If you’re looking for an impressive dessert that doesn’t take an entire afternoon to assemble, I have just the thing. Cream puffs are one of my favorite sweets, made with light-as-air pâte à choux filled with rich pastry cream. But rather than piping the pastry and cream, make an easy-to-assemble cake that tastes just like the classic French dessert instead.

In this recipe, you’ll make a light and airy crust, then add layers of sweet vanilla pudding and fluffy whipped cream. For the finishing touch, make sure to add a rich chocolate drizzle. There’s no easier — or more delicious — way to serve cream puffs to a crowd than with this cream puff cake. Here’s how to make it.

Why you’ll love it

Key ingredients in cream puff cake

A few tips

1. Lightly spray the bottom of the baking dish with cooking spray, but leave the sides ungreased. This will prevent the crust from sticking, but allow it to climb up the sides for a dramatic presentation.

2. Use a mini offset spatula or a lightly greased flexible spatula to spread the batter evenly.

3. The crust will puff up in the center, but will deflate slightly and soften upon cooling before it’s time to add the pudding.

Cream Puff Cake Recipe

Serves 15

For the crust:

Cooking spray

1 cup water

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces

1/2 teaspoon kosher salt

1 cup all-purpose flour

4 large eggs

For the filling and toppings:

8 ounces cream cheese, at room temperature

3 cups cold whole milk, divided

2 (3.4-ounce) packages instant vanilla pudding

1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed

Chocolate syrup, such as Ghirardelli

Make the crust:

1. Heat the oven to 400 F. Coat only the bottom of a 9-by-13-inch baking dish lightly with cooking spray, leave the sides ungreased.

2. Place 1 cup water, 1 stick cut-up unsalted butter, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the butter is melted.

3. Remove the pan from the heat. Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.

4. Return the pan to medium-low heat. Cook, stirring constantly, until the dough smells nutty, glistens, and is thick enough to hold the spoon upright, 3 to 5 minutes. A film of starch on the bottom of the pan is normal.

5. Transfer the dough to a stand mixer. Beat with the paddle attachment on medium-low speed until it stops steaming and is just warm to the touch, 1 to 2 minutes.

6. With the mixer still on, beat in four large eggs one at a time. Wait for each addition to be completely incorporated before adding the next. Scrape down the sides of the bowl if needed between additions. Continue to beat until the dough turns into a very smooth and creamy batter.

7. Transfer to the baking dish and spread into an even layer on the bottom and about halfway up the sides as best you can.

8. Bake until puffed and golden-brown, 20 to 30 minutes. Let cool completely, about 1 hour.

Make the filling and assemble the cake:

1. Place 8 ounces room-temperature cream cheese and 1/2 cup of the cold whole milk in a clean stand mixer. Beat with the whisk attachment on medium-low speed until smooth and combined, about 2 1/2 minutes. Add the remaining 2 1/2 cups whole milk and two (3.4-ounce) packages instant vanilla pudding, and beat until combined and thickened, about 1 minute.

2. Dollop the pudding mixture over the crust and spread into an even layer. Dollop one (8-ounce) container whipped topping over the mixture and spread into an even layer.

3. Refrigerate for at least 1 hour and up to 4 hours. Drizzle chocolate sauce over the cake in a zig-zag pattern, then cut into 15 pieces.

Recipe notes

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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