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Fluffy sponge cake, delicate cream puff layer with aromatic vanilla cream, light yogurt cream and fruity sour cherries – an irresistible combination that makes this cream puff cake so uniquely delicious. It is also an eye-catcher on the dining table with its layers. For the recipe, you only need simple ingredients that you probably already have at home. The preparation is a bit complicated, but it’s worth it to make the cake. Because you’re guaranteed to be delighted by its taste. A detailed recipe for the cream puff cake with exact quantities and step-by-step instructions can be found here at the very bottom.

Cream puff cake with cherries or raspberries – recipe

What makes this cream puff cake with cherries unique?

What makes this cream puff cake special is the many different flavors it combines. There are two different cake base doughs – namely the sponge and the choux pastry, two types of cream – namely the vanilla as well as yogurt cream, and the fruity layer of sour cherries. Thus, the cream puff cake tastes fluffy, creamy, light, airy and sweet and sour at the same time. Moreover, it consists of homemade cream puffs, which are much tastier than store-bought ones.

Cream puff cake with raspberries

You prefer raspberries instead of sour cherries? No problem! Instead of sour cherries you can prepare this cream puff cake with raspberries. You can use fresh or frozen raspberries. If you use frozen raspberries, you have to defrost them first – just like cherries.

Cream puff cake – do you prefer raspberries or cherries?

It’s up to your taste. If you are in the mood for a cream puff cake with raspberries, then make it with them. You can also make the cake sometimes with cherries and sometimes with raspberries – depending on your mood. Afterwards, tell me in a comment which variation you liked better.

Make your own cream puff layer

On the Internet you can find many recipes for cream puff cake, in which ready-made cream puffs from the freezer are used. Of course, it is much faster to prepare the cake if you just buy cream puffs. However, there are many advantages to making the cream puff layer for the cake yourself, so it is definitely worth the effort. Above all, the homemade cream puff layer tastes much tastier. Moreover, according to this recipe, the choux pastry is not simply filled with cream, but with home-made vanilla cream, which tastes very delicate and light. At the same time, you can adjust the amount of sugar for the cream as you like, depending on how sweet you like it. The choux pastry for this cake is not baked in the shape of small cream puffs, but in the shape of rings. This makes each piece of your cake look perfect when cut open. That’s because the filled choux pastry rings run evenly throughout the cake, so when cut, each piece of it looks like the cream puff was cut right down the middle. And don’t forget: your homemade cream puffs – unlike those from the supermarket – contain no preservatives or other additives.

An eye-catcher to fall in love with

This cream puff cake will surely convince you not only in taste, but also on the outside. It simply looks good enough to eat. Two fluffy sponge cake layers, in between several cut cream puffs filled with vanilla cream, covered with white yogurt cream and the eye-catching red top layer of cherries – isn’t the cream puff cake simply pretty enough to fall in love with! So you can serve it for dessert at any party and wow your guests with it. It’s also ideal for Mother’s Day or Valentine’s Day. Or bake it for your loved ones for Easter, for example.

What can I prepare beforehand for the cake?

You don’t have to finish this cream puff cake in one day. You can bake the sponge cake and the choux pastry rings a day in advance. This way they can cool in peace. In addition, the sponge cake can be cut lengthwise into several cake layers the next day. The next day you would have to prepare the two creams, the cherry filling and form everything into a cake.

Another alternative would be that you prepare the sponge and choux pastry as well as the vanilla cream and the cherry or raspberry filling the day before. Then the next day you just finish the yogurt cream and “assemble” the cake.

The cream puff cake – whether with raspberries or with cherries – tastes just as delicious the next day. So you can also make the whole cake a day ahead.

This cream puff cake is

tender,
soft,
creamy,
fruity,
not too sweet,
incredibly delicious,
very pretty with their layers and colors,
to be prepared from common ingredients,
a little elaborate, but worth it,
perfect for any celebration,
with fluffy sponge cake,
with homemade cream puffs,
with light yogurt cream,
with sweet and sour cherries,
also delicious with raspberries,
about Ø 26 cm large and therefore sufficient for a large family.

Cream puff cake with cherries or raspberries: the recipe

The exact quantities and step-by-step instructions for making the cream puff cake with raspberries or cherries can be found below in the box recipe.

For the cream puff cake you need to bake a sponge cake and the choux pastry rings. Then make the vanilla cream to fill the rings and the yogurt cream for the cake. On top, add the filling with either cherries or raspberries. I made the cream puff cake with cherries. But you can also use raspberries.

For the sponge cake you need eggs, sugar and flour. I replaced a small amount of flour with cornstarch to make the sponge cake fluffier.

For the choux pastry you need butter, eggs, flour and water.

For the vanilla cream, with which the cream puffs are filled, you need vanilla, milk, sugar, eggs, butter and flour.

For the cake cream you need natural yogurt, cream and sugar.

For the top layer of the cake you need cherries or raspberries, sugar, cornstarch and water.

