Cream Puff Cake | Fluffy, Creamy & Irresistibly Easy Dessert

🎉 Introduction

If you love the airy, decadent taste of cream puffs but want something easier to prepare, a Cream Puff Cake is the answer. This unique dessert takes all the elements of a traditional cream puff—light pastry, silky cream filling, and rich chocolate topping—and turns them into an easy, layered cake that feeds a crowd.

Instead of piping individual puffs, we bake one large choux pastry layer as the base. Then, it’s topped with a luscious cream cheese–vanilla pudding mixture, a generous spread of whipped topping, and a drizzle of chocolate syrup. The result is a dessert that’s light, creamy, and completely addictive—perfect for birthdays, potlucks, and holiday gatherings.

And the best part? No tricky piping bags or long pastry-making process—just simple steps and ingredients that come together in less than an hour.

🧰 Equipment Needed

• Medium saucepan
• Mixing bowls (medium and large)
• Measuring cups & spoons
• Whisk
• Wooden spoon or silicone spatula
• Hand mixer or stand mixer
• 9×13-inch baking dish
• Rubber spatula
• Cooling rack

🛒 Ingredients

Fresh Products:

• 4 large eggs

Culinary Aids & Spices:

• 2 packages (3.4 oz each) instant vanilla pudding mix
• 1 cup all-purpose flour
• ½ cup chocolate syrup (or melted chocolate)
• 1 cup whipped topping

Dairy Products:

• ½ cup unsalted butter
• 8 ounces cream cheese, softened
• 2 cups milk

Liquids:

• 1 cup water

👩‍🍳 Directions

Step 1: Make the Choux Pastry Base

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring water and butter to a boil.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time until smooth and glossy.
6. Spread dough evenly into a greased 9×13-inch baking dish.

Step 2: Bake the Base

• Bake for 25–30 minutes, or until puffed and golden.
• Remove and let cool completely—it will deflate slightly as it cools, creating the perfect base for your filling.

Step 3: Make the Cream Filling

1. In a large mixing bowl, beat softened cream cheese until smooth.
2. In another bowl, whisk milk and pudding mix until thickened (about 2 minutes).
3. Gradually mix pudding into cream cheese until fully combined.

Step 4: Assemble the Cake

1. Spread the cream filling evenly over the cooled pastry base.
2. Top with whipped topping.

Step 5: Add Chocolate Drizzle

• Drizzle chocolate syrup over the whipped topping in a zigzag pattern or swirl for a decorative finish.

Step 6: Chill & Serve

• Refrigerate for at least 1 hour before slicing to allow the flavors to meld and the filling to set.

🍽️ Servings & Timing

• Servings: 12–15 slices
• Prep Time: 20 minutes
• Bake Time: 25–30 minutes
• Chill Time: 1 hour
• Total Time: ~1 hour 50 minutes

🧊 Storage & Reheating

Refrigerator:

• Store covered for up to 3 days.

Freezer:

• Not recommended, as whipped topping and pudding don’t freeze well.

Reheating:

• Serve chilled—this dessert is not meant to be reheated.

🥄 Variations

• Strawberry Cream Puff Cake: Add sliced strawberries between the filling and whipped topping.
• Mocha Cream Puff Cake: Use coffee-flavored pudding and drizzle with mocha sauce.
• Berry Mix Topping: Top with a mix of blueberries, raspberries, and blackberries.
• Nutty Crunch: Sprinkle chopped toasted almonds or pecans over the chocolate drizzle.
• Chocolate Cream Filling: Swap vanilla pudding for chocolate pudding.
• Caramel Swirl: Drizzle caramel sauce along with chocolate syrup.
• Coconut Bliss: Sprinkle shredded coconut over the whipped topping.

❓ 10 FAQs

1. Can I use cooked pudding instead of instant?

Yes—just cool it completely before mixing with cream cheese.

2. Can I make this ahead of time?

Yes—prepare up to 24 hours in advance and keep refrigerated.

3. Can I use homemade whipped cream?

Yes—it will taste even fresher, but use stabilized whipped cream for best texture.

4. Why did my pastry not puff?

Make sure your oven is fully preheated and do not open the oven door during baking.

5. Can I make mini cream puff cakes?

Yes—bake pastry in smaller pans or ramekins.

6. Can I use different pudding flavors?

Absolutely—chocolate, lemon, or cheesecake pudding all work well.

7. Can I use margarine instead of butter?

Butter is best for flavor and texture, but margarine can be used in a pinch.

8. Can I make it gluten-free?

Yes—use a gluten-free flour blend for the choux pastry.

9. How long should it chill before serving?

At least 1 hour for the best set and flavor.

10. Can I skip the chocolate syrup?

Yes—or replace with fruit glaze or caramel.

🏁 Conclusion

This Cream Puff Cake delivers all the joy of classic cream puffs in a simple, crowd-pleasing format. The airy pastry base, creamy filling, and sweet chocolate topping make every bite a perfect balance of flavor and texture. Whether you serve it at a family dinner or bring it to a gathering, it’s bound to disappear quickly.

