I make this Cream Puff Cake when I want all the flavor and texture of classic cream puffs without individually piping and filling dozens of pastries. I bake one big pâte à choux–style crust in a 9×13 pan, spread on a thick cream cheese–vanilla pudding filling, top it with fluffy whipped topping and a drizzle of chocolate syrup, then chill and slice it into easy squares.
Why I love this recipe
I love that the base uses a traditional cream puff method—boiling water and butter, beating in flour, then adding eggs one by one—so the crust bakes up puffy, airy, and just a little chewy instead of dense like a regular cake. Turning it into a slab in a baking dish means I skip the fussy shaping step and still get all the eggy, hollowed texture people expect from cream puffs. The filling keeps things simple with instant vanilla pudding and cream cheese beaten together, which gives a thick, stable, custardy layer without cooking a from‑scratch pastry cream.
I also love the way this dessert chills. Once the crust cools and I spread on the cream cheese–pudding mixture and whipped topping, the whole pan firms up in the fridge into layers that slice cleanly but still taste soft and creamy. The chocolate syrup drizzle finishes it like an eclair, and the 9×13 format makes it perfect for potlucks, holidays, or any time I need a dessert that serves a crowd.
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