How to make cream puff cake: this is how it works

For the sponge cake, beat eggs and sugar, fold in flour and bake the sponge cake batter at 180 °C for about 20 minutes. Then let it cool and cut it lengthwise into two cake layers.
For the choux pastry, bring the butter and water to the boil, remove from the heat and stir in the flour quickly. Then heat for a few minutes, stirring constantly, and let cool. Stir in eggs and draw rings from the choux pastry, one inside the other, the largest of which should be slightly smaller than the sponge cake base. Bake the rings at 190 °C for about 30 minutes and let cool.
For the cherry filling, bring cherries and sugar to a boil, add cornstarch dissolved in water and cook briefly until the liquid has thickened. Allow the cherry filling to cool.
For the custard, combine eggs, sugar, flour and milk in a saucepan and boil briefly to make custard. Add vanilla and butter to the hot custard, stir and let cool. Fill the choux pastry rings with the vanilla cream.
For the cake cream, mix natural yogurt and sugar. Whip the cream until stiff, add the yogurt-sugar mixture in batches and whip until creamy.
Spread one of the sponge cake layers with the yogurt cream, place the choux pastry rings on top and also spread with the cream.
Place the second sponge cake layer on top and spread the top with the cherry filling. Chill the cream puff cake for at least 3 hours Ready!

How to make a perfect cream puff cake with raspberries or cherries: tips and tricks

This is the best way to make the sponge cake

To make the sponge cake taste even fluffier, I replaced a small amount of flour with the same amount of cornstarch in the batter. You can also just use flour for the sponge dough.
You should sift the flour and cornstarch for the sponge beforehand and fold it very carefully into the whipped egg-sugar mixture.
To bake the sponge cake, you will need a Ø 26 cm baking pan.
To check whether the sponge cake is baked, do a stick test. To do this, insert a toothpick briefly into the center of the sponge and see if it stays almost clean after coming out. Alternatively, you can still test if the sponge is done as follows: briefly press gently with a finger on the surface of the sponge about in the middle. If it springs back after pressing and no traces remain visible, it is baked.

How to make choux pastry

For choux pastry, the right consistency is the most important thing of all. For this, the amount of eggs is always approximate. You might not need the last egg completely or you might need a small amount of another egg. So to get the right consistency from the choux pastry, proceed as follows: Don’t add the last egg directly into the dough, but mix it in a small bowl so that the egg white and yolk combine, and add this egg to the dough in small portions, stirring the dough with a wooden spoon each time until it has a homogeneous consistency. As soon as your choux pastry is shiny and hangs in peaks on the wooden cooking spoon or drains very, very slowly, it is ready and you don’t need to add any more egg.
It’s important to let the choux pastry mixture cool before adding eggs. Otherwise, you’ll have cooked egg whites in the batter.
Instead of butter, you can use margarine for the choux pastry.
To draw and bake the rings from the choux pastry, I had used a baking mat with measurement. Also, I had used a piping bag with a Ø 8 mm hole nozzle for this.
The largest choux pastry ring must be about 3 cm smaller in diameter from the outside before baking than the sponge cake base. If you use a springform pan with a diameter of 26 cm for baking the sponge cake, you should draw a ring with a diameter of about 23 cm from the choux pastry. The next choux ring should be about 3 cm smaller than the previous one, as well as the next one. So if your largest choux ring is 23 cm in diameter, the second largest must be about 20 cm and the smallest about 17 cm.
Do not take the choux pastry out of the oven too early. It is ready when it has a golden brown color. If you under-bake the choux pastry rings, they will collapse when you take them out of the oven.
The choux pastry has turned out perfectly for you if your rings are very light and firm after baking.

This is the best way to make the cherry or raspberry filling

Frozen cherries or raspberries must be allowed to thaw before use.
You can adjust the amount of sugar for the cherry or raspberry filling according to your taste.

To make your vanilla cream (cream puff filling) perfect

With the amount of sugar given in the recipe, the vanilla cream will not taste too sweet. If you like it sweeter, just use more sugar.
For vanilla, you can use vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
While the vanilla cream is cooling, keep stirring it to avoid a film on the surface.
Once cooled, your vanilla cream will become more solid.
To fill the choux pastry rings with the vanilla cream, I used a piping bag with a long, thin piping nozzle.

This is the best way to make the cake cream

You can adjust the amount of sugar for the yogurt cream according to your taste.
Instead of sugar, you can use powdered sugar. Then you don’t have to wait until the sugar dissolves in the yogurt.
Cream for the cake cream must be cold.
You can make yogurt for the cream yourself.

You can also note the following

When you spread the cream on the cake layers, you can use a cake rig, so that the yogurt cream does not flow around the edges. You will leave some of the cream. After the cake has been in the refrigerator for a few hours and the cream has firmed up, remove the cake ring and spread the edges of the cake with the remaining cream.
The cream puff cake will taste delicious the next day and a few days after that. Keep it in the refrigerator. It will keep for about 3 days.

Did you make the cream puff cake using this recipe? I look forward to your results, your star rating and your comment on the recipe below about how you liked and succeeded in making the cake. Also tell me if you made the cream puff cake with raspberries or with cherries.

Not enough of fruity cakes? Try also:

Fraisier cake – recipe for popular French strawberry cake