Description

This easy homemade cream puff cake combines airy pastry, creamy vanilla filling, and a chocolate drizzle for a showstopping dessert that’s simple to make and loved by all ages. It’s perfect for celebrations, potlucks, or any time you want a comforting treat without the fuss of classic cream puffs.

Ingredients

Scale

1 cup water
1/2 cup unsalted butter, cut into chunks
1 cup all-purpose flour
4 large eggs, room temperature
1/4 tsp salt
2 cups cold whole milk
2 (3.4 oz) boxes instant vanilla pudding mix
1 cup heavy whipping cream
2 tbsp powdered sugar (optional)
1 tsp pure vanilla extract
1/2 cup chocolate syrup or melted semi-sweet chocolate (for drizzling)
1/4 cup chopped toasted nuts (optional, for topping)

Instructions

Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
In a medium saucepan, combine water, butter, and salt. Heat over medium until butter melts and mixture just begins to boil (about 2-3 minutes).
Quickly add flour all at once. Stir vigorously until a thick dough forms and pulls away from the sides (about 1 minute). Remove from heat and let cool for 5 minutes.
Add eggs one at a time, mixing thoroughly after each addition until dough is glossy and smooth.
Spread dough evenly into prepared pan. Bake for 25-30 minutes, until golden brown and puffed. Remove and let cool completely in the pan.
In a large bowl, whisk together cold milk and pudding mixes for 2 minutes until thickened.
In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form (about 2-3 minutes).
Gently fold whipped cream into pudding mixture. Chill filling for 10 minutes if runny.
Spread filling evenly over cooled pastry base. Chill cake in fridge for at least 2 hours (overnight is best).
Before serving, drizzle chocolate syrup or melted chocolate over cake. Sprinkle nuts if desired.
Slice into squares and serve cold.

Notes

For gluten-free, use a GF flour blend. Almond milk and coconut cream work for dairy-free, but filling may be softer. Chill cake overnight for best slices. Add berries or nuts for variation. Don’t overmix dough; cool pastry fully before filling. Cake tastes even better on day two.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12 of cake
Calories: 260
Sugar: 12
Sodium: 220
Fat: 15
Saturated Fat: 9
Carbohydrates: 24
Fiber: 1
Protein: 6

Keywords: cream puff cake, easy dessert, vanilla pudding, chocolate drizzle, potluck dessert, homemade cake, bakery-style, crowd-pleaser, family recipe