Ingredients I use
For the crust
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the filling
- 1 (8-ounce) package cream cheese, softened
- 2 (3.4-ounce) packages instant vanilla pudding mix
- 2 1/2 cups cold milk
For the topping
- 1 (8-ounce) container whipped topping (such as Cool Whip), thawed
- 1/4 cup chocolate syrup, for drizzling
The water–butter–flour–egg crust is a standard pâte à choux base baked in a pan, which is a common shortcut for “cream puff dessert” recipes. Using instant pudding plus milk and cream cheese yields a no‑cook, thick filling that holds its shape on top of the airy crust.
How I make Cream Puff Cake
I bake the cream puff crust
I preheat my oven to 450°F (230°C) and grease a 9×13‑inch baking dish, making sure to coat the bottom and sides well. In a medium saucepan over medium heat, I combine the water and unsalted butter. I bring the mixture to a full boil so the butter is completely melted and the liquid is hot.
Once it’s boiling, I add the flour all at once and stir vigorously with a wooden spoon. The mixture quickly thickens and starts to pull away from the sides of the pan, forming a ball; this is exactly what I’m looking for. I cook and stir for another minute or so, then remove the pan from the heat and let the dough cool for about 10 minutes so it doesn’t scramble the eggs.
After it has cooled slightly, I add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy. At first it looks separated and strange, but as I keep beating each egg in fully, it comes together into a thick, pipeable batter. I spread this dough evenly into the greased baking dish, pushing it into the corners and smoothing the top.
I bake the crust at 450°F for 15 minutes so it puffs up, then reduce the oven temperature to 350°F (175°C) without opening the door and continue baking for another 20 minutes. The crust should be golden and puffed, with some uneven ridges and bubbles—that’s normal for a cream puff–style base. I remove it from the oven and let it cool completely in the pan. As it cools, it deflates a bit and leaves a hollow, slightly uneven surface perfect for holding the filling.
I mix and spread the filling
While the crust cools, I make the filling. In a large bowl, I beat the softened cream cheese until it’s completely smooth and free of lumps, scraping down the sides as needed. In a separate bowl, I whisk together the instant vanilla pudding mixes and the cold milk until the mixture thickens and no dry bits of pudding remain; this usually takes a couple of minutes.
Then I gradually add the pudding mixture to the cream cheese, beating until everything is well combined and smooth. I want a thick, creamy filling with no streaks of plain cream cheese. Once the crust is fully cooled, I spread this filling evenly over the top, making sure to cover the whole surface.
I add the topping and chill
Next, I spread the thawed whipped topping evenly over the pudding layer, going all the way to the edges. I smooth it out with an offset spatula, or leave soft swirls for a more rustic look. I drizzle chocolate syrup over the top in thin lines or a zigzag pattern so each piece will get some of that eclair‑style chocolate.
I cover the pan and refrigerate the cake for at least 1 hour before serving. Longer is even better; a few hours or overnight allows the filling to fully set and the layers to meld, which makes slicing easier and the texture more cohesive.
When I’m ready to serve, I cut the cake into squares with a sharp knife, wiping the blade between cuts if I want very clean edges. I serve the pieces straight from the pan, cold from the fridge.
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