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Cream Puff Cake

With easy to find ingredients and minimal work this classic Cream Puff Cake is a delicious dessert that everyone loves. Easy fun and absolutely delicious.
Prep Time15 mins
Cook Time40 mins
Cooling2 hrs
Total Time2 hrs 55 mins
Course: Cake
Cuisine: American
Keyword: Cream Puff Cake, Cream Puff Cake Recipe, Cream Puff Dessert
Servings: 15
Calories: 330kcal
Author: Allison


For the dough:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the filling:

  • 8 oz cream cheese softened
  • 2 1/2 cups whole milk
  • 2 3.4 oz packages instant vanilla pudding mix
  • 3/4 cup mini chocolate chips divided
  • For the topping:
  • 8 oz whipped topping thawed
  • 1/4 cup chocolate syrup
  • 1/4 cup caramel sauce


  • Preheat the oven to 400°F. Spray a 9x13 baking dish with cooking spray, set aside. Place the butter, water, sugar, and salt into a small saucepan. Bring to a boil, add the flour, take off the heat and stir until a ball forms, about 2-3 minutes.
  • Place the mixture into a large bowl, add the eggs one at a time and mix it in using a hand mixer, make sure it’s fully incorporated until adding the next egg.
  • Add the dough to the baking dish and smooth it out on the bottom of the dish. I found lightly moistening my fingers and pressing it down into the pan makes it easier to spread. Bake for 32-35 minutes, until golden brown. Let cool completely on a wire rack.
  • While the crust cools, make the filling by whipping the cream cheese in the body of a stand mixer until smooth with the paddle attachment.
  • Slowly add in the milk until combined.
  • Add the vanilla pudding, stir in until just combined. Scrape the sides. Raise the speed to medium and beat for 2 minutes.
  • Stir in ½ cup of the chocolate chips.
  • Pour this into the crust and smooth it out.
  • Top with the whipped topping and smooth the top. Cover with plastic wrap and place in the fridge for at least two hours to set. Add chocolate sauce, caramel syrup, and remaining chocolate chips for garnish.


  1. Make sure you cool the crust completely before filling with filling.
  2. The chocolate chips are completely optional but we absolutely love adding them.
  3. You can use multiple different types of pudding in this recipe, we have tried French vanilla, chocolate, cheesecake, banana and coconut cream and love them all.
  4. This does not freeze well, but you can freeze the shell, see my tips above.
  5. You can use your own homemade whipped cream for this recipe if you'd like. 
  6. This recipe needs to chill at least 2 hours before serving to have time to set up.
  7. We use whole milk but you can use any milk you like.


Calories: 330kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 238mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 554IU | Calcium: 93mg | Iron: 1mg