Cream Puff Cake – a delicious recipe with butter, water, flour, eggs, cream cheese, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add water and butter to a sauce pan and bring to a boil over medium-high heat
2
Stir in the flour and mix until a dough forms and pulls away from the sides and forms a ball
3
Transfer to a bowl and beat in 4 eggs - 1 at a time and beat well after each egg
4
Spread the dough in a 9x13 baking pan and back for 30-35 min @ 400 (dough will expand and look really tall, but will fall when it cools)
5
Let the crust cool completely (I usually make this the night before so it can cool over night) before adding the filling
6
With a beater, beat the cream cheese and milk until well blended
7
Add the pudding and beat until thick
8
Pour the pudding into the crust, Spread whip cream on top of the pudding, Drizzle with chocolate syrup
9
Can be stored in the refrigerator for a day in advance
1015
kcal
Calories
60
g
Fat
48
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 1 cup water, 1 cup flour, 4 eggs, and more.
Yes, Cream Puff Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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