Simple Six-Ingredient Cream Puff Cake


  • 2 sheets of puff pastry
  • 400ml milk
  • 1 packet vanilla pudding mix
  • 3 tablespoons sugar (for the pudding)
  • 400ml heavy whipping cream
  • Sugar to taste (for the whipped cream)
  • 30g milk chocolate, for drizzling


  1. Preheat your oven according to the puff pastry package instructions.
  2. Using a cake mold as a guide, cut out two pieces from the puff pastry sheets. Bake one sheet whole and slice the other into individual cake-sized pieces.
  3. Place the pastry in the oven and bake until it turns a golden-brown color. This usually takes a few minutes but follow the specific instructions on the puff pastry packaging.
  4. While the puff pastry is baking, prepare the vanilla pudding. Combine the milk, pudding mix, and 3 tablespoons of sugar in a saucepan. Cook according to the pudding package instructions.
  5. Once the puff pastry is baked and cooled, place the whole sheet at the bottom of your cake mold.
  6. Pour the cooked pudding over the base layer of puff pastry and let it cool completely. This will form the first creamy layer of your cake.
  7. In a separate bowl, whip the heavy cream until stiff peaks form. Add sugar to your liking.
  8. Once the pudding layer has set and cooled, spread the sweetened whipped cream over it.
  9. Next, layer the baked puff pastry pieces on top of the whipped cream.
  10. Refrigerate the assembled cake overnight to allow the layers to meld and set.
  11. Before serving, melt the milk chocolate and drizzle it over the cake for a decadent finish.

Slice, serve, and savor this effortlessly elegant cream puff cake

content team

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