A bakery-style dessert with a creamy, tangy filling — made in no time!
Some recipes feel like magic — effortless, elegant, and unbelievably delicious.
This Cream Cheese Cloud Cake is exactly that. Light, airy pastry wrapped around a lush, tangy, barely-sweet cream cheese filling that melts on the palate. When you serve it, people will ask:
“Where did you buy this?”
…because they won’t believe it’s homemade.
But the best part?
It comes together quickly, requires simple ingredients, and looks stunning on any table. Perfect for afternoon tea, brunch, birthdays, or anytime you crave something creamy and indulgent.
⭐ Ingredients
For the Pastry Shell
This recipe uses a classic choux pastry (the same dough used for cream puffs):
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1 cup water
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½ cup (1 stick) butter
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1 cup all-purpose flour
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4 large eggs
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Pinch of salt
For the Cream Cheese Filling
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16 oz (450 g) cream cheese, softened
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1 cup heavy whipping cream
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⅔ cup powdered sugar (adjust to taste)
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1 tsp vanilla extract
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Optional: zest of 1 lemon for tang
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Optional layering: vanilla pudding or custard (as shown in the image)
For Serving
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Powdered sugar for dusting
👩🍳 Instructions
1. Make the Pastry Ring
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Preheat oven to 400°F (200°C).
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In a saucepan, combine water, butter, and salt. Bring to a boil.
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Add flour all at once and stir vigorously until a smooth dough pulls away from the sides of the pot.
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Remove from heat and let cool 3–5 minutes.
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Add eggs one at a time, beating well after each addition. The dough will become glossy and thick.
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Transfer the dough to a piping bag (or spoon it) and form a ring on a baking sheet lined with parchment.
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Bake for 30–35 minutes, or until puffed, golden, and crisp.
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Let cool completely, then slice horizontally like a cake.
