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Smooth + rich Cream Puff Cake is a take on the popular cream puff dessert. Drizzle it in chocolate for a perfect bite!

If you love desserts like Cream Puffs and Eclairs, then you’ll love this cake version. Cream Puff Cake is like one giant cream puff in cake form!

A slice of cream puff cake drizzled in chocolate sauce.

Cream Puff DESSERT

This Cream Puff Cake is an ALL-TIME favorite dessert!!

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 Cream Puff dessert 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.

PREP. Prepare a 9×13 ceramic or glass baking dish by spraying it with cooking spray. Set aside. Preheat the oven to 400°F.

CRUST. Boil the margarine and water in a medium saucepan. Add flour and mix well. Remove from heat and add eggs – ONE AT A TIME (this is important). Mix well and spread the dough 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.

FILLING. In a large bowl, mix pudding, milk, and cream cheese. beat until lumps disappear. Pour the pudding mixture into the 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. You can also top it with a chocolate ganache or sprinkle mini chocolate chips on top.

RECIPE Tips

Pudding. Use INSTANT vanilla pudding or white chocolate, or it won’t set. Only use the pudding powder. Do not make it into pudding.

Room temperature ingredients. The butter, cream cheese, and eggs all need to be at room temperature so that they mix together smoothly.

Pastry. Cool the pastry crust completely before adding the filling or the cream will melt and not set. A hot shell will also get soggy more quickly. 

Toppings. Add berries to the top of the slices of cake. Use the homemade Chocolate Fudge Sauce to create a pretty design on the top of the cake.

Homemade Whipped Cream

Make your own Whipped Cream using 2 cups heavy whipping cream, 4 tablespoons powdered sugar, and 2 teaspoons vanilla.

  • Chill your metal mixing bowl then add heavy cream, powdered sugar, and vanilla to the bowl.
  • Use an electric mixer and whip on low speed then increase to medium-high. Mix until soft peaks form.

Use Cool Whip instead of Whipped Cream. Cool Whip is an easy substitute for whipped cream. Make whatever is best for you and be sure to still have some homemade Chocolate Fudge Sauce on hand to drizzle over it – you won’t regret it!

Storing Info

Make 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.

STORE. Covered and stored in the fridge, this Cream Puff Cake can last up to 5 days. Keep it refrigerated when not being eaten because the dairy products need to stay cool.

A slice of cream puff cake drizzled with chocolate syrup.

For more Cake recipes:

More Collections: New Years Eve Desserts,

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4.99 from 153 votes

Cream Puff Cake Recipe

By: Lil’ Luna
Smooth + rich Cream Puff Cake is a take on the popular cream puff dessert. Drizzle it in chocolate for a perfect bite!
Servings: 12
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

  • 1/2 cup butter, or margarine
  • 1 cup water
  • 1 cup all-purpose 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
Save This Recipe!
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Instructions 

  • Prepare a 9×13 ceramic or glass baking dish by spraying it with cooking spray. Set aside. Preheat the oven to 400°F.
  • Boil the margarine and water in a medium saucepan. Add flour and mix well. Remove from heat and add eggs – ONE AT A TIME (this is important).
  • Mix well and spread the dough 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 the pudding mixture into the 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. You can also top it with a chocolate ganache or sprinkle mini chocolate chips on top.

Video

Nutrition

Calories: 307kcal, Carbohydrates: 21g, Protein: 6g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 95mg, Sodium: 250mg, Potassium: 169mg, Sugar: 11g, Vitamin A: 900IU, Calcium: 119mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




278 Comments

  1. Linda Harootunian says:

    Do I have to use cream cheese? It doesn’t sound like it belongs in a cream puff.

  2. Simone Billings says:

    5 stars
    This cake looked so yummy I had to try it even though we’re a family of two. I followed the directions precisely, using my glass baking dish as the recipe specified. I wish I could share photos here to show how the puff pastry crust baked up with huge sides extending beyond the baking dish but remaining upright even after the curst had cooled. The bottom seemed to puff up sufficiently too, when it was baked. It slimmed down, though, once the filling had gone on top of it and the cake had cooled in the frig. Nonetheless, despite the fact The Hub had bought a ready-made whipped cream in a can rather than the whipping cream I’d asked for, once we put the whipped cream on our individual servings of the cake and drizzled some chocolate syrup on top, we both loved the taste of this cake. So glad I tried this recipe! (Now maybe I need to take at least half in to work tomorrow!) Thanks for the recipe! I know this will be a hit with my family at the holiday gatherings!

  3. Carmen McCoog says:

    5 stars
    The first time I made it and then aluminum cake pan at 400°. It did not puff up, but it didn’t come out good anyway.
    I wanted it to look like yours in the picture. So today, I decided to make it in a glass pan and at 425°. It came out perfect.
    So maybe this tip will help someone else .

    1. Carmen McCoog says:

      I would like to edit my statement:
      It should have said, I made it in an aluminum cake pan at 400°. It did not puff up, but it did come out good anyway.
      I wanted it to look like yours in the picture. So today, I decided to make it in a glass pan and at 425°. I figured since oven temps differ it shouldn’t hurt.
      It came out perfect.
      So maybe this tip will help someone else .

    2. Lil'Luna Team says:

      Thanks for sharing!!

  4. Michelle Withrow says:

    4 stars
    It is delicious but the crust did not raise on the sides. It raised all over and had large puffs everywhere. I had to push them down in order to add the filling. It was also very hard to spread in the pan. It kept moving around. I’m not sure what I did wrong.

    1. Oakley says:

      4 stars
      this exact same thing happened to me!! glad to know i’m not the only one lol

  5. Jeri Hinen says:

    5 stars
    I made this for our family dessert for Easter. I was concerned about how it turned out but when it was eaten, everyone raved about it! When I tried it, I was super impressed! I will definitely be making it again! Thank you for sharing!!

  6. Rose says:

    What size is the box of pudding.how many ounces?

    1. Lil'Luna Team says:

      It will be about 5.1 oz. The larger size box is what you’ll want for this recipe.

  7. Johna L Sims says:

    Can I make this with pudding homemade pudding?

    1. Shelley says:

      I would like to know this answer also. And how much to put on the crust. Thank you

  8. Amy says:

    My did not puff on the side ? What did I do wrong

    1. Michelle Withrow says:

      Yes mine either. It puffed all over. It was like a crater. I had to let it cool and then push down all the puffs in the middle in order to put the filling in it.

  9. Lisa says:

    Thank you for the recipe! How do you think it would turn out halved and using an 8×8 pan?

    1. Lil'Luna Team says:

      You could totally try it! I imagine it would turn out just fine!