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Raspberry Cream Puff Cake Recipe
This Raspberry Cream Puff Cake recipe is so EASY to make and is absolutely delicious. A buttery puff pastry shell filled with light, creamy raspberry whipped cream, creates a combination that is simply heavenly. Whether you want to impress your guests or treat yourself, this cake is a perfect choice. With minimal prep time and simple ingredients, it’s sure to become a go to dessert!
Equipment
- 2 9×9 baking pan
- Electric handheld mixer or stand mixer
- Parchment paper
- Baking sheet
Ingredients
For the Puff Pastry Shell:
- 2 sheets of premade puff pastry dough cut to fit a 9×9 pan
- 1-2 tablespoons powdered sugar
For the Raspberry Whipped Cream:
- 2 cups heavy cream
- 5 tablespoons white sugar
- 2 teaspoons pure vanilla extract
- 1 cup whole fresh raspberries
Instructions
- Prep: Preheat your oven to 400°F, line your baking sheet and 9×9 pan with parchment paper, lightly brush with butter to prevent sticking. Wash 1 cup whole fresh raspberries and set aside to dry.
- Bake: Place one sheet of puff pastry on a flat baking sheet. Use a fork to poke holes through all of the pastry sheet. Bake at 400°F, for 10-13 minutes or until golden brown. Cool slightly and crush the puff pastry into small pieces and set aside.Place the second sheet of puff pastry in 9×9" square pan, lined with parchment paper and lightly grease with butter. Place a second square pan (or baking beans) on top to keep the dough from puffing up too much. Bake at 400°F, for 15-18 minutes or until golden brown, but best to watch it closely based on the instructions for your dough.
- Cool to room temperature: Let the puff pastry cool. If you’re in a time crunch, you can put the baked pastry in the fridge while you work on the next steps.
- Whip: Pour 2 cups heavy cream and 5 tablespoons white sugar into a bowl, whip together until stiff peaks form. Set aside in the fridge while you work on the next step. An electric mixer works great here for quick results but you can also just use a whisk.
- Blend: Add the raspberries and 2 teaspoons pure vanilla extract to a blender and blend until completely smooth. (you can also do this with a mixer or manually). Pour the mixture through a mesh sieve to remove the seeds.
- Fold it in: Once smooth, fold the raspberry sauce into the whipped cream. The cream will turn light pink. Keep this in the fridge until you’re ready to use it.
- Layer: Scoop the raspberry whipped cream on top of the cool puff pastry in the 9×9" pan and gently spread into an even layer. Cover with the crushed pieces of the puff pastry that you set aside earlier. Sprinkle with powdered sugar. Feel free to top with additional raspberries for added texture. Cut and enjoy!!
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