Easy Cream Puff Cake is a rich, crowd-pleasing dessert that takes the classic elements of a traditional cream puff and transforms them into a layered, sliceable treat. With a light, airy choux pastry base, a creamy vanilla filling, and a smooth chocolate topping, it delivers all the decadent flavors and textures of an éclair or cream puff but in a simplified and more accessible form. This recipe is perfect for gatherings, holidays, or potlucks and is beloved for its elegant appearance, nostalgic taste, and the fact that it requires far less effort than making individual cream puffs. Whether served chilled in summer or as a cozy dessert in cooler months, this easy cream puff cake is a guaranteed hit with both kids and adults.
The History of Cream Puff Cake
The origins of cream puff cake can be traced back to the classic French pastry known as “choux à la crème,” which emerged in the 16th century and gained popularity in the 18th and 19th centuries in France and Italy. The foundational pastry—pâte à choux—is the basis for cream puffs, éclairs, profiteroles, and croquembouche. Over time, American home cooks adapted the choux pastry technique to create more convenient desserts that mimicked the flavor and texture of cream puffs but without the intricate assembly. The cream puff cake became particularly popular in the U.S. during the mid-20th century as boxed puddings and whipped toppings became kitchen staples, allowing for an easier method to achieve a similar result. It is now considered a retro dessert classic, often passed down through generations, cherished for its impressive taste-to-effort ratio and nostalgic charm.
Ingredients Breakdown
For the Choux Pastry Base:
- 1 cup water
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 2½ cups cold milk
- 1 container (8 oz) whipped topping, thawed
For the Topping:
- ½ cup chocolate chips or chocolate syrup (optional, for drizzle)
- Powdered sugar, for dusting
Step-by-Step Recipe
Start by preheating your oven to 400°F (200°C) and lightly greasing a 9×13-inch baking dish. In a medium saucepan, combine the water and butter over medium-high heat and bring it to a boil. Once boiling, reduce the heat to low and quickly stir in the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Spread the choux dough evenly into the prepared baking dish. Bake for 25–30 minutes, or until puffed and golden. Remove from oven and let it cool completely. For the filling, beat the softened cream cheese until smooth. In a separate bowl, whisk together the pudding mix and milk until it thickens slightly. Gradually add the pudding to the cream cheese, beating until smooth and combined. Fold in the whipped topping until fully incorporated. Once the pastry base is cool, spread the cream filling evenly over the surface. Refrigerate for at least 1 hour, preferably longer, to allow the filling to set. Before serving, drizzle with melted chocolate or chocolate syrup, or dust with powdered sugar. Slice and enjoy chilled.
Tips for the Perfect Cream Puff Cake
Make sure the choux dough cools slightly before adding the eggs—adding them too early can scramble them. Beat each egg thoroughly to ensure a smooth dough that bakes up light and airy. Avoid opening the oven during baking, as this can cause the pastry to collapse. Use full-fat cream cheese for the best texture and flavor in the filling. Chill the cake thoroughly before serving to ensure the filling sets properly and slices cleanly. For a neater presentation, wipe the knife clean between each slice. Adding a touch of vanilla extract to the cream filling enhances the flavor. If using chocolate chips for the topping, melt them gently with a splash of cream to make a pourable ganache.
Variations and Customizations
You can use chocolate or butterscotch pudding instead of vanilla for a flavor twist. Swap out the chocolate topping for a caramel drizzle or fresh fruit. For a more traditional European-style dessert, use homemade pastry cream instead of boxed pudding. Add a layer of sliced bananas or strawberries between the crust and filling for a fruity upgrade. For a mocha version, add instant espresso powder to the pudding mixture and top with a coffee-flavored drizzle. To make a peanut butter version, mix a few tablespoons of creamy peanut butter into the pudding and drizzle with melted peanut butter and chocolate.
Health Considerations and Nutritional Value
Cream puff cake is a rich dessert, high in fats and sugars due to the pastry, cream cheese, pudding, and whipped topping. Each serving typically provides a significant amount of calories and carbohydrates, making it best enjoyed in moderation. You can lighten the recipe by using reduced-fat cream cheese and sugar-free pudding mixes, and by swapping whipped topping for whipped Greek yogurt or coconut cream. Those sensitive to gluten can try using gluten-free flour for the choux pastry. Lactose-free alternatives are also available, such as dairy-free cream cheese, plant-based milk, and non-dairy whipped toppings, making the dessert more inclusive for dietary needs. While not a low-calorie dish, cream puff cake can still be part of a balanced diet when enjoyed occasionally and in reasonable portions.
FAQ
Q: Can I make this cake ahead of time?
A: Yes, cream puff cake is best made ahead and chilled for several hours or overnight, allowing the filling to set properly and the flavors to meld.
Q: Can I freeze cream puff cake?
A: Freezing is not recommended, as the texture of the filling may become watery upon thawing. It’s best stored in the refrigerator for up to 3 days.
Q: Why did my choux pastry collapse?
A: This can happen if the oven door was opened too early or if the pastry was underbaked. Make sure it is fully puffed and golden before removing from the oven.
Q: Can I use homemade whipped cream instead of whipped topping?
A: Yes, just make sure it’s stabilized if you plan to store the cake for more than a few hours, as homemade whipped cream can deflate.
Q: What can I use instead of cream cheese in the filling?
A: Mascarpone or ricotta cheese can be used as alternatives, though the texture may vary slightly. Greek yogurt is also a lighter option.
Easy Cream Puff Cake
Ingredients
- 1 cup water
- ¼ teaspoon salt
- ½ cup butter
- 1 cup all-purpose flour
- 4 eggs
- Two 3.9 oz boxes of instant vanilla pudding small size
- 8 ounces of very soft cream cheese
- 3½ cups milk
- 8 ounces of whipped topping thawed
- ¼ cup chocolate syrup
Instructions
- Preheat your oven to 450°F and grease a 9×13-inch baking dish. In a saucepan, bring the water, butter, and salt to a boil. Once boiling, remove from heat and transfer the mixture to a mixing bowl.
- Add the flour and beat by hand until a dough forms a ball, or use an electric mixer for a couple of minutes until thoroughly combined.
- Let the dough cool for about 10 minutes.
- Add the eggs one at a time, beating until the mixture is thick, smooth, and has a slight satin sheen on the surface.
- Allow the dough to cool again for another 5 minutes.
- Spread the dough evenly in the greased baking pan. Bake at 450°F for 15 minutes.
- Use a knife to prick the center of the dough about 15 times to release steam. Lower the oven temperature to 350°F and continue baking for an additional 20 minutes.
- Let the baked pastry cool in the pan for 30 to 45 minutes before adding the filling.
- In a mixing bowl, beat the softened cream cheese until smooth.
- In a separate bowl, whisk together the pudding mix and milk until fully combined. Gradually add the pudding mixture to the cream cheese, starting slowly and then beating until smooth. Pour the cream filling over the cooled crust.
- Top with thawed whipped topping and finish with a drizzle of chocolate syrup.
- Keep the cream puff cake refrigerated until ready to serve.
Notes
Be sure the pan and pastry have cooled completely before adding the cream filling, which helps the filling stay firm and chilled.
Using very soft cream cheese will make mixing much easier; if small lumps remain, don’t worry—they won’t affect the final taste or texture of the dessert.
Start with just a light drizzle of chocolate syrup—often, a little goes a long way for flavor and presentation.
Store the dessert in the refrigerator for up to 3 days, though it’s best enjoyed within the first couple of days.
While the dough itself can be made ahead and frozen, the fully assembled dessert does not freeze well and is best served fresh.