Cream Puff Cake Recipe
If you’re craving a show-stopping dessert that’s as fun to make as it is to eat, Cream Puff Cake will have you swooning from the very first bite. Imagine the tender, airy magic of classic cream puffs, but transformed into an easy, shareable sheet cake layered with silky vanilla custard and clouds of whipped cream. This Cream Puff Cake is perfect for gatherings, effortlessly elegant, and absolutely irresistible with its trio of textures and flavors. Whether you’re a dessert lover or just looking to impress, this treat is sure to become a new favorite in your home!
Ingredients You’ll Need
Just a handful of simple, everyday ingredients come together to create the unforgettable layers of Cream Puff Cake. Each one brings something essential, from buttery flavor to creamy richness and that signature golden color.
- Unsalted butter: Gives the choux pastry its rich taste and helps achieve that perfectly puffed, golden crust.
- Water: Essential for steam, which makes the pastry rise and become airy.
- All-purpose flour: Provides structure, ensuring the base is sturdy enough to hold all those luscious layers.
- Large eggs: Add richness and help the crust puff up beautifully.
- Cream cheese (softened): Makes the filling extra creamy and smooth, with just the right amount of tang.
- Cold milk: Loosens the cream cheese and helps set the pudding for a custardy middle layer.
- Instant vanilla pudding mix: Adds sweet flavor and thickens the filling quickly and easily.
- Heavy whipping cream: Whipped into soft peaks, it creates a light, fluffy topping that melts in your mouth.
- Powdered sugar: Sweetens the whipped cream without any graininess.
- Vanilla extract: Enhances the flavor of the whipped cream, making every bite a little more special.
- Chocolate syrup (optional): For a pretty drizzle on top and a touch of chocolatey decadence.
How to Make Cream Puff Cake
Step 1: Make the Choux Pastry Crust
Start by preheating your oven to 400°F (200°C). In a medium saucepan, combine the butter and water, bringing them to a rolling boil over medium heat. Once the butter is fully melted and the mixture is bubbling, add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This step is crucial for getting that signature cream puff texture.
Step 2: Add the Eggs
Take the pan off the heat and let the dough cool for about 5 minutes—just enough so you don’t scramble the eggs. Add the eggs one at a time, beating well after each addition. The dough will look a bit slippery and strange at first, but keep mixing until it’s glossy and smooth. This step ensures that your Cream Puff Cake will be light, airy, and puffy in all the right ways.
Step 3: Spread and Bake the Crust
Grease a 9×13-inch baking dish and spread the dough evenly across the bottom and slightly up the sides. Don’t worry if it seems thin—it will puff up beautifully in the oven. Bake for 25–30 minutes, or until the crust is deeply golden and dramatically puffed. Let the crust cool completely before moving on; this keeps your filling from melting into a puddle.
Step 4: Prepare the Creamy Filling
In a large bowl, beat the softened cream cheese until it’s completely smooth and creamy, scraping down the sides as needed. Gradually add the cold milk, mixing until well combined. Sprinkle in the instant vanilla pudding mix and beat until the mixture thickens and becomes luxuriously silky. Spread this creamy custard over your cooled crust, covering every corner.
Step 5: Whip the Cream Topping
Pour the heavy whipping cream into a chilled bowl, then add the powdered sugar and vanilla extract. Beat with an electric mixer until stiff peaks form. This luscious whipped cream is the crowning glory of your Cream Puff Cake. Gently spread it over the custard layer, smoothing it out with a spatula for an even finish.
Step 6: Chill and Serve
Pop the completed cake into the fridge for at least one hour. This allows the custard to set and the layers to meld beautifully. Just before serving, drizzle chocolate syrup over the top for that classic finishing touch. Slice, serve, and watch your guests’ faces light up with delight!
How to Serve Cream Puff Cake
Garnishes
A flourish of chocolate syrup is the most classic way to finish Cream Puff Cake, but you can also sprinkle on shaved chocolate, a dusting of powdered sugar, or even a few fresh berries for a pop of color. These little touches make every slice feel just a bit more festive and special.
