.

Prepare glaze:

1. In a double boiler heat all glaze ingredients.
2. Stir until smooth and shiny. Spread over cake and serve!

Enjoy the deliciousness!

Before leaving, check out another one of Regina’s fabulous recipes…

Classic Rainbow Cookies

Print

Classic Cream Puff Cake

Thanks to my dearest friend Regina for another one of her spectacular recipes. This classic cream puff cake is so decadent and delicious yet easy to make it’s a must to try and enjoy!

Course Cake, Classic Recipes, Dessert, Family Favorties

Cuisine American, French, Italian

Keyword chocolate glaze, cream puff, cream puff cake, custard, pudding

Author Regina

Ingredients

• 1 cup cold water
• 1/2 cup unsalted butter
• 1/4 tsp fine sea or kosher salt
• 1 cup all purpose flour
• 4 large eggs

Cream Filling

• 1 small package vanilla instant pudding
• 1 1/4 cups whole milk
• 1 cup whipping or heavy cream
• 1 tsp vanilla extract
• 1 tsp powdered sugar

Chocolate Glaze

• 1/2 cup semisweet chocolate chips
• 1 tbsp butter
• 1 1/2 tsp whole milk
• 1 1/2 tsp light corn syrup

Instructions

1. 1.Preheat oven to 400 degrees. Lightly grease and flour a large cookie sheet. Use a 7 inch plate to trace a circle in the flour on the cookie sheet.

   2.Combine water, butter and salt in a 2 quart sauce pan and cook over medium heat until butter melts and mixture boils. Remove saucepan from heat and add the flour all at once. Quickly stir until mixture forms a ball and pulls away from the sides.

   3.Scramble each egg separately. Then add eggs into hot flour mixture one at a time, beating well after each addition. Mixture will become smooth and satiny.

   4.On the prepared cookie sheet drop batter by heaping tablespoons into 10 mounds inside the circle to form a ring.

   5.Bake 40 minutes or until golden brown. Turn oven off and let cake remain in the oven for 15 minutes more. Remove cake from oven and cool on wire rack.

   6.When the cake is cool use a long serrated knife to slice it in half horizontally.

   7.Prepare the filling:

   1.Mix the pudding mix with the milk.

   2.In a separate bowl combine the heavy or whipping cream with the vanilla and powdered sugar. Whip together until thickened.

   3.Fold the whipped cream mixture into the pudding.

   4. Spread the filling evenly on the bottom layer of the cake then replace the top. Refrigerate while getting the glaze ready.

   9.Prepare the glaze:

   1.In a double boiler heat the chocolate, butter, milk and corn syrup. Stir until smooth.

   10.Spread the glaze on top and serve.

Thanks for stopping by. I hope you enjoyed the recipe featured today. It’s such a delicious cake. Remember to scroll up to print out the recipe and to save for later to pin on Pinterest.

Bye for now!