If you have a special occasion or simply want to treat yourself to a dessert that’s truly unforgettable, the Cream Puff Cake with Vanilla Pudding and Chocolate Glaze Recipe is your new best friend in the kitchen. This cake brings together light, airy choux pastry, luscious vanilla pudding, and a rich chocolate glaze to create layers of flavor and texture that will make every bite a celebration. It’s a dessert that looks impressive but is surprisingly straightforward to make, guaranteed to wow friends and family with its homemade charm and irresistible sweetness.
Ingredients You’ll Need
All the ingredients for this recipe are simple, yet each plays a crucial role in balancing flavors and creating that perfect texture we all crave. From the fluffy cake base to the silky filling and decadent glaze, these essentials make the magic happen.
- 1 cup water: Essential for creating the delicate, light dough for the cream puffs that form the cake’s base.
- ½ cup unsalted butter: Adds richness and helps create a tender, golden crust.
- 1 cup all-purpose flour: The foundation for the choux pastry, giving structure while keeping it airy.
- 4 large eggs: Vital for puffing up the dough and creating that signature cream puff texture.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, inviting aroma that complements the filling.
- 1 package (3.4 oz) instant vanilla pudding mix: Quick and convenient for a smooth, creamy custard layer.
- 2 cups cold milk: Needed to set the pudding into a deliciously firm filling.
- 1 cup heavy cream: Whipped to enhance both the pudding layer and the chocolate glaze with extra richness.
- 1 teaspoon vanilla extract: Adds extra flavor depth in the pudding mixture.
- 1 cup semi-sweet chocolate chips: Creates the silky chocolate glaze that crowns the cake beautifully.
- ¼ cup heavy cream: Combined with chocolate to make a smooth, glossy finish for the glaze.
How to Make Cream Puff Cake with Vanilla Pudding and Chocolate Glaze Recipe
Step 1: Prepare the Choux Pastry Dough
Start by bringing the water and butter to a boil in a saucepan, ensuring the butter melts completely. Once boiling, remove from heat and immediately stir in the flour until the mixture forms a smooth ball. This is the base for our light and airy puffs. Let it cool for about five minutes—this cooling step prevents the eggs from cooking when added in the next step.
Step 2: Incorporate the Eggs and Vanilla
Add the eggs one at a time, mixing thoroughly after each addition to ensure the dough is smooth and glossy. This process helps create a dough that will puff up beautifully during baking. Finally, stir in the vanilla extract to infuse a subtle, fragrant sweetness that perfectly complements the vanilla pudding.
Step 3: Bake the Dough
Spread the dough evenly into your prepared pan, smoothing the top so it bakes uniformly. Bake at the appropriate temperature until the dough puffs up golden brown and deliciously crisp. Remove the pan and allow the cake base to cool completely, which is essential for the next step.
Step 4: Prepare the Vanilla Pudding Filling
Meanwhile, whisk together the instant vanilla pudding mix and cold milk until the mixture starts to thicken. In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the pudding mixture along with the vanilla extract. This creamy filling adds incredible lusciousness and a dreamy texture to the cake.
Step 5: Assemble the Cake
Spread the vanilla pudding mixture evenly over the cooled choux pastry base, creating a silky smooth custard layer. This cake is all about layering indulgence, so make sure to get an even spread for the best bite.
Step 6: Make and Add the Chocolate Glaze
Heat the heavy cream just until simmering and pour it over the chocolate chips, letting them melt before gently stirring to combine into a glossy glaze. Drizzle or spread this over the custard layer for a rich, elegant finish that contrasts perfectly with the creamy pudding beneath.
Step 7: Chill and Set
Place the assembled cake in the refrigerator for at least 2 hours to allow all the layers to set and meld together. This step is key for cutting clean slices and letting the flavors fully develop.
How to Serve Cream Puff Cake with Vanilla Pudding and Chocolate Glaze Recipe
Garnishes
To add a bit of flair, sprinkle the top with powdered sugar or some chopped toasted nuts for added texture and contrast. Fresh berries like raspberries or strawberries also provide a burst of brightness that cuts through the richness beautifully.
