All the flavor of cream puffs in an easy, crowd-pleasing dessert! This cream puff cake layers a light choux crust with creamy vanilla filling and a fluffy whipped topping.
If you love cream puffs or eclairs, this cake is the easiest way to enjoy all those flavors with a fraction of the effort. It starts with a light, airy choux crust baked right in the pan, then gets layered with a creamy vanilla filling and a cloud of whipped cream on top. Every bite tastes like the best part of a cream puff, just in cake form!
Why You’ll Love This Cream Puff Cake Recipe
- Easy but impressive. All the flavor and texture of cream puffs, no piping bags required.
- Crowd-pleasing. It’s a big-batch dessert that feels fancy but feeds a crowd.
- Cool and creamy. Perfect for any time of year when you want something lighter but still indulgent.
- Make-ahead friendly. The filling sets beautifully as it chills, so you can prep it ahead for gatherings.
Key Ingredients
- Butter, water, and flour – These basics form the choux-style crust that puffs up as it bakes.
- Eggs – Added one at a time for structure and lift. Be sure to let the dough cool slightly first so they incorporate smoothly.
- Cream cheese – Adds richness and a subtle tang to the filling.
- Instant vanilla pudding mix – The secret to that silky, stable filling. Just be sure it’s instant, not cook-and-serve.
- Whipped cream – Brings lightness and volume to the filling and creates a beautiful topping.
How to Make Cream Puff Cake
Make the crust.
Cook water, butter, and salt together, then stir in flour until it forms a ball. Transfer to a bowl and beat briefly to cool before adding the eggs one at a time. The dough should be smooth and glossy. Spread in a greased 9×13-inch pan and bake until puffed and golden. Cool completely before filling.
Mix the filling.
Beat the cream cheese until smooth. In a separate bowl, whisk instant pudding, cold milk, and vanilla until thickened, then let it stand a few minutes. Combine the pudding with the cream cheese, then fold in whipped cream whipped to medium peaks until fully blended.
Assemble and chill.
Spread the filling evenly over the cooled crust, top with whipped cream, and drizzle with chocolate sauce. Chill at least 4 hours, or overnight, for the best texture.
Tips for Success
- Use Jell-O brand pudding for best results. Store-brand mixes can vary in thickening power, and Jell-O tends to produce a firmer, creamier filling.
- Instant pudding only. Cook-and-serve varieties won’t thicken without heat.
- Whip the cream enough. Medium-to-firm peaks hold structure but still fold in easily.
- Let the pudding rest before combining. It should already be thick before mixing with cream cheese.
- Don’t worry if the crust puffs unevenly. It settles as it cools and still makes a perfect base.
- Cool the crust fully. If it’s even slightly warm, the filling can soften or weep.
- Don’t skip the chill time. The filling needs several hours in the fridge to set properly.
- Want to switch it up? Try chocolate pudding instead of vanilla for a fun variation, or garnish with chocolate curls or cocoa for a simple finish.
How to Store
Keep the cake covered and refrigerated for up to 3 days. The crust will soften slightly over time but stays deliciously light and creamy. This dessert isn’t ideal for freezing, as the filling can separate once thawed.
If you’d like to get ahead, you can bake the crust a day in advance. Just cover and store it at room temperature, then add the filling and topping the next day.
A Sweet Shortcut to Cream Puff Flavor
This cream puff cake captures everything you love about classic cream puffs—crisp edges, silky filling, and rich vanilla flavor—without all the fuss. It’s the kind of dessert that looks impressive but couldn’t be easier to pull together. Perfect for parties, potlucks, or whenever you’re craving something creamy and nostalgic.
Cream Puff Cake
Ingredients
For the crust layer:
- 1 cup (240 ml) water
- ½ cup (113 g) unsalted butter
- ¼ teaspoon salt
- 1 cup (120 g) all-purpose flour
- 4 large eggs, at room temperature
For the filling:
- 8 ounces (226 g) cream cheese, softened
- 2 3.4-ounce boxes (96 g each) instant vanilla pudding mix
- 3 cups (720 ml) cold whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups (360 ml) heavy cream
For the topping:
- about 3 cups sweetened whipped cream, for spreading or piping
- chocolate sauce, chocolate syrup, or melted chocolate, for drizzling
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Instructions
To make the crust layer:
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a medium saucepan, bring the water, butter, and salt to a boil.
- Stir in the flour all at once and cook, stirring constantly, until the mixture pulls away from the sides (about 1 minute).
- Transfer the mixture to a mixing bowl. Beat on low speed with an electric mixer (or stir vigorously with a wooden spoon) for 1–2 minutes to let steam escape and cool the dough slightly. It should be warm but not hot to the touch.
- Add the eggs one at a time, mixing well after each, until the dough is smooth and glossy.
- Spread evenly in the prepared pan. Bake 25–30 minutes, until golden and puffed. Cool completely before filling. The surface may look a bit uneven, and that’s perfect. Let cool completely. (It will deflate as it cools.)
To make the filling:
- Beat the cream cheese until smooth.
- In another bowl, whisk the pudding mix, milk, and vanilla until thickened. You can use a mixer or whisk by hand.
- Mix the pudding into the cream cheese until smooth.
- In a separate bowl, whip the cream to medium peaks. Fold gently into the cream cheese mixture.
To assemble:
- Spread the filling evenly over the cooled crust.
- To garnish, top with additional whipped cream. Drizzle with chocolate sauce, chocolate curls, or cocoa powder.
- Refrigerate at least 4 hours before serving for best texture.
Video
Notes
- Servings: Makes 12 generous servings, but can easily stretch to 15.
- Cooling the crust: After cooking the dough, beat or stir for a couple of minutes to release steam before adding the eggs. The dough should be warm, not hot, so the eggs don’t cook as they’re mixed in.
- Pan size: Use a medium (2- to 3-quart) saucepan for the crust mixture. It gives enough space to stir the dough without spilling once the flour is added.
- Whipping the cream: Whip to medium peaks for a stable but soft texture that folds in easily.
- Instant pudding only: Cook-and-serve pudding won’t thicken properly.
- Brand matters: Jell-O brand instant pudding consistently produces the best results. Store brands may yield a softer filling that doesn’t set as well.
- Topping: You’ll need about 3 cups of sweetened whipped cream for the topping, which can be made with 1 1/2 cups of heavy cream. A drizzle of chocolate sauce is a common finish, but try chocolate curls or a dusting of cocoa powder for an elegant finish.
- Chilling time: The filling needs time to set. Chill at least 4 hours, or overnight, for the best texture and flavor.
- Make-ahead tip: The crust can be baked a day in advance. Once cooled, cover tightly and store at room temperature until ready to assemble.
- Variation: Substitute chocolate pudding for the vanilla for a rich twist.
- Storage: Keep covered in the refrigerator up to 3 days. The crust will soften over time, so it will be at its best within the first day or so.
