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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.
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.
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. 🙂
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 🙂
Can 1 stick of butter be used instead of margarine in your recipe?
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.
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. 🙂
If you try the puff pastry please let us know how many you used. Thank you
I will definitely let you know. Thanks Maureen!
Can you freeze this cake?
Darn spell check I wanted to say creating not creating.
Wont let me say creampuff
I love baking and anything creating or chocolate goes over well with my gang. Thanks for your posts.
This recipe is great. It’s a light but delicious
combination. I would make it again and
have shared it with a friend. Thanks.
So glad you liked it, Janet. It’s the dessert I requested from mom each year for my birthday. It’s so good!!
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