Side Dishes
Cream Puff Cake is rich and creamy, so it pairs beautifully with lighter sides. A crisp fruit salad, a bowl of fresh strawberries, or even a scoop of tangy raspberry sorbet can offer a refreshing contrast. If you’re serving this at a party, coffee or espresso makes a wonderful companion to each dreamy bite.
Creative Ways to Present
If you want to really wow your friends and family, try cutting the cake into petite squares and serving each on a mini dessert plate with a swirl of chocolate and a sprig of mint. For a more rustic vibe, serve straight from the pan and let everyone dig in. You can even build individual Cream Puff Cake parfaits in clear glasses—layering bits of crust, custard, and whipped cream for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftover Cream Puff Cake should be covered tightly with plastic wrap or an airtight lid and stored in the refrigerator. It will stay fresh and delicious for up to three days—though honestly, it rarely lasts that long!
Freezing
While the choux pastry base can freeze fairly well, the creamy filling and whipped topping may lose a bit of their texture after thawing. If you do want to freeze Cream Puff Cake, wrap individual slices tightly and freeze for up to one month. Thaw overnight in the fridge before serving for best results.
Reheating
This dessert is best enjoyed cold, straight from the fridge. If you prefer a slightly warmer crust, you can remove a slice and let it sit at room temperature for about 15 minutes before eating. Avoid microwaving, as this can melt the custard and whipped cream layers.
FAQs
Can I use a different flavor of pudding?
Absolutely! While vanilla is classic for Cream Puff Cake, chocolate, banana, or even pistachio pudding can create fun flavor twists. Just be sure to use instant pudding so the filling sets properly.
Can I make Cream Puff Cake ahead of time?
Yes, this dessert is a fantastic make-ahead treat. Assemble it the day before, cover, and refrigerate overnight. The flavors meld beautifully and the cake slices even more easily when fully chilled.
What if I don’t have a 9×13-inch pan?
You can use two 8-inch square pans, or even make mini versions in muffin tins for individual servings. Just keep an eye on baking times, as smaller pans may cook a bit faster.
Can I use store-bought whipped topping instead of making it from scratch?
Definitely! If you’re short on time or prefer a more stable topping, substitute an equal amount of whipped topping for the homemade whipped cream. It’s quick, easy, and still delicious.
Is Cream Puff Cake gluten-free?
As written, this recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting a cup-for-cup gluten-free flour blend in the crust to make it friendly for gluten-sensitive guests. The results are usually quite good!
Final Thoughts
This Cream Puff Cake is the dessert I turn to when I want to share something truly special, yet totally approachable, with friends and family. It’s an irresistible combination of light pastry, rich custard, and fluffy cream that never fails to impress. Give it a try, and you might just find it becomes your new signature sweet!
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Cream Puff Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Cream Puff Cake is a delightful American dessert combining a light, airy choux pastry crust with a creamy, rich filling of cream cheese, instant vanilla pudding, and whipped cream. This layered dessert is both visually appealing and irresistibly tasty, perfect for special occasions or a sweet treat.
Ingredients
Choux Pastry Crust
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 (8 oz) package cream cheese, softened
- 2 cups cold milk
- 1 (5.1 oz) package instant vanilla pudding mix
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate syrup for drizzling (optional)
Instructions
- Prepare the crust: Preheat the oven to 400°F (200°C). In a medium saucepan, bring the butter and water to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add the eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Bake the crust: Spread the dough evenly into the bottom and up the sides of a greased 9×13-inch baking dish. Bake for 25–30 minutes or until the crust is puffed up and golden brown. Cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the cold milk while mixing, then add the instant vanilla pudding mix and beat until the mixture thickens.
- Assemble the cake: Spread the pudding mixture evenly over the cooled crust.
- Prepare the whipped cream topping: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Finish the cake: Spread the whipped cream over the pudding layer evenly. Chill the cake in the refrigerator for at least 1 hour before serving.
- Optional garnish: Drizzle chocolate syrup over the top just before serving if desired.
Notes
- Ensure the crust is completely cooled before adding the pudding filling to prevent melting.
- You can substitute homemade whipped cream with store-bought whipped topping if preferred.
- For a chocolate variation, add cocoa powder to the pudding mix or drizzle more chocolate syrup on top.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