Adam

Cream Puff Cake | Fluffy, Creamy & Irresistibly Easy Dessert

If you love the airy, decadent taste of cream puffs but want something easier to prepare, a Cream Puff Cake is the answer. This unique dessert takes all the elements of a traditional cream puff—light pastry, silky cream filling, and rich chocolate topping—and turns them into an easy, layered cake that feeds a crowd. Instead of piping individual puffs, we bake one large choux pastry layer as the base. Then, it’s topped with a luscious cream cheese–vanilla pudding mixture, a generous spread of whipped topping, and a drizzle of chocolate syrup. The result is a dessert that’s light, creamy, and completely addictive—perfect for birthdays, potlucks, and holiday gatherings. And the best part? No tricky piping bags or long pastry-making process—just simple steps and ingredients that come together in less than an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Chill Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 15 slices

Ingredients Equipment Method Notes

Ingredients

  

Fresh Products:

• 4 large eggs

Culinary Aids & Spices:

• 2 packages 3.4 oz each instant vanilla pudding mix
• 1 cup all-purpose flour
• ½ cup chocolate syrup or melted chocolate
• 1 cup whipped topping

Dairy Products:

• ½ cup unsalted butter
• 8 ounces cream cheese softened
• 2 cups milk

Liquids:

• 1 cup water

Equipment

• Medium saucepan
• Mixing bowls (medium and large)
• Measuring cups & spoons
• Whisk
• Wooden spoon or silicone spatula
• Hand mixer or stand mixer
• 9×13-inch baking dish
• Rubber spatula
• Cooling rack

Method

 

Step 1: Make the Choux Pastry Base

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring water and butter to a boil.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time until smooth and glossy.
6. Spread dough evenly into a greased 9×13-inch baking dish.

Step 2: Bake the Base

1. Bake for 25–30 minutes, or until puffed and golden.
2. Remove and let cool completely—it will deflate slightly as it cools, creating the perfect base for your filling.

Step 3: Make the Cream Filling

1. In a large mixing bowl, beat softened cream cheese until smooth.
2. In another bowl, whisk milk and pudding mix until thickened (about 2 minutes).
3. Gradually mix pudding into cream cheese until fully combined.

Step 4: Assemble the Cake

1. Spread the cream filling evenly over the cooled pastry base.
2. Top with whipped topping.

Step 5: Add Chocolate Drizzle

1. Drizzle chocolate syrup over the whipped topping in a zigzag pattern or swirl for a decorative finish.

Step 6: Chill & Serve

1. Refrigerate for at least 1 hour before slicing to allow the flavors to meld and the filling to set.

Notes

🧊 Storage & Reheating
Refrigerator:

Store covered for up to 3 days.

Freezer:

Not recommended, as whipped topping and pudding don’t freeze well.

Reheating:

Serve chilled—this dessert is not meant to be reheated.

🥄 Variations
Strawberry Cream Puff Cake: Add sliced strawberries between the filling and whipped topping.

Mocha Cream Puff Cake: Use coffee-flavored pudding and drizzle with mocha sauce.

Berry Mix Topping: Top with a mix of blueberries, raspberries, and blackberries.

Nutty Crunch: Sprinkle chopped toasted almonds or pecans over the chocolate drizzle.

Chocolate Cream Filling: Swap vanilla pudding for chocolate pudding.

Caramel Swirl: Drizzle caramel sauce along with chocolate syrup.

Coconut Bliss: Sprinkle shredded coconut over the whipped topping.

❓ 10 FAQs
1. Can I use cooked pudding instead of instant?
Yes—just cool it completely before mixing with cream cheese.

2. Can I make this ahead of time?
Yes—prepare up to 24 hours in advance and keep refrigerated.

3. Can I use homemade whipped cream?
Yes—it will taste even fresher, but use stabilized whipped cream for best texture.

4. Why did my pastry not puff?
Make sure your oven is fully preheated and do not open the oven door during baking.

5. Can I make mini cream puff cakes?
Yes—bake pastry in smaller pans or ramekins.

6. Can I use different pudding flavors?
Absolutely—chocolate, lemon, or cheesecake pudding all work well.

7. Can I use margarine instead of butter?
Butter is best for flavor and texture, but margarine can be used in a pinch.

8. Can I make it gluten-free?
Yes—use a gluten-free flour blend for the choux pastry.

9. How long should it chill before serving?
At least 1 hour for the best set and flavor.

10. Can I skip the chocolate syrup?
Yes—or replace with fruit glaze or caramel.

🏁 Conclusion
This Cream Puff Cake delivers all the joy of classic cream puffs in a simple, crowd-pleasing format. The airy pastry base, creamy filling, and sweet chocolate topping make every bite a perfect balance of flavor and texture. Whether you serve it at a family dinner or bring it to a gathering, it’s bound to disappear quickly.