If you love light, airy pastries and creamy fillings, then cream puff cake is a dream come true. Imagine layers of golden choux pastry, filled with silky pastry cream or whipped cream, stacked or arranged into a cake that’s tender, crisp, and melt-in-your-mouth. In this guide I’ll explain what a cream puff cake is, list ingredients, give a step-by-step recipe, share one useful table, and cover tips, variations, troubleshooting, nutrition notes, and storage — all in plain, simple language.
What is a Cream Puff Cake?
A cream puff cake is a dessert made with cream puffs (choux pastry filled with sweet cream) assembled into a cake shape. Instead of a single large choux, you bake many small cream puffs, fill them with pastry cream or whipped cream, and stack or glue them together with more cream or a sauce (like chocolate) to form a cake. It’s light like a profiterole and celebratory like a layered cake.
People love cream puff cake because it combines crisp pastry, smooth filling, and often a glossy topping or dusting of powdered sugar. It’s perfect for parties, birthdays, or a special weekend treat.
Ingredients You Need for a Basic Cream Puff Cake
Below are the typical ingredients for both choux pastry and filling. I repeat cream puff cake throughout to keep the recipe focused.
For the choux (cream puffs)
- Water — 1 cup (240 ml)
- Unsalted butter — ½ cup (115 g)
- Salt — ¼ tsp
- Sugar — 1 tsp (optional, for a slightly sweet shell)
- All-purpose flour — 1 cup (125 g)
- Eggs — 3 large (room temperature)
For the filling (pastry cream or whipped cream)
- Milk — 2 cups (480 ml)
- Sugar — ½ cup (100 g)
- Egg yolks — 4
- Cornstarch — 3 tbsp
- Unsalted butter — 2 tbsp
- Vanilla extract — 1 tsp
(Or substitute with 2 cups whipped heavy cream sweetened with 2–3 tbsp powdered sugar for a lighter filling.)
For assembly and finish
- Chocolate sauce or ganache (optional)
- Powdered sugar to dust
- Fresh berries or caramel (optional)
This combination makes a classic, delicious cream puff cake.
Step-by-Step: How to Make Cream Puff Cake
I’ll keep each step clear and simple so you can follow easily.
1. Make the choux pastry (cream puffs)
- Preheat oven to 200°C / 400°F. Line a baking sheet with parchment.
- In a saucepan, bring water, butter, salt, and sugar to a rolling boil.
- Remove from heat and add all flour at once. Stir vigorously until a smooth ball forms and the dough pulls away from the pan.
- Return pan to low heat for 30 seconds while stirring to dry the dough slightly (this helps structure).
- Transfer dough to a bowl or stand mixer. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny and falls slowly from the spoon.
- Pipe or spoon small mounds (about 1–1.5 inches) onto the baking sheet, leaving space.
- Bake 20–25 minutes until puffed and golden. Turn off oven, crack the door, and leave puffs inside 5–10 minutes to dry. Cool on a rack.
2. Make the pastry cream (if using)
- Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch in a bowl until pale.
- Slowly pour hot milk into yolks while whisking. Return mixture to saucepan and cook on medium, whisking constantly until thick and bubbling.
- Remove from heat, whisk in butter and vanilla. Cover surface with plastic to prevent skin and cool.
3. Fill the cream puffs
- Poke a small hole in the bottom or side of each puff or split them in half.
- Fill a piping bag with pastry cream or whipped cream and fill each puff.
4. Assemble the cream puff cake
- Arrange filled puffs in a circle or square, single layer. Use a layer of cream or ganache between layers if stacking.
- Press gently so puffs stick together. Use additional cream to “glue” puffs and fill gaps.
- Drizzle chocolate ganache over the top or dust with powdered sugar. Decorate with berries if you like.
One Handy Table (Baking Times & Tips)
| Item | Size / Amount | Baking Time / Tip |
|---|---|---|
| Cream puff (small) | 1–1.5 inch piped mound | 20–25 min at 200°C / 400°F; dry in warm oven 5–10 min |
| Cream puff (large) | 2–2.5 inch | 25–30 min; check color and internal hollowness |
| Pastry cream | 2 cups milk base | Cook until thickened and bubbling; cool under plastic film |
| Assembly | 20–30 filled puffs | Allow puffs to cool fully before filling to avoid sogg |
Tips for a Perfect Cream Puff Cake
- Eggs at room temperature give better volume and consistency in choux.
- Don’t open the oven during the first 15 minutes of baking; the steam helps puffs rise.
- Drying step (crack oven door) prevents soggy interiors.
- Fill just before serving if possible — that keeps shells crisp.
- Use a piping bag to fill neatly and avoid over-handling puffs.
- For a richer finish, brush puffs lightly with warm sugar syrup before glazing.
I recommend testing one puff before filling all to check texture and sweetness.
Variations of Cream Puff Cake
- Chocolate cream puff cake: Add cocoa to pastry cream or use chocolate whipped cream; top with ganache.
- Strawberry cream puff cake: Layer with fresh strawberries and whipped cream.
- Caramel cream puff cake: Fill with salted caramel cream and drizzle more caramel on top.
- Mini cream puff cake: Make many small puffs and stack into a croquembouche-style tower for parties.
- Vegan cream puff cake: Use aquafaba (chickpea brine) and plant-based cream + vegan butter for choux adaptations.
Each variation keeps the heart of cream puff cake — choux shells and creamy filling — but changes flavors.
Common Problems & Troubleshooting
- Puffs don’t rise or collapse: Dough was too wet, eggs under-added, or oven too cool. Make sure dough forms a smooth ball and eggs give a glossy, pipeable dough.
- Soggy shells: Fill only when puffs are completely cool. Consider chilling filled puffs briefly before assembly.
- Cream too runny: Pastry cream needs full cooking to thicken; chill to set. For whipped cream, add a little powdered sugar or stabilizer.
- Burning on top: Lower oven rack or reduce oven temperature by 10–15°C / 25°F and extend time.
Serving & Presentation
A cream puff cake is best served the same day. You can present it on a flat plate or cake stand. Add a dusting of powdered sugar, a ribbon of chocolate ganache down the sides, and fresh berries for color. For celebrations, write a message on a chocolate plaque and place it on top.
Storage & Shelf Life
- Unfilled puffs: Store in an airtight container at room temperature up to 2 days, or freeze for up to 1 month.
- Filled puffs / assembled cake: Refrigerate and consume within 24–48 hours for best texture. Moisture from filling softens shells over time.
- Freezing filled puffs: Not recommended — filling texture changes. Freeze unfilled shells and fill after thawing.
Simple Nutrition Notes
A cream puff cake is a dessert — rich in eggs, butter, and sugar. Portions can be kept small so you can enjoy the taste without excess. Using whipped cream instead of heavy pastry cream reduces density; adding fruit increases vitamins and fiber.
Final Thoughts
Making a cream puff cake might seem fancy, but with a clear recipe and a little patience, it’s absolutely doable at home. The joy of biting into a crisp shell with creamy, smooth filling is worth the small effort. I find that practicing the choux once or twice makes the process quick and easy next time.
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