This Eggnog Cream Puff Cake is a fun twist on the classic cream puff cake – made with buttery, rich eggnog! If you love the ‘nog, you’ll love this cake!
So I have already decorated for Christmas. I know, but what about Thanksgiving? Eh. Thanksgiving isn’t my favorite and Christmas is, so I am perfectly fine bypassing it. And you don’t have to live with me, soooo, Ima do me.
And in the 7 days since I have deemed it Christmas season (in my head only), I have already purchased eggnog (for this recipe) and peppermint bark, had a peppermint mocha, and listened to Christmas music. Call me crazy, it’s okay.
I know eggnog is the quintessential holiday drink, but I’m not a fan of drinking it. I prefer to add it to desserts to ramp up the flavor and make something unexpected with it. This Eggnog Cream Puff Cake is the perfect way to serve it!
Eggnog Cream Puff Cake
This cream puff cake has three components: the pastry crust, the eggnog pastry cream filling, and the whipped cream topping. Let’s break down the layers!
The crust is called a pate a choux pastry and is the same type of pastry you would use to make churros or eclairs with! However, instead of piping them into their shapes, we’re going to press the dough into a greased pan and bake it. It’ll get nice and puffy and golden. It consists of water, a little sugar, salt, and butter boiled together. Once it comes to a boil, you’ll add in some flour and beat the mixture with a wooden spoon. Then you’ll whip in some eggs with an electric mixer. Super simple!
The filling is a semi-homemade pastry cream. Instead of a traditional pastry cream, we’re using a shortcut by way of pudding mix! It’s so rich and creamy, especially with the eggnog, that no one will know it started from a box of pudding mix, I promise! You’ll just combine some cream cheese, two boxes of vanilla pudding mix, and eggnog together until thoroughly mixed, then spread it over the cooled pastry crust.
You can top this cake with whipped cream or whipped topping – your choice!
Rich and creamy with that sweet spicy hint of nutmeg, this Eggnog Cream Puff Cake will soon become your new go-to this holiday season!
Eggnog Cream Puff Cake
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 cup water
- 1 Tbsp granulated white sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 8 oz (1 package) cream cheese, softened
- Two (3.4oz EACH) packages instant vanilla pudding mix
- 2½ cups prepared eggnog (use your favorite brand)
- Whipped cream (homemade, or Cool Whip)
- Cinnamon sugar, for dusting on top (optional)
- Preheat oven to 400° F. Liberally grease a 13x9" light metal baking pan with cooking spray. Set aside.
- In a medium saucepan, melt together the butter, water, sugar, and salt over medium heat. Bring to a boil. Once boiling, stir in the flour and cook, stirring with a wooden spoon for about 2 minutes or until the mixture forms a ball and the flour is incorporated. Remove from the heat and add the dough ball to a heat-safe bowl.
- Working quickly by way of using a handheld electric mixer, beat in the eggs, one at a time to the dough ball mixture, mixing well after each addition. Spoon the dough into the prepared pan. You may want to use your greased hands to press the dough into an even layer. Bake for 30 minutes or until golden brown. The crust will puff up significantly, but don't cut slits in it or tamp it down. Allow it to cool completely.
- For the filling: In a small bowl, beat the cream cheese with an electric mixer until whipped and fluffy. Set aside. Meanwhile, in another medium bowl, combine the pudding mix powder (just the dry powder) and eggnog and whisk to combine. Spoon in the whipped cream cheese and mix in with the electric mixer until fully incorporated.
- Spread the filling evenly over the crust in the pan. Top with the whipped cream. Refrigerate uncovered for at least 2 hours, up to overnight, before serving.
I know you guys are going to adore this cake!
Craving more of the ‘nog?! Check out this recipe!
Have a super sweet day!