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.

Course Dessert

Cuisine American

Keyword Cream Puff Cake

Prep Time 15

Cook Time 40

Servings servings

Calories 296kcal

Author Dana DeVolk

Ingredients

Instructions

Preheat the oven to 400°F. Spray a 9×13 inch pan with cooking spray, set aside.
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.
½ cup unsalted butter, 1 cup water, 2 teaspoons granulated sugar, ¼ teaspoon salt, 1 cup all-purpose flour
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 large eggs
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.
Bake for 32-35 minutes, until golden brown. Let cool completely on a wire rack.
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.
8 ounces cream cheese
Slowly add in the milk until combined.
2 1/2 cups whole milk
Add the vanilla pudding, stir in until just combined. Scrape the sides. Raise the speed to medium and beat for 2 minutes.
2 3.4 ounce packages instant vanilla pudding mix
Stir in ½ cup of the chocolate chips.
¾ cup mini chocolate chips
Pour this into the crust and smooth it out.
Top with the whipped topping and smooth the top.
8 ounces whipped topping
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.
¼ cup chocolate syrup, ¼ cup caramel sauce

Notes

Don’t Overmix the Dough: Once you stir in the flour, just keep going until a smooth ball forms. Overmixing can lead to a dense crust.
Add the Eggs One at a Time: This helps the dough absorb each egg fully, giving your crust that airy, puffy result.
Chill the Filling: Let your pudding mixture cool a bit (or at least stay at room temperature) before spreading it over the crust, so it sets evenly.
Use Cold Milk: When making the pudding, cold milk helps set it faster, leading to a firmer filling.
Wait for the Crust to Cool: If the crust is still warm, your creamy filling can melt and become runny. Patience, my friend, is key!
Slice with a Sharp Knife: A clean, sharp knife helps you cut neat squares without squishing the layers together.

Nutrition

Best Cream Puff Cake Recipe

Ingredients

For the dough

For the filling

For the topping

Instructions

Notes

Nutrition