Julie Clark
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Old-Fashioned Cream Puff Cake
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A deliciously cool and creamy cake with a flaky cream puff crust. This Cream Puff Cake is perfect for summer picnics. A new way to eat a cream puff!
A Classic Cool, Creamy Cream Puff Dessert
I’ve been making this cream puff cake since before food blogs existed. It’s the kind of recipe that gets handwritten on index cards and passed between neighbors, like our strawberry jello pie. The choux crust is the thing that makes it special, and yes, it requires cooking dough on the stovetop, which sounds intimidating.
But I promise you: if you’ve never made choux before, this recipe is the perfect place to start. It’s more forgiving than individual cream puffs because you’re spreading it into a pan, not piping it into precise shapes.
This Old-Fashioned Cream Puff Cake Is What Potlucks Were Made For
Most cream puff cake recipes are straightforward, but a few small choices make this version the one you’ll make on repeat:
- The homemade chocolate fudge layer goes on the crust first. Not on top. That thin layer of chocolate between the crust and the pudding is what gives you that true eclair flavor in every single bite. Skip it (or swap it for just Hershey’s syrup on top) and you’ll notice the difference.
- The cream cheese trick prevents clumping. Adding all your milk to cream cheese at once is the fastest way to end up with lumpy pudding filling. We add it in increments, starting with just a quarter cup, and that small change means a silky, creamy filling every time. I’ve made this recipe enough times to know this step is non-negotiable.
- The crust needs to be completely cool before you layer. I know it’s tempting to rush it. Don’t. A warm crust will melt the pudding layer and you’ll lose those beautiful distinct layers that make this dessert so impressive on the table.
Try our banana cream pie, cream filled coffee cake and coconut cream pie, too!
How to Make Cream Puff Cake: Step by Step
Make the crust. Preheat oven to 400 degrees Fahrenheit. In a heavy saucepan, heat butter and water to boiling over medium-high heat.
Add the flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan.
Remove from heat and transfer to a large bowl. Using a hand mixer, beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake for 35 minutes. Cool completely.
Make the chocolate layer. Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Whisk well.
Stir in hot water, one tablespoon at a time, until icing is smooth and able to be drizzled. Remove from heat, cool slightly, and drizzle over the bottom of the crust.
Make the pudding. In a large bowl, combine cream cheese and ¼ cup of milk. Beat until smooth. Continue to add the milk in ¼ cup increments, mixing between each addition. This will help you not have cream cheese clumps.
Once all 3 cups are added in, add pudding mix and mix well until it starts to thicken.
Spread this mixture over the fudge-topped crust. Allow to refrigerate and set for 10 minutes.
Add toppings. Top with Cool Whip and then drizzle chocolate syrup over the top. Refrigerate at least one hour before serving.
Cream Puff Cake Variations
Banana Cream Puff Cake: Add a single layer of sliced bananas directly over the chocolate fudge layer before spreading the pudding. This is one of our favorites.
Chocolate Cream Puff Cake: Swap vanilla pudding for chocolate pudding and add an extra drizzle of fudge sauce on top. Rich, over-the-top, and exactly what a chocolate lover wants.
Pistachio Cream Puff Cake: Use pistachio pudding for a pretty green filling. Perfect for Christmas or St. Patrick’s Day, it’s a showstopper on a holiday dessert table.
Lighter Version: Use sugar-free instant pudding and light Cool Whip to cut calories without sacrificing the basic structure of the dessert.
No Cream Cheese Version: If you don’t have cream cheese on hand, you can make the pudding layer with just milk and pudding mix, or use a simple no-bake cheesecake filling instead. The texture will be lighter and less thick, but it still works.
You’ll also love our pastry puff cinnamon rolls and lemon cream puffs!
Frequently Asked Questions
What is the difference between cream puff cake and eclair cake?
Eclair cake is typically made with layers of graham crackers softened in pudding wtih no baking required. Cream puff cake uses an actual baked choux pastry crust, which gives it more structure, a golden base with real texture, and a truer cream puff flavor. If you want a no-bake option, eclair cake is your shortcut. If you want the real deal, this is it.
