Cream Puff Cake is a decadent dessert that will impress everyone that tastes it. This is an easy way to enjoy cream puffs, it is so much less work than the individual ones.
I have been making this dessert forever. One thing about this cake is that I never get tired of it. I have made it for family and friends and so far everyone that I have made it for loves it.
If you love cream puffs you are going to love this dessert. It has the same great taste as the individual puffs, but it is so much easier to make. Another great thing about this dessert it does not take too long to make.
Helpful Tips:
- The cream cheese should be at room temperature. If cold cream cheese is used it will not beat up creamy and your filling will have lumps in it.
- Beat the cream cheese for about 30 seconds to one minute before adding the milk. This will help to prevent lumps also.
- When beating the eggs into the flour, remember the mixture is very hot. You will need to start beating the egg as soon as it is added to the mixture to prevent it from cooking.
- Cool the crust completely before you add the filling. The crust can be made the day before if you like.
- If you like you can omit the chocolate sauce, you can use store-bought chocolate syrup, or you can make your own.
- This cake needs to be stored in the refrigerator once it is assembled.
- You can keep it in the refrigerator for up to 3 days in an airtight container.
Steps for making Cream Puff Cake
Step one
Preheat the oven to 400 degrees F.
Step two
In a large saucepan add the butter and the water. Bring to a boil. Once the water is boiling add the flour and beat until it forms a ball.
Step three
Remove from the heat and add the eggs one at a time.
Step four
Spread the dough into an ungreased 9 by 13-inch pan. Bake until the crust starts to lightly brown. Cool completely.
Step five
Make the filling. Beat the cream cheese until fluffy. Add the milk gradually until it is all mixed in.
Step six
Add the pudding and mix until the mixture thickens. Mix in the Cool Whip.
Step seven
Spread the pudding over top of the cooled crust. Then spread the remaining Cool Whip over top of the pudding.
I have more dessert recipes that you need to make. Check these out:
- Hot Fudge Poke Cake
- Cast Iron Skillet Peach Cobbler
- Chocolate Mousse Pie
- Peach Strawberry Frozen Yogurt
If you make this easy cream puff cake I would love to hear about it! Please leave me a comment and a rating.
Cream Puff Cake
Ingredients
Crust
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 8 ounces cream cheese room temperature
- 4 cups milk
- 3 small boxes instant vanilla pudding
- 16 ounces cool whip
- chocolate syrup for topping optional
Instructions
- Preheat the oven to 400 degrees F.
Crust
- Add the butter and the water to a large saucepan and bring to a boil over medium heat.
- Once the water starts to boil add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from the heat. Add the eggs one at a time. Beating fast until the egg is mixed into the mixture.
- Spread the dough in the bottom a little up the side of an ungreased 9 by 13-inch pan.
- Bake in the preheated oven for about 20 to 25 minutes or until the crust is starting to brown.
- Remove from the oven and cool completely.
Filling
- In a large bowl add the cream cheese. Beat with an electric mixer for 30 seconds to one minute, until light and fluffy.
- Add the milk gradually cream cheese and beat until all the milk is added.
- Add the pudding to the milk mixture and beat it until the mixture thickens.
- Add 1/4 of the cool whip to the pudding mixture and mix in.
- Spread the pudding mixture over the cooled crust. With the remaining cool whip spread over top of the pudding.
- To serve drizzle chocolate syrup over the top of each piece of cake if desired.
Notes
- Make sure that the cream cheese is at room temperature. I will make sure that the pudding mixture is creamier.
- Cool the crust completely before adding the pudding mixture.
- Chocolate syrup is a great addition to this cake, but if you don’t like it can be omitted.
- The cake should be stored in the refrigerator.
- It can be stored in the refrigerator for up to 3 days.
Nutrition
This recipe was originally published on July 19, 2014. It has been updated with new content and pictures on July 28, 2022.
Wow. Cream puff taste with much less work. What a great idea.
vaya corte tan lindo.
Un saludito
Made this many times …..can use Cookies and Cream pudding or choc. And for topping We used Rasberry or strawberry , or blueberry sauce…..our favorite is raspberry…..
Loretta, thank you for stopping by. I like your ideas for changing this recipe up. They all sound yummy! I hope that you will stop by again.
What a gorgeous dessert! The filling looks exquisite!
What a beautiful photo, Dawn. I love Cream Puffs. Thanks for the recipe for a cake; I can’t imagine making or eating just one. 🙂
My husband love cream puffs. This is a perfect one with much less work. YUMMY!
I STILL need to try this!!! My family will love it!!!
Such an awesome looking cake! Really terrific recipe — thanks.
Great recipe and really a nice one. Will surely try this
I love trying new things every week, and once this was made – it was wanted every week!! It is the best dessert I have ever made, and the taste is to die for. My family even prefers it over my fresh strawberry pie, which was past down through generations. It is just like the cream puffs we went to the corner bakery for when I was young (which unfortunately are no longer in existence). Thank you so much for sharing this, and know how it is greatly appreciated. I have shared the recipe, and your website, with many people – and I am sure they will be happy as I am.
Thank you Cynthia, for the wonderful compliment. I am so happy that you like this dessert. It is one of our favorites too. I like to make it when I have company.