Ensure the butter is completely melted and the water is at a rolling boil before adding the flour for the best pastry texture. Cool the dough slightly before adding the eggs to prevent them from cooking. Do not open the oven door during baking, as this can cause the pastry to deflate. For a richer flavor, use full-fat cream cheese and whole milk. Store leftovers in the refrigerator.
Cream Puff Cake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING24 People
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VIEWS1.4K
Indulge in the delightful experience of a Cream Puff Cake, a magnificent, oversized éclair that promises a symphony of textures and flavors. A crisp, golden choux pastry shell cradles a luscious cream cheese filling, all crowned with a delicate whipped topping and a decadent drizzle of chocolate syrup.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol55 mg
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Fiber0 g
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Protein4 g
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Saturated Fat8 g
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Sodium266 mg
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Sugar16 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400°F (200°C). (5 minutes)
02 Step
Recipe View In a large, heavy-bottomed saucepan, combine water and butter over medium-high heat. Bring to a rolling boil. (5 minutes)
03 Step
Recipe View Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball that pulls away from the sides of the pan. (3-5 minutes)
04 Step
Recipe View Remove from heat and transfer the dough to a large mixing bowl. Let cool slightly for about 5 minutes.
05 Step
Recipe View Using an electric mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy. (5 minutes)
06 Step
Recipe View Spread the dough evenly into the bottom and up the sides of an ungreased 9x13-inch baking dish. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 35 minutes, or until the pastry is golden brown and puffed up.
08 Step
Recipe View Remove from the oven and let the shell cool completely in the baking dish. (30-45 minutes)
09 Step
Recipe View In a large bowl, beat together milk and softened cream cheese with an electric mixer until smooth and well combined. (3-5 minutes)
10 Step
Recipe View Add the instant vanilla pudding mix and continue to beat until the filling is thick and creamy. (2-3 minutes)
11 Step
Recipe View Spread the cream cheese filling evenly over the cooled pastry shell. (2 minutes)
12 Step
Recipe View Top with the thawed whipped topping, spreading it gently over the filling. (2 minutes)
13 Step
Recipe View Drizzle with chocolate syrup just before serving. (1 minute)
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Stephany Mertz
May 27, 2025I had some leftover pastry cream, so I used that instead of the pudding mix. It was divine!
Tatum Gulgowski
Mar 7, 2025I made this for my husband's birthday, and he said it was the best cake he's ever had!
Gilberto Franecki
Jan 14, 2025My crust didn't puff up as much as I expected, but it still tasted great. I think I needed to make sure my oven was hot enough.
Charlie Smitham
Nov 18, 2024Next time I will try adding a pinch of salt to the dough to balance the sweetness.
Skye Reynolds
Jan 11, 2024I substituted sugar-free pudding mix to cut down on the sugar, and it worked perfectly.
Raegan Koch
Dec 2, 2022This is my go-to dessert for potlucks now. It's always a hit!
Easton Orn
Mar 14, 2022This recipe is amazing! It's easier than I thought it would be, and everyone loved it.
Claud Hand
Feb 24, 2022Be sure to let the crust cool completely before adding the filling; otherwise, it will get soggy.
Mackenzie Predovic
Dec 5, 2021The cream cheese filling is so good! I might add a layer of fresh fruit next time.