This homemade Cream Puff Cake is super EASY to make and tastes so good everyone will ask for this dessert recipe!
With a cream puff pastry like crust covered with a rich and creamy vanilla filling topped with whipped topping and drizzled with chocolate, this Cream Puff Cake is simply irresistible!
My family loves this cake so much we’ve made it twice in the past two weeks! While it’s a toss-up between our Best Chocolate Cake from a Box Mix, Heath Bar Cake and Glazed Rum Bundt Cake this one may be a new FAVORITE cake!
A unique homemade puff pastry crust is the base layer that my husband adores. Topped with a rich and creamy pudding and cream cheese layer that is my favorite, this dessert is only made better with a layer of whipped topping and drizzled with chocolate. The cream puff cream is so good I could eat that for dessert and be satisfied.
I’m the type of dessert fan that believes more chocolate is better, so I added even more chocolate syrup to my piece of puff cake and discovered that I like a hint of chocolate more than dousing the cream in chocolate. Shocking, I know!
Whether it’s the layers in our Cinnamon Cream Cheese Bars, Gooey Marshmallow Brownies or Candy Land Dessert I love when complementary flavors come together to make each bite magical. And that’s exactly what happens in the layered cream puff cake!
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 teaspoon vanilla extract
2 small packages instant vanilla pudding
1 cup flour
8 ounces cream cheese, very soft
3 1/2 cups milk
8 ounce whipped topping defrosted
1/4 cup chocolate syrup
Preheat oven to 450°F and grease a 9×13 baking pan.
In a small saucepan, combine water, butter, and salt. Bring mixture to a boil, then remove from heat.
Pour into a medium mixing bowl and add flour a little at a time. Stir continuously until a soft dough forms. Let dough cool for 10 minutes.
Add eggs to the dough mixture and beat until thick and smooth. Dough surface should have a satin sheen. Cool again for 5 minutes, then pour into greased pan and bake for 15 minutes.
Remove pan from oven and poke the dough with a knife several times to allow puffed-up air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
Allow pan and dough to cool for about 30 – 45 minutes before adding cream filling.
To make the filling, beat softened cream cheese in a large mixing bowl.
In a separate bowl, whisk together vanilla extract, vanilla pudding mix, and milk. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
Cover with Cool Whip and drizzle with chocolate syrup. Store in fridge until ready to serve.