Cream Puff Cake
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Are you craving a dessert that’s light, airy, and unbelievably delicious? Then you gotta try Cream Puff Cake! It’s basically a fancy twist on the classic cream puff, but in the form of a gorgeous layered cake. Perfect for any occasion, this recipe is sure to impress everyone who takes a bite.
Why You’ll Love Cream Puff Cake
- Super Easy: Don’t worry if it looks hard! This cake is actually quick to make, even if you don’t have tons of time in the kitchen.
- Yummy in Every Bite: Imagine a crispy, light crust that gives way to a soft, creamy center – that’s what Cream Puff Cake is all about! It’s like a fun surprise in your mouth with every bite.
- Dreamy Pastry Cream: This recipe has a homemade pastry cream filling that’s super rich and flavorful, and it goes perfectly with the light and airy puff pastry. It’s the best custard you’ve ever had!
- Get Creative! Want to make it fancy? No problem! Add some fruit to the cream, sprinkle cocoa powder on the cake, or drizzle it with chocolate sauce for your own special touch. There are tons of ways to make it your own!
- Perfect for Parties: Cream Puff Cake is a guaranteed showstopper! It’s amazing for birthday parties, potlucks, or just a yummy treat to share with loved ones.
Ingredients Needed To Make Cream Puff Cake
For the Cake
- Water
- Butter
- Kosher salt
- Gluten-free flour (or regular all-purpose flour)
- Baking powder
- Eggs (room temperature)
For the Pastry Cream
- Milk
- Egg yolks
- Egg
- Sugar
- Vanilla paste
- Pinch of salt
- Cornstarch
- Whipped topping
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy option of your choice for the recipe.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
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How To Make Cream Puff Cake
Make the Cake
- Preheat the oven to 425°F (220°C) and line two 8″ round or square cake pans with parchment paper.
- In a pot over medium heat, combine water and butter, bringing it to a rapid boil.
- Stir in flour, salt, and baking powder with a wooden spoon until it forms a dough ball. Transfer to a mixing bowl.
- Add eggs one at a time, mixing well after each addition.
- Divide the batter into the prepared pans and pipe it in. Bake for 35 minutes or until golden brown. Remove from pans and cool completely on a rack.
Make the Pastry Cream
- In a saucepan, heat milk and vanilla over medium heat until it boils.
- In a separate bowl, mix egg yolks, egg, sugar, salt, and cornstarch.
- Once milk boils, reduce heat to low. Whisk a spoonful of milk into the egg mixture quickly to temper the eggs.
- Gradually add the egg mixture to the pot with the milk, whisking until thickened.
- Pour the pastry cream into a bowl, cover, and chill completely in the fridge.
- Once cooled, fold in the whipped topping.
Assembly
- Place one cake shell in an 8″ baking dish.
- Lay the first cake layer on top and spread with pastry cream filling.
- Place the other cake shell on top (bottom side up for a flat surface).
- Cover, press down gently, and refrigerate for at least 2 hours to set.
- Dust the top with powdered sugar before serving.
- Optional: serve with fresh berries.
Variations & Substitutions
- Fresh Fruit: Top the cake with a vibrant assortment of fresh berries like strawberries, raspberries, or blueberries.
- Chocolate Sauce: Drizzle a homemade or store-bought chocolate sauce over the top for a decadent touch.
- Caramel Glaze: Make a simple caramel sauce and drizzle it over the cake for a touch of sweetness and a beautiful golden sheen.
- Chocolate Pastry Cream: Its rich texture and deep chocolate flavor make it perfect for giving this recipe a decadent chocolate twist.
- Simplify by swapping out the pastry cream with a Jello pudding of choice.
Commonly Asked Questions
Can I use regular flour instead of gluten-free flour?
Absolutely! The recipe uses gluten-free flour to cater to those with dietary restrictions, but regular all-purpose flour works perfectly well in this recipe. Just use the same amount (1 cup) as stated for the gluten-free option.
How can I tell when the pastry cream is done cooking?
The key to perfectly cooked pastry cream is achieving the right consistency. The mixture should be thick enough to coat the back of a spoon. Here’s a simple test: dip a clean spoon into the hot pastry cream and run your finger across the back. If a clear line remains and the cream doesn’t immediately fill it in, then your pastry cream is cooked through.
Do I have to use whipped topping?
While whipped topping adds a light and fluffy element to the cake, it’s not essential. If you prefer a richer flavor, you can substitute the whipped topping with an equal amount of stiffly beaten heavy cream.
How long will Cream Puff Cake stay fresh?
Once assembled, Cream Puff Cake can be stored in the refrigerator for up to 3 days. The pastry cream filling does contain dairy, so it’s best to keep it chilled to prevent spoilage.
Cream Puff Cake
Equipment
- Measuring cups/spoons
- Wooden spoon
- saucepan
Ingredients
Cake
- 1 cup water
- ½ cup butter
- ½ tsp kosher salt
- 1 cup gluten-free 1.1 flour
- 1 tsp baking powder
- 4 large eggs room temperature
Pastry Cream
- 2 cups milk
- 3 egg yolks
- 1 egg
- 1 cup sugar
- 1 tsp vanilla paste
- Pinch of salt
- 4 tbsp cornstarch
- 8 oz whipped topping folded in after chilling
Instructions
Making Cake
- Preheat the oven to 425°F (220°C) and line two 8″ round or square cake pans with parchment paper.
- In a pot over medium heat, combine water and butter, bringing it to a rapid boil.
- Stir in flour, salt, and baking powder with a wooden spoon until it forms a dough ball. Transfer to a mixing bowl.
- Add eggs one at a time, mixing well after each addition.
- Divide the batter into the prepared pans and pipe it in. Bake for 35 minutes or until golden brown. Remove from pans and cool completely on a rack.
Making the Pastry Cream
- In a saucepan, heat milk and vanilla over medium heat until it boils.
- In a separate bowl, mix egg yolks, egg, sugar, salt, and cornstarch.
- Once milk boils, reduce heat to low. Whisk a spoonful of milk into the egg mixture quickly to temper the eggs.
- Gradually add the egg mixture to the pot with the milk, whisking until thickened.
- Pour the pastry cream into a bowl, cover, and chill completely in the fridge.
- Once cooled, fold in the whipped topping.
Assemble the Cake
- Place one cake shell in an 8″ baking dish.
- Lay the first cake layer on top and spread with pastry cream filling.
- Place the other cake shell on top (bottom side up for a flat surface).
- Cover, press down gently, and refrigerate for at least 2 hours to set.
- Dust the top with powdered sugar before serving.
- Optional: Serve with fresh berries.
When assembling the cake, the instructions mention three (3) cake shells, But when baking the cake shells only two (2) shells (and only two pans) are mentioned. How many cake shells does this cake have????
This is 2 cake shells only. I am not seeing 3 cake shells in the instructions