Cream Puff Cake

This Cream Puff Cake is a dreamy dessert that combines the light, airy texture of cream puffs with the creamy richness of vanilla pudding and cream cheese. I love how the choux pastry base puffs up beautifully in the oven, creating a perfect foundation for the luscious filling and fluffy whipped topping. It’s elegant enough for special occasions but easy enough to make any time I want something sweet and impressive.

Why You’ll Love This Recipe

I love this recipe because it takes all the flavors of classic cream puffs and turns them into a simple, shareable cake. The crisp pastry layer, smooth vanilla cream filling, and soft whipped topping come together for a dessert that’s rich yet light. It’s perfect for potlucks, holidays, or when I just want a make-ahead treat that everyone will love.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup all-purpose flour
4 large eggs
2 boxes (3.9 oz each) instant vanilla pudding mix
2 packages (8 ounces each) cream cheese, very soft
3 1/2 cups milk
8 ounces whipped topping, defrosted
1/4 cup chocolate syrup

Directions

1. I start by preheating my oven to 400°F (200°C) and lightly greasing a 9×13-inch baking dish.
2. In a medium saucepan, I bring the water, salt, and butter to a boil over medium heat.
3. Once the butter is melted, I add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. I remove the mixture from the heat and let it cool for about 5 minutes.
5. I beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
6. I spread the dough evenly into the prepared baking dish, making sure it reaches all corners.
7. I bake it for 25–30 minutes, or until puffed and golden brown. I let it cool completely — it will deflate slightly as it cools, which is perfect for holding the filling.
8. In a large bowl, I beat the softened cream cheese until smooth.
9. I add the pudding mixes and milk, then beat again until the mixture is thick and creamy.
10. I spread this cream mixture evenly over the cooled pastry base.
11. I top it with the whipped topping, spreading it gently across the surface.
12. Finally, I drizzle the chocolate syrup over the top in a decorative pattern.
13. I refrigerate the cake for at least 2 hours before serving to allow it to set completely.

Servings and Timing

This recipe serves about 12–15 people. It takes roughly 20 minutes of prep time, 30 minutes of baking time, and at least 2 hours of chilling time, for a total of about 2 hours and 50 minutes.

Variations

I sometimes use chocolate pudding instead of vanilla for a deeper flavor, or add a layer of sliced strawberries or bananas between the pudding and whipped topping. For a mocha version, I mix a little instant coffee into the pudding mixture. When I want to make it extra fancy, I sprinkle shaved chocolate or chopped nuts on top.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. This cake is best served chilled and doesn’t need reheating. I avoid freezing it, as the texture of the pudding and whipped topping can change once thawed.

FAQs

Why did my pastry deflate?

It’s normal for the pastry to deflate slightly as it cools—it creates space for the creamy filling.

Can I use homemade whipped cream instead of whipped topping?

Yes, I can whip 2 cups of heavy cream with a little sugar until stiff peaks form and use that instead.

Can I use cook-and-serve pudding?

No, instant pudding works best here because it thickens quickly and blends smoothly with the cream cheese.

Can I make this cake ahead of time?

Yes, I make it the day before serving—it actually tastes even better after chilling overnight.

How do I prevent lumps in the filling?

I make sure the cream cheese is very soft and beat it well before adding the pudding and milk.

Can I use low-fat cream cheese or milk?

Yes, but the filling will be slightly less rich and creamy.

Can I change the topping?

Absolutely! I sometimes drizzle caramel or strawberry sauce instead of chocolate syrup.

Can I bake this in a smaller pan?

I prefer a 9×13-inch pan, but I can halve the recipe and bake it in an 8×8-inch dish.

How long should it chill before serving?

At least 2 hours, but I find 4 hours or overnight gives the best texture.

Can I add fruit to the filling?

Yes, I like folding in chopped strawberries, raspberries, or even pineapple for a fruity twist.

Conclusion

This Cream Puff Cake is one of my favorite make-ahead desserts because it’s creamy, light, and wonderfully indulgent. I love how it combines the best parts of a traditional cream puff with the convenience of a single, easy-to-serve cake. It’s a show-stopping treat that always impresses guests and disappears fast at any gathering.

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