Name: Cream Puff Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 120 g Unsalted butter (82% European style butter, room temperature, in chunks); 120 g Water; 120 g Whole milk; ½ teaspoon Salt; 2 teaspoon Granulated sugar; 140 g All purpose flour; 220 g Eggs (approximately 4 eggs, room temperature); 480 g Whole milk (3% fat); 100 g Granulated sugar; 80 g Egg yolk (approximate yolk of 4 eggs); 25 g Corn starch; 25 g All purpose flour; 2 teaspoons Vanilla extract; 55 g Unsalted butter (82% fat, room temperature); 460 g Heavy cream (36% fat, very cold); 60 g Powdered sugar (sifted); 40 g Semi-sweet chocolate; 60 g Heavy cream

Jump to Recipe· 4.1 from 25 reviews

If you have a sweet tooth and a love for something that feels elegantly indulgent yet comfortingly familiar, this Cream Puff Cake Recipe is about to become your new obsession. Imagine biting into a light, tender choux pastry base layered with silky, rich pastry cream, topped with a cloud of whipped cream and finished with a luscious, glossy chocolate ganache. It’s everything you crave in a dessert, wrapped up in one show-stopping cake that’s easier to make than it looks. Whether you’re aiming to impress guests or treat yourself, this Cream Puff Cake Recipe delivers pure joy in every bite.

Ingredients You’ll Need

A collage of four images showing the cooking process in a shiny silver saucepan placed on a black electric stovetop with red digital numbers, all on a white marbled background. The first image shows melted yellow butter with a soft texture and a pale pink spatula stirring it. The second image shows a woman's hand holding a clear glass bowl pouring white dry flour into the yellow liquid mixture inside the pan, which is slightly swirling. The third image shows the mixture thickened into a yellow dough texture being stirred by the pale pink spatula, with some scraped sides of the pan visible. The fourth image shows a closer view of the dough being smoothed out in the pan using the spatula, highlighting its soft, thick, and slightly grainy texture. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first exciting step to creating this dreamy dessert. Each component in this Cream Puff Cake Recipe plays a special role, providing texture, flavor, and that perfect balance that makes the final cake irresistibly creamy, fluffy, and rich.

Unsalted butter (82% European style, room temperature): Gives the choux pastry its buttery richness and helps achieve the perfect flaky texture.
Water: Moistens the dough and helps create steam that puffs the pastry.
Whole milk: Adds creaminess to both the pastry dough and pastry cream layers.
Salt: Enhances all the flavors and balances the sweetness.
Granulated sugar: Sweetens the pastry dough and pastry cream perfectly without overpowering.
All-purpose flour: Structure for the choux pastry and pastry cream.
Eggs: Key for puffing the pastry dough and enriching the cream layers; use room temperature eggs for best results.
Egg yolks: Intensify the custard flavor in the pastry cream.
Corn starch: Works alongside flour to thicken the pastry cream smoothly.
Vanilla extract: Infuses warmth and aroma into the creamy layers.
Heavy cream (very cold): Whipped to airy perfection to top the cake.
Powdered sugar (sifted): Sweetens the whipped cream without grittiness.
Semi-sweet chocolate: For the decadent ganache glaze that crowns the cake.

How to Make Cream Puff Cake Recipe

Step 1: Preparing the Choux Pastry Base

Start by preheating your oven to 180℃ / 355℉ and getting a 9×13-inch pan ready—no need to grease it, which saves time and fuss. Combine butter, water, milk, salt, and sugar in a saucepan and bring it to a gentle simmer. Remove from heat, stir in all the flour at once, and cook it again briefly to lift the dough off the pan’s bottom. This technique creates the perfect structure for puffing. When cool, beat in the eggs gradually until the dough is glossy and just pipeable—the most thrilling part because you can tell it’s coming together beautifully. Spread this dough evenly in your pan and pop it into the oven. After baking for about 30 minutes, the dough should turn golden and puff up beautifully. Give it a gentle press while warm to level it, so your cake’s layers stack up just right.