Side Dishes
This dessert shines brilliantly on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream elevates the experience even more. A cup of strong coffee or espresso perfectly balances the sweetness with its robust flavor.
Creative Ways to Present
For a fun twist, serve the cream puff cake in individual parfait glasses to highlight the layers, or cut into bite-sized squares and serve as elegant finger desserts at parties. Adding edible flowers can make it look like a show-stopper on any dessert table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cream Puff Cake with Vanilla Pudding and Chocolate Glaze Recipe refrigerated tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days, maintaining its delicate textures and flavors wonderfully.
Freezing
While freezing isn’t recommended for this particular cake because the custard and glaze can lose their texture, you can freeze the baked choux pastry base alone for up to 1 month. Bake fresh pudding and assemble just before serving for the best results.
Reheating
This cake is best enjoyed chilled, so reheating is generally unnecessary. If you’d like to soften the chocolate glaze slightly, let the cake sit at room temperature for 10-15 minutes before serving—this allows the glaze to melt in a perfect, palate-pleasing way.
FAQs
Can I use homemade vanilla pudding instead of instant mix?
Absolutely! Homemade vanilla pudding made with real ingredients can add an extra layer of flavor and a more natural texture. Just be sure it’s thick enough to hold the cake layers together.
Is there a gluten-free version of this cake?
You can substitute the all-purpose flour with a gluten-free blend designed for baking. It might slightly change the texture, but the overall result will still be delicious!
How long can I prepare this cake in advance?
This cake can be assembled and refrigerated up to a day ahead, making it a fantastic option for planning your dessert around busy schedules or events.
Can I make the cake into cupcakes or mini portions?
Yes! Using a muffin tin to bake smaller portions of choux pastry and layering with pudding and glaze is a fun way to make individual servings that are perfect for parties.
What if my dough doesn’t puff up properly?
Make sure you add the eggs one at a time and mix thoroughly to create the right dough consistency. Also, the oven temperature needs to be accurate to allow proper puffing during baking.
Final Thoughts
I truly hope you give this Cream Puff Cake with Vanilla Pudding and Chocolate Glaze Recipe a try because it’s one of those memorable desserts that feels special but isn’t complicated at all. With its light, airy layers and creamy, chocolatey finish, it’s perfect for celebrations or simply delighting yourself on a quiet evening. Once you experience that heavenly combination, it might just become your go-to showstopper dessert for years to come!
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Cream Puff Cake with Vanilla Pudding and Chocolate Glaze Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours, including chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cream Puff Cake features a delicate choux pastry base topped with a creamy vanilla custard filling and finished with a rich semi-sweet chocolate glaze. Combining light, airy textures with indulgent flavors, this dessert is perfect for special occasions or a decadent treat for family and friends.
Ingredients
For the cake:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
For the custard filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Prepare the dough: In a saucepan, bring the water and unsalted butter to a boil. Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing vigorously after each addition to create a smooth choux pastry dough. Stir in the vanilla extract.
- Bake the cake: Spread the prepared dough evenly into a greased pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until the dough is golden brown and puffed. Remove from the oven and allow it to cool completely in the pan.
- Make the custard filling: In a bowl, combine the instant vanilla pudding mix with cold milk and whisk until thickened. In a separate bowl, whip the heavy cream until stiff peaks form, then fold in the pudding mixture and vanilla extract. Spread this custard evenly over the cooled cake base.
- Prepare the chocolate glaze: In a microwave-safe bowl, heat the semi-sweet chocolate chips with heavy cream in short intervals, stirring until smooth and glossy. Drizzle the chocolate glaze over the custard layer and gently spread with a spatula to cover the surface evenly.
- Chill and serve: Refrigerate the assembled cake for at least 2 hours to allow the layers to set and flavors to meld. Slice into servings and enjoy this creamy, indulgent dessert!
Notes
- Ensure the dough is spread evenly in the pan to promote uniform baking.
- Let the cake cool completely before adding the custard to prevent melting.
- Use high-quality chocolate chips for the best glaze texture and flavor.
- Refrigerate for a minimum of 2 hours, but overnight chilling enhances flavor and firmness.
- This cake can be stored in the refrigerator for up to 3 days.
