This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.
Cream Puff Cake:
Happy Monday, friends. I couldn’t think of a better way to kick off the week than with this Cream Puff Cake.
I have wanted to share this recipe with you for quite some time, so I’m thrilled to finally post it on IBC. (It would be excellent to serve for Easter should you need a new or different dessert recipe.)
This cake goes back almost 20 years. I first tasted it when I worked as a waiter at a little cafe in my hometown. The cake was one of my favorite menu items.
It’s light and simple to make, but don’t let that fool you. It’s oh-so-good! I probably haven’t had a piece of this cake in 15 years, so I was extremely excited to whip it up.
How to Make Cream Puff Cake:
If you’ve ever had a cream puff, this recipe certainly lives up to its name. It is loaded with filling. (No complaints here!) And the crust of the cake is light, yet rich and chewy. – I know that may not be the best way to describe a crust, but I mean chewy in the best possible way.
The crust bakes up similar to a Dutch baby (German) pancake. It will puff up and rise at the sides. That is what you want.
The filling is a combination of vanilla pudding and cream cheese, and the cake is topped with Cool Whip.
Although normally I would suggest homemade whipped cream, Cool Whip is the way to go with this dessert. That’s how they made it 20 years ago, so that’s what I know and love.
Once you’ve assembled everything, just pop the cake into the fridge and you’re good to go. What I also love about this recipe is that you can make it one or even two days in advance, and it will taste just as good.
The combination of flavors is yummy, and the crust is killer. I am partial to the corner and edge pieces, but any slice is delicious.
You could certainly dress this up with fruit or a drizzle of chocolate, however, I think it’s perfect as is. Since it’s served cold, it makes a great option for spring and summer. No matter when or how you serve it, enjoy!
Looking For More Spring Desserts? Check Out these:
- Chocolate Peanut Butter Cake
- Berry Swirled Meringues
- The Ultimate Coconut Cupcakes
- Mason Jar Cherry Supremes
- Carrot Cake Truffles
- Soft Peanut Butter Cookies
So good, right?
And simple to make as well. You’ve got this one. Give this Cream Puff Cake recipe a try, and let me know what you think.
As always, happy baking!
Cream Puff Cake Recipe:
Cream Puff Cake
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- Pinch of salt
- 4 eggs
- 2 packages (8 ounces) cream cheese, softened
- 3 packages (3.4 ounces) instant vanilla pudding
- 4 cups milk
- 12 ounces whipped topping - (Cool Whip)
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with baking spray and set aside.
- In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition. After the final egg addition, continue to mix on high for 4-5 minutes until the mixture is smooth.
- Add the dough to the prepared baking dish. Spray your fingertips with some baking spray and then gently press the dough into an even layer on the bottom of the pan. Bake for 20-25 minutes. The dough will rise, especially up the sides of the pan. Cool completely.
- In a large bowl, whisk together the instant pudding and milk. Set aside. In the bowl of stand mixer, beat the cream cheese 3-4 minutes until it is smooth. Then mix in the prepared pudding mix. Beat 3-4 minutes until smooth.
- Spread the cream cheese and pudding mixture into an even layer on the cooled crust. Then top with a layer of whipped topping. Chill overnight or for 2-3 hours before serving
I would love to make this for Easter and serve with fresh strawberries. My 11 year old daughter is gluten intolerant, do you think that I could make this with gluten free flour? Thank you for your beautiful website. I always look forward to seeing what you are cooking or how you decorate. Keep up the good work!!!
Hey Dana, I don’t have much experience working with gluten free flour, so I can’t speak with certainty as to how it would work. However, if you’re comfortable with it and willing to try, it’s worth a shot. Let me know. 🙂
xo Michael
Hi, Michael. I notice the instructions are very clear to use a stand mixer. I gave away my KitchenAid several years ago because it was too heavy for me (what was I thinking?!) and purchased a fairly inexpensive hand mixer. Do you think using a hand mixer will alter the quality of this dish?
Yes, you totally can! It may just take a bit longer. 🙂
xo Michael
Thank you!
For some reason, Michael, I can never get your recipes to print. I do print from other sites, so I’m not sure what is happening.
By the way, I’ve made this sort of dough for Christmas kringle and for cream puffs, so I know it will be delicious! And the rest of the recipe is just like our old recipe called Pistachio Torte, but that uses pistachio pudding. It is much loved, and I agree that although I usually dislike Cool Whip, it works in this sort of dessert tastes great! Thanks for all the inspiration.
Caroline, there was an issue with my print button for the past week or so. (I didn’t realize it, but a couple folks mentioned it which i REALLY appreciated!) It’s been fixed as of last night. Hopefully it should work for you know. 🙂
And wow! That Pistachio Torte sounds DELISH! Must try!!
xo Michael
Have you ever made this with sugar free pudding, less fat cream cheese and fat free cool whip?
Nope. I have not. I’m not a big fan of the flavor of those fat free products, so I assume I wouldn’t like it assembled all together in a cake. However, I’m sure it would work.
xo Michael
I made this on Saturday for my mom’s birthday. It was a hit! So delicious. Thanks for posting
You’re so welcome! I’m glad she enjoyed it.
xo Michael
Plan to try this for Easter. One question about the beat on high after the final egg. I have a KitchenAid mixer and the high setting always seems SO high. What number do you use? Thanks for the great inspiration always. I am a big fan of all you do!
