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–+ servings
Cream puff cake sliced so you can see the distinct layers.

Cream Puff Cake

Andrea
Learn how to make this homemade Cream Puff Cake layered with cream cheese and vanilla pudding. This recipe is like your favorite eclair.  
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 6 people
Calories/serving 416 kcal

Equipment

Ingredients
 

Crust

  • 1 cup water
  • ½ cup salted butter
  • 4 eggs
  • 1 cup all purpose flour

Filling

  • 3 cups milk
  • 2 instant vanilla pudding packages 3.5 oz. each
  • 1 8 ounce package cream cheese softened
  • 1 container cool whip
  • ½ cup melting milk chocolate or chocolate chips

Instructions

  • Preheat the oven to 400 degrees and grease a 9x13 cake pan. 
  • In a medium sauce pan over medium heat bring the water and butter to a boil. Add the flour and mix until a dough is formed.
    Mixing in flour and salt to the butter water mixture.
  • Adding one egg at a time, mix the eggs into the flour water mixture until you make a runny dough. It should be smooth. Spread the dough in the pan covering all the edges and sides. 
    Adding one egg at a time to make an egg dough.
  • Cook the dough for 20 minutes, or when the top of the dough is golden brown. The dough will rise while cooking and may rise above the height of the pan. That's ok! When the crust is done, remove and let cool.
    Cooked puff dough, raised over the edges of the pan.
  • While the crust is cooling, mix together the softened cream cheese and vanilla pudding packages. With a hand mixer or stand mixer, beat until smooth.  Add in the milk and beat again until smooth and set.
    Mixed custard filling for cream puff cake.
  • Spread the pudding mixture in the cooled, puff crust. Spread it all the way to the edge of the crust.  Top the pudding mixture gently with cool whip.
    Cool whip on top of the pudding mixture.
  • When ready to serve, melt chocolate and drizzle on top of the cool whip. Or use chocolate syrup. 
    Cream puff cake sliced so you can see the distinct layers.

Notes

  • Give yourself enough time to soften the cream cheese. This recipe won't work if it's not.
  • Use chocolate syrup instead of melted chocolate if you're in a pinch.
  • Whipped heavy whipping cream can be used instead of cool whip. Make sure to sweeten before using. 
  • The egg will seem tricky to mix into the dough. Keep mixing and it will form into one dough ball again. 

Nutrition

Serving: 1sliceCalories: 416kcalCarbohydrates: 35gProtein: 17gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 159mgSodium: 517mgPotassium: 433mgFiber: 1gSugar: 18gVitamin A: 904IUCalcium: 347mgIron: 2mg
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