Cream Puff Cake Recipe

Jump to Recipe

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

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. πŸ™‚

Cream Puff Cake Crust

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.

Cram Puff Cake Layers


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!

Cream Puff Cake drizzled in chocolate sauce

Cream Puff Cake Recipe on plate

For more Cake recipes, check out:

Cream Puff Cake Recipe

4.87 from 36 votes

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.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 307 kcal
Author Lil' Luna


  • 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


  1. Boil together the margarine and water.

  2. Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.

  3. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides, which is suppose to happen.

  4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.

  5. Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.

Recipe Video


Kristyn Merkley

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 β€œLil’ 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!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Love the cream puff cake! I would love it if you came over to Cast Party Wednesday and shared some of your recipes with us.Thanks,I hope to see you there!

    1. My Chou paste sucked. It did not rise and was tough. The only thing I did wrong was not to cool it before I put the eggs in one at a time.

  2. This recipe sounds awesome!! Bookmarking this one, for sure! πŸ™‚ Thanks for sharing!! When I try it, I'll send ya the link to the post! Talk soon!Jade @ Sweet Baby {Mason} James

  3. Someone at my work made a cake like this before for a work party. I loved it and never knew how they made it. Now I know and I will have to try your recipe.

        1. I would like to know what kind of flour you used in the cream puff cake. It looks really good and would love to try it . Thanks

  4. This is interesting because the crust is precisely the ingredients of my German pancake recipe. It’s put together differently but cooking up the same way. Thirty minutes is much too long in my oven, so start to watch it at about 20. I’m anxious to taste it once it’s done. I’m taking it to lunch with my girlfriends tomorrow.

  5. This is one of the best deserts I’ve ever made! It was to die for! I actually only had 2 cups of milk (which I only discovered halfway through making it), but I did have vanilla yogurt. So, I took a chance and used the yogurt to make up the missing 3rd cup of milk. That is the best mistake I’ve ever made! It was so delicious! Thanks for the recipe!

    1. SOOO glad you liked it, Whitney!! It is seriously the dessert I ask for each year on my birthday! It’s so yummy and I’m glad you agree. πŸ™‚

  6. Holy cow! This is truly one of the best desserts I have ever made! It was just awesome and everyone loved it. Only one difference, I didn’t have margarine so I used butter. Making again this weekend for my in-laws!

    1. Thank you for posting, I’m southern and we don’t believe in margarine ???? I sure was hoping I could use butter instead without messing it up!!

  7. this looks amazing!
    I am from Canada and I wanted to get clarification on the exact measurement for the margarine.
    We have margarine in tubs.

    Thanks so much!

  8. I wonder if I let it cook too long/not long enough….the pastry was chewy and tasted like eggs….The filling was delish. Do you know what I could have done wrong?

  9. I was wondering if you have to make the pudding first then mix with the milk and cream cheese or just put the pudding package in along with the milk and cream cheese? Looks so good. I can’t wait to make this

  10. This is a great recipe! My cream cheese didn’t thaw long enough and it was all crumbly πŸ™ πŸ™ but still delicious!

    1. If it doesn’t have enough time to thaw, you could put it in THE microwaVe for about 30-45 seconds, or until thawed. (Depending on the brand of your microwave)

  11. MMMMmmmmmmmm!!!! Cream puffs are like one of my top 5 favorite foods. I am definitely going to be making this….like next week. Thanks!

  12. Just tried this recipe and the crust rose up really high in just the middle. I’m not sure what the problem is.

  13. My filling was really runny. I followed your directions exactly so I don’t know what went wrong. Not too fond on the cake part, tastes like egg and flour will make sure to add sugar and vanilla next time.

  14. I made this Cream Puff cake today for my Family/Friends @ a Game night I hosted. I couldn’t have been happier with the results. This recipe is amazing! It came out just as the picture indicated it would. Everyone loved it, the crust was perfect and the filling was the perfect sweetness. If the directions are well followed, everyone will be happy with the results. I also loved how pretty it was. I will make again, and again!

    1. Thank you so much for taking the time to stop by! It really is my favorite cake ever! SO glad it turned out and that everyone loved it. Have a great day! πŸ˜€

  15. This turned out delicious…but the crust rose very high and freaked me out. To me the egg taste was very apparent. I wonder if you leave out one egg if would help or ruin it. The cream filling was so delicious it did cover the egginess, but I did notice it. Everyone elsevtjughtbitceas amazing. I’m gonna make it again, but tweak a little… Thank you for sharing it.

  16. I did not like the way the crust turned out..mine puffed up the sides. Decided to make a graham cracker crust instead. Also you should beat the cream cheese first, otherwise you cannot get out the lumps! Next time I will do that and blend pudding and milk together and then add cream cheese. I know mine won’t be like a cream puff exactly, but here’s hoping it will taste okay…serving it to a women’s golf league!

  17. Oh my gosh!!!!! Your recipes are so amazing. Want to try them all. Tryed to pin you but not successful. Hope I can find your site again. Many thanks, Peggy

  18. This recipe is great. It’s a light but delicious
    combination. I would make it again and
    have shared it with a friend. Thanks.

  19. I made the inside out cream puff cake with one small adjustment. I used sheets of frozen puff pastry (because I’m lazy!). My husband said he’ll be happy to take this dessert off my hands anytime I care to make.

    Thanks for the shortcut inspiration.

