Name: Cream Puff Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup water; 1 cup all-purpose flour; 4 large eggs; 1 package (8 oz) cream cheese, softened; 2 packages (3.4 oz each) instant vanilla pudding mix; 3 cups cold whole milk; 1 container (8 oz) whipped topping, thawed; Chocolate syrup, for drizzling

Jump to Recipe·Print Recipe

Imagine all the magic of a classic cream puff—soft pastry, creamy filling, and a dreamy drizzle of chocolate—but in the form of an irresistibly easy-to-make, crowd-pleasing cake. That’s the wonder of Cream Puff Cake! With layers that mimic your favorite French pastry and a luscious, chilled filling, this no-fuss dessert is perfect for sharing at family gatherings, special occasions, or just because you crave something delightfully decadent. Once you try Cream Puff Cake, you’ll wonder how you ever lived without it.

Ingredients You’ll Need

The ingredient list for Cream Puff Cake is refreshingly short, yet each element brings its own magic. From the richly golden pastry base to the creamy vanilla filling and finish of chocolate, every item plays a role in crafting the iconic taste and texture of this beloved dessert.

Unsalted Butter: Gives the pastry its rich, melt-in-your-mouth flavor and characteristic puff.
Water: Essential for creating steam in the pastry, helping it to rise and become light.
All-Purpose Flour: The structural backbone of the choux pastry base—stick to AP flour for best results!
Large Eggs: Add moisture and richness, giving that lovely, airy lift to the crust.
Cream Cheese (softened): Makes the filling super silky and adds a slight tang that balances the sweetness.
Instant Vanilla Pudding Mix: Shortcut to a thick, tasty custard, keeping things simple and fuss-free.
Cold Whole Milk: Creates a velvety, full-bodied pudding filling—use whole milk for the richest flavor.
Whipped Topping (thawed): A cloud-like finish that lightens the overall texture—if you like homemade whipped cream, that’s great too!
Chocolate Syrup: The finishing flourish—just a drizzle lends a decadent, bakery-style look and taste.

How to Make Cream Puff Cake

Step 1: Prepare the Choux Pastry Base

Start by preheating your oven to 400°F (200°C). In a medium saucepan, combine the butter and water over medium heat, letting them mingle until the butter is fully melted and the mixture is bubbling. Quickly dump in all the flour at once, stirring vigorously—you’ll notice the mixture forms a doughball and pulls away from the sides of the pan, just like classic cream puffs. Let it cool off the heat for a few minutes before adding the eggs so they don’t scramble.

Step 2: Beat in Eggs and Spread the Dough

Add the eggs to the dough one at a time, taking care to mix thoroughly after each addition. This creates a glossy, smooth batter. Lightly grease a 9×13-inch baking dish, then use a spatula to spread the dough evenly across the bottom and slightly up the sides—this is your faux cream puff shell, so make sure it’s even for a perfect bake.

Step 3: Bake and Cool

Bake the pastry in your preheated oven for 25 to 30 minutes, just until it’s puffed and golden brown. Don’t be tempted to open the oven door early; the steam is what makes the pastry rise! Once done, remove from the oven and set aside to cool completely. This ensures your creamy filling won’t melt when you add it.

Step 4: Make the Creamy Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free—patience here pays off with a silky filling. In a separate bowl, whisk together the instant pudding mixes and cold milk until the mixture thickens. Gently combine this pudding with the cream cheese until the entire filling is smooth, lush, and irresistible.

Step 5: Layer the Filling and Toppings

Spread the cream cheese and pudding filling over your cooled pastry base, smoothing it out evenly. Dollop or spread the whipped topping generously over the creamy layer for that signature cloudlike finish. Finally, drizzle with chocolate syrup, zig-zagging your way across the top for a true bakery effect.

Step 6: Chill and Serve

This is the hardest part—waiting! Pop your Cream Puff Cake into the fridge for at least 2 hours to let everything set. Chilling allows the flavors to meld and gives the cake its dreamy, cuttable texture. Trust me, it’s worth the patience.