I don’t know the exact number, but maybe second to the highest. You really need to beat it to get it smooth. Hope that helps!
xo Michael
When you mix the pudding and milk do you mix 2 minutes as the box directions states?
Hey Michael ! Thanks for this recipe.
I am literally buying the ingredients now! Instant vanilla pudding is not the kind you cook right ? And not the sugar free fat free one either ? (I don’t know if out products are different in canada)
That’s correct. You do not cook the instant and I go with the standard kind (not sugar free or fat free.)
xo Michael
Lovely, Michael, thank you. My 80 yr old mother took all the leftovers home with her! Haha
I’m making it now! All i have is 1% milk. Is that okay or should I use 2% or whole?
Hi Michael, how’s my most faaaaaavorite blogger?😀. I just finished making the cream puff cake. Oh my, it looks breathtaking😍. I’ll admit, the dough seemed a little tricky but it came out fine. I followed instructions to a “T”. Thanks for the inspiration. I know it will be deeeeelicious. (I licked the spoon)😋😉😂
Hi Michael. I am loving your blog. This is the next dessert I would like to tackle. I, like the the Vicki, do not own a Kitchen Aid. I do have a stand mixer with the option of the regular mixing paddles or dough hooks. Which would you recommend? I am looking for the perfect Thanksgiving desserts to wow my family. So far I have a great French apple cake, chocolate chip cookies (a must for my sister), and need one more to round it all out.
This will be perfect for Thanksgiving! You can totally do this with a regular mixing paddle. 🙂 Happy Baking!!
xo Michael
This looks perfect for an Easter dessert.
Thanks, John! It’s one of my faves!
xo Michael
My dough was not dough
Lol
It was more like batter….
Baked ok though. Putting g it together for Easter. Smells great
It’s a cross between dough and batter. 🙂 It’s not a traditional bread dough like you’d think. I’m glad it came out okay.
xo Michael
This sounds perfect for summer and the flavor possibilities are as endless as the pudding options! I live in Florida so it’s a great year round recipe. My wheels are spinning as I think of all of the flavors! Definitely pinning this recipe! Doesn’t a pumpkin version sound delicious for fall!
I’m trying this recipe today for our bible school workers. Looks so yummy! Thanks for sharing from Arkansas!
The pudding mixture seemed a bit too runny. Hoping it firms up?? I love cream puffs so I hope it’s good!
Hi. Looking forward to making this as a birthday cake for a friend who doesn’t like chocolate! What size pan do you use?
Yum! They will love it! It’s noted in the recipe, but it’s 13×9.
Enjoy!
xo Michael
This recipe looks great. Can I use the filling to actually fill cream puffs?
Thanks,
Sandra
I don’t see why not. Enjoy!
xo Michael
I’ve been making Cream Puff Cake for over 25 years. It’s a family favorite. I make it the old fashioned way by beating in the eggs one at a time by hand with a wooden spoon. The recipe I have finishes off with chocolate syrup drizzeled on top of the Cool Whip. My family prefers it made with instant Lemon pudding. Gives it a bright, refreshing flavor.
I love my moms homemade Vanilla Pudding recipe, would that be alright to use?
I’m honestly not sure. I’ve never made this recipe any other way than what’s listed above. You’re certainly welcome to try, but I can’t guarantee any results.
xo Michael
This looks delicious! Thank you for sharing!
I cannot wait to try this!
I discovered this recipe almost 30 years ago in a farming magazine that my husband received. It has been a family favorite ever since! I smiled when I saw it in your email today–I like your taste in decor AND food too!
I love that, Jana! Thank you!!
xo Michael
Oh Chef Michael, what a joy you are. This is such a delicious looking recipe. Thanks.
Hi Michael. I’m hoping one of my children might make this for my birthday next weekend (they need something to do in lockdown to keep them busy). However, we are in the UK and there is nothing here that is quite the same as American instant pudding. We have Angel Delight (lighter than pudding and not available in vanilla flavour – only strawberry, chocolate, banana or butterscotch) or custard (less airy than pudding but always vanilla flavour). Any idea which one might be better to use? Also, am I right in thinking that the dough is a choux pastry?
Happy Birthday! I’m not quite sure what would be a good substitute for pudding. Maybe try homemade? And I’m not familiar with choux pastry either, so I’m not sure. Sorry I couldn’t be of more help.
xo Michael
Hi Michael,
I have been making this recipe for many years and I did it the way your recipe showed and you have made it so much better. It puffed up so much fluffier and can’t wait to taste it. Thank you!
That’s awesome! So happy to hear that!!
xo Michael
OMG!!!! this looks to die for. so much easier than making and filling all those little cream puffs. Thanks for all the yummmmminess!!!
This looks delish!!! Can’t wait to make it. Yum! Thanks for the great recipe. 🙂
This is a blast from my past! Love this tried and true recipe.
I made the cream puff cake for dessert for our 4th of July celebration. After letting it set overnight, I decorated it to look like the American flag, using blueberries and strawberries. Everyone loved it!
Beautiful, and looks delicious. About the cream cheese, can you please clarify? Two 8 ounce packages, to equal 16 ounces? Or two 4 oz packages to equal 8 ounces?
Thanks so much!
Two 8-ounce packages totaling 16 ounces of cream cheese. Hope that helps!
xo Michael