Swedish Cream Bun Cake

This Swedish Cream Bun Cake is a show-stopping dessert that will impress all of your guests. The cake is made up of layers of light and fluffy pastry, filled with a deliciously sweet and creamy filling, and topped with a rich chocolate ganache.


For the pastry:

  • 1 cup of water
  • 1/2 cup of unsalted butter
  • 1/4 tsp of salt
  • 1 cup of all-purpose flour
  • 4 large eggs

For the filling:

  • 2 cups of heavy cream
  • 1/4 cup of granulated sugar
  • 1 tsp of vanilla extract

For the ganache:

  • 1/2 cup of heavy cream
  • 1 cup of semisweet chocolate chips

Preparation Time: 2 hours and 30 minutes

Nutrition Facts:

  • Serving size: 1 slice
  • Calories: 465
  • Total fat: 35g
  • Saturated fat: 21g
  • Cholesterol: 168mg
  • Sodium: 83mg
  • Total carbohydrates: 34g
  • Dietary fiber: 1g
  • Sugars: 21g
  • Protein: 6g


  1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
  3. Remove the saucepan from the heat and add the flour. Stir until the mixture forms a ball.
  4. Add the eggs, one at a time, beating well after each addition. Beat until the mixture is smooth and glossy.
  5. Transfer the pastry to a pastry bag fitted with a large star tip.
  6. Pipe the pastry into two 8-inch (20cm) circles on the prepared baking sheet.
  7. Bake for 25-30 minutes or until the pastry is golden brown and puffy.
  8. Remove from the oven and let cool completely on the baking sheet.
  9. To make the filling, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
  10. To make the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a simmer.
  11. Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth.
  12. To assemble the cake, place one pastry circle on a serving plate. Spread the whipped cream filling evenly over the pastry.
  13. Top with the second pastry circle.
  14. Pour the chocolate ganache over the top of the pastry, allowing it to drip down the sides.
  15. Chill the cake in the refrigerator for at least 1 hour before serving.
  16. Slice and serve. Enjoy!