This easy cream puff cake recipe puts a twist on the usual cream puffs, transforming bite-sized treats into a beautifully layered cake perfect for your next special occasion! Layered with homemade choux pastry, vanilla pastry cream, fluffy whipped cream frosting, and a drizzle of decadent chocolate ganache, this French-style dessert is made to impress!
Best foolproof Cream Puff Cake recipe
Get ready to turn heads with this elegant cream puff cake! Plenty of cream puff cake recipes exist, but unfortunately, many use incorrect techniques and ingredients that compromise the taste, texture, and appearance. Not this one!
As a sheet cake version of one of the most elegant and famous French desserts, the proper technique is a must! Having perfected choux pastry (check my recipes for éclairs, cream puff, chouquettes, profiteroles, croquembouche, and Paris-Brest), I can confidently say this is the best choux pastry cream puff cake recipe you'll find, made 100% from scratch.
But do not worry! This recipe is super easy, even for beginners. Unlike my other choux pastry desserts, there's no piping involved and no need to worry about cracks during baking. But rest assured, it's still just as irresistibly delicious. You will love it!
Katalin's key take on how to avoid the most common mistakes when making Cream puff cake
Knowing where things go wrong and how to avoid them is key to a flawless cream puff cake.
If your choux dough looks flat after baking, it likely had too many eggs and was too wet. Adding the eggs gradually is critical. Stop adding them once the dough forms a V-shape when you lift the paddle. A fully preheated oven and consistent baking temperature are also essential so that the dough puffs up properly.
If your pastry cream turns out runny, it probably didn't cook long enough. On the other hand, if it is too thick, there might've been too much flour or cornstarch. However, you can soften it by folding in a bit of lightly whipped cream. If you get lumps, it's usually either from not blending your flour and egg yolk properly at the beginning or not whisking enough while cooking. A fine mesh sieve can help smooth things out.
If the whipped cream is too runny, it could be that the heavy cream wasn't cold enough, had a low fat content, or you overwhipped the mixture. There is no easy fix for this, unfortunately, you have to start again.
Cook the choux pastry dough
Check out the original Cream Puff Cake recipe for exact ingredient quantities and a printable recipe card.
Before starting, ensure your eggs are at room temperature to emulsify correctly. If necessary, place them in a bowl of warm water for 5-10 minutes. Then, lightly whisk the eggs and set them aside.
Preheat your oven to 180℃ / 355℉ (no fan) and prepare a 9x13-inch / 22x33 cm baking dish. No need to grease it.
When making choux, I like to use room-temperature unsalted butter so it melts quickly with the rest of the ingredients. For tips on softening butter quickly, check out my guide!
Combine the softened butter, water, milk, salt, and sugar in a saucepan. Heat the mixture over medium heat until it starts to simmer (not boil).
Remove it from the heat as soon as it simmers, then add the sifted all-purpose flour in one heap. Use your rubber spatula to stir the mixture vigorously until you get a smooth dough and all visible flour is gone. Return the saucepan to the heat and let it cook for 3-5 minutes while continuing to stir.
Be extra careful when mixing the eggs in
Once some liquid evaporates and you see a thin skin form on the bottom of the pan, transfer the dough to the bowl of your stand mixer. Mix on low speed with the paddle attachment for approximately one minute, allowing it to cool down.
Carefully and gradually add the whisked eggs in stages, fully incorporating each addition before adding the next. You should see the dough become glossy in about 2-3 minutes. It is ready when the dough falls off the paddle in a "V" shape. You may need to adjust the egg amount depending on the moisture level and what type of flour you use.
Now, bake!
Move the dough into a 9x13-inch / 22x33 cm baking dish and use an offset spatula to smooth the top.
Bake for 30 minutes at 180℃ / 355℉ (no fan). Once baked, the dough should be golden brown and puffed up.
When you remove it from the oven, gently press down on the puffed-up areas using a clean towel to help even and flatten the surface.
Let the choux pastry cool completely to room temperature before layering it with the pastry cream.
Make my easy pastry cream instead of instant pudding
Check out the original Cream Puff Cake recipe for exact ingredient quantities and a printable recipe card.
Once you try my pastry cream, there is no going back to the instant pudding mix!
Start by whisking the sugar and room-temperature egg yolks in a large bowl for 1-2 minutes until the texture becomes light and fluffy. Then, stir in the cornstarch, all-purpose flour, and vanilla extract until it becomes nice and smooth.
Heat the milk in a saucepan over medium heat until it is simmering (do not boil). Then, gradually pour it into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
Pour the mixture back into the saucepan and continue cooking over medium heat while stirring constantly. About a minute or so after boiling, it should thicken. If the mixture is still lumpy, continue whisking it until smooth. Remove it from the heat and run it through a strainer if necessary.
Lastly, add the softened butter one chunk at a time, mixing thoroughly after each addition to ensure it is fully incorporated.
Let the pastry cream cool slightly, then spread it over the choux pastry. Refrigerate for 10-15 minutes or until the pastry cream layer is completely cool.
Finally, make a simple whipped cream topping
Check out the original Cream Puff Cake recipe for exact ingredient quantities and a printable recipe card.
Your heavy cream must be very cold to make the whipped cream layer. Add the cold heavy cream and sifted powdered sugar to a mixing bowl and whip with an electric mixer for 2-3 minutes until it is nice and fluffy with stiff peaks. Do not overwhip!
Evenly spread the whipped topping over the pastry cream layer, then refrigerate for 10-15 minutes.
To make the chocolate ganache, semi-melt the chocolate in the microwave and heat the heavy cream in a saucepan until it simmers. Then, pour the simmering heavy cream over the melted chocolate and stir until smooth. You can also use chocolate syrup.
Set the glaze aside and allow it to cool to approximately 30°C / 86°F. It should have a smooth consistency that is not too runny nor thick before drizzling it over the cream puff cake.
How to store Cream puff cake
This cream puff cake is best on the same day you make it, as it loses its structure over time. If you have leftovers, store them in the fridge in an airtight container for up to two days.
I do not recommend freezing this cake as neither the pastry cream nor whipped cream frosting freezes well.
My final expert tips
- For the best results, use high-quality ingredients such as 3% whole milk, 82% fat European-style butter, high-fat heavy cream (36%), the best pure vanilla extract you can find, and high-quality chocolate (i.e., Lindt or Callebaut).
- Never skip the salt! It is necessary to balance the sweetness.
- To avoid burning when making the pastry cream, use a good-quality saucepan with good heat distribution.
- Use a plastic bowl to melt the chocolate in the microwave. Chocolate can easily burn in a glass bowl.
- The whipped cream layer can melt in heat, so refrigerate it when not used.
Helpful equipment
Always use a digital scale for the most accurate ingredient measurements and a digital oven thermometer to make sure you have the right oven temperature.
You'll need a stand mixer, electric hand mixer, and rubber spatula for combining ingredients, as well as a 9x13-inch / 22x33 cm pan to bake and assemble.
Try some of my other easy, creamy cakes and choux pastry recipes
If you enjoyed making this cream puff cake, try my other easy choux pastry and creamy cake recipes!
Don't forget to check out my roundup of 50+ Best Unique Desserts for even more impressive dessert recipes!
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