Step 2: Crafting the Silky Pastry Cream

While the choux base cools, whisk together sugar and egg yolks until fluffy, then mix in cornstarch, flour, and vanilla. Slowly temper your egg mixture with hot milk, then return it to heat, stirring until it thickens into a velvety custard. Passing the cream through a sieve ensures a smooth finish. Finally, fold in softened butter chunks to enrich the pastry cream, which forms the luscious heart of your cake.

Step 3: Whipping the Cream Layer

Chill your heavy cream and powdered sugar, then whip them until fluffy clouds of sweetness form. This layer is the light, airy contrast that complements the dense pastry cream beneath, giving your cake that signature cream puff feel.

Step 4: Adding the Chocolate Ganache Glaze

To top it off, make a shiny ganache by melting chocolate and whisking in hot cream until smooth and glossy. Allow it to cool slightly to the right spreadable consistency, then gently cover your layered cake for a beautiful, professional finish that is as delicious as it looks.

How to Serve Cream Puff Cake Recipe

A square slice of dessert is shown on a white plate with light speckles, set against a white marbled surface. The dessert has three layers: a bottom layer of light golden flaky pastry that looks soft and crumbly, a thick middle layer of creamy pale yellow custard with a smooth texture and slight browning at the edges, and a top layer of white whipped cream that is fluffy and softly textured. Two thin lines of dark chocolate sauce run across the whipped cream from one side to the other. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This Cream Puff Cake Recipe shines on its own, but a few extra touches can elevate it. Fresh berries or a dusting of powdered sugar add a burst of color and brightness that brighten the richness. Toasted nuts sprinkled on top offer crunch and nutty aroma for a delightful contrast.

Side Dishes

Serving this cake with a cup of strong coffee or rich espresso perfectly balances its sweetness. Alternatively, a light fruit sorbet refreshes the palate between bites, highlighting the creamy textures. Even a simple glass of milk works wonders and makes it a nostalgic treat.

Creative Ways to Present

Think beyond the traditional single pan presentation! This Cream Puff Cake Recipe can be sliced into elegant bars for parties or cut into neat squares layered with fresh fruit for a mini dessert tray. For something whimsical, try piping extra pastry cream decoratively or drizzling additional chocolate ganache in creative patterns on the plate.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake is best enjoyed within 1-2 days for optimal freshness. Store leftovers in an airtight container in the refrigerator, where the delicate cream layers remain cool and safe while maintaining flavor integrity.

Freezing

Freezing Cream Puff Cake Recipe is not recommended because the delicate pastry cream and whipped cream can become watery and lose texture upon thawing. For best results, enjoy fresh or within two days refrigerated.

Reheating

This dessert is meant to be served cold; reheating is not necessary. If you want to soften the ganache glaze, let the cake sit at room temperature for about 15 minutes before slicing and serving.

FAQs

Can I make the choux pastry base ahead of time?

Absolutely! You can bake the choux base a day in advance and store it wrapped tightly to preserve freshness. Just add the pastry cream and whipped cream the day you plan to serve to keep everything light and fluffy.

What if I don’t have European style butter?

European style butter has a higher fat content which improves flavor and texture, but regular unsalted butter works fine. Just ensure it’s at room temperature for easier incorporation into your dough and cream.

How do I know when I’ve added enough egg to the dough?

The dough should be glossy and hold its shape when dropped off the paddle in a V-like ribbon. If it’s too runny, add a touch more egg; if it’s too thick, the pastry might not puff up properly.

Can I substitute the semi-sweet chocolate for milk or dark chocolate?

You can! Milk chocolate will make the ganache sweeter and creamier, while dark chocolate offers a richer, more intense flavor. Adjust sugar levels in the rest of the recipe accordingly if you switch chocolate types.

Is it possible to make this recipe dairy-free?

While traditional cream puff cake relies heavily on dairy for its signature texture and flavor, you can experiment with non-dairy butter, milk alternatives, and coconut cream. Results might vary, so it’s best to try small batches first.

Final Thoughts

This Cream Puff Cake Recipe is more than just a dessert; it’s a celebration of textures and flavors that come together to create pure happiness. Whether you’re making it for a special occasion or devouring slices as a well-earned daily treat, the joy in every bite is undeniable. Trust me, once you try this recipe, it’ll be a staple in your kitchen and a favorite memory shared over countless smiles and satisfied sighs.