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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!
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.
For more Cake recipes:
More Collections: New Years Eve Desserts,
Cream Puff Cake Recipe
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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?
You sure could 🙂
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!
I make all these. My family loves them. Now my grandchildren. Thank you
That’s awesome! I am glad it is a hit! Thank you!
On the cream puff cake recipe
Onestick of margarine, is that 1/2 cup or 1 cup stick
One stick equals 1/2 cup 🙂
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.
Love hearing that!! It’s a great recipe to share! Thanks!
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.
Oh, no! I am sorry it did. I am not sure why it did that?? I wish I knew! I appreciate you giving it a try though 🙂
Hey there! Are the nutrition facts for the whole cake? Or how many servings are in the entire thing? Thanks!
Luv your recipes.
Awe, thank you so much 🙂
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.
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 🙂 Hope that all helps!! And, hope you try it & like it!