Cream Puff Cake

This is one of those desserts that looks fancy but is surprisingly simple to make. I like to bring it out for birthdays, holidays, or just when I want something cold and creamy on a warm day. It’s always a hit. The crust puffs up in the oven and then sinks down to hold all that smooth, dreamy filling.

Ingredients

For the crust:
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup all-purpose flour
4 eggs

For the filling:
2 (3.9 oz) boxes instant vanilla pudding
8 ounces cream cheese, very soft
3 1/2 cups cold milk

Topping:
8 ounces whipped topping, thawed
1/4 cup chocolate syrup

Instructions

  1. Preheat your oven to 450°F and grease a 9×13-inch baking dish.
  2. In a saucepan, bring the water, butter, and salt to a boil. Once the butter has melted, remove from heat and pour the mixture into a mixing bowl.
  3. Add the flour and beat by hand or with a mixer until the mixture comes together into a smooth dough. It should start to pull away from the sides of the bowl.
  4. Let the dough cool for about 10 minutes. Add the eggs one at a time, beating well after each addition. The dough should be thick, smooth, and glossy by the time you’re done.
  5. Let the dough cool again for 5 minutes, then spread it evenly into the greased pan.
  6. Bake at 450°F for 15 minutes. The dough will puff up—this is what you want.
  7. After 15 minutes, reduce the oven temperature to 350°F. Prick the puffed-up parts with a knife about 15 times to release the steam, then bake for another 20 minutes.
  8. Remove the pan from the oven and let the crust cool completely—about 30 to 45 minutes—before adding the filling.
  9. For the filling, beat the softened cream cheese in a mixing bowl until smooth. In a separate bowl, whisk together the pudding mix and milk until thickened. Add the pudding to the cream cheese and mix slowly at first, then beat until well combined and smooth.
  10. Pour the filling over the cooled crust and spread it out evenly.
  11. Top with whipped topping and drizzle with chocolate syrup.
  12. Chill the cake in the refrigerator until you’re ready to serve.

This Cream Puff Cake is light, rich, and cool all at the same time. It’s the kind of dessert people ask for the recipe after just one bite.