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Cream Puff Cake

This Cream Puff Cake is a delicious and easy no-bake dessert. Layers of creamy filling, cream puffs, and a rich chocolate topping make it a crowd-pleasing treat. Chilling is essential!

Prep Time
20 mins
Cook Time
4 hrs
Servings: 10 people
Calories: 450 kcal
Course: Dessert
Cuisine: American

Ingredients

Cream Puffs:
  • 1 cup water
  • ½ cup (1 stick) unsalted butter, cut into cubes
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
Filling:
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 cups milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (12 ounce) container frozen whipped topping, thawed (Cool Whip or similar)
Chocolate Topping:
  • ½ cup semi-sweet chocolate chips
  • 2 tablespoons milk
  • 1 tablespoon butter

Instructions

    Cup of Yum
  1. Make the cream puffs: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is melted. Remove from heat. Quickly stir in the flour until a smooth dough forms and pulls away from the sides of the pan.
  2. Add eggs: Beat in the eggs one at a time, mixing well after each addition. The dough will be smooth and glossy.
  3. Bake cream puffs: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving about 2 inches between puffs. Bake at 400°F (200°C) for 25-30 minutes, or until golden brown and puffed up. Let cool completely on a wire rack.
  4. Make the filling: In a large bowl, whisk together the instant pudding mixes and milk for 2 minutes. Let stand for 5 minutes to thicken. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Gradually add the pudding mixture to the cream cheese mixture, mixing well. Fold in the thawed whipped topping.
  5. Assemble the cake: In a 9x13 inch baking dish, arrange half of the cooled cream puffs in a single layer. You can cut them in half if they are too large. Pour half of the filling over the cream puffs. Add another layer of cream puffs, followed by the remaining filling.
  6. Make the chocolate topping: In a small saucepan, melt the chocolate chips, milk, and butter over low heat, stirring constantly until smooth. Alternatively, you can melt these ingredients in the microwave in short bursts, stirring between each burst.
  7. Pour chocolate topping: Pour the melted chocolate topping evenly over the filling.
  8. Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set and the flavors to meld.

Notes

  • Cream Puff Baking: Don't open the oven door while the cream puffs are baking, as this can cause them to deflate.
  • Cooling Cream Puffs: Make sure the cream puffs are completely cooled before assembling the cake.
  • Filling Consistency: The filling should be thick and creamy.
  • Chocolate Topping: You can adjust the amount of milk in the chocolate topping to achieve your desired consistency.
  • Storage: Store the cake in the refrigerator for up to 3 days.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 40g (13%) Protein 10g (20%) Fat 25g (38%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 40g 13%
Protein 10g 20%
Fat 25g 38%

* Percent Daily Values are based on a 2,000 calorie diet.