This Easy "Cream Puff Cake" Tastes Just Like the Beloved French Pastry
If you’re looking for an impressive dessert that doesn’t take an entire afternoon to assemble, I have just the thing. Cream puffs are one of my favorite sweets, made with light-as-air pâte à choux filled with rich pastry cream. But rather than piping the pastry and cream, make an easy-to-assemble cake that tastes just like the classic French dessert instead.
In this recipe, you’ll make a light and airy crust, then add layers of sweet vanilla pudding and fluffy whipped cream. For the finishing touch, make sure to add a rich chocolate drizzle. There’s no easier — or more delicious — way to serve cream puffs to a crowd than with this cream puff cake. Here’s how to make it.
Why You’ll Love It
It tastes just like a cream puff. This crust is made with the same batter as the classic French pâte à choux and is layered with creamy vanilla pudding, whipped topping, and a chocolatey drizzle.
It’s incredibly easy to make. This recipe teaches you how to make the pastry crust with simple step-by-step instructions. From there, it’s all about adding the rich and creamy layers, with whipped topping and instant vanilla pudding used as shortcuts.
Key Ingredients in Cream Puff Cake
Pâte à choux: You’ll need unsalted butter, all-purpose flour, and eggs to make this dough. Don’t let the name intimidate you — it’s incredibly simple to make.
Instant vanilla pudding: Use two boxes of vanilla pudding instead of making pastry cream from scratch. Make sure to buy instant pudding (not the cook-and-serve variety), which sets up quickly when mixed with cream cheese and cold milk.
Whipped topping: Spread thawed frozen whipped topping over the pudding layer. Three cups of homemade whipped cream can be substituted, if you don’t mind the extra step of making it.
Chocolate syrup: Add a chocolatey drizzle over the top of the cake just before serving. You can use store-bought syrup (I prefer Ghirardelli Premium Chocolate Sauce) or make your own chocolate syrup.
If You’re Making Cream Puff Cake, a Few Tips
Lightly spray the bottom of the baking dish with cooking spray, but leave the sides ungreased. This will prevent the crust from sticking, but allow it to climb up the sides for a dramatic presentation.
Use a mini offset spatula or a lightly greased flexible spatula to spread the batter evenly.
The crust will puff up in the center, but will deflate slightly and soften upon cooling before it’s time to add the pudding.
Cream Puff Cake Recipe
Love every layer of this French-inspired cake.
Prep time 10 minutes
Cook time 30 minutes
Serves 15
Ingredients
For the crust:
Cooking spray
1 cup water
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
For the filling and toppings:
8 ounces cream cheese, at room temperature
3 cups cold whole milk, divided
2 (3.4-ounce) packages instant vanilla pudding
1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
Chocolate syrup, such as Ghirardelli
Instructions
Make the crust:
Heat the oven to 400°F. Coat only the bottom of a 9x13-inch baking dish lightly with cooking spray, leave the sides ungreased.
Place 1 cup water, 1 stick cut-up unsalted butter, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the butter is melted.
Remove the pan from the heat. Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.
Return the pan to medium-low heat. Cook, stirring constantly, until the dough smells nutty, glistens, and is thick enough to hold the spoon upright, 3 to 5 minutes. A film of starch on the bottom of the pan is normal.
Transfer the dough to a stand mixer. Beat with the paddle attachment on medium-low speed until it stops steaming and is just warm to the touch, 1 to 2 minutes.
With the mixer still on, beat in 4 large eggs one at a time. Wait for each addition to be completely incorporated before adding the next. Scrape down the sides of the bowl if needed between additions. Continue to beat until the dough turns into a very smooth and creamy batter.
Transfer to the baking dish and spread into an even layer on the bottom and about halfway up the sides as best you can.
Bake until puffed and golden-brown, 20 to 30 minutes. Let cool completely, about 1 hour.
Make the filling and assemble the cake:
Place 8 ounces room-temperature cream cheese and 1/2 cup of the cold whole milk in a clean stand mixer. Beat with the whisk attachment on medium-low speed until smooth and combined, about 2 1/2 minutes. Add the remaining 2 1/2 cups whole milk and 2 (3.4-ounce) packages instant vanilla pudding, and beat until combined and thickened, about 1 minute.
Dollop the pudding mixture over the crust and spread into an even layer. Dollop 1 (8-ounce) container whipped topping over the mixture and spread into an even layer.
Refrigerate for at least 1 hour and up to 4 hours. Drizzle chocolate sauce over the cake in a zig-zag pattern, then cut into 15 pieces.
Recipe Notes
Substitutions: 3 cups homemade whipped cream can be substituted for the whipped topping.
Storage: Cover and refrigerate for up to 4 days.
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