Cream Puff Cake

Few desserts are as refreshing as a cream puff straight out of the freezer. This cream puff cake captures that spirit in a light and airy dessert, ideal for hot summer months. It’s simple to put together (easier than a cream puff!), with a light crust and sweet and creamy filling, with a layer of whipped topping.

This cream puff cake recipe far surpasses anything you could buy at the store and it’s suitable for a range of events, from family dinners to summer barbecues to baby showers. (If you’re in the mood for chocolate, try our chocolate-filled cream puffs).

Cream Puff Cake Ingredients

• Water: The water will be boiled with the butter and creates steam and moisture.
• Butter: The butter lends its rich flavor while contributing to the dough’s structure.
• All-purpose flour: This type of flour has the ideal protein content for a tender cake.
• Eggs: Eggs are binding agents and help provide structure.
• Cream cheese: Cream cheese helps stabilize the filling’s structure and keeps it from being overly sweet.
• 2% milk: We like 2% milk here because it provides creaminess and moisture without being too heavy.
• Instant white chocolate or vanilla pudding mix: This provides flavor and sweetness to the filling.
• Frozen whipped topping: Spread the frozen whipped topping on top of the cake because this provides additional airiness and sweetness.

Directions

Step 1: Make the dough

Preheat the oven to 400°F. In a large saucepan, bring the water and butter to a boil. Add the flour all at once and stir until a smooth ball forms. Remove it from the heat and let it stand for five minutes. Add the eggs one at a time and beat well after each addition. Continue beating until it’s smooth and shiny.

Step 2: Bake the cake

Transfer this to a greased 13×9-inch baking dish. Bake it for 22 to 26 minutes or until it’s puffed and golden brown. Cool it completely on a wire rack.

Step 3: Make the filling

Beat the cream cheese, milk and pudding mixes in a large bowl until smooth. Spread the filling over the crust. Refrigerate the cake for 20 minutes. Spread it with whipped topping. Chill the cake until serving.

Cream Puff Cake Variations

• Play with your puddings: If you want to mix it up, swap a different pudding flavor in place of the vanilla. Lemon is equally perfect for summer.
• Add berries: Top your cream puff cake with fresh berries, like strawberries, blueberries or raspberries.
• Add chocolate: Drizzle chocolate sauce over the top of your cake will give off eclair vibes.
• Mix up your whipped cream: Experiment with different flavors, like a coffee whipped cream or mojito whipped cream to switch things up.

How to Store Cream Puff Cake

Store your cream puff cake in an airtight container and it will last in the fridge for up to three days. We don’t recommend freezing the full cake because freezing and thawing the whipped topping can change the consistency and flavor. However, you can freeze the baked crust for up to two months; make sure it’s tightly wrapped.

Can you make cream puff cake ahead of time?

Definitely. Make it a day ahead and let it chill in the fridge. It’s ready to be served when guests come over (or when you get hungry).

Cream Puff Cake Tips

What is the difference between a cream puff and cream puff cake?

Cream puffs are made with choux pastry and filled with cream. This recipe for cream puff cake is more open-ended. The vanilla pudding and cream cheese filling covers the light crust with a layer of whipped topping.

Can I make the pudding beforehand?

No. Make sure to use the instant pudding mix, not pre-made pudding.

Can I use whipped cream instead of frozen whipped topping?

Sure! Homemade whipped cream will supply that same dollop of sweetness and fluffiness.