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The BEST Cream Puff Cake Recipe

This Cream Puff Cake is the perfect way to enjoy the flavors of classic cream puffs without the hassle. With a light choux pastry base, a rich vanilla cream filling, and a decadent chocolate drizzle, it’s an elegant yet easy dessert that’s perfect for any occasion. Make it ahead for the best results, and enjoy a slice of this irresistible treat!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings 12

Ingredients
  

For the Pastry Base:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs

For the Filling:

  • 1 8 oz package cream cheese, softened
  • 2 3.4 oz boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping such as Cool Whip

For the Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • Powdered sugar optional, for garnish

Make the Pastry Base: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

  • In a saucepan bring the water and butter to a boil over medium heat. Remove from heat and quickly stir in the flour until a smooth dough forms.
  • Transfer the dough to a mixing bowl. Add the eggs one at a time beating well after each addition until the mixture is smooth and glossy.
  • Spread the dough evenly into the prepared baking dish. Bake for 25-30 minutes or until puffed and golden brown. Remove from the oven and let cool completely.

Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add the vanilla pudding mix and cold milk, beating until thick and creamy. Stir in the vanilla extract.

  • Gently fold in the whipped topping until well combined.
  • Spread the filling evenly over the cooled pastry base. Refrigerate for at least 2 hours to allow the flavors to meld.

Make the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips and heavy cream in 15-second intervals, stirring until smooth.

  • Drizzle the melted chocolate over the chilled cake. Dust with powdered sugar if desired.
  • Slice and serve chilled. Enjoy!

Notes

  • For a richer filling, use homemade whipped cream instead of store-bought whipped topping.
  • Make it ahead for an even better texture. The cake tastes best after chilling for several hours.
  • Customize the topping with white chocolate, caramel, or fresh berries.
  • Use a serrated knife to cut clean slices without squishing the layers.
  • Store leftovers in the refrigerator for up to 3 days. Cover tightly to keep it fresh.