Cream Puff Cake
This Cream Puff Cake is an elegant yet surprisingly simple dessert made with layers of golden choux pastry, silky homemade pastry cream, fluffy whipped cream, and a smooth chocolate ganache topping. It has all the delicious flavors of classic cream puffs in an easy-to-slice 9×13-inch cake.
The choux pastry bakes into a light, airy base with beautifully golden edges, while the creamy vanilla pastry cream adds a rich and silky center. A generous layer of lightly sweetened whipped cream makes every bite soft and indulgent, and the chocolate ganache on top adds the perfect finishing touch.
Although this dessert looks impressive, it uses simple ingredients and straightforward techniques. It’s perfect for family gatherings, holidays, birthdays, dinner parties, and special occasions when you want a homemade dessert that everyone will love.
With its combination of crisp, airy pastry, creamy custard, fluffy whipped cream, and chocolate, this Cream Puff Cake is guaranteed to disappear quickly.
Why Everyone Loves Cream Puff Cake
- Classic cream puff flavor: It combines the flavors and textures of traditional cream puffs in a convenient cake.
- Beautiful layered dessert: The golden pastry, vanilla pastry cream, whipped cream, and chocolate topping create an impressive presentation.
- Rich and creamy: The silky pastry cream and fluffy whipped cream make every bite wonderfully indulgent.
- Perfect for special occasions: It’s an excellent dessert for birthdays, holidays, celebrations, and dinner parties.
- Made from scratch: Homemade pastry cream and choux pastry give this cake an especially delicious texture and flavor.
- Serves a crowd: A 9×13-inch pan makes approximately 12 generous servings.
Ingredients Overview
- Unsalted European-style butter – Used in both the choux pastry and pastry cream, butter provides richness and helps create a flavorful, tender dessert.
- Whole milk – Adds moisture and richness to the choux pastry and creates the creamy base of the pastry cream.
- All-purpose flour – Forms the structure of the choux pastry while also helping thicken the pastry cream.
- Eggs and egg yolks – Eggs give the choux pastry its structure and glossy texture, while egg yolks make the pastry cream rich and creamy.
- Granulated sugar – Adds sweetness to the pastry, custard, and whipped cream.
- Cornstarch – Helps the pastry cream thicken into a smooth, sliceable consistency.
- Vanilla extract – Adds classic vanilla flavor to the homemade pastry cream.
- Heavy cream – Creates the light and fluffy whipped cream layer and the smooth chocolate ganache.
- Powdered sugar – Sweetens the whipped cream without adding a gritty texture.
- Semi-sweet chocolate – Creates a rich chocolate ganache that beautifully complements the vanilla cream layers.
Variations
- Chocolate Cream Puff Cake – Add a little cocoa powder to the pastry cream for a chocolate-filled version.
- Berry Cream Puff Cake – Add fresh strawberries, raspberries, or blueberries between the pastry cream and whipped cream layers.
- Chocolate Drizzle Cake – Replace the ganache with melted chocolate or your favorite chocolate syrup for an even easier topping.
- Strawberry Cream Puff Cake – Add thinly sliced strawberries over the pastry cream before adding the whipped cream.
- Caramel Cream Puff Cake – Drizzle homemade or store-bought caramel sauce over the whipped cream instead of chocolate.
- Almond Cream Puff Cake – Add a small amount of almond extract to the pastry cream and sprinkle sliced almonds over the finished cake.
How to Make Cream Puff Cake
1. Prepare the Choux Pastry
Preheat your oven to 355°F (180°C) without the fan and prepare a 9×13-inch (22×33 cm) baking pan. There is no need to grease the pan.
Sift the all-purpose flour and set it aside.
In a saucepan, combine the butter, water, whole milk, salt, and granulated sugar. Heat the mixture over medium heat until it begins to simmer. Make sure the butter, sugar, and salt have completely dissolved, but avoid bringing the mixture to a full boil.
Remove the saucepan from the heat and add all of the sifted flour at once.
Using a rubber spatula, stir vigorously until the flour is completely incorporated and a smooth dough forms.
2. Cook the Choux Dough
Return the saucepan to medium heat.
Cook the dough for approximately 3–5 minutes, stirring constantly. Some moisture will evaporate, and a thin skin should begin forming on the bottom of the saucepan.
This step is important because properly drying the dough helps it absorb the eggs later without becoming too runny.
Transfer the warm dough to the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed for approximately 1 minute to allow the dough to cool slightly.
3. Add the Eggs
Lightly whisk the room-temperature eggs in a separate bowl.
Gradually add the eggs to the dough a little at a time, allowing each addition to become fully incorporated before adding more.
Continue mixing for approximately 2–3 minutes, or until the dough becomes smooth, glossy, and pipeable.
The exact amount of egg needed can vary depending on the flour and how much moisture evaporated during cooking.
The finished dough should fall from the paddle in a V shape. It should be glossy and soft but not runny.
4. Bake the Choux Base
Transfer the choux pastry dough into the prepared 9×13-inch pan.
