Are you looking for a show-stopping dessert to impress your friends and family? This Italian Cream Puff Cake recipe is a giant light and airy cream puff and creamy, delicious filling; this cake is the perfect end to any meal!
This Italian Cream Puff Cake recipe is my version of delicious cream puffs in cake form — a delightful dessert. No need to fuss with a piping bag, just one big ol’ cream puff loaded up with a silky-smooth, yet light-as-air cream filling, then topped off with a generous layer of lightly sweetened whipped cream. It’s like a party in your mouth!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
My BFF is a great baker and she was the one who first turned me on to this amazing recipe, oh and she also happens to be 100% Italian!
Why You Will Love this Recipe
- Simple Ingredients | Easily found ingredients at your local grocery store.
- Easy to follow | No complicated techniques or equipment.
- Show-Stopping Dessert | The result is a delicious cake that will impress your friends and family.
Simple Ingredients for Cream Puff Cake
- Water | You are making a classic choux pastry; you need boiling water to do this.
- Butter | I used salted butter, but feel free to use unsalted butter, be sure it’s real butter, it should not be soft coming out of the fridge!
- All-Purpose Flour | I used unbleached all-purpose flour; you may also use pastry flour for a more tender cream puff if desired.
- Eggs | I use large eggs in all my baking; room temperature is optimal; if you forget, 5 minutes in a bowl of warm water will take care of that for you!
- Instant vanilla pudding mix | Use your favorite flavors; I used French vanilla and White Chocolate.
- Milk | I use Whole milk, I haven’t tested with other percentages, but they should work.
- Heavy Whipping Cream | Making our own whipped topping, replacing Cool Whip
- Powdered Sugar | Also called icing sugar and confectioners sugar.
- Vanilla Extract | Used in the filling as well as the whipped cream
- Toppings | Provide options for your guests, chocolate syrup or chocolate ganache, fresh berries, or caramel sauce.
Recommended Tools
- My favorite 9×13 ceramic baking dish!
- Batter bowl, love this brand, beauty and functionality!
- You need a good whisk!
- If you haven’t invested in a stand mixer, this is my favorite!
How to Make Italian Cream Puff Cake
Step 1 | Preheat and Prep Choux Dough
Preheat your oven to 400°F (204°C) and spray a 9×13 inch pan. In a medium saucepan, combine water, butter, and salt—heat the butter mixture to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Remove the pan from the heat and let it cool for 5 minutes.
Step 2 | Finish Choux Pastry
Add dough to a stand mixer or a large bowl with an electric mixer and beat eggs in for about 30 seconds before adding another egg. Then beat on medium-high for 3-4 minutes until smooth and glossy. Alternatively, you can do this by hand, making sure that you stir well between each egg addition.
Step 3 | Bake Puff Pastry Cake
Spread dough into the prepared baking dish, and bake at 400°F (204°C), baking for 20-30 minutes until puffed and golden brown. The dough will rise dramatically up around the sides of the pan. Remove and cool completely.
Step 4 | Make Pastry Cream Filling
Using a hand or stand mixer, beat the cream cheese until soft and smooth, about 3-4 minutes. In a large mixing bowl, combine instant pudding, milk, and vanilla until smooth; mix the pudding with the cream cheese mixture, beating until smooth, about 3-4 minutes.
Step 5 | Make Whipped Topping
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form; check out my recipe for a Cool Whip substitute. If you prefer, you may use thawed Cool Whip or other whipped topping, but I encourage you to try and make your own; so much better!
Step 6 | Assemble Cream Puff Dessert
Spoon the pudding mixture into the cream puff crust, using an offset spatula, and smooth evenly into the pastry shell. Next, smooth the whipping cream over the Italian pastry cream. Cover with plastic wrap and refrigerate for 3-4 hours, preferably overnight.
How to Serve this Easy Cream Puff Cake
Using a sharp knife, slice through the cream puff, pulling the knife towards you rather than up, to keep the cream mixture intact. Use a small spatula to pull out pieces. Top it with your favorite toppings. You might even have a little Italian cream puff topping bar; here are some ideas:
- Berries | Top with strawberries, blueberries, raspberries, or blackberries; a bowl of mixed berries would be perfect. You might also enjoy a drizzle of blueberry syrup or fresh strawberry lime syrup.