Can I use homemade whipped cream instead of Cool Whip?
Yes, real whipped cream works beautifully here. Whip heavy cream to stiff peaks with a tablespoon of powdered sugar. The flavor is noticeably richer. Keep in mind that homemade whipped cream is less stable and the cake should be served the same day if you go that route.
Why did my cream puff crust not puff up?
The most common reasons are: eggs that were too cold when added (bring them to room temp), the dough not being cooked long enough before the eggs go in, or the oven temperature being too low. Make sure your oven is fully preheated to 400°F and don’t open the door during baking.
Can I make this in a different size pan?
A 9×13 is ideal for the proportions in this recipe. A jelly roll pan will make the crust thinner and crispier. An 8×8 will create a much thicker crust relative to the filling. Stick with 9×13 for the best layer ratio.
How far in advance can I make cream puff cake?
Up to 24 hours ahead, stored covered in the refrigerator. For the best texture balance between a slightly crisp crust and set filling, 3 to 4 hours ahead is the sweet spot.
What is the best pudding flavor for cream puff cake?
Vanilla is the classic and the one that most closely mirrors the flavor of a traditional cream puff. Chocolate, banana cream, and pistachio all work well as variations. Avoid pudding flavors with very strong artificial notes as they can overpower the delicate choux crust.
Old Fashioned Cream Puff Cake
Choux crust bakes up golden and puffy, layers stack perfectly, and the pudding never clumps. This crowd-pleaser Cream Puff Cake is easier than it looks.
Servings 15
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients
FOR THE CRUST:
- ½ cup salted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
FOR THE FUDGE FILLING:
- 2 ounces semisweet chocolate (Hershey’s Special Dark would work)
- 2 tablespoons salted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons hot water
FOR THE PUDDING:
- 8 ounces cream cheese softened
- 3 cups milk
- 5.1 ounces instant vanilla pudding mix (one large box)
TOPPING:
- 8 ounces cool whip thawed
- Hershey's chocolate syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a heavy saucepan, heat butter and water to boiling over medium-high heat. Add the flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan.½ cup salted butter, 1 cup water, 1 cup all-purpose flour
- Remove from heat and transfer to a large bowl. Using a hand mixer, beat in eggs, one at a time, beating well after each egg.4 large eggs
- Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake for 35 minutes. Cool completely.
- Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup powdered sugar and 1 teaspoon vanilla. Whisk well.2 ounces semisweet chocolate, 2 tablespoons salted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract
- Stir in hot water, one tablespoon at a time, until icing is smooth and able to be drizzled. Remove from heat, cool slightly, and drizzle over the bottom of the crust.3 tablespoons hot water
- In a large bowl, combine cream cheese and ¼ cup of milk. Beat until smooth. Continue to add the milk in ¼ cup increments, mixing between each addition. This will help you not have cream cheese clumps.8 ounces cream cheese, 3 cups milk
- Once all 3 cups are added in, add pudding mix and mix well until it starts to thicken.5.1 ounces instant vanilla pudding mix
- Spread this mixture over the fudge-topped crust. Allow to refrigerate and set for 10 minutes. Top with Cool Whip and then drizzle chocolate syrup over the top. Refrigerate at least one hour before serving.8 ounces cool whip, Hershey's chocolate syrup
Notes
Timing note: The 35-minute bake time for the crust is followed by a required cooling period before assembly. Plan for at least 2 hours total from start to finish, or make the crust the morning of and assemble later.
Ingredient note — cream cheese: Full fat, softened to room temperature. Cold cream cheese will not beat smooth and will cause clumping in the pudding layer regardless of technique.
Ingredient note — pudding: Use instant pudding, not cook-and-serve. Cook-and-serve pudding will not set the same way with the cream cheese mixture and will result in a filling that is too loose.
Storage: Covered in refrigerator up to 3 days. Do not freeze.
Make-ahead: Fully assembled cake can be refrigerated up to 24 hours before serving.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 310kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 217mg | Potassium: 161mg | Fiber: 1g | Sugar: 22g | Vitamin A: 610IU | Calcium: 105mg | Iron: 1mg
