Cream Puff Cake

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.

1. Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with baking spray and set aside.
2. 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.
3. 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.
4. 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.

5. 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.

6. 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. 

Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest! 

Cream Puff Cake

This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake, cream puff, cream puff cake, custard

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 servings

Calories: 400kcal

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

Video

Nutrition

Calories: 400kcal | Carbohydrates: 28g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 125mg | Sodium: 251mg | Potassium: 220mg | Fiber: 1g | Sugar: 18g | Vitamin A: 976IU | Calcium: 161mg | Iron: 1mg