If you’re looking for a dessert that combines elegance with ease, this Cream Puff Cake is the perfect choice! Inspired by the classic cream puff pastry, this cake features a light and airy base, a rich vanilla cream filling, and a fluffy whipped topping drizzled with chocolate syrup. It’s a show-stopping treat that’s surprisingly simple to make, making it perfect for any occasion—from family gatherings to holiday celebrations. Follow this easy recipe to create a delicious, crowd-pleasing dessert that’s sure to impress!

What You’ll Need

Ingredients

• 1 cup water
• 1/4 tsp salt
• 1/2 cup butter
• 4 eggs
• 2 small packages instant vanilla pudding
• 1 cup flour
• 8 ounces cream cheese very soft
• 3 1/2 cups milk
• 8 ounce whipped topping defrosted (Or have a look at my stabilized whipped cream recipe)
• 1/4 cup chocolate syrup

Equipment I Used

• Stand Mixer
• Saucepan
• Mixing Bowl
• Measuring Cups and Spoons
• Measuring Cup Glass
• Spatula
• 9×13 Baking Dish

How to Make It

Preheat the Oven and Prepare the Pan

Start by preheating your oven to 450°F (230°C) to ensure it’s hot and ready for baking. Grease a 9×13-inch baking pan thoroughly with butter or non-stick cooking spray to prevent the dough from sticking and to create a crispy base.

Prepare the Dough Base

In a medium saucepan, combine 1 cup of water, ½ cup of butter, and ¼ tsp of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the butter melts evenly. Once it reaches a boil, remove the saucepan from the heat.

Mix in the Flour

Transfer the hot mixture to a mixing bowl. Immediately add 1 cup of flour to the hot liquid. Using a wooden spoon or an electric mixer, beat the mixture by hand until it forms a cohesive dough ball, or mix for a few minutes with the electric mixer until well combined and smooth. The dough should pull away from the sides of the bowl and come together in a ball.

Cool the Dough

Allow the dough to cool in the bowl for about 10 minutes. This cooling period prevents the eggs from cooking when added and helps the dough achieve the right consistency.

Incorporate the Eggs

After the dough has cooled slightly, add the eggs one at a time, beating well after each addition. Continue beating the dough until it becomes thick and smooth with a satin sheen on its surface. This process helps to create a light, airy texture in the baked pastry.

Cool the Dough Again

Let the dough rest for another 5 minutes to cool further. This step ensures the dough is at the optimal temperature for baking.

Bake the Dough

Pour the prepared dough into the greased 9×13-inch baking pan, spreading it out evenly. Place the pan in the preheated oven and bake at 450°F (230°C) for 15 minutes to allow the dough to puff up and set. (Note: In the images, I used an 8×8 baking dish as I made only a half recipe.)

Reduce the Heat and Continue Baking

After the initial baking period, use a knife to prick the dough about 15 times in the center where it has puffed up. This allows the steam to escape, preventing the dough from collapsing. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20 minutes, or until the dough is golden brown and fully set.

Cool the Pastry Base

Remove the pan from the oven and allow the pastry to cool completely in the pan for about 30 to 45 minutes before adding the cream filling. Cooling helps the base set properly and ensures the filling won’t melt when added.

Prepare the Cream Filling

In a mixing bowl, beat 8 ounces of very soft cream cheese until smooth and creamy. In a separate bowl, whisk together 2 small packages of instant vanilla pudding mix with 3½ cups of milk until well combined. Slowly add the pudding mixture to the cream cheese, mixing on low speed initially to avoid splashing, then beat well until the mixture is smooth and thick.

Assemble the Cake

Pour the prepared cream filling over the cooled pastry base, spreading it evenly with a spatula to cover the entire surface. This layer forms the creamy center of the cake. (Note: I didn’t mix my cream cheese enough, so there are some small lumps visible in the image. Make sure to beat the cream cheese thoroughly to achieve a smooth texture.)

Add the Whipped Topping

Gently spread the defrosted 8-ounce whipped topping over the cream filling, smoothing it out to create an even layer. This adds a light, fluffy texture to the cake. Alternatively, you could use my stabilized whipped cream recipe for a homemade topping.

Drizzle ¼ cup of chocolate syrup over the whipped topping in a decorative pattern. You can create zigzags, swirls, or any design you like to enhance the presentation of the cake. (I had a bit of fun with this, but my syrup was a little too runny and didn’t create the prettiest pattern—feel free to experiment with a thicker syrup if you prefer!)

Chill and Serve

Place the cake in the refrigerator to chill for at least 1 hour before serving. Chilling helps the layers set and makes the cake easier to slice. Serve cold, cut into squares, and enjoy this delightful, creamy dessert!