    1. Hi Maureen! Can’t believe I’ve never thought to use the Frozen Puff Pastry – that’s genius!!! I will have to try that next time. I’m sure it tastes just as great. πŸ™‚

  20. I made the cream puff cake two nights ago for out annual pie and cake social and it was a hit si thanks so much for sharing your oh so delicious recipe !!!!
    I don’t know if you will check this Blog or not Before Tomorrow Which is Thanksgiving So Thanks For Sharing This Oh So Delicious Recipe and God Bless You & Your Whole Family & Happy Thanksgiving πŸ™‚

  21. 5 stars
    I have tried multiple times to print the Creme Puff Cake recipe…get it displayed on the screen, click on print and nothing happens. Why do you make it so difficult to print your recipes? The last one I got to print took five different clicks before getting to a printable screen.

    Carl B.

    1. All you have to do is click on the Printer icon on the top right of the recipe and it takes you to a printable version. From there, press CTRL P and you should be able to print it. πŸ™‚

  22. I followed the crust recipe exactly and spread it only on the bottom of the pan. The sides “grew” up and out of the pan more than 3″. What’s up with this?

  23. Is it 18 oz of cream cheese/cool whip or 1 – 8 oz pkg/carton? These items are typically packaged in 8 oz sizes.

  24. I make the cream puff cake all the time. But I use instant pistachio pudding instead of vanilla or chocolate. Everyone loves it.

  25. Hi there!
    “Cream Puff Cake”
    Can the butter (or butter flavor Crisco) be substituted for the margarine in the cream puff layer?
    It seriously looks amazing. Cream puffs are my favorite.

    1. I have used butter and margarine and they both work, but I would stay away from the crisco. It would change the recipe for sure. Good luck and hope you like it, as much as we do πŸ™‚

  26. Make it look extra fancy, drizzle the hershey syrup side to side…start on the left go right and keep going on the whole cake. So now you have lines of chocolate across the cake. Now take a knife and start at the top and draw it down, then up, down and up…and you will be amazed how it looks. I hope I explained how easy it is.

  27. Two questions: Must you use margarine or is butter okay? Also, have you used real whipped cream instead of CoolWhip? I don’t like using all of those chemicals.

  28. I have made cream puffs many times and Danish Puff that uses the same crust and it is delicious. Time to try the cake now. Thanks for sharing!

  29. 5 stars

    I wanted to make your Cream Puff Cake which looks delicious, but as I live in Spain we don’t have 1 box instant vanilla or white chocolate pudding (large box) or the cool whip… Do you know if I could substitute these with cream of something else?

    Thank you very much and kind regards,


  30. 5 stars
    Your cream puff cake is delicous. I have always made cream puffs, now I only make your cake. Half the time and it is delicous and looks beautiful. Thanks for sharing

  31. 5 stars
    Just wanted to share that I subbed in a gluten free flour blend (cup for cup) into the cream puff cake and it turned out perfectly! It was a hit! I’m sure it’s going to be requested for many birthdays to come!

  32. I made this cream puff cake recipe according to the recipe. Both times I refrigerated the cake. The next day when I served the cake the cool whip and pudding were not solid. The pudding and cool whip became a liquid and not a solid cake. I was wondering if the cake should have been frozened, since it was like it had thawed out and not firm at all like the video showed. What did I do wrong? Thanks for your assistance.

    1. I’m not really sure what happened. It doesn’t turn solid, but stays the consistency of pudding & cool whip. The only thing I can think of is, did you make the pudding, then added 3 cups of milk?

  33. Look forward to trying cream puff cake. So excited that it’s not a Graham cracker crust. The pastry crust must be awesome. Genius. Thanks.

  34. I’ve made similar crust for a Danish Puff recipe I make, but I use butter not margarine. I assume that would be fine for this recipe also.

    1. Sorry, I missed the other comments about using butter. I’m going to make this for my daughter’s birthday. It looks super yummy.

  35. 4 stars
    My family and friends love my cream puffs I’m just want to see what else I can do with the shell part of it and this sound awesome I will have try it thanks

  36. Hi Kristin in cream puff cake recipe you say a stick of butter how much in weight as in Australia we don’t have sticks butter . Also pudding mix you say large box how much does it weigh and lastly what is cool whip is it cream with something added we have cream whip here and it’s already mixed in a aerospace type container that you press missed to use it.

    1. No problem at all! One stick of butter is half cup. The larger box of pudding is 5.9 ounces. And, lastly, cool whip is whipped cream, so you could use whatever you use as whipped cream. You could also make it from scratch. I would just google the recipe πŸ™‚ Hope that all helps!! And, hope you try it & like it!

  37. I tried making this cake and it turned out terrible! the pastry puffed up in all the wrong places! could it be because I used a glass pan? I have made the cream puffs before and they were perfect.

  38. This cream puff cake was absolutely delicious. So easy to make and so easy to eat. I made this as a test cake to take to work in the next few weeks. By myself I ate half of It in two days. It is so….light and refreshing. Thanks for this amazing recipe.

  39. 5 stars
    The best of cream puffs but in a 9×13 pan. Easy to put together with all the yuminess of cream puffs. This is a favorite dessert in the summertime!

  40. it looked great until I saw the margarine and cool whip. I’m sure butter will substitute fine, but does anyone know if you can use whipped cream instead of the fake stuff?

  41. 5 stars
    This cake has been a huge hit anywhere I take it!! It’s so smooth & creamy & I love the little bit of fudge on top, since I need chocolate!

  42. 5 stars
    Truly one of our most favorite desserts! It is cool and creamy Tasting. The crust is a giant cream puff. Its really the only thing that takes time but so worth it. Your family will thank you.

  43. Hi kristyn! All your recipes are super delicious!! I am so glad that you shared for us..thank you very much! More power and god bless you!

  44. 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

  45. 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!

  46. 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?

  47. 5 stars
    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 !!!