Easy Cream Puff Cake
Easy Cream Puff Cake transforms the classic French pastry into a simple, crowd-pleasing layered dessert with a light choux base, creamy pudding filling, and sweet topping. Perfect for any occasion, it combines nostalgic flavor with effortless preparation in one unforgettable treat.
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
Let the dough cool properly to ensure the puff layer sets up as it should.
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.
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.