Get the Recipe:
Cream Puff Cake
All the flavor of cream puffs in a simple, crowd-pleasing dessert! This cream puff cake features a light choux-style crust, a rich and creamy vanilla filling, and a fluffy whipped topping. An easy way to enjoy a classic favorite without all the fuss.
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 9x13-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.
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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.
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