Imagine a dessert that captures the elegance of French pastries with the comfort of a homemade treat. Cream Puff Cake is just that—an airy, cloud-like base filled with luscious vanilla cream and topped with a blanket of whipped topping and rich chocolate drizzle. Whether you’re planning a celebration, potluck, holiday gathering, or just want to surprise your family with something extra special, this dessert will never disappoint.
This recipe has roots in classic French pâte à choux (choux pastry) but simplifies the process to make it approachable for home bakers of any skill level. The first time I tried Cream Puff Cake, it was at my aunt’s summer garden party. She called it “lazy éclairs”—a playful nod to the flavor and texture of éclairs, without the fuss. One bite and I was hooked.
Why You’ll Love This Cream Puff Cake
- No pastry bag needed: Skip the piping and enjoy the same flavors with less effort.
- Perfectly balanced: The light pastry pairs beautifully with a creamy, sweet filling.
- Make-ahead friendly: Ideal for parties or holidays when you want a stunning dessert ready in advance.
- Customizable: Try different pudding flavors, toppings, or even fresh fruit for a personalized twist.
Ingredients You’ll Need
Before you get started, gather the following ingredients. Most are pantry staples or easily found at your local grocery store:
Pastry Base:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter (unsalted)
- 1 cup all-purpose flour
- 4 large eggs
Cream Filling:
- 2 (3.9 oz) boxes of instant vanilla pudding (two small packages)
- 8 ounces cream cheese (very soft for easy mixing)
- 3 1/2 cups cold milk
Toppings:
- 8 ounces whipped topping (like Cool Whip, defrosted)
- 1/4 cup chocolate syrup
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 450°F (232°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Make the Choux Dough
In a medium saucepan, bring 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt to a boil. Once boiling, remove the pan from heat and immediately stir in 1 cup of flour.
Use a wooden spoon or electric mixer to beat the mixture until it forms a smooth ball of dough. This should take a few minutes.
Let the dough cool for 10 minutes—you don’t want to scramble the eggs in the next step!
Step 3: Add Eggs for Richness
Add 4 eggs, one at a time, beating well after each addition. The dough should become thick, smooth, and shiny—this satin sheen is key.
Cool the dough again for about 5 minutes before baking.
Step 4: Bake the Pastry Base
Transfer the dough into your greased pan and press it out evenly using a spatula or wet hands.
Bake at 450°F for 15 minutes, then reduce heat to 350°F. Before continuing, use a knife to prick about 15 holes in the puffed-up areas to release steam and help prevent sogginess. Continue baking for 20 more minutes.
Let the baked pastry base cool completely—this usually takes 30 to 45 minutes.
Step 5: Prepare the Cream Filling
CONTINUE READING ON THE NEXT PAGE
