Cream Puff Cake is a dreamy, light-as-air dessert that takes the best parts of a classic cream puff and transforms them into a no-fuss, family-sized cake. With a tender, golden pastry base, cool vanilla pudding cream filling, and a whipped topping finish, this cake feels fancy but is actually super easy to make. Whether it’s for a birthday, a Sunday brunch, or a midweek treat, it brings a bakery-quality dessert right into your kitchen—with minimal effort!
Table of Contents
Why Make This Recipe
Making a Cream Puff Cake is a wonderful way to impress your family and friends without spending all day in the kitchen. It’s super simple to whip up and the flavors are absolutely delicious! Plus, it’s a great dessert for any occasion—birthdays, holidays, or just a sunny Saturday afternoon. Trust me, once you try this cake, you’ll want to make it again and again!
How to Make Cream Puff Cake
Here’s how you can create this tasty treat right in your own kitchen!
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 (8 oz) package cream cheese, softened
- 2 (3.4 oz each) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip)
- Chocolate syrup or melted chocolate for drizzling (optional)
Directions:
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a medium saucepan, bring water and butter to a boil over medium heat. Remove from heat and stir in the flour until a smooth dough forms.
- Let the dough cool for about 5 minutes. Then, beat in the eggs one at a time until the mixture is smooth.
- Spread the dough evenly into the prepared baking dish and bake for 25–30 minutes, or until it is puffy and golden brown.
- Allow it to cool completely.
- In a large bowl, beat the softened cream cheese until it’s smooth. Add the pudding mix, cold milk, and vanilla extract, and beat until it thickens.
- Spread the filling over the cooled crust. Then, spread the whipped topping over the pudding layer.
- Refrigerate for at least 1 hour before serving, and drizzle with chocolate syrup if desired.
How to Serve Cream Puff Cake
Serve this cake chilled for the best flavor! It’s perfect on its own, but you can add some fresh berries or a sprinkle of powdered sugar for a fancy touch.
How to Store Cream Puff Cake
Store any leftovers in the refrigerator for up to 3 days. Just make sure it’s covered so it stays fresh!
Tips to Make Cream Puff Cake
- Make sure to let the dough cool before adding the eggs; this will help prevent cooking the eggs.
- If you want more flavor, mix in a little lemon zest or cocoa powder into the filling.
- Always refrigerate the cake before serving for the best texture.
Variation
You can try adding different flavors to the filling, like chocolate pudding instead of vanilla, or you can make a fruity version using cheesecake-flavored pudding.
Cream Puff Cake is a dreamy
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 8 oz package cream cheese, softened
- 2 3.4 oz each boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping Cool Whip
- Chocolate syrup or melted chocolate for drizzling optional
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a medium saucepan, bring water and butter to a boil over medium heat. Remove from heat and stir in the flour until a smooth dough forms.
- Let the dough cool for about 5 minutes. Then, beat in the eggs one at a time until the mixture is smooth.
- Spread the dough evenly into the prepared baking dish and bake for 25–30 minutes, or until it is puffy and golden brown.
- Allow it to cool completely.
- In a large bowl, beat the softened cream cheese until it’s smooth. Add the pudding mix, cold milk, and vanilla extract, and beat until it thickens.
- Spread the filling over the cooled crust. Then, spread the whipped topping over the pudding layer.
- Refrigerate for at least 1 hour before serving, and drizzle with chocolate syrup if desired.
Notes
- Make sure to let the dough cool before adding the eggs; this will help prevent cooking the eggs.
- If you want more flavor, mix in a little lemon zest or cocoa powder into the filling.
- Always refrigerate the cake before serving for the best texture.
📲 Share & Connect with Us!
Whipped up this Cream Puff Cake? ☁️🎂
We’d love to see your fluffy creations!
📸 Tag us on Instagram or post in our Facebook dessert community.
Your light & creamy bakes inspire more smiles—let’s spread the sweet love! 💛
#CreamPuffCake #EasyDesserts #WhippedJoy
You May Also Like
🍋 Lemon Cream Cheese Dump Cake – A bright, creamy dessert that’s simple and crowd-pleasing.
🍫 Boston Cream Bliss Cupcakes – All the rich flavors of Boston cream pie—inside a cupcake!
🍓 Strawberry Lemon Swirl Cake – Marbled, fruity, and fresh—perfect for spring or summer.
🍑 Golden Fried Peach Pies – Crispy on the outside, juicy on the inside—just right for pairing.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day early and keep it in the fridge. Just add the whipped topping right before serving.
2. Can I freeze Cream Puff Cake?
It’s best to eat it fresh, but you can freeze the crust without the filling for up to 2 months. Just let it thaw before adding the cream layers.
3. What if I don’t have whipped topping?
You can use homemade whipped cream in place of Cool Whip. Just whip heavy cream with a little sugar until soft peaks form.
