The Best Cream Puff Cake Recipe

The Best Cream Puff Cake recipe featuring a fluffy crust, easy vanilla filling, and of course, chocolate. You’ll love this homemade version of a cream puff!

Love this recipe? You’ve got to try our reader favorite Boston Cream Pie next. Topped with a dreamy chocolate ganache too!

Big slice of cream puff cake on a white plate and wooden charger. Served on a red checkered napkin with a white mug of coffee.

Why this Recipe is Best

If you’ve ever had the chance to enjoy a popular, delicious Cream Puff, then you know what I’m talking about when I say they are a delicious, indulgent treat.

The texture of the pastry is slightly chewy but delicious. And it’s filled (traditionally) with a vanilla pastry cream.

Today’s Cream Puff Cake recipe is an easy version of this traditional dessert, in a cake form that will feed a group!

If you love this spongy treat, you’ve got to whip up our tres leches cake next!

Glass 13x9 baking dish with cream puff cake and one slice removed.

How to make Cream Puff Cake


Start by making the puffy crust. You’ll need a 13×9 baking dish for today’s cake recipe. I sprayed mine with non-stick baking spray (but if you lightly grease and flour the pan that works too, or use my homemade cake release).

Preheat oven to 400 degrees F. 


In a small sauce, heat butter with water over medium high heat. Bring to a boil. Once boiling (and butter is melted), remove from heat. Whisk in flour and blend until it forms a ball. 

In a large mixing bowl, add the flour mixture. Beat in eggs, one at a time. Finally, beat in 1 tsp vanilla extract. 

Pour crust mixture into prepared baking dish. Spread evenly in pan and bake for 30 minutes.

Don’t be alarmed when you pull it out of the oven and the sides are all puffed up. This is what is supposed to happen!

Allow the crust to cool completely before adding the filling.


For the filling, whisk together 2 small boxes of instant vanilla pudding mix (3.4 ounce packages) with 2 1/2 cups of milk. Blend in softened cream cheese and beat until fluffy (about 3-4 minutes). Pour into prepared, cooled crust.

Top with homemade whipped cream or Cool Whip (whipped topping) and chill for at least one hour. Drizzle with chocolate syrup or top with chocolate chips before serving! ENJOY.

Slice of cream puff cake with flaky crust and topped with chocolate syrup, on a wooden plate and red checkered napkin.

Can Cream Puff Cake Be Made Ahead of Time

Yes absolutely.

One of the things I love about this cake is you can make it a day or two in advance and it will still have the same texture and flavor as if you just prepared it!

More Easy Custard Recipes

If you love this cake with the creamy, custard like filling, here are a few of my favorite desserts that are similar:

  • Traditional Chocolate Eclair Cake made with layers of graham cracker, pudding mix, and chocolate ganache. Easy no bake dessert!
  • Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off with a cinnamon glaze!
  • This Strawberry Eclair Cake is made using Cheesecake JELL-O in the filling. Plus there’s no oven needed which means it’s perfect for the warmer weather!
  • Easy, fried Boston Cream Donuts in under 30 minutes! Made using biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don’t forget the rich chocolate ganache!
  • Rich, fudgy and dense…this Chocolate Pudding Cake is a huge hit at family parties!
Slice of cream puff cake topped with chocolate syrup and cup of coffee in background.

More Easy Dessert Recipes:

Cream Puff Cake

4.72 from 56 votes
By: Aimee
The Best Cream Puff Cake recipe featuring a fluffy crust, easy vanilla filling, and of course, chocolate. You’ll love this homemade version of a cream puff!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 24 servings


  • ½ cup unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 small boxes 3.4 ounce each instant vanilla pudding mix
  • 2 ½ cups milk
  • 8 ounce cream cheese softened
  • 8 ounce Cool Whip thawed
  • ¼ cup chocolate syrup


  • Preheat oven to 400 degrees F. Spray a 13×9 baking dish with baking spray. Set aside.
  • In a small saucepan, add the butter and water. Bring to a boil over medium high heat. Remove from heat and whisk in flour.
  • Pour flour mixture into a mixing bowl and add in eggs one at a time until well blended. Add vanilla extract.
  • Spread into prepared baking dish. Bake for 30 minutes.
  • Remove from oven and cool completely.
  • In a mixing bowl, whisk together the pudding mix and milk until blended. Beat in softened cream cheese (for about 3-4 minutes).
  • Pour into cooled crust. Top with cool whip. Drizzle with chocolate syrup.
  • Refrigerate for at least one hour. ENJOY.


  • One of the things I love about this cake is you can make it a day or two in advance and it will still have the same texture and flavor as if you just prepared it
  • Store cake in refrigerator for up to four days.



Calories: 181kcal, Carbohydrates: 18g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Cholesterol: 53mg, Sodium: 178mg, Sugar: 13g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on February 10, 2019

Comments & Reviews

  1. Can I just make and bake the puffed crust and then store the crust in the frig for a day or so before topping it with the filling?

  2. This is a favorite — I’ve made it more than a dozen times. The only change I make is using real whipped cream instead of Cool Whip. I make my whipped cream a little less sweet than most people but that’s personal preference.

  3. This was always made for family gatherings at my sister in laws house. Everyone loves it. The recipe he used was minus the chocolate drizzle and was called Moon Cake. Its so easy and very light, not a heavy dessert, so you can eat a big piece!

  4. i suggest beating the cream cheese before adding the pudding. doing as directed leaves lumps of cream cheese in the mixture no matter how fast you are beating it

    1. If you scroll to the end of the post you’ll see the printable recipe card with measurements 🙂

  5. I am not familiar with making puff pastry. Directions are to spread in prepared pan and not to be surprised at how it will puff up. A cut slice of the finished product shows crust up the side. With all the photos taken, why not one of the baked crust before adding the filling?

  6. We cant get enough of this cake. We have been making it for years and this recipe is amazing. Thank you so much for reminding me to make it again!

  7. This seems so much easier than make individual cream puffs. What a great idea for any large gathering! I cant wait to try my hand at it!

  8. I adore making cream puffs but have never made them in cake form. This is a recipe I can’t wait to try. It looks amazing!!

  9. What a great way to make cream puffs for a crowd! That puff pastry dough sounds amazing and drizzling some chocolate sauce and chocolate chips over the finished cream puff sounds like the perfect topper.

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