How to Serve Cream Puff Cake

Garnishes

If you want to be a little extra (and who doesn’t?), sprinkle finely chopped nuts or shaved chocolate atop your Cream Puff Cake just before serving. Fresh berries or a few extra dollops of whipped topping can make each slice look like it came straight out of a pastry shop.

Side Dishes

You can pair Cream Puff Cake with a piping hot mug of coffee or espresso for a delightful contrast, or serve it alongside a bowl of berries for something tart to cut through the richness. If you really want to spoil your guests, a scoop of vanilla ice cream on the side is always welcome.

Creative Ways to Present

Try cutting your Cream Puff Cake into individual squares and serving them in cupcake liners for easy, elegant finger food at parties. For a playful twist, sprinkle a bit of powdered sugar over each piece, or turn the dessert into a fun sundae with more chocolate syrup and a cherry on top!

Make Ahead and Storage

Storing Leftovers

Any leftover Cream Puff Cake (if you’re lucky enough to have some!) should be covered tightly with plastic wrap or stored in an airtight container in the fridge. It keeps beautifully for up to 3 days, though the pastry layer may soften slightly over time.

Freezing

While you can freeze Cream Puff Cake, the texture of the pastry and pudding filling can change. If you must, wrap individual pieces well and freeze for up to a month. Thaw overnight in the fridge for best results—it’ll still be tasty, if not quite as airy as freshly made.

Reheating

Cream Puff Cake is best served chilled, straight from the fridge. There’s no need to reheat, and doing so would risk melting that beautiful filling. If you like your pastry especially crisp, you can briefly re-chill leftovers uncovered in the fridge to firm up the structure before serving.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Homemade whipped cream is a fantastic substitute for whipped topping in Cream Puff Cake, bringing a fresher, richer flavor. Just make sure to whip it to stiff peaks for the best results.

What if I only have low-fat milk?

You can use low-fat milk in your filling, but keep in mind that the texture may be slightly less creamy and rich. Whole milk really gives the deepest flavor, but lower-fat options will still yield a delicious dessert.

Can I make Cream Puff Cake the night before?

Yes! Cream Puff Cake is perfect for making ahead. In fact, chilling overnight allows the flavors to meld and the structure to set beautifully, making it even easier to slice and serve the next day.

How can I add variety to the filling?

Swap the vanilla pudding for chocolate, butterscotch, or even pistachio for a fun twist. You can also fold in mini chocolate chips or a swirl of caramel sauce for added texture and flavor.

Does the pastry base stay crisp?

The pastry is crispest right after baking but will soften as it sits with the creamy filling on top. Rest assured, even a softer base has wonderful flavor and complements the luscious textures of the cake perfectly.

Final Thoughts

If you’re looking for a dessert that’s as fun to make as it is to eat, Cream Puff Cake is your new go-to treat. Its decadent layers, quick assembly, and crowd-pleasing flavor will effortlessly turn any gathering into a celebration. Give this recipe a try and savor every creamy, chocolate-drizzled bite—you’ll see why it’s sure to become a family favorite!

Cream Puff Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: admin
Total Time: 2 hours 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the deliciousness of this Cream Puff Cake, a delightful dessert featuring a puffy choux pastry crust filled with a creamy vanilla pudding mixture and topped with whipped cream and chocolate syrup.

Ingredients

Scale

Choux Pastry

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

Filling

1 package (8 oz) cream cheese, softened
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold whole milk
1 container (8 oz) whipped topping, thawed
Chocolate syrup, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 400°F (200°C).
Prepare pastry: In a saucepan, boil butter and water. Add flour, stir until a ball forms. Remove from heat, cool slightly. Beat in eggs one at a time. Spread dough in greased baking dish.
Bake: Bake for 25–30 minutes until golden. Cool.
Make filling: Beat cream cheese. Whisk pudding mixes and milk until thick, combine with cream cheese. Spread over crust.
Top and chill: Add whipped topping, drizzle with chocolate syrup. Refrigerate for at least 2 hours.