Cream Puff Cake

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Delight in the decadence of this Cream Puff Cake! With layers of airy pastry and luscious cream, it’s a dessert fit for any occasion.

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Cream Puff Cake


  • Zest of 1 orange
  • 130 grams (4.6 ounces) powdered sugar
  • 1 teaspoon vanilla extract
  • 115 grams (4 ounces) all-purpose flour
  • 500 grams (17.6 ounces) milk
  • 125 grams (4.4 ounces) butter
  • 4 eggs (separated), 115 grams (4 ounces)


Separate the egg whites from the yolks. Place the yolks in a mixing bowl, add orange zest and powdered sugar, and beat until foamy. Gradually pour in room temperature melted butter, mixing well. Sift in the flour gradually.

Cream Puff Cake

In a separate saucepan, combine milk and vanilla, heat but do not boil. Slowly pour the warm milk mixture into the mixing bowl, stirring continuously until a smooth, liquid batter forms.

In a clean bowl, beat the egg whites with a spoonful of powdered sugar until soft peaks form. Gently fold the beaten egg whites into the batter.

Cream Puff Cake

Line a baking dish with parchment paper, pour the prepared batter into it, and bake in a preheated oven at 150ºC (300ºF) for 45–60 minutes.

If a crust forms on the surface and the cake has slight waves when nudged, it’s ready. Remove from the oven and let it cool.

Once completely cooled, remove the cake from the baking dish, dust with powdered sugar, and trim any uneven edges if desired.

Cream Puff Cake

Enjoy the delicate layers of this cream puff cake with its creamy filling!

Cream Puff Cake

Bon appétit!

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