- Chocolate Toppings | Add a chocolate station, chips, shavings, jimmies, and syrup or ganache.
- Naked | Just a simple sprinkle of powdered sugar should do it!
Fresh Tips
- Don’t open the oven door while the puff is baking, as this can cause it to collapse.
- It’s essential to let the puff cool completely before filling it to avoid any melting or sogginess.
Variations and Substitutions
- Use your favorite instant pudding flavor, or mix and match to your heart’s content. Chocolate, white chocolate, lemon, white chocolate, pistachio, and butterscotch. Vanilla is the traditional flavor of Italian cream puffs.
- Use chocolate pudding mix instead of vanilla for a chocolatey twist.
- Add fresh berries to the filling for a fruity touch.
- Top the cake with a dusting of powdered sugar and a little extra whipped cream if desired.
- Add a little lemon zest to the vanilla cream cheese mixture.
Frequently Asked Questions
You bet! Spoon the choux pastry into a pastry bag and pipe little balls onto a baking sheet lined with parchment paper; bake at 400°F (204°C) for 20-25 minutes. Cool completely on a wire rack before filling. Add pastry cream to a pastry bag fitted with a ½ inch round or decorative tip and pipe cream into the centers, or serve with ice cream, whipped cream, or your favorite filling.
Yes, you can make the cream puff cake two days in advance. Store it at room temperature, covered tightly with plastic wrap until ready to fill with the cream cheese filling.
Yes, you can customize the filling to your liking. Some popular options include chocolate or lemon fillings or whipped cream instead of cream cheese filling.
Freezing the assembled cake is not recommended, as the cream puff and filling may become soggy and lose their texture. However, you can freeze the unfilled cream puff and thaw them when you’re ready to fill them.
Storage
The assembled cake should be stored in the refrigerator, covered in plastic wrap, lasting up to 3 days. Though eating for up to 5 days is still safe, it just might be a bit soggy; I haven’t had anyone in my house complain!
If you make the puff pastry ahead of time, store, covered on the counter for up to 2 days, and the filling can be made ahead and stored in the refrigerator 1-2 days in advance.
Gluten-free Cream Puff Cake
You can still enjoy this Italian cream puff cake using gluten-free flour instead of all-purpose flour. The recipe will still turn out just as delicious.
Use a quality cup-for-cup all-purpose gluten-free flour; my favorites are King Arthur and Bob’s Red Mill. Watch while it’s baking, without opening the oven door, and turn the light on to see if it’s puffing and browning quicker, as sometimes gluten-free flours will cook faster.
High Altitude Cream Puff Cake Adjustments
- No ingredient adjustments to this giant cream puff were required.
- Make sure your eggs are room temperature.
- Depending on your altitude you may need to bake for a little less time, watch closely without opening the door.
- Pate a choux will actually rise puffier and lighter at altitude!
- Check the accuracy of your oven temperature using an oven thermometer.
A Little History of Italian Cream Puff Cake Recipe
Called a profiterole in Italy, a cream puff in the US, or a chou à la crème in France, this light and fluffy pastry is typically filled with cream or pastry cream. The essential component of profiteroles, choux pastry, is believed to have been created by the head chef of Catherine de’ Medici, who moved from Florence to France to wed Henry II.
In the nineteenth century, Antoine Carême perfected the recipe, the same recipe for choux pastry as is used today.
Traditionally, Italian Cream Puff pastries are served on St. Joseph’s Day (March 19th), honoring Joseph, Jesus’ earthly father. The traditional pastry is a cream puff filled with Italian pastry creme.
More no-bake dessert recipes you’ll love
- Magnolia Banana Pudding – this will become a family favorite!
- Classic Italian Tiramisu Recipe — so authentic, so delicious!
- Best Oreo Dessert Pudding (Oreo Delight) – Seriously easy and delicious!
- No Bake Lemon Icebox Pie Recipe – Cool, citrusy and amazing!
