Cream Puff Cake

Cream Puff Cake

Christmas is nearing! And that means I'm spending a good amount of time in my kitchen, with my best friend The Oven. As spectacular as this cake looks, its relatively easy to make. It's just a matter of baking a cake, glazing it and arranging cream puffs on top. I loved the crown of glazed cream puffs, but the cake is also pretty great without them. Oh, and it's jam-filled! Yes, there's no end to the decadence this time of year :) Rating: 4.5 out of 5.

Cream Puff Cake: Martha Stewart's Jam-Filled Cake with Chocolate Glaze

- ½ cup (1 stick) unsalted butter, plus more for pan
- 1 ½ cups all-purpose flour, (spooned and leveled), plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon coarse salt
- 3 large eggs, room temperature
- 1 cup sugar
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups thick fruit jam

Chocolate Glaze:
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
- ½ cup heavy cream
- 20 to 30 Chocolate-Glazed Cream Puffs (optional)

- Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
- Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
- With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
- Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.

Happy Holidays everyone!

Cream Puff Cake

Cream Puff Cake


Lian said…
ziet er goed uit! dit is echt een kersttopper hoor ;)
Unknown said…
This is a lovely looking cake!

Happy Holidays!
What a monumental cake! I absolutely LOVE cream puffs (profiteroles, as I call them) and chocolate is always good too. This just is mouthwatering, and beautiful, and deserving of lots more adjectives! Well done!
Have a great holiday! Hope you enjoy to the fullest!! :)
OohLookBel said…
This looks spectacular! I wish I could be best friends with *my* oven... Have a great holiday season, sweetie =)
miss b said…
This looks so delicious! I would love to be eating some right now!!
Thanks for visiting my blog- A very Merry Christmas to you.
Anonymous said…
Gorgeous photos. Love the nectarine tart! Should be in a magazine. In regards to the question you left on fonts, I used Abadi Condensed Light & Jellyka Delicious Cake. xo
Linnea said…
Yum! That looks absolutely delicious and very Ladurée (my weakness)! Now on my to do list.
Easy Cookin said…
Luv this cake....Came through flickr.
Do visit for fusion cooking:

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