Cream Puff Cake

A light, nostalgic dessert that combines choux-like cake with creamy pudding filling — easy to make and show-stopping on the table.

introduction

Cream Puff Cake is the dessert that tastes like a cross between a cream puff and a sheet cake: a tender baked choux-style layer split and filled with vanilla pudding and whipped topping. It’s approachable for home bakers and makes a great centerpiece for gatherings. If you enjoy classic choux treats, check out this roundup for inspiration: our most incredible cream puffs.

why make this recipe

• Fast assembly and familiar flavors — no advanced pastry skills required.
• Fuss-free, uses pantry staples and instant pudding to speed things up.
• Large format (9×13) makes it ideal for parties, potlucks, or an easy family dessert.
• It pairs well with coffee, fresh berries, or a light dessert wine.

how to make Cream Puff Cake

This recipe is basically a baked choux sheet that you split and fill. The surface puffs and becomes golden; the interior is airy yet cake-like. After baking and cooling, the top is removed, the pudding-whipped mixture is spread on, and the top is replaced and dusted with powdered sugar. For alternative pastry ideas and variations, you might find techniques from other cake recipes useful as a reference: apple pecan cake with caramel glaze inspiration can spark flavored fillings or toppings.

Ingredients :

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup vanilla pudding mix
• 2 cups milk
• 1 container whipped topping
• Powdered sugar for dusting

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine water and butter; bring to a boil.
3. Add flour all at once and stir until a ball forms.
4. Remove from heat and let cool slightly.
5. Beat in eggs one at a time until smooth.
6. Spread the mixture into a greased 9×13 inch pan.
7. Bake for 30-35 minutes or until golden brown.
8. In another bowl, mix pudding mix and milk until thickened.
9. Fold in whipped topping.
10. Once the cake is cool, cut it in half and fill it with the pudding mixture.
11. Replace the top half, dust with powdered sugar, and serve.

how to serve Cream Puff Cake

• Chill for at least 1 hour before serving so the filling sets.
• Cut into squares with a serrated knife for clean slices.
• Serve with fresh berries, a drizzle of chocolate, or a sprinkling of toasted nuts for contrast.

how to store Cream Puff Cake

• Refrigerate covered for up to 3–4 days. The filling is pudding-based, so refrigeration is required.
• For longer storage, cut into portions and freeze (wrapped tightly) for up to 1 month; thaw in the refrigerator overnight before serving. Note that texture may soften after freezing.

tips to make Cream Puff Cake

• Make sure to cool the baked sheet cake completely before slicing and filling to prevent filling from becoming runny.
• Beat eggs in one at a time and fully incorporate each to achieve the right consistency for the choux-like batter.
• Use instant vanilla pudding for speed; if using cook-and-serve pudding, fully cool before folding in whipped topping.
• For variation in texture, try folding in lightly crushed meringue or toasted coconut on top.
• If you want additional inspiration for flavor pairings and glazes, looking at other dessert recipes can be helpful — consider ideas from an apple-pecan cake for autumn variations.

FAQ

Q: Can I make the cake ahead of time?
A: Yes — bake and cool the cake shell, wrap it, and refrigerate up to 1 day before filling. Fill shortly before serving for best texture.

Q: Can I use homemade pastry cream instead of instant pudding?
A: Absolutely. Use a fully chilled pastry cream and fold in whipped topping to lighten it before filling.

Q: Is this recipe freezer-friendly?
A: Yes, filled slices can be frozen, but texture may change slightly. Thaw slowly in the refrigerator.

Conclusion

For a classic take and step-by-step inspiration, see the full Cream Puff Cake write-up here: Cream Puff Cake – Plowing Through Life.

Cream Puff Cake

A light, nostalgic dessert combining a choux-like cake with creamy pudding filling, easy to make and impressive for gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, French

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake base

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs Beat in one at a time.

For the filling

• 1 cup vanilla pudding mix Use instant pudding for speed.
• 2 cups milk Mix with pudding until thickened.
• 1 container whipped topping Fold into the pudding mixture.
• Powdered sugar for dusting

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine water and butter; bring to a boil.
3. Add flour all at once and stir until a ball forms.
4. Remove from heat and let cool slightly.
5. Beat in eggs one at a time until smooth.
6. Spread the mixture into a greased 9x13 inch pan.
7. Bake for 30-35 minutes or until golden brown.

Filling the cake

1. In another bowl, mix pudding mix and milk until thickened.
2. Fold in whipped topping.
3. Once the cake is cool, cut it in half and fill it with the pudding mixture.
4. Replace the top half, dust with powdered sugar, and serve.

Notes

Chill for at least 1 hour before serving for best texture. Cut into squares with a serrated knife for clean slices. Refrigerate covered for up to 3-4 days.