Name: Cream Puff Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: For the Crust:; Butter; Water; All-purpose flour; Eggs; For the Filling:; Cream cheese (softened); Instant vanilla pudding mix; Cold milk; For the Topping:; Whipped topping (Cool Whip or homemade whipped cream); Chocolate syrup or grated chocolate (optional, for garnish)

Cream Puff Cake is a dreamy dessert that brings all the flavors of a classic cream puff into an easy-to-make sheet cake. With a light and airy pâte à choux crust, a rich vanilla pudding and cream cheese filling, and a generous topping of whipped cream, this dessert is always a crowd-pleaser. I love how it looks fancy but comes together with simple ingredients and minimal effort.

Cream Puff Cake

Why You’ll Love This Recipe

I love this cake because it gives me all the textures I want in a dessert—light, creamy, and a little crisp on the edges. It’s easy to make ahead, feeds a crowd, and feels a little more special than your average no-bake dessert. If I’m looking to impress without the stress, this cream puff cake is my go-to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Butter
Water
All-purpose flour
Eggs

For the filling:

Cream cheese (softened)
Instant vanilla pudding mix
Milk (cold)

For the topping:

Whipped topping (like Cool Whip) or homemade whipped cream
Chocolate syrup or grated chocolate (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a saucepan, I bring butter and water to a boil. I stir in the flour quickly and continue stirring until a ball forms.
I remove it from the heat and let it cool slightly. Then I beat in the eggs one at a time until smooth.
I spread the dough evenly in the prepared pan and bake for 25–30 minutes, or until puffed and golden. I let it cool completely.
For the filling, I beat the cream cheese until smooth, then mix in the cold milk and pudding mix until creamy and thick.
I spread the pudding mixture over the cooled crust.
I top it with whipped topping and refrigerate for at least 1 hour before serving. I drizzle with chocolate syrup if I want to get fancy.

Servings and timing

This recipe serves about 12. It takes 15 minutes to prep, 30 minutes to bake, and at least 1 hour to chill, so I plan on about 1 hour and 45 minutes total from start to serve.

Variations

I use chocolate pudding instead of vanilla for a twist on flavor.
I make homemade whipped cream instead of store-bought for a fresher taste.
I add a layer of sliced strawberries or bananas between the filling and topping for a fruity surprise.
I sprinkle chopped nuts or crushed cookies on top for added texture.

Storage/Reheating

I store the cake in the fridge, covered, for up to 3 days. It doesn’t freeze well, since the pudding and whipped cream can separate. I serve it cold right from the fridge—it’s best chilled and never needs reheating.

FAQs

Can I use homemade pudding instead of instant?

Yes, I can use homemade pudding as long as it’s thick enough to hold its shape and layer well.

Does the crust stay puffed?

It puffs up while baking but deflates slightly as it cools—that’s totally normal and still delicious.

Can I make this cake ahead of time?

Absolutely. I often make it the night before and refrigerate until I’m ready to serve. It sets even better overnight.

Can I use other flavors of pudding?

Definitely. Chocolate, banana, or even coconut pudding work well for different variations.

How do I make homemade whipped cream?

I whip heavy cream with a little powdered sugar and vanilla extract until stiff peaks form—super simple and tastes amazing.

Conclusion

Cream Puff Cake is the perfect dessert when I want something light, creamy, and guaranteed to impress. It brings all the charm of a bakery-style treat into my own kitchen with hardly any fuss. Whether it’s for a party, holiday, or just a sweet craving, this cake always delivers that wow factor.