Cream Puff Cake is a delightful twist on classic cream puffs—light, airy choux pastry layered into a cake and filled with creamy vanilla pudding and whipped topping. It’s the perfect no-fuss dessert that brings together the best of éclairs and custard pies, all in an easy-to-serve format. Whether for holidays, potlucks, or family gatherings, this recipe is always a hit.
Ingredients
For the choux pastry base:
- 1 cup water
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling:
- 1 (8 oz) package cream cheese, softened
- 2 (3.4 oz) packages instant vanilla pudding
- 2 ½ cups cold milk
- 1 tsp vanilla extract
Topping:
- 1 (8 oz) container whipped topping (Cool Whip or similar)
- Optional: chocolate syrup or ganache for drizzling
Instructions
Step 1: Make the pastry base
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a saucepan, combine water and butter. Bring to a boil over medium heat.
- Once boiling, remove from heat and stir in flour until a ball forms.
- Let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition until smooth.
- Spread the mixture evenly in the prepared pan.
- Bake for 30–35 minutes or until puffed and golden. It will rise and collapse slightly after cooling—this is normal.
- Cool completely before adding filling.
Step 2: Prepare the cream filling
- In a mixing bowl, beat cream cheese until smooth and lump-free.
- In a separate bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).
- Combine the pudding with the cream cheese and vanilla extract. Mix until fully blended and creamy.
- Spread the filling evenly over the cooled pastry base.
Step 3: Add topping and chill
- Spread whipped topping over the pudding layer.
- Drizzle with chocolate syrup or ganache if desired.
- Chill for at least 2 hours before serving to allow it to set properly.
Tips
- For a more traditional flavor, use French vanilla or custard-flavored pudding.
- Make sure the pastry base is completely cooled before adding filling to prevent melting.
- The cake is best served cold and eaten within 2–3 days.
- You can drizzle chocolate just before serving for a cleaner presentation.
Small Ingredients List & Instructions (Quick Reference)
Ingredients:
- 1 cup water, ½ cup butter, 1 cup flour, 4 eggs
- 8 oz cream cheese, 2 boxes vanilla pudding, 2½ cups milk
- 1 tsp vanilla, 8 oz whipped topping
- Optional chocolate drizzle
Instructions:
- Boil water and butter. Add flour. Cool and beat in eggs.
- Bake at 400°F for 30–35 mins. Cool.
- Mix cream cheese, pudding, milk, and vanilla. Spread over pastry.
- Top with whipped topping and chocolate. Chill 2 hours.
Let me know if you want a chocolate version, fruit-filled twist, or individual puff cups instead of cake format.
