Cream Puff Cake is the ultimate crowd-pleaser! If you love the light, airy texture of cream puffs but want something easier to prepare, this recipe is for you. With a buttery choux pastry base, a creamy vanilla filling, and a cloud of whipped topping drizzled with chocolate syrup, it’s pure perfection. Whether you’re making it for a family gathering or just treating yourself (no judgment!), this recipe will steal the show. Let’s dive into everything you need to know to whip up this delightful dessert at home!
Why You’ll Love This Cream Puff Cake
This dessert combines the best parts of a cream puff and transforms it into a rich, layered cake that’s:
Deliciously Creamy: The smooth vanilla pudding filling and cream cheese blend give this dessert a luxurious texture.
Light and Airy: The puff pastry base is soft, yet has a slightly crisp edge.
Easy to Share: Made in a 9×13″ pan, it’s perfect for parties, potlucks, or celebrations.
Surprisingly Simple: While it looks fancy, it’s easy to prepare with a few pantry staples.
What Does Cream Puff Cake Taste Like?
Imagine biting into a heavenly cream puff—but in cake form. The base is buttery with a light crunch, while the creamy filling melts in your mouth. The whipped topping and chocolate syrup tie it all together for an irresistible balance of richness and sweetness.
Ingredients for Cream Puff Cake
Here’s what you’ll need to create this luscious dessert:
For the Base (Choux Pastry):
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup all-purpose flour
4 large eggs
For the Filling:
2 small (3.9 oz each) packages instant vanilla pudding
8 ounces cream cheese (softened)
3 1/2 cups milk
For the Topping:
8 ounces whipped topping (Cool Whip, defrosted)
1/4 cup chocolate syrup
Tools You’ll Need
A 9×13″ baking pan
Mixing bowls
Electric mixer or whisk
Saucepan
Spatula or spoon for spreading
Step-by-Step: How to Make Cream Puff Cake
1. Prepare the Choux Pastry Base
Preheat your oven to 450°F and grease a 9×13″ baking pan. In a saucepan, bring water, butter, and salt to a boil. Remove from heat and transfer the mixture into a mixing bowl. Add flour and beat until the dough forms a ball. If using an electric mixer, beat for a couple of minutes until smooth and well-mixed. Let the dough cool for 10 minutes.
2. Add the Eggs
Beat eggs into the cooled dough until thick and smooth. The dough should have a satin-like sheen when ready. Cool again for about 5 minutes.
3. Bake the Base
Spread the dough evenly into the greased pan. Bake for 15 minutes at 450°F. Prick the puffed-up center about 15 times with a knife to release air. Lower the oven temperature to 350°F and bake for another 20 minutes. Allow the base to cool for 30-45 minutes before adding the filling.
4. Prepare the Cream Filling
In a mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whisk together instant pudding mix and milk until thickened. Combine the pudding mixture with the cream cheese and beat until smooth and well-blended.
5. Assemble the Cake
Pour the cream filling over the cooled choux pastry base and spread evenly. Gently spread the whipped topping (Cool Whip) over the filling. Drizzle with chocolate syrup for a final touch.
6. Chill and Serve
Refrigerate the cake for at least 2 hours to let the flavors meld together. Serve chilled and enjoy every creamy bite!
What to Serve with Cream Puff Cake
This dessert is a star on its own, but here are some fun ideas to pair with it:
Fresh Berries: Strawberries or raspberries add a tangy contrast to the sweetness.
Coffee or Espresso: The richness of the cake complements the bold flavors of coffee.
Vanilla Ice Cream: For an extra indulgent treat, serve a scoop of ice cream on the side.
Tips for Making the Best Cream Puff Cake
Cool the Base Completely: Adding the filling to a warm base can cause it to melt or become runny.
Soften the Cream Cheese: Make sure it’s at room temperature to avoid lumps in the filling.
Even Layers: Spread each layer evenly to ensure every bite is perfect.
Refrigerate Overnight: For the best flavor, prepare the cake the day before serving.
How to Store Cream Puff Cake
In the Fridge: Store leftovers in an airtight container for up to 3 days.
Freezing: While the cake can be frozen, the whipped topping may lose some of its fluffiness. If freezing, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions (FAQ)
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream works wonderfully. Just make sure it’s stable enough to hold its shape when spread over the filling.
Can I make this recipe ahead of time?
Yes! In fact, this cake tastes even better after chilling for a few hours or overnight.
What can I use instead of chocolate syrup?
Feel free to use caramel sauce, melted chocolate, or even a dusting of cocoa powder as a topping.
Why You Need to Try Cream Puff Cake
This Cream Puff Cake is a beautiful blend of simplicity and elegance. It’s light, creamy, and easy to make—yet impressive enough to serve at special gatherings. Every layer is a delight, and the compliments will keep coming once it’s on the table!
You might also love: Gooey Peanut Butter Lava Cupcakes, Butterfinger Caramel Crunch Mini Pies, or No-Bake Caramel Crunch Butterfinger Truffles.
If you make this Cream Puff Cake, I’d love to hear how it turned out! Leave a comment below or share your creation on Pinterest. Don’t forget to subscribe to my email list for more amazing recipes delivered straight to your inbox. Happy baking!
Nutritional Information (Per Serving)
Calories: 320
Fat: 18g
Carbohydrates: 36g
Protein: 6g
Cream Puff Cake Recipe: A Light and Decadent Dessert
Description
Cream Puff Cake is a decadent, crowd-pleasing dessert that combines the best parts of a classic cream puff in an easy-to-make cake form! With a buttery choux pastry base, a rich vanilla cream filling, and a fluffy whipped topping drizzled with chocolate syrup, this cake is perfect for family gatherings, celebrations, or whenever you’re craving a show-stopping treat.
Ingredients
For the Base (Choux Pastry):
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 2 small (3.9 oz each) boxes of instant vanilla pudding mix
- 8 ounces cream cheese, softened
- 3 1/2 cups milk
For the Topping:
- 8 ounces whipped topping (Cool Whip), defrosted
- 1/4 cup chocolate syrup
Instructions
- Preheat your oven to 450°F and grease a 9×13″ baking pan.
- In a saucepan, bring the water, butter, and salt to a boil. Remove from heat and pour into a mixing bowl.
- Add the flour and mix by hand or with an electric mixer until the dough forms a ball. Let it cool for 10 minutes.
- Add eggs, one at a time, beating thoroughly after each addition until the dough is smooth, thick, and glossy. Let it cool for another 5 minutes.
- Spread the dough evenly in the prepared pan and bake for 15 minutes at 450°F. Prick the puffed center with a knife about 15 times to release air, then reduce the oven temperature to 350°F and bake for an additional 20 minutes.
- Remove from the oven and allow the base to cool completely (30-45 minutes).
- For the filling, beat the softened cream cheese in a mixing bowl until smooth. In another bowl, whisk together the pudding mix and milk until thickened. Combine the pudding mixture with the cream cheese and beat until smooth.
- Spread the cream filling evenly over the cooled pastry base.
- Top with whipped topping, spreading it gently to cover the filling. Drizzle with chocolate syrup.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- Ensure the cream cheese is at room temperature to prevent lumps in the filling.
- For a homemade touch, you can substitute Cool Whip with freshly whipped cream stabilized with a bit of powdered sugar.
- Refrigerating overnight enhances the flavors and makes slicing easier.
- Serve with fresh berries for an added burst of flavor or swap chocolate syrup for caramel or melted chocolate.
- Store leftovers in an airtight container in the fridge for up to 3 days.