Cream Puff Cake

This Cream Puff Cake is the perfect combination of elegance and ease. With a light, airy choux-style crust, a rich vanilla cream cheese filling, and a generous drizzle of chocolate, it delivers all the flavors of a traditional cream puff—without the fuss. Whether you’re serving it at a family gathering or holiday party, this no-fail dessert will be the star of the table.

Why You’ll Love This Recipe

Cream Puff Cake takes everything you love about a classic cream puff and transforms it into a simple, crowd-pleasing sheet cake. The buttery crust puffs up beautifully in the oven, creating a light and hollow base for the rich, velvety vanilla cream cheese filling. Topped with whipped cream and a drizzle of chocolate, each bite is creamy, airy, and satisfyingly sweet. The best part? It’s incredibly easy to assemble and can be made ahead of time—ideal for entertaining or holidays.

Ingredients

For the Crust

• ½ cup (115 g) unsalted butter
• 1 cup (240 ml) water
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Filling

• 8 oz (225 g) cream cheese, softened
• 2 cups (480 ml) cold milk
• 2 packages (3.4 oz each) instant vanilla pudding mix
• 1 cup (240 ml) whipped topping or homemade whipped cream

For the Topping

• ½ cup (120 ml) chocolate syrup or melted chocolate
• Optional: powdered sugar for dusting

Instructions

1. Make the Crust
Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
In a saucepan, bring butter and water to a boil. Remove from heat, stir in flour until a ball forms.
Let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
Spread into the baking dish and bake for 25–30 minutes until puffed and golden. Cool completely.

2. Make the Filling
Beat cream cheese until smooth.
Gradually mix in milk and pudding mix until thick and creamy.
Fold in whipped topping to lighten the texture.

3. Assemble the Cake
Spread filling evenly over the cooled crust.
Drizzle with chocolate syrup or melted chocolate.
Chill for at least 2 hours before serving.
Optional: Dust with powdered sugar before slicing.

Notes & Variations

• Swap vanilla pudding for chocolate for a richer version.
• Top with chopped nuts, shaved chocolate, or fresh berries.
• Store in the fridge for up to 3 days—great for make-ahead desserts.

The Goods

Cream Puff Cake

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Fluffy, creamy, and topped with chocolate—this Cream Puff Cake has all the flavor of a classic cream puff in an easy-to-make dessert. Perfect for parties or holidays.

Course Dessert

Cuisine American

Recipes

For the Crust

• ½ cup 115 g unsalted butter
• 1 cup 240 ml water
• 1 cup 125 g all-purpose flour
• 4 large eggs

For the Filling

• 8 oz 225 g cream cheese, softened
• 2 cups 480 ml cold milk
• 2 packages 3.4 oz each instant vanilla pudding mix
• 1 cup 240 ml whipped topping or homemade whipped cream

For the Topping

• ½ cup 120 ml chocolate syrup or melted chocolate
• Optional: powdered sugar for dusting

Instructions

Make the Crust

• Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
• In a saucepan, bring butter and water to a boil. Remove from heat, stir in flour until a ball forms.
• Let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
• Spread into the baking dish and bake for 25–30 minutes until puffed and golden. Cool completely.

Make the Filling

• Beat cream cheese until smooth.
• Gradually mix in milk and pudding mix until thick and creamy.
• Fold in whipped topping to lighten the texture.

Assemble the Cake

• Spread filling evenly over the cooled crust.
• Drizzle with chocolate syrup or melted chocolate.
• Chill for at least 2 hours before serving.
• Optional: Dust with powdered sugar before slicing.

Notes

Swap vanilla pudding for chocolate for a richer version.

Top with chopped nuts, shaved chocolate, or fresh berries.

Store in the fridge for up to 3 days—great for make-ahead desserts.