Karpatka (Polish Cream Cake)


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Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it’s deliciously satisfying! You’ll love it! Plus, it’s surprisingly easy and quick to make, and so beautiful!

Karpatka (Polish Cream Cake)

I love Polish cakes! 🙂 There are so many different ones that it’s hard to count them all. My mom used to bake a cake, pastry, or a pie every weekend when I was younger. Even now she always bakes a cake when I’m visiting!

And karpatka is one of my favorite cakes. Two layers of choux pastry are filled with sweet, vanilla cream and topped with powdered sugar. It’s not only delicious but also beautiful! I love the look of this cake!

The name karpatka probably comes from the mountain-like (the Carpathian Mountains, Karpaty in Polish) shape of the pastry. Cool, right? 🙂

Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! You'll love it! Plus, it's surprisingly easy and quick to make, and so beautiful!
Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! You'll love it! Plus, it's surprisingly easy and quick to make, and so beautiful!

What you need

You will need a few basic ingredients to make the pastry and the cream. The list is quite short! I bet you have some of the ingredients already in your pantry!

Here’s your checklist for the pastry:

  • Flour – plain, wheat flour goes here!
  • Butter – unsalted will be great, but salted one is OK too.
  • Eggs – you will need 5 small eggs or 4 larger ones. Eggs have to be at room temperature.
  • Water
  • Baking powder

And here’s for the cream:

  • Creamy instant vanilla pudding mix – I used 2 packages for 40g each. It’ll differ depending on your country. You’ll need 3 cups of creamy pudding at the end. You can also use  thick pouring vanilla custard or make a pudding from scratch!
  • Butter – soft, room temperature!
  • Milk – to prepare puddings. I used 750ml, but again, it may differ depending on your puddings’ instructions.
  • Sugar – this is optional and depends on how sweet your puddings are.
Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! You'll love it! Plus, it's surprisingly easy and quick to make, and so beautiful!
Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! You'll love it! Plus, it's surprisingly easy and quick to make, and so beautiful!

How to make karpatka cake

Karpatka may seem difficult to make, but it’s surprisingly easy. And quick!

Making the pastry consists of a few steps:

  1. First, you melt butter together with water in a large pot. When it starts to boil, you need to add flour and mix it for a while with a wooden spoon. It will create a thick and smooth mass. Turn off the heat and let it cool down.
  2. Next, add eggs and baking powder and mix it together with a hand (or standing) mixer.
  3. Divide the dough into 2 portions and spread the first one in a baking tray with a spoon. Bake until golden. Then, bake the second portion.

And here’s how to make the cream:

  1. Cook vanilla puddings according to the instructions. You should end up with 3 cups of creamy vanilla pudding. Allow it to cool down.
  2. With a hand (or standing) mixer, beat the butter until fluffy.
  3. Mixing all the time, start adding vanilla pudding spoon by spoon.
  4. Taste and add more sugar if needed.

When you have cream and pastry read, assemble the cake. Spread the cream on one part of the dough (on the wavy side), cover with the second one (wavy side up). Set aside uncovered in a cool place (eg. in the fridge) for 1 hour. Sprinkle with powdered sugar before serving.

Keep the cake in the fridge for up to one week.

Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! You'll love it! Plus, it's surprisingly easy and quick to make, and so beautiful!

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AuthorEwaCategory, DifficultyIntermediate

Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! It's surprisingly easy and quick to make, and so beautiful! You'll love it!

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Pastry
 125 g Butter
 1 cup Water
 1 cup Flour
 5 Small eggs, room temperature (or 4 larger ones)
 1 tsp Baking powder
Cream
 Creamy instant vanilla pudding mix (80g powder, 3 cup at the end)
 750 ml Milk (to cook puddings, the amount may differ depending on the pudding instructions)
 200 g Soft butter
 Sugar (to taste, optional)
 1 tsp Lemon juice
Other
 Powdered sugar to top
 A bit of butter and flour for the baking form

Pastry
1

Preheat the oven to 200 Celsius degrees. Spread a little bit of butter in a large, rectangular 25 x 36 cm baking tray and sprinkle