Profiterole Celebration Cake

Profiterole Celebration Cake

Profiterole Celebration Cake – as featured on BBC1’s A Great British Bake Off’s An Extra Slice!

Profiteroles…on a cake…

Today I’m sharing this Profiterole Celebration Cake which I made for my friend Maria’s birthday this week. When we started work over a year ago now I made an effort to bake for all of my new found friend’s birthdays and I’ve been doing it ever since. For me starting a new job felt a lot like starting school as a child. I was eager to be liked and to make friends so I did what I knew best, I baked!
There haven’t been as many cakes around here as of late… You may be well aware of my new diet and fitness regime but where would the fun in life be if there wasn’t any cake?! Cake is also a much better way of getting a sexy bum – who wants to do squats anyway? I swear my bum and thighs are made from chocolate, cream, sugar and butter and boy am I proud.

3. Profiterole Celebration Cake

A cake fit for a queen!

So join me in putting the diet to one side, and hop off of that treadmill for just five minutes because I’m about to share with you the most decadent, luxurious and extravagant profiterole layer cake you have ever seen. Made with three layers of vanilla sponge, two layers of whipped cream, and two of chocolate ganache topped off with a crown of cream filled, chocolate dipped choux buns. That my friends, is what you call a cake.
Now, I don’t want to waste valuable cake eating time by typing much more so, dive into to my Sky High Profiterole Cake, you can thank me later.

4. Profiterole Celebration Cake (Pinterest)

The recipe

2. Profiterole Celebration Cake

Profiterole Celebration Cake

This cake is stacked high with layers of vanilla and chocolate sponge, ganache and whipped cream, topped with fresh profiteroles. Find out how to make this stunning Profiterole Celebration Cake.
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Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Course Dessert
Cuisine French
Servings 16 people
Calories 571.04 kcal


For the cake

For the profiteroles

For the decoration


  • For the cake
  • Begin by pre-heating your oven to 180C or gas mark 4 and line three 18cm/7inch cake tins with grease proof paper.
  • Cut the butter into cubes and cream the butter with the sugar in a large bowl until pale and fluffy.
  • Add the eggs to the mix one at a time and beat the mix well in between each addition.
  • Cut the vanilla pod lengthways and scoop out the seeds.
  • Add the vanilla seeds (or vanilla extract) to the cake batter along with a third of the flour.
  • Gently fold the flour into the cake batter until completely combined before adding the rest and folding into the cake batter again.
  • Spoon the mix between each of the three cake tins. Ensure the mix is level in each tin.
  • Bake in the centre of the oven for 20-25 minutes or until they are golden brown and springy to the touch.
  • (You may want to bake them in batches so that you can bake them all at the same level in the over).
  • Remove from the oven and turn the cakes out onto a wire wrack. Leave the cakes to cool completely before moving on to the next step!
  • For the profiteroles
  • Bring the water, sugar and butter to the boil in a saucepan.
  • Remove from the heat when the mixture begins to boil and add all of the flour.
  • Stir until combined and immediately add to a medium heat.
  • The mixture will begin to get thick, keep beating the mixture until it leaves the side of the pan.
  • Remove from the heat and let it cool completely.
  • Beat the egg together in a separate bowl. Slowly add this to the mixture in the sauce pan a little at a time.
  • Beat the mix well for at least 5 minutes until it is a dropping consistency. (If it isn't you may need a little more egg).
  • Fill a piping bag with the mixture and pipe circles roughly the size of a 50 pence piece onto grease proof paper onto a baking sheet.
  • Place into the oven and bake for 20 minutes until they have puffed up and are crisp.
  • Take out of the oven and place on to a wire cooling rack and leave to cool before filling and decorating.
  • For the decoration
  • Pour 300ml of cream into a large bowl, whisk this together with 2 tbsp of the icing sugar until light, fluffy and spreadable.
  • Take the remaining 300ml of whipping cream and whip this together with the cocoa powder and 2 tbsp icing sugar.
  • Sandwich the bottom two layers together with the chocolate cream. Sandwich the top layer to the middle layer with the sweetened cream.
  • Lastly, top the cake with the remaining chocolate cream.
  • Place the remaining sweetened cream into a piping bag.
  • Poke a hole into the bottom of each of the profiteroles and fill with the cream.
  • Gently warm the double cream in a small pan.
  • Break the chocolate into cubes and add to the cream.
  • Whisk the cream continuously on a low heat until the chocolate has melted completely.
  • Leave to cool until it thickens.
  • Dip each of the profiteroles into the ganache and stack on top of the cake to finish.


Calories: 571.04kcalCarbohydrates: 48.99gProtein: 7.03gFat: 39.36gSaturated Fat: 23.89gTrans Fat: 0.84gCholesterol: 181.78mgSodium: 225.19mgPotassium: 130.68mgFiber: 1.39gSugar: 27.5gVitamin A: 1335.38IUVitamin C: 0.24mgCalcium: 51.2mgIron: 1.23mg
Tried this recipe?Let us know how it was!
I had just the one slice of this Profiterole Celebration Cake but boy did it really hit the spot – the combination of vanilla, sponge, cream, dark chocolate and choux pastry really is heavenly. One mouthful and you can’t help but grin. This celebration cake is what happiness is made of.
 2. Profiterole Celebration Cake

More choux inspiration…

So what do you think? Have I sold you on the idea of making a Profiterole Celebration Cake for your friends and family? Perhaps you want to keep yours all to yourself…
If I’ve inspired you to have a go at choux pastry you may also like some of these recipes:
This Sky High Profiterole Celebration Cake was made for the birthday of one of my best friends Maria. Who will you dedicate your Sky High Profiterole Celebration Cake to?
1. Profiterole Celebration Cake

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