Name: Karpatka Cake (Polish Carpathian Cream Cake)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Polish
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 teaspoons vanilla extract; 6 tablespoons unsalted butter, cut into cubes; Powdered sugar, for dusting

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Karpatka Cake (Polish Carpathian Cream Cake) a nostalgic and show-stopping Polish dessert, Karpatka Cake brings together two beautifully puffed layers of choux pastry with a rich, velvety vanilla pastry cream sandwiched in between. Its name comes from its rugged, mountainous appearance that resembles the Carpathian Mountains dusted in snow — thanks to the final touch of powdered sugar on top.

Karpatka Cake (Polish Carpathian Cream Cake)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry:

1 cup water

½ cup unsalted butter

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs

For the Vanilla Pastry Cream:

2 cups whole milk

½ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 teaspoons vanilla extract

6 tablespoons unsalted butter, cut into cubes

For Assembly:

Powdered sugar, for dusting

Directions

I start by preheating the oven to 400°F (200°C) and preparing two 9-inch round cake pans with parchment paper and a light greasing.

In a saucepan, I bring water, butter, and salt to a boil. Once it's bubbling, I remove it from the heat and add the flour in one go, stirring until the dough pulls away cleanly from the pan.

I let it cool for 5 minutes before beating in the eggs one at a time until the dough turns smooth and glossy.

Then I divide the choux dough between the two prepared pans, spreading it gently without flattening too much. I bake them for 25–30 minutes, until they’re puffed and golden. After baking, I let both layers cool completely.

While the pastry cools, I start the pastry cream. I warm the milk until steaming, then whisk the sugar, cornstarch, salt, and egg yolks in a separate bowl.

Slowly, I pour the hot milk into the yolk mixture while whisking constantly to temper the eggs. Then I return everything to the saucepan and cook it over medium heat, whisking the whole time until it thickens—about 5–7 minutes.

Once thick, I remove it from the heat and stir in the vanilla and butter until smooth. I chill the cream with plastic wrap pressed directly on top to prevent a skin from forming.

For assembly, I place one pastry layer on a serving platter, spread the chilled cream over it evenly, and top it with the second pastry round. Right before serving, I dust it generously with powdered sugar.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Servings: 10 servings

Calories: Approximately 310 kcal per serving

Variations

I sometimes flavor the pastry cream with a touch of almond extract or lemon zest for a different twist.

If I’m feeling extra indulgent, I’ll fold some whipped cream into the cooled pastry cream to lighten it even more.

For a chocolate version, I add a few tablespoons of cocoa powder to the pastry cream and finish with a chocolate ganache drizzle instead of powdered sugar.

Storage/Reheating

I store Karpatka Cake in the refrigerator, covered, for up to 3 days. The choux pastry softens slightly, but the flavor stays rich and comforting. I don’t recommend freezing it because the texture of both the cream and the pastry doesn’t hold up well after thawing. I serve it cold or let it sit at room temperature for 15–20 minutes before slicing.

FAQs

What is Karpatka cake made of?

Karpatka cake is made with choux pastry layers and a rich vanilla pastry cream filling. It gets its name from its rugged, mountainous top that resembles the Carpathians.

Can I make the pastry cream ahead of time?

Yes, I often make the pastry cream a day in advance and store it in the fridge. Just be sure to press plastic wrap directly onto the surface to prevent a skin from forming.

How do I keep the choux pastry from deflating?

I avoid opening the oven door while baking, and I make sure the pastry is fully baked and golden before removing it. Letting it cool in the pans also helps retain its structure.

Can I use a different filling besides pastry cream?

Definitely. I sometimes use stabilized whipped cream, buttercream, or even chocolate custard as alternatives, depending on what I’m in the mood for.

Is Karpatka the same as cream puff cake?

They’re similar in structure, both using choux pastry and a creamy filling, but Karpatka has a distinct Polish heritage and presentation, with its mountain-like top and often richer pastry cream.

Conclusion

Karpatka Cake is one of those desserts I keep coming back to—it’s classic, comforting, and always impressive to serve. Whether I’m introducing it to someone for the first time or bringing it to the table for a holiday, its airy pastry and smooth cream never fail to impress. If I want a dessert that blends tradition with a touch of drama, this is my go-to.

Recipe:

Karpatka Cake (Polish Carpathian Cream Cake)

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Author: Cheryl
Total Time: 1 hour
Yield: 10 servings
Diet: Vegetarian

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Description

Karpatka Cake is a traditional Polish dessert made of two golden, puffed layers of choux pastry filled with a rich and velvety vanilla pastry cream. Its rugged appearance, dusted with powdered sugar, resembles the Carpathian Mountains.

Instructions

Preheat the oven to 400°F (200°C). Line and lightly grease two 9-inch round cake pans with parchment paper.
In a saucepan, bring the water, butter, and salt to a boil. Remove from heat and stir in the flour all at once until a dough forms and pulls away from the pan.
Cool for 5 minutes, then beat in the eggs one at a time until the dough is smooth and glossy.
Divide the choux dough between the two pans and spread gently. Bake for 25–30 minutes until puffed and golden. Let cool completely.
To make the pastry cream, heat the milk until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks.
Gradually pour the hot milk into the yolk mixture while whisking constantly. Return to the saucepan and cook over medium heat, whisking until thickened (5–7 minutes).
Remove from heat and stir in vanilla and butter until smooth. Cover with plastic wrap pressed to the surface and chill.
To assemble, place one choux layer on a serving platter, spread the chilled pastry cream evenly over it, and top with the second pastry layer.
Dust generously with powdered sugar before serving.