- The Best Key Lime Pie | A Traditional Key Lime Pie Recipe – so technically you have to bake this one, but it’s so worth it!
Pro Tip
While your masterpiece is baking in the oven, resist the urge to peek! Trust us, opening that door can cause your pastry to take a nosedive, leaving you with a dense and chewy mess instead of a fluffy cloud of deliciousness. So keep that oven door shut tight and let the magic happen!
Best Drinks to Serve with Cream Puff Cake
Personally, I believe this cake is best with a warm drink – try my Irish Coffee for an international flare or check out all of my hot drinks, with two of my favorites below.
Homemade Chai Tea Latte
Using everyday ingredients, save money by creating your own all natural Chai Tea Latte, superior to a fancy coffee shop.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
What to serve with Italian Cream Puff Cake recipe?
Because one should not live on cream puffs alone? Right? Here are some of my favorite recipes to compliment this decadent dessert.
Honeybaked Ham Recipe (Copycat)
Learn how to cook spiral Ham without drying it out, it is easier than you might think. My copycat Honeybaked Ham Recipe is a perfectly moist spiral ham. With a honey sugar crust and most of the work is done in your crock pot.
Italian Pizza Rustica Recipe (Easter Pie)
A traditional Italian Pizza Rustica is like a pastry, pie, and pizza all baked into one flaky, flavorful, tender dish. And it’s amazing! Stuffed with cheese, eggs, meats, and vegetables. A traditional Italian Easter pie.
Check out these Easter recipes along with these main dish recipes for some meal inspo!
I hope you loved this Cream Puff Cake — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Equipment
- Rectangular Baking Dish, 13×9-inch, White
- Mason Cash Mixing Bowl – 4.25 Quart
Ingredients
Puff Pastry Dough
- 1 cup water I used filtered
- ½ cup butter salted or unsalted
- 1 cup all-purpose flour I used organic, unbleached AP flour
- 4 large eggs room temp, let sit in warm bowl of water for 5-7 minutes
- pinch kosher salt
Cream Filling
- 2 packages cream cheese 8 ounce each, I used full-fat
- 3 3.4 ounce packages instant vanilla pudding or your favorite flavor of instant pudding
- 4 cups milk I used whole milk, other % may be used
Whipped Topping
- 2 cups heavy whipping cream
- 3-4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- mixed berries
- chocolate syrup
- chocolate ganache
Instructions
Make Puff Pastry (Choux Pastry)
- Preheat your oven to 400°F (204°C) and spray a 9×13 inch pan. In a medium saucepan, combine water, butter, and salt—heat the butter mixture to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Remove the pan from the heat and let it cool for 5 minutes.
- Add dough to a stand mixer or a large bowl with an electric mixer and beat eggs in for about 30 seconds before adding another egg. Then beat on medium-high for 3-4 minutes until smooth and glossy. Alternatively, you can do this by hand, make sure that you stir well between each egg addition.
- Spread dough into the prepared baking dish, and bake at 400°F (204°C), baking for 20-30 minutes until puffed and golden brown. The dough will rise dramatically up around the sides of the pan. Remove and cool completely.
Cream Filling
- Using a hand or stand mixer, beat the cream cheese until soft and smooth, about 3-4 minutes.
- In a large mixing bowl, combine instant pudding, milk, and vanilla until smooth. Combine the pudding with the cream cheese mixture, beating until smooth, about 3-4 minutes.
Whipped Topping
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form; check out my recipe for Cool Whip substitute.
- Spoon the pudding mixture into the cooled cream puff crust, using an offset spatula, smooth evenly into the pastry shell. Next, smooth the whipping cream over the pastry cream. Cover with plastic wrap and refrigerate for 3-4 hours, preferably overnight.
- Top with strawberries, blueberries, raspberries, or blackberries; a bowl of mixed berries would be perfect. You might also enjoy a drizzle of blueberry syrup or fresh strawberry lime syrup.Or add a chocolate station, chips, shavings, jimmies, and syrup or ganache. Maybe a sprinkle of powdered sugar?
Notes
- Don’t open the oven door while the puffs are baking, as this can cause it to collapse.
- It’s essential to let the puffs cool completely before filling them to avoid any melting or sogginess.
- Giant cream puff may be made in advance, be sure to cool completely, then wrap in plastic wrap and store on the counter for up to 2 days before assembling.
- Use your favorite instant pudding flavor, or mix and match to your heart’s content. Chocolate, white chocolate, lemon, white chocolate, and butterscotch. Vanilla is the traditional flavor of Italian cream puffs.
- Use chocolate pudding mix instead of vanilla for a chocolatey twist.
- Add fresh berries to the filling for a fruity touch.
- Top the cake with a dusting of powdered sugar and a little extra whipped cream if desired.
- Add a little lemon zest to the vanilla cream cheese mixture. Storage
- The assembled cake should be stored in the refrigerator, covered in plastic wrap, lasting up to 3 days. Though eating for up to 5 days is still safe, it just might be a bit soggy; I haven’t had anyone in my house complain!
- If you make the puff pastry ahead of time, store, covered on the counter for up to 2 days, and the filling can be made ahead and stored in the refrigerator 1-2 days in advance.
- No ingredient adjustments to this giant cream puff were required.
- Make sure your eggs are room temperature.
- Depending on your altitude you may need to bake for a little less time, watch closely without opening the door.
- Pate a choux will actually rise puffier and lighter at altitude!
- Check the accuracy of your oven temperature using an oven thermometer.
Nutrition
Cat
Kathleen,
Can I just make Bird’s custard instead of using instant vanilla pudding? And obviously not use the cream cheese because the custard will be made (not powder).
I’m not sure what Bird’s custard is but I think you could certainly make your own. It might not cut as cleanly but I’m sure it would taste great!! Let me know how it turns out, Cat!
Elizabeth Bell-Perkins
Researching recipes with these ingredients so I’m excited to try it! Clever way to use puff pastry. One question: Wouldn’t the pastry bottom get too moist after refrigeration? Might there be a way to refrigerate the filling and then make stabilized whipped cream (I use a dollop of clear piping gel for this) & assemble right before serving..or am I being too anal? LOL I think a drizzle of dark chocolate over it would be yummm.
The pastry didn’t get too soggy the times that I’ve made it, but you could certainly add it just before if you choose, but I don’t think it would set up as nicely — and a drizzle of dark chocolate, my hubby would be all over that! 🙂 Let me know how it goes!
Hi Elizabeth, in all the times I’ve made this it’s never made the pastry soggy. After several days for sure but not initially. I’m not sure the filling would set up properly, but you can certainly try it and I think it kind of makes the dish with it sitting inside and chilling for a few hours. And my hubby would be all over the dark chocolate drizzle! Let me know how it goes if you try it.
Monika
That’s not Puff Pastry Dough, that’s CHOUX pastry dough. Although you are using it in a different application (as it’s usually used to make eclairs and profiteroles), it’s still choux, as opposed to puff pastry, which is dough, layered with butter and flakey as a result.
Thanks Monika, throughout the post I call it choux pastry, really it’s just the name of the dessert since the dough “puffs” as it cooks. Hope you try it!
Nathan
This is such a fantastic idea, I’ve never seen cream puffs served in this format before! Hard to go wrong with a cream filling. Very excited to try this out, thanks for the recipe!
Thank you, Nathan!
Tara
Such a beautiful cake! Definitely quite the show stopping dessert for celebrations. The flavors sound wonderful too.
Thank you, Tara!
Sangeetha
The Italian Cream Puff Cake recipe sounds amazing! I’ve always loved cream puffs, so combining them into a cake sounds like the ultimate dessert. Plus, it looks impressive and elegant, making it a great dessert to serve at a dinner party or family gathering. Thank you for sharing this recipe!
So impressive and elegant! Hope you love it!
Hayley
I baked this Italian cream puff cake first time yesterday, and so happy to say that it turned out so good! We loved it, thanks!
So glad you loved it!
Eliza
This is the cream puff cake of my dreams! This delectable Italian dessert is sooo creamy and delicious, and my son and I couldn’t resist seconds after devouring our first (generous) helping. This easy recipe is a treasure!
Thank you so much, Eliza! I so appreciate you!