Cream Puff Cake Recipe

A slice of cream puff cake drizzle with chocolate sauce.

4.99 from 158 votes

Cream Puff Cake Recipe

Cream puff cake features a pastry crust and smooth pudding topped with whipped cream and chocolate drizzle for the perfect cool dessert.

Prep Time20

Cook Time30

Chill Time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

½ cup unsalted butter
1 cup water
1 cup all-purpose flour
4 eggs
1 (8-ounce) package cream cheese, softened
2 (3.4-ounce) boxes instant vanilla or white chocolate pudding
3 cups milk
1 (8-ounce) tub whipped topping, or 2 cups whipped cream
chocolate syrup or white chocolate curls

Instructions

Preheat the oven to 400°F.
Combine butter and water in a large pot and bring to a boil over high heat.
Reduce the heat to low, add flour and stir until mixture forms a ball. Remove from the heat.
Cool dough slightly, then beat in eggs one at a time, mixing between each addition. After adding the last egg, the dough will come together and will be smooth. Spread into a greased 9x13-inch baking ish.
Bake for 30 minutes, then cool completely. (NOTE: The dough should rise up the sides of the dish during baking).
In a large bowl, beat the cream cheese until smooth.
In a separate bowl, whisk pudding mix and milk together until smooth. Add whipped cream cheese and beat until combined and smooth. Pour into the crust.
Spread whipped cream on top of pudding and refrigerate for at least one hour before serving.
Serve drizzled with chocolate syrup or topped with white chocolate curls.

Video

Notes

Recipe Tips.

Use INSTANT vanilla pudding or white chocolate, or it won't set. Only use the pudding powder. Do not make it into pudding.
The butter, cream cheese, and eggs all need to be at room temperature so that they mix together smoothly. Beat the cream cheese until completely smooth to avoid lumps.
The dough rising up the sides is normal.
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.
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.
Chill at least one hour before slicing. Drizzle chocolate right before serving for the best presentation.

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.

Nutrition