Best Cream Puff Cake Recipe

Say hello to this Cream Puff Cake—the perfect dessert that looks fancy, tastes delicious, and is way easier to make than it seems.

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Imagine a light crust on the bottom that puffs up like magic in the oven, then a creamy vanilla filling on top, and finally a layer of whipped topping. This cream puff cake is simply magical.

No need to shape individual balls of dough or worry about pastry cream dripping everywhere. You just bake this in a 9×13 dish, and boom—you’ve got a dessert that can feed a crowd.

The first time I made it, I was honestly a little nervous. I mean, making a choux pastry (the same stuff you use for eclairs and cream puffs) sounds like a fancy French project.

But as soon as I combined the water and butter on the stove and stirred in the flour, I realized, “Hey, this isn’t rocket science! Ha!” I spread the dough in the baking dish, popped it in the oven, and in under 35 minutes.

Then came the filling—silky pudding mixed with cream cheese and chocolate chips. Finally, I topped it all off with whipped topping and some drizzles of chocolate and caramel sauce. Beautiful.

Whether you’re throwing a party, cheering up the family on a dreary day, or just want a sweet pick-me-up, this cream puff cake recipe is your new best friend.

It’s not hard to make, uses simple ingredients, and will have everyone licking their forks in record time. Let’s jump into Cream Puff Cake!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CREAM PUFF CAKE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE A DIFFERENT PUDDING?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Best Cream Puff Cake Recipe

1. Choux Dough in Cake Form: Instead of shaping little cream puffs, you spread the dough in a big 9×13 pan. 
2. Creamy Filling, No Fuss: The filling is just cream cheese, instant vanilla pudding, and milk, but it tastes like it’s from a fancy bakery. 
3. Great for Crowds: Instead of making individual cream puffs or eclairs, this cake can feed up to 15 people in one shot.

• Unsalted butter
• Water
• Granulated sugar
• Salt
• All-purpose flour
• Large eggs
• Cream cheese
• Whole milk
• Instant vanilla pudding mix
• Mini chocolate chips
• Whipped topping
• Chocolate syrup
• Caramel sauce

1. Preheat the oven to 400°F. Spray a 9×13 inch pan with cooking spray, set aside.
2. Place the butter, water, sugar, and salt into a small saucepan. Bring to a boil, add the flour, take off the heat and stir until a ball forms, about 2-3 minutes. 
3. Place the mixture into a large bowl, add the eggs one at a time and mix it in using a hand mixer, make sure it’s fully incorporated until adding the next egg.
4. Add the dough to the baking dish and smooth it out on the bottom of the dish. I found lightly moistening my fingers and pressing it down into the pan makes it easier to spread.
5. Bake for 32-35 minutes, until golden brown. Let cool completely on a wire rack.
6. While the crust cools, make the filling by whipping the cream cheese in the body of a stand mixer until smooth with the paddle attachment. 

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1. Slowly add in the milk until combined. 
2. Add the vanilla pudding, stir in until just combined. Scrape the sides. Raise the speed to medium and beat for 2 minutes. 
3. Stir in ½ cup of the chocolate chips.
4. Pour this into the crust and smooth it out. 
5. Top with the whipped topping and smooth the top.
6. Cover with plastic wrap and place in the fridge for at least two hours to set. Add chocolate sauce, caramel syrup, and remaining chocolate chips for garnish.

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CAN I USE A DIFFERENT PUDDING?

Absolutely! If you love the taste of white chocolate pudding or even lemon pudding, feel free to swap it in.

You might lose some of that classic “cream puff” flavor, but it’ll still be yummy.

If you want a chocolate version, try chocolate pudding—just note your cream filling will have a chocolaty twist.

CAN THIS BE MADE AHEAD?

Yes! You can bake the crust a day early, let it cool, then store it in an airtight container at room temperature.

Assemble the filling and top it off the next day.

Keep the entire cream puff dessert in the fridge until it’s time to serve.

All in all it’s an easy dessert that’s a crowd favorite!

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ANY ADDITIONS?

Go wild! Sometimes experimenting is the best part of a dish.

If you have any other great ideas, let me know in the comments.

• Fresh fruit: Top with sliced strawberries, kiwi, or blueberries for a pop of color.
• Chocolate ganache: Drizzle melted chocolate on top instead of just chocolate syrup if you want a richer topping.
• Nuts: Sprinkle chopped almonds, peanuts, or pecans for a crunchy twist.
• Cinnamon sugar: Dust on the crust before baking for a subtle sweet-spicy flavor.
• Orange zest: Stir a little into the filling for a citrusy note—like an orange creamsicle twist.
• Caramel bits: For extra caramel bursts in each bite.
• Extra pudding flavor: Use two different pudding mixes (like vanilla + cheesecake) for a fun blend.
• Sprinkles: Because sprinkles make everything more festive, right?
• Cookie crumbs: Crushed cookies on top for added texture—chocolate wafer or graham cracker crumbs work great.
• Mint: Crushed mint chocolates or thin mint cookies for a refreshing spin on a classic dessert recipe.

ANY SUBSTITUTIONS?

I always like having options for if you want to change things up.

• Almond or soy milk instead of whole milk if you’re dairy-free—just watch the texture in the filling.
• Gluten-free flour for all-purpose if you need a GF option. The dough might not puff as high, but it can still work.
• Brown sugar in the crust if you like a deeper caramel-like flavor.
• Dark chocolate chips if you prefer a stronger chocolate punch instead of mini ones.
• Greek yogurt folded into the whipped topping if you want a tangy layer.
• Flavored syrups (like strawberry or white chocolate) in place of the chocolate or caramel drizzle.

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Refrigerator:
Keep your cake covered with plastic wrap or in a lidded container, and store it for up to 5 days.

The topping may settle a bit, but it should still taste delicious.

Freezer:
Yes, you can freeze it, though the texture might change slightly.

Wrap the entire dish well (foil + plastic) and freeze for up to 2 months.

Let it thaw in the fridge before serving—just note the crust may get a bit softer.

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There you have it— Cream Puff Cake, the easy way to get that puff pastry wow-factor without rolling, piping, or shaping a million tiny cookies.

Give it a go, share with friends, and prepare for the rave reviews! Enjoy!