Cream Puff Cake
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Learn how to make Cream Puff Cake! It’s a perfect blend of a soft, tender crust and a luxuriously creamy filling. Whether you’re planning a sunny picnic or a cozy family gathering, this dessert is sure to impress. It’s an easy, foolproof recipe that promises to become a new favorite among your sweet recipes!
Let’s make 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.
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, soft and tender. – 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.
Why You’ll Love This Recipe
- Imagine biting into a cloud of dessert – that’s what each mouthful of this Cream Puff Cake feels like. Its light and airy texture makes it a perfect dessert for those warm spring and summer days.
- This dessert recipe is so easy to make. Don’t worry if you’re not a seasoned baker – this recipe is incredibly straightforward. With clear steps and everyday ingredients, you’ll find the process as enjoyable as indulging in the final product.
- Whether it’s a family get-together, a summer picnic, or just a weekend treat, this Cream Puff Cake is a crowd-pleaser. It’s a conversation starter and a surefire way to sweeten any occasion
- This Cream Puff Cake is not just delicious, it’s also convenient. You can make it in advance! Prepare it a day ahead and let it chill. It’s one less thing to worry about when prepping for your event or a relaxing day at home.
This is a must-make summer dessert recipe. Looking for more check out all my favorite dessert recipe for summer entertaining.
Ingredients
Before we get to baking and making this decadent Cream Puff Cake, let’s gather up some ingredients. Here’s what you will need:
- Water: The humble start to our extraordinary crust, water is the essential element that brings all our ingredients together.
- Unsalted Butter: Rich and creamy, unsalted butter is the secret to a flavorful crust that’s just the right kind of indulgent.
- All-Purpose Flour: The backbone of our crust, all-purpose flour gives it structure and that perfect chewy texture we love.
- Salt: Just a pinch, but oh-so-crucial, salt is the unsung hero that enhances all the flavors in our cake.
- Eggs: They’re not just for breakfast! Eggs add richness and help bind the crust, giving it that lovely, light texture.
- Cream Cheese: The star of the filling, cream cheese adds a creamy, tangy depth that makes this cake irresistibly luscious.
- Instant Vanilla Pudding: This little shortcut infuses our cake with a sweet, vanilla essence and makes the filling oh-so-smooth.
- Milk: It melds beautifully with the pudding and cream cheese, creating a filling that’s both rich and refreshing.
- Whipped Topping (Cool Whip): Light, fluffy, and sweet, this topping is like the final flourish on a masterpiece, completing our Cream Puff Cake with a cloud-like finish.
How to Make
Now it’s time to put it all together. I’ll walk you through the process below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9×13-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
And that’s it. Once chilled, you’re ready to slice and enjoy. 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.
Frequently Asked Questions
Can I make this Cream Puff Cake ahead of time?
Absolutely! In fact, it’s recommended to make it ahead so that it has ample time to chill. Prepare it a day in advance and let it set in the fridge overnight for best results.
What can I use if I don’t have a stand mixer?
No worries if you don’t have a stand mixer. A hand mixer will work just as well for combining the ingredients. If you’re up for a bit of a workout, a sturdy whisk and some elbow grease can also get the job done!
Is there a substitute for instant vanilla pudding?
If you’re not a fan of vanilla or just want to try something different, any flavor of instant pudding can be used. Coconut or lemon could be delightful alternatives!
How should I store the leftover cake?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days.
Can I freeze this Cream Puff Cake?
Freezing is possible, but it’s best enjoyed fresh. If you do freeze it, wrap it well and thaw it in the refrigerator before serving. Note that the texture of the whipped topping may change slightly after freezing.
Can I add toppings to this cake?
Definitely! Feel free to garnish with powdered sugar, chocolate shavings, fresh berries, or a drizzle of caramel sauce for an extra special touch.
More Delicious Desserts You Will Love
- Chocolate Peanut Butter Cake
- Berry Swirled Meringues
- The Ultimate Coconut Cupcakes
- Mason Jar Cherry Supremes
- Carrot Cake Truffles
- Soft Peanut Butter Cookies
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. If try it, please leave a comment and a 5-star rating below.
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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 9×13-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
This looks delicious! Thank you for sharing!
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
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.
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
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
The pudding mixture seemed a bit too runny. Hoping it firms up?? I love cream puffs so I hope it’s good!
I’m trying this recipe today for our bible school workers. Looks so yummy! Thanks for sharing from Arkansas!
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!
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 looks perfect for an Easter dessert.
Thanks, John! It’s one of my faves!
xo Michael
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
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)😋😉😂
I’m making it now! All i have is 1% milk. Is that okay or should I use 2% or whole?
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
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?
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
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
We make it with sugar free at my work for diabetic. it works fine..
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
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!
My late brother ln law used to make this for family gatherings! It is so good and easy to eat, even on a full stomach. He found the recipe in a magazine, I believe he said in the 50’s. Try it ASAP!
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
I made this for Father’s Day 2020. Both of our fathers are diabetic, and this was a perfect dessert to tweak and use sugar-free ingredients so they could enjoy a lower-sugar dessert. Tjey were thrilled with this delicious cream puff!
Of course, I also made the recipe as posted for everybody else! It is so good!