Cream Puff Cake Recipe lovers, this one is for you. Ever crave something fancy but not fussy, the kind of dessert that looks like you spent all day yet tastes light and creamy? That is exactly why I adore this cake. It has that classic cream puff vibe with way less stress, and it always disappears fast at family gatherings. If you have eggs, butter, milk, and a little patience, you are halfway there. Let me show you how I make it at home so you can enjoy a slice that feels bakery special without the panic.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Cream Puff Cake Recipe is a keeper: fast to prep with no weird tricks. Cream Puff Cake Recipe lovers, this one is for you. Ever crave something fancy but not fussy, the kind of dessert that looks like you spent…
Best Cream Puff Dessert
I call this the best cream puff dessert because it gives you everything you love about cream puffs in a simple pan. The base is a light choux dough that puffs up in the oven, then you spread a creamy vanilla filling over it and finish with a glossy chocolate drizzle. It cuts neatly, chills beautifully, and tastes like clouds.
If you are new to choux, do not worry. The method is easier than it sounds. The batter starts on the stove, then you beat in the eggs until it gets thick and shiny. That is it. No yeast. No waiting for dough to rise. It is a quick road to a showstopper.
Here is how I make it on a relaxed Saturday when I want that sweet payoff without the chaos.
What you will need
- 1 cup water
- 1 stick unsalted butter, cut into pieces
- 1 cup all purpose flour
- 4 large eggs, at room temperature
- 1 package vanilla pudding mix, instant
- 2 cups cold milk
- 1 cup heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate topping: 3 ounces semi sweet chocolate, 2 tablespoons cream
Easy directions
- Heat oven to 400 F. Grease a 9 by 13 inch baking pan.
- In a saucepan, bring water and butter to a simmer. Once butter melts, add flour all at once. Stir until it forms a ball and pulls from the pan.
- Transfer to a bowl. Beat in eggs one at a time until the mixture is smooth and thick.
- Spread batter into the pan. Bake 25 to 30 minutes until puffed and golden. Cool completely.
- Whisk pudding mix with cold milk until thick. In another bowl, whip heavy cream with powdered sugar and vanilla to soft peaks. Fold half of the whipped cream into the pudding. Save the rest for topping.
- Spread pudding cream over the cooled crust. Top with remaining whipped cream.
- Melt chocolate with cream until smooth, then drizzle over the top. Chill at least 1 hour before slicing.
You can make this a day ahead. In fact, it gets even better after chilling because the flavors settle and the top cuts more cleanly. If you love browsing new bakes, my go to is this cake recipe collection for more inspiration when I am planning a dessert table.
“I baked this for my daughter’s birthday and the entire pan vanished. My family asked for it again the next day. It is airy, creamy, and not overly sweet. Total keeper.”
Pro move: refrigerate the beaters and bowl before whipping the cream. Cold tools make better peaks and that means a fluffier, more stable topping.
Nutrition Facts (per serving)
Every slice feels indulgent, but the beauty of this dessert is that it is lighter than many cakes. The choux base does not rely on oil rich batters. You are getting air and eggs doing most of the lifting. My estimates here are for a 12 slice pan. If you cut smaller squares, lucky you, you can go back for seconds.
Approximate values per slice:
Calories: about 290 to 340. Protein: 6 to 7 grams. Carbs: 28 to 35 grams. Fat: 16 to 20 grams. Fiber: under 1 gram. Sugar: 16 to 20 grams. Sodium: 160 to 220 milligrams. These numbers can shift based on brands, the chocolate you use, and how generous you are with the drizzle. For a lighter version, swap in half and half for the topping drizzle, and consider a reduced sugar pudding mix. You will still get that creamy bite without losing the charm.
Allergies to consider: dairy, eggs, and gluten are all present. If you need a gluten free option, use a cup for cup gluten free flour blend for the crust and check that your pudding mix is certified gluten free. For dairy free, you can use dairy free butter sticks and a coconut based pudding filling, though the flavor will change a bit.
Photos of Cream Puff Cake
People eat with their eyes first, and this dessert is a looker. You get that rippled, puffed crust with a soft cream layer and a shiny chocolate veil. If you like to share photos, try these quick tricks:
Slice with a hot, clean knife for clean edges. Wipe between cuts. Take a picture of the inside of the slice to show off the contrast of crust and cream. Natural light from the side makes that chocolate glaze shine. And if you want a bright color pop, sprinkle fresh berries on top right before serving.
When I want a fun frozen alternative for summer birthdays, I swap to a cool treat like this Mint Chocolate Chip Ice Cream Cake. But when the family asks for comfort, this classic cream puff style always wins.
Storage note for planning: keep leftovers covered in the fridge for up to 3 days. The crust stays pleasantly sturdy, and the flavors meld in the best way by day two.
Tips for Perfect Cream Puff Cake
My first try years ago taught me two truths. The oven door is not your friend while the crust bakes, and patience is everything when it comes to cooling. If you take those to heart, the rest is smooth sailing. Here are the habits I swear by to get a beautiful result every time.
- Do not open the oven in the first 20 minutes. The crust needs steady heat to puff. A quick peek can make it collapse.
- Beat the eggs fully into the dough until it looks glossy and holds a ribbon. That texture gives lift and structure.
- Cool completely before adding cream. If the crust is warm, the filling will melt and slide.
- Chill after assembly for at least 1 hour. Cold cream slices cleaner, and the flavors feel more balanced.
- Stabilize your cream with a spoon of powdered sugar. It helps it hold in the fridge.
- Whisk pudding till thick before folding in whipped cream so your filling does not loosen.
If you are in a cookies and cream mood, you can fold crushed chocolate sandwich cookies into the filling. For more ideas like that, peek at this playful Cookies and Cream Pound Cake. Different format, same joy of creamy comfort.
Last little secret. Warm your chocolate and cream slowly. Low and slow wins. A glossy drizzle looks lovely and gives a nice snap when chilled.
Variations of Cream Puff Cake
This is the part that keeps me baking it again and again. The base is a canvas for so many moods. Here are the riffs that have become family favorites when I want to switch things up without risking a flop.
Fruit lovers: top the whipped cream with sliced strawberries or peaches, then drizzle a thinner chocolate or even a quick honey glaze. Fresh fruit gives a bright pop that balances the creamy center.
Mocha twist: add 1 teaspoon espresso powder to the pudding for a gentle coffee note, and finish with dark chocolate. It is like your favorite café dessert in a pan.
Chocolate delight: use chocolate pudding instead of vanilla, then add mini chips on top. You get double chocolate, but it still feels light thanks to the airy crust.
Nutty dream: sprinkle chopped toasted hazelnuts over the drizzle, or use pistachios for a pretty green accent.
Holiday hint: add a touch of orange zest to the cream and top with candied orange peel. It is subtle and festive.
If you are into tangy desserts, you might enjoy this creamy classic too: Cream Cheese Cake. And for pound cake fans who love a fruity note, I also keep a soft spot for Sour Cream Peach Pound Cake that pairs so well with coffee.
However you riff, the bones of the recipe stay the same. Start with the sturdy choux base, layer creamy goodness, finish with something pretty. That is why the Cream Puff Cake Recipe is such a winner for mixed crowds. It is flexible, familiar, and has that lovely bakery smell that pulls everyone into the kitchen.
Common Questions
Can I make the crust ahead?
Yes. Bake the crust one day ahead, cool, then wrap tightly at room temp. Add the cream layers the day you serve for the freshest texture.
How do I keep the filling from getting loose?
Whisk the pudding until thick, and fold in whipped cream gently. If it still feels soft, chill 20 extra minutes before spreading.
Can I freeze this dessert?
I do not recommend freezing once assembled. The cream can separate. You can freeze the baked crust alone, then thaw and fill later.
What if I do not have a mixer?
You can beat the choux by hand with a sturdy spoon, and whisk the cream with a whisk and cold bowl. It takes arm power but works. The Cream Puff Cake Recipe is forgiving as long as you chill it well.
How long does it keep?
Up to 3 days in the fridge, covered. The crust stays pleasantly firm, and the chocolate keeps the top neat.
Ready to Bake and Share
That is my whole playbook for this creamy classic. The short path to success is simple: hot oven, glossy dough, cold cream, and a calm chill in the fridge. With those steps, your Cream Puff Cake Recipe will turn out light, lovely, and ready to impress. If you want extra reading, I like the step by step approach in Cream Puff Cake from Plowing Through Life and the quick guide in The Kitchn’s Cream Puff Cake Recipe. Now grab your whisk, invite a friend over, and get that chocolate drizzle going.
Cream Puff Cake
Ingredients
Method
- Heat oven to 400°F. Grease a 9 by 13 inch baking pan.
- In a saucepan, bring water and butter to a simmer. Once butter melts, add flour all at once and stir until it forms a ball and pulls from the pan.
- Transfer to a bowl. Beat in eggs one at a time until the mixture is smooth and thick.
- Spread batter into the pan. Bake for 25 to 30 minutes until puffed and golden. Cool completely.
- Whisk pudding mix with cold milk until thick.
- In another bowl, whip heavy cream with powdered sugar and vanilla to soft peaks. Fold half of the whipped cream into the pudding. Save the rest for topping.
- Spread pudding cream over the cooled crust. Top with remaining whipped cream.
- Melt chocolate with cream until smooth, then drizzle over the top. Chill at least 1 hour before slicing.
