This Cream Puff Cake is an easy, crowd-pleasing dessert made with a light choux pastry crust, a creamy vanilla filling, and a fluffy whipped topping!

One Slice is Never Enough!

This recipe has all the flavor of classic cream puffs in a simple, sliceable form that’s perfect for gatherings, holidays, or make-ahead entertaining. With a few basic ingredients and minimal prep, this no-fuss dessert delivers big payoff with every creamy, dreamy bite!

Why this Recipe Works:

• The Choux Pastry Crust Creates Natural Lift – The butter-and-water dough relies on steam from the eggs to puff as it bakes, creating a light, airy crust that’s sturdy enough to hold the filling without feeling heavy.
• Baking One Large Choux Base Saves Time – Making a single choux layer instead of individual cream puff delivers the same texture and flavor with far less effort, making this dessert approachable for home bakers.
• Creamy Filling Balances Lightness and Structure – A combination of pudding and cream-based ingredients creates a filling that’s smooth and rich while still holding it’s shape once chilled.
• Whipped Topping Adds Lightness – A whipped topping finishes the cake with an airy layer that balances the richer filling and keeps the dessert from feeling too dense.

What You’ll Need:

• 1/2 cup Butter
• 1 cup Water
• 1 cup Flour
• 4 Eggs
• 1 (8 oz) Cream Cheese, Softened
• 3 cups Milk
• 2 (3.4 oz) boxes Instant Vanilla Pudding
• 1 (8 oz) Cool Whip, Thawed
• Chocolate Syrup

How to Make Cream Puff Cake

1. Preheat oven to 400 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
2. Combine 1/2 cup butter and 1 cup water in a large sauce pan and bring to a boil over medium heat.
3. Reduce heat to low and add 1 cup flour. Stir until mixture forms a ball, then remove from heat.
4. Let the dough cool slightly, then beat in 4 eggs one at a time, beating between adding each one.
5. Spread dough into prepared pan.
6. Bake for 30 minutes, then let cool completely. (The dough should rise up the sides of the pan while baking.)
7. In a large bowl, beat 1 (8 oz) softened cream cheese until smooth.
8. In a separate bowl, beat together 3 cups milk and 2 (3.4 oz) boxes of instant vanilla pudding until smooth. Then add to the whipped cream cheese and beat until well combined. Pour into the crust and spread evenly.
9. Spread 1 (8 oz) thawed Cool Whip evenly on top.
10. Serve with a drizzle of chocolate sauce if desired.

FREQUENTLY ASKED QUESTIONS

Does Cream Puff Cake need to be refrigerated?

Yes. It should be stored in the refrigerator because of the creamy filling and whipped topping. Keep it covered and chilled until ready to serve.

Why did my crust puff up unevenly?

That’s completely normal with choux pastry. The crust naturally rises and creates peaks and valleys. Once the filling is added, everything evens out.

Why is my filling runny?

Runny filling usually means the pudding wasn’t fully set or the milk measurement was off. Be sure to use instant pudding mix and cold milk, and allow the cake time to chill.

Do I need to poke holes in the crust?

No. For Cream Puff Cake, the crust is baked as one layer and does not need to be vented like individual cream puffs.

More Dessert Recipes:

• Lemon Bundt Cake
• Carrot Cake Bars
• Strawberry Jello Pudding Poke Cake
• Cream Puffs with Custard Filling
• No Bake Coconut Cream Pie