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
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
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
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.
Some potential ingredient substitutes
When making cream puff cake, ingredient substitutions can be tricky. For example, eggs are essential in choux pastry dough for structure and lift. It's generally best to follow the recipe exactly to maintain the right consistency and flavor balance.
However, if you prefer a gluten-free pastry cream, replace the flour with cornstarch. You can also use dairy-free milk and butter, but pastry cream cannot be made without eggs. Of course, you can use store-bought instant vanilla pudding, but once you try my pastry cream, there is no going back to the instant pudding mix!
You can make your whipped cream and ganache vegan using a dairy-free heavy cream alternative, dairy-free chocolate, and plant-based milk.
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.
Other flavor ideas
Pastry cream is versatile and can be made in many different flavors, from citrusy to spicy to rich and chocolatey! See my pastry cream recipe for ideas.
Instead of vanilla whipped cream, try my chocolate whipped cream frosting or one of the many other fruity and spiced flavors from my Chantilly cream recipe.
You can swap the chocolate drizzle for my fruity strawberry compote, lemon curd, or mango curd!
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!
Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Cream Puff Cake
Equipment
- Digital scale
- 9x13 inch sheet pan
Ingredients
Choux pastry base for the cake
- 120 g (½ cups) Unsalted butter 82% European style butter at room temperature, in chunks.
- 120 g (½ cups) Water
- 120 g (½ cups) Whole milk
- ½ teaspoon Salt
- 2 teaspoon Granulated sugar
- 140 g (2 cups + 2 tablespoons) All purpose flour
- 220 g Egg Approximately 4 eggs at room temperature. Might need slightly more or less; see the tips below.
Pastry cream
- 480 g (2 cups) Whole milk 3% fat
- 100 g (½ cups) Granulated sugar
- 80 g Egg yolk approximate yolk of 4 eggs
- 25 g (3 tablespoon) Corn starch
- 25 g (3 tablespoon) All purpose flour
- 2 teaspoons Vanilla extract
- 55 g (¼ cups) Unsalted butter 82% fat, at room temperature
Whipped cream topping
- 460 g Heavy cream 36% fat, use it very cold
- 60 g Powdered sugar sifted
Decoration - chocolate ganache or substitute with store-bought chocolate syrup
- 40 g (¼ cups) Semi-sweet chocolate
- 60 g (¼ cups) Heavy cream
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Choux pastry base for the cake
- Preheat your oven to 180℃ / 355℉ (no fan) and prepare a 9x13-inch / 22x33 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 9x13-inch / 22x33 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, I like to gently press down on the puffed areas using a clean kitchen towel. This helps even out the surface, ensuring the choux layer of your cream puff cake is perfectly flat.
- Let the choux pastry base cool at room temperature before applying the pastry cream.
Pastry cream layer
- 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.
Whipped cream layer
- 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.
Decoration - chocolate ganache
- For the glaze, either use store-bought chocolate syrup or make my easy 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.
Notes
- Measure your ingredients with a digital scale for accuracy.
- To make any choux pastry, use proper European-style butter and whole milk, and make sure that your eggs are lightly whisked at room temperature.
- Good quality butter and pure vanilla extract are the heart of making pastry cream. Use high-quality 82% fat-content European butter and the best quality vanilla you can access.
- For the whipped cream, high-fat (36%) heavy cream is recommended, and it should be used very cold. Cream with a lower fat content might not whip up properly.
- While heating the milk, water, butter, salt, and sugar mixture, ensure the sugar and salt fully dissolve. It is best to start with room-temperature butter so the mixture will melt together at the same time.
- Do not skip sifting flour, as you don't want to deal with flour lumps while making this recipe.
- Please note that you might need slightly more or less egg - and that is normal - depending on the flour you use and how much you dried the mixture while cooking it. Pay very close attention to consistency while mixing the egg and applying the V-shape test.
- I strongly advise using a digital oven thermometer to measure your exact oven temperature, as most home ovens overheat or underheat.
- Use a small/medium-sized saucepan with good heat distribution to avoid burning the milk when making pastry cream.
- Let the pastry cream cool a bit before using it, but don´t wait until it is entirely cooled, as it will be more difficult to spread once it sets. It will further set as it cools in the fridge and become perfectly silky yet nicely sliceable.
- Whipped cream frosting is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency and stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.
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