Who can resist a dessert that’s creamy, dreamy, and looks like it took hours to make but is secretly super simple? Cream Puff Cake is an irresistible treat that combines the best parts of classic cream puffs—fluffy pastry and a rich, smooth filling—with the ease of a one-pan cake. My family always requests this cake for birthdays and special gatherings, and there’s never a crumb left! Did you know Cream Puff Cake was inspired by the elegant French éclair, but it’s even easier to assemble? This recipe is perfect for busy weeknights or for when you want to impress guests without spending all day in the kitchen. If you loved my Chocolate Lasagna recipe, you’ll be obsessed with this too—it’s creamy, it’s dreamy, and it disappears in minutes. Trust me, you’re going to want to save room for dessert tonight!
What is Cream Puff Cake?
Let’s chat about the name: Cream Puff Cake. Sounds fancy, right? But don’t let the posh title fool you—this recipe is delightfully down-to-earth. Why call it Cream Puff Cake when it isn’t shaped like a traditional puff? Well, maybe because “giant slab of happiness” didn’t have the same ring to it! Legend has it someone once wanted all the flavors of a cream puff, but none of the fuss of piping dough. The result? This easy, crowd-pleasing dessert that will prove the old saying true: the way to a man’s (or anyone’s) heart is through their stomach. Why not give it a whirl and see for yourself why everyone loves a slice?
Why You’ll Love This
There are so many reasons to fall for Cream Puff Cake. First, the highlight: layers of pillowy, buttery pâte à choux topped with a rich, sweet cream cheese and vanilla pudding filling, all finished with a cloud of whipped topping and a decadent drizzle of chocolate syrup. Sound heavenly? It tastes even better! Making Cream Puff Cake at home is also budget-friendly—it uses basic pantry staples, and you’ll save a bundle compared to bakery prices. Plus, you can customize the toppings: fresh berries, toasted nuts, or a sprinkle of chocolate chips take it over the top. If you like my No-Bake Banana Cream Pie, you’ll be delighted by this creamy and dreamy treat. Ready to dive in? It’s time to bake up some magic!
How to Make
Quick Overview
Cream Puff Cake is the dessert you whip up when you want something impressive, but don’t want to spend all day in the kitchen. The beauty of this recipe lies in its simplicity—a choux pastry crust that bakes up golden and light, filled with a no-fuss, ultra-creamy vanilla pudding-cheesecake mixture, then topped with airy, whipped topping and finished with a ribbon of chocolate syrup. Prep takes about 30 minutes, and after a quick chill, you’ll have a luscious dessert that wows every time.
Ingredients
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 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
Step-by-Step
- Preheat your oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish.
- In a medium saucepan, combine the water, salt, and butter. Heat until the butter is melted and the mixture is boiling.
- Add the flour in one go, stirring quickly with a wooden spoon. Continue stirring over medium heat until the mixture pulls away from the sides of the pan and forms a ball.
- Remove from the heat and let cool for 2–3 minutes. Add the eggs, one at a time, mixing well after each addition until the mixture is smooth and glossy.
- Spread the pastry evenly into the prepared baking dish, making sure to cover the bottom and slightly up the sides. Bake for 25–30 minutes, or until the pastry is golden and puffed. Cool completely in the pan.
- In a large bowl, beat the softened cream cheese until fluffy. In a separate bowl, whisk together the instant pudding mix and milk until thickened (about 2 minutes).
- Combine the pudding and cream cheese, beating until smooth and lump-free.
- Spread the cream cheese and pudding mixture evenly over the cooled pastry crust.
- Top with the whipped topping, smoothing evenly, and then drizzle with chocolate syrup.
- Refrigerate for at least 1 hour before slicing. Serve chilled and enjoy!
What to Serve Cream Puff Cake With
Cream Puff Cake is a showstopper all on its own, but pairing it with the right sides or drinks takes your dessert game to the next level. For a fresh twist, serve it with a side of mixed berries or sliced strawberries—the tartness balances the sweetness beautifully. If you’re in the mood for something cozy, try a mug of hot coffee or a glass of cold milk—both are classic companions! For parties, offer a scoop of vanilla or coffee ice cream alongside each slice. Whether you go fruity, creamy, or classic, this dessert is always a hit.
Top Tips for Perfecting
Making Cream Puff Cake is simple, but a few expert tips can make it flawless every time. First, make sure your cream cheese is very soft to avoid lumps in the filling—let it sit out for at least an hour. If you’re out of instant vanilla pudding, try butterscotch or chocolate for a fun twist. Watch your pastry closely while baking; if it puffs up unevenly, don’t worry—it creates those delicious valleys that hold extra filling! Don’t skip the chilling step; it helps the flavors meld and makes slicing easier. For an extra touch, top with toasted nuts or a sprinkle of cocoa powder. Avoid overbaking the pastry or rushing the chill time for the dreamiest result.
Storing and Reheating Tips
To store leftover Cream Puff Cake, cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh in the refrigerator for up to 3 days. The pastry may soften slightly over time, but the flavors will remain delicious. Freezing is possible—wrap slices in plastic and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. This cake is best served cold, so there’s usually no need to reheat. If you prefer a slightly warmer dessert, let it sit at room temperature for 10–15 minutes before enjoying.
FAQs
What kind of pan should I use for Cream Puff Cake?
A 9×13-inch glass or metal baking dish works best—it allows the pastry to puff up nicely and gives you easy, even slices.
Can I make Cream Puff Cake ahead of time?
Yes! You can prepare this cake a day in advance. Assemble, cover tightly, and refrigerate until ready to serve.
Is it possible to use homemade whipped cream instead of whipped topping?
Absolutely! Freshly whipped cream adds an even lighter, more decadent finish. Just whip until stiff peaks form and spread over the pudding layer.
How do I avoid lumps in the cream cheese filling?
Make sure your cream cheese is very soft and beat it well before mixing with the pudding. This creates a smooth, creamy texture.
Can I use other flavors of pudding?
Definitely! Try chocolate, butterscotch, or even lemon pudding for a creative twist.
Conclusion
Cream Puff Cake is proof that great desserts don’t have to be complicated. With a comforting, creamy filling layered over a soft, buttery pastry and finished with a delicate cloud of whipped topping, this bake is sure to become a new family favorite. It’s perfect for celebrating special occasions, sharing at potlucks, or simply treating yourself on a regular day. Don’t forget to experiment with different toppings or pudding flavors—as you’ll quickly find, Cream Puff Cake is as versatile as it is delicious. Ready to wow your loved ones? Give this recipe a try, and let me know how it turns out in the comments below! Happy baking!
Cream Puff Cake
Equipment
- 9x13 inch Baking Dish
- Medium Saucepan
- Mixing Bowl
- Wooden Spoon
Ingredients
Ingredients
- 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
Instructions
- Preheat your oven to 400°F (204°C). Lightly grease a 9x13-inch baking dish.
- In a medium saucepan, combine the water, salt, and butter. Heat until the butter is melted and the mixture is boiling.
- Add the flour in one go, stirring quickly with a wooden spoon. Continue stirring over medium heat until the mixture pulls away from the sides of the pan and forms a ball.
- Remove from the heat and let cool for 2–3 minutes. Add the eggs, one at a time, mixing well after each addition until the mixture is smooth and glossy.
- Spread the pastry evenly into the prepared baking dish, making sure to cover the bottom and slightly up the sides. Bake for 25–30 minutes, or until the pastry is golden and puffed. Cool completely in the pan.
- In a large bowl, beat the softened cream cheese until fluffy. In a separate bowl, whisk together the instant pudding mix and milk until thickened (about 2 minutes).
- Combine the pudding and cream cheese, beating until smooth and lump-free.
- Spread the cream cheese and pudding mixture evenly over the cooled pastry crust.
- Top with the whipped topping, smoothing evenly, and then drizzle with chocolate syrup.
- Refrigerate for at least 1 hour before slicing. Serve chilled and enjoy!