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+ servings
Piece of layered cream puff cake on a white plate

Cream Puff Cake

This homemade Cream Puff Cake is super EASY to make and tastes so good everyone will ask for this dessert recipe!
With a cream puff pastry like crust covered with a rich and creamy vanilla filling topped with whipped topping and drizzled with chocolate, this Cream Puff Cake is simply irresistible!
Course Dessert
Cuisine American, French, Italian
Keyword Cream Puff Cake
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 20 pieces
Calories 205kcal
Author Jennifer @ Plowing Through Life


  • 9x13 Baking Dish
  • Sauce Pan
  • Silicone Spatula


  • 1 cup water
  • 1/4 teaspoon 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
  • 1/4 cup chocolate syrup


  • Preheat oven to 450°F and grease a 9x13" baking pan.
  • Boil together water, butter and salt. Remove from heat and pour into a mixing bowl.
  • Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
  • Cool dough for 10 minutes.
  • Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.
  • Cool again for about 5 minutes.
  • Pour into greased pan and bake for 15 minutes at 450°F.
  • Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
  • Allow pan and dough to cool for about 30 - 45 minutes before adding cream filling.
  • Beat softened cream cheese in a mixing bowl.
  • Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
  • Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.



  • Allow time for the dough to cool so that the puff layer is prepared properly.
  • Allow pan and dough to cool before adding the cream filling so that cream layer can remain firm and cool.
  • Cream cheese that is VERY soft will be easiest to mix, if there are small bumps know that they will not negatively affect the quality of the dessert.
  • Begin with a very light drizzle of chocolate as we've found that less equals more.
  • Store in the refrigerator for up to 3 days, but know that it will taste best in the first couple days.
  • The dough could be prepared and frozen, but the finished dessert would not freeze well.


Calories: 205kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 209mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 431IU | Calcium: 79mg | Iron: 1mg