Use an offset spatula to spread and smooth the dough evenly across the pan.
Bake at 355°F (180°C) for approximately 30 minutes, or until the pastry is puffed and golden brown.
As soon as the pastry comes out of the oven, gently press down any large puffed areas using a clean kitchen towel. This helps create a flatter surface for the cream layers.
Allow the choux pastry base to cool completely at room temperature before adding the pastry cream.
5. Make the Pastry Cream
In a bowl, whisk the sugar and egg yolks for 1–2 minutes until the mixture becomes light and fluffy.
Add the cornstarch, flour, and vanilla extract and whisk until smooth.
Meanwhile, heat the whole milk in a saucepan over medium heat until it begins to simmer. Do not let it boil aggressively.
Slowly pour the hot milk into the egg yolk mixture while whisking constantly. This gently raises the temperature of the eggs and helps prevent them from scrambling.
Pour the mixture back into the saucepan.
Cook over medium heat while stirring continuously until the pastry cream becomes thick and smooth. Once it reaches a boil, continue cooking for approximately 1 minute.
If any lumps appear, whisk vigorously until smooth. You can also strain the pastry cream if necessary.
Remove the saucepan from the heat and gradually add the softened butter in small pieces. Mix until the butter is completely incorporated.
Allow the pastry cream to cool slightly. It should be cool enough that it won’t melt the choux base or whipped cream but should still be spreadable.
6. Add the Pastry Cream Layer
Spread the slightly cooled pastry cream evenly over the cooled choux pastry base.
Place the cake in the refrigerator for approximately 10–15 minutes to allow the pastry cream to begin setting.
7. Prepare the Whipped Cream
Pour the very cold heavy cream into a mixing bowl.
Add the sifted powdered sugar.
Using an electric hand mixer, whip the cream for approximately 2–3 minutes, or until it becomes fluffy and reaches stiff peaks.
Be careful not to overwhip the cream, as it can become loose and eventually break.
8. Add the Whipped Cream Layer
Spread the freshly whipped cream evenly over the pastry cream layer.
Smooth the top gently with a spatula.
Refrigerate the cake for another 10–15 minutes while you prepare the chocolate topping.
9. Make the Chocolate Ganache
For the topping, you can use store-bought chocolate syrup or make a simple homemade ganache.
Place the semi-sweet chocolate in a microwave-safe bowl and partially melt it.
Meanwhile, heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the melted chocolate.
Stir gently until the chocolate and cream combine into a smooth, glossy ganache.
Allow the ganache to cool to approximately 86°F (30°C). It should be smooth and spreadable, but not so hot that it melts the whipped cream.
10. Finish and Serve
Spread or drizzle the cooled chocolate ganache over the whipped cream layer.
For the cleanest slices, refrigerate the finished Cream Puff Cake until well chilled before serving.
Slice into approximately 12 pieces and serve chilled.
Pro Tips and Cooking Secrets
Use a digital scale. Choux pastry is sensitive to ingredient ratios, so measuring ingredients by weight gives much more consistent results.
Pay attention to the choux dough consistency. Don’t automatically add every last bit of egg. The finished dough should be glossy and fall from the paddle in a V shape without becoming runny.
Don’t overwhip the cream. Stop mixing as soon as the whipped cream reaches a fluffy consistency and stiff peaks. Overwhipping can cause the cream to become loose and eventually break.
Use an oven thermometer. Home ovens can run hotter or cooler than their displayed temperature. A digital oven thermometer helps ensure the choux pastry bakes at the correct temperature.
Serving Suggestions
- Serve chilled with an extra drizzle of chocolate syrup or ganache for an even richer dessert.
- Add fresh strawberries or raspberries alongside each slice for a bright fruity contrast.
- Dust the top lightly with powdered sugar before serving for a simple finishing touch.
- Serve it as a centerpiece dessert for birthdays, holidays, family gatherings, or dinner parties.
How to Store Cream Puff Cake
Cream Puff Cake is best enjoyed freshly made because the choux pastry gradually softens as it sits with the cream layers.
Store any leftovers covered in the refrigerator for up to 2 days.
Keep the cake chilled until you’re ready to serve it. Because of the whipped cream and pastry cream, this dessert should not be left at room temperature for extended periods.
Can You Freeze Cream Puff Cake?
Freezing the fully assembled cake is not recommended for the best texture. The pastry cream and whipped cream can change consistency after freezing and thawing, while the choux pastry may become softer.
For the best results, prepare the components fresh and assemble the cake shortly before serving.
Make-Ahead Tips
You can prepare the pastry cream ahead of time and keep it refrigerated until you’re ready to assemble the cake.
The choux pastry base can also be baked ahead and allowed to cool completely.
For the best texture, prepare the whipped cream and assemble the final layers closer to serving time. Add the chocolate ganache after the whipped cream layer has been chilled slightly.
Cream Puff Cake FAQs
Why did my Cream Puff Cake not puff up?
The choux pastry may not have been dried enough before the eggs were added, or the dough may have contained too much egg. Make sure to cook the dough until a thin skin forms on the bottom of the pan and use the V-shape test to check its consistency.
Can I make Cream Puff Cake without a stand mixer?
Yes. A stand mixer makes adding the eggs easier, but you can also mix the choux pastry by hand using a sturdy spatula or wooden spoon. Add the eggs gradually and mix thoroughly after each addition.
Why is my pastry cream lumpy?
Pastry cream can become lumpy if it isn’t whisked continuously while cooking. Keep stirring as it thickens. If necessary, pass the finished pastry cream through a fine-mesh strainer for an extra-smooth texture.
Can I use store-bought chocolate syrup?
Absolutely. Store-bought chocolate syrup is a convenient alternative to homemade ganache and makes the recipe even easier.
How long does Cream Puff Cake last in the refrigerator?
For the best texture and flavor, enjoy the cake within 2 days. The choux pastry tends to soften as it absorbs moisture from the cream layers.
Can I use regular butter instead of European-style butter?
Yes, regular unsalted butter can be used, although European-style butter has a higher fat content and can provide a richer flavor and slightly different texture.
Why did my whipped cream become runny?
The heavy cream may not have been cold enough, or it may have been underwhipped or overwhipped. Use very cold heavy cream with approximately 36% fat and stop whipping as soon as stiff peaks form
Cream Puff Cake
Equipment
- digital scale
- rubber spatula
- stand mixer
- digital oven thermometer
- Electric hand mixer
- 9×13 inch sheet pan
- saucepan
- offset spatula
- mixing bowl
Ingredients
- 120 g unsalted butter, 82% European style, at room temperature, in chunks
- 120 g water
- 120 g whole milk
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 140 g all purpose flour
- 220 g egg, approximately 4 eggs at room temperature
- 480 g whole milk, 3% fat
- 100 g granulated sugar
- 80 g egg yolk, approximately the yolks of 4 eggs
- 25 g corn starch
- 25 g all purpose flour
- 2 teaspoons vanilla extract
- 55 g unsalted butter, 82% fat, at room temperature
- 460 g heavy cream, 36% fat, very cold
- 60 g powdered sugar, sifted
- 40 g semi-sweet chocolate
- 60 g heavy cream
Instructions
- Preheat your oven to 180℃ / 355℉ (no fan) and prepare a 9×13-inch / 22×33 cm pan. No need to grease the pan.
- Sift the flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar. Heat over medium until simmering, but don’t allow it to boil.
- Remove the saucepan from heat, then add the flour all at once. Stir vigorously with a rubber spatula until a smooth dough forms, with no visible flour. Return to the heat and cook for 3-5 minutes, stirring constantly, until a thin skin forms on the bottom of the pan and some of the liquid evaporates.
- Transfer the dough to the bowl of a stand mixer. Using the paddle attachment, mix on low for about a minute to cool slightly. Gradually add the lightly whisked eggs, a little at a time, allowing each addition to fully incorporate before adding more. The dough should become glossy and pipeable in about 2-3 minutes.
- When ready, the dough should fall off the paddle in a V shape. It shouldn’t be runny. The exact egg amount may vary based on moisture loss during cooking and flour type, so adjust as needed.
- Transfer the dough into your 9×13-inch / 22×33 cm pan and smooth the top with an offset spatula.
- Place the tray in the oven and bake for 30 minutes at 180℃ / 355℉ (no fan). It should be golden and puffed up. As soon as it’s out of the oven, gently press down on the puffed areas using a clean kitchen towel to even out the surface.
- Let the choux pastry base cool at room temperature before applying the pastry cream.
- Whisk the sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Then, add the cornstarch, flour, and vanilla, and mix until smooth.
- In a saucepan, heat the milk over medium heat until it begins to simmer (but not boil). Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (about one minute after boiling). If the mixture is lumpy, continue whisking until smooth. Remove from heat and strain if needed.
- Gradually add the softened butter in chunks, mixing until fully incorporated.
- Allow the pastry cream to cool somewhat before spreading it over the choux pastry bottom. No need to completely cool it, but it should not be hot. Refrigerate for 10-15 minutes.
- Place very cold heavy cream with the sifted powdered sugar into a mixing bowl. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy. Spread this whipped cream layer on top of the pastry cream layer evenly. Refrigerate for 10-15 minutes.
- For the glaze, either use store-bought chocolate syrup or make the chocolate ganache. Semi-melt the chocolate in the microwave. Meanwhile, heat the cream in a saucepan until it just begins to simmer. Pour the simmering cream over the melted chocolate and stir until smooth.
- Set aside and allow the glaze to cool to about 30°C (86°F). It should have a smooth consistency—not too runny or thick—before spreading it all over the Cream puff cake.
- Cream puff cake is best enjoyed freshly made, as it somewhat loses its structure over time. Any leftovers can be stored in the fridge for up to 2 days.
