The BEST Cream Puff Cake ever!! A cake version of the popular cream puff, it has a puffy crust, pudding and whipped cream layers and often drizzled in chocolate.
If you love cream puffs and eclairs, then you’ll love this cake version. It’s like one giant cream puff in cake form and can’t be beat!
Cream Puff Cake DESSERT
This next recipe I am sharing with you today is an ALL-TIME favorite desserts!!
I have my mom make it for my birthday each year, because it’s my favorite, and I’ll tell you why I LOVE it so much. It’s because it’s like a GIANT Cream Puff, and I LOVE Cream Puffs!!
If you like them too, then I promise you will love this Cream Puff Cake Recipe. It’s the perfect combination of crust, cream and pudding, and I think I could eat it all day long. 🙂
How to Make Cream Puff Cake
This cake is easier to make than you’d think. The crust is the hardest part and that’s not very hard either – it just takes getting used to.
To make the crust, boil the margarine and water in a pot. Add flour and mix well. Remove from heat and add eggs – ONE AT A TIME (this is important). Mix well and spread into a greased 9×13 dish.
Bake the crust at 400 for 30 minutes. The crust will puff up the sides, which is what you want. Let cool.
In a large bowl, mix pudding milk and cream cheese. beat until lumps disappear. Pour into your cream puff crust. Top with whipped cream and refrigerate for at least 1 hour before serving.
Before serving, drizzle with chocolate syrup. We love to drizzle it with our homemade chocolate fudge sauce.
RECIPE FAQ
Can this be made ahead of time? You can make cream puff cake ahead of time. Up until you add the whipped cream, this can be covered and placed in the fridge up to 24 hours in advance. If you don’t want to mess up the whipped cream with Saran Wrap, just leave that off until right before serving.
How long does Cream Puff Cake last? Covered and stored in the fridge, this cream puff cake can last up to 5 days in the fridge. Just be sure to keep it refrigerated when not being used because the dairy products need to stay cool.
Can you use Cool Whip instead of Whipped Cream? Cool Whip is an easy substitute for whipped cream. You can make whatever is best for you and be sure to still have some chocolate syrup on hand to drizzle over it – you won’t regret it!
For more Cake recipes, check out:
Cream Puff Cake Recipe
Ingredients
- 1/2 cup margarine or butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 1 box instant vanilla or white chocolate pudding (large box)
- 3 cups milk
- 8 oz cream cheese softened
- 8 oz whipped cream
- chocolate syrup
Instructions
- Boil together the margarine and water.
- Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.
- Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides, which is suppose to happen.
- In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
- Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.
I’m always on a look out for great food gift ideas. This one looks great. Thank you !
Thank you!!
can you use butter instead of margarine
Yes, of course 🙂
Hi ! Want to know can you use
Butter in your cream puff cake
Instead oF margarine ???
REally want to make this for
EaSter. Please let me know soon
Thanks
You sure could 🙂 Hope it’s a hit!! It’s one of my favorites!!
You ruined easter and possibly my relationship by not putting measurements on your puddinG mix.
I am not sure what you mean. I have all the amounts listed in the recipe box.
Hi!
I went to the store to purchase the ingredients… I forgot the pudding… Sigh. So, Im thinking and thinking…. then that light bulb moment! I made the filling with no bake cheesecake because i already had the ingredients. Thank goodness for that really bright light bulb. Turned out great. There was nothing left… Not even the baking dish…kidding… Next time though, I won’t forget the PUDDING!
Glad it turned out!! Thank you for sharing that!!
Can you use butter instead of margarin for this cake???
You sure could 🙂 Enjoy!!
LOVE YOUR RECIPES REALLY GREAT THANKS
Awe, thank you so much!! I am so glad you do!!
what type of flour for cream puff cake?
I just used all-purpose 🙂
This NEEDS to be made again! Everyone devoured this cake. We love Cream Puffs and this is beyond better! One of my kids is requesting this as their birthday cake!
My family loves this dessert! It’s my favorite to take anywhere, when I am in charge of dessert!
Do I need a mixer? You didn’t say what kind of large bowl. Can I beat by hand or will that take to long?
I use a hand mixer, but you can definitely mix by hand, if you don’t have one. Just any large bowl will do.
Saw this on Facebook today. Wondering if it can be made with gluten free flour and almond milk?
I personally haven’t tried, but I am sure it could 🙂
I was looking for a summery deSsert fir family dinner night and found this recipe. It was a huge hit !!! AbSolutely love the crust!!!! It will forever stay in my recipe file and be made many more times !!!
Yay!! You made my day! Thank you for sharing that!
WOW! You’ve got great receipts
Thank you so much!!
Can u just make the crust the nite befoore
Yes you can bake the crust the night before. I would bake it and have it cool completely and then cover it so it does not dry out overnight. Hope this helps!
I recently made this cake for a family gathering. It was delicious. Very light and refreshing. A slight problem is the
pudding spilling out into the cake pan after a few row of pieces are cut. Nothing to do about this and it sure doesn’t
change how good it is.
Yes, that pudding can do that when cutting the cake. I’m so glad you enjoyed it!!
Can you make this cream puff cake in a round pan? If so, what size pan ?
I have never tried doing it in a round pan before, but typically a 9X13 cake can be converted to 2 round 9 inch cake pans. Note that the crust will spread up onto the sides, which is supposed to happen. So you’ll want to make sure the round pans are at least 2 in. deep too. If you give it a try, you’ll have to let us know how it turns out!
I make this every August when our State Fair begins (although I’ve made it other times too!). For a different flavor, I used banana cream filling and it tastes great too!
Oh I bet the banana cream is delicious too! So glad you enjoy the recipe!
My mom used to make this when I was growing up and we loved it! I am considering making this in the form of mini tarts for a family wedding. Have you ever tried freezing it? I’d be curious as to how it held up. Wit never lasted long enough to freeze at our house! 😉
I haven’t tried freezing this cake, but I’m not sure how well the final cake would freeze. The crust may be prepared and possibly would freeze ok, then defrost and add the filling/topping before serving. However, it can last for up to 5 days in the fridge, but if not being eaten right away, it definitely needs to stay in the refrigerator because of the dairy products used. Best of luck with the wedding prep. Hope these will work out well for the wedding!
Can you use a cooked pudding instead?
I haven’t ever tried using a cooked pudding…. I’d recommend using the instant like this recipe calls for, but if you only had cooked, you could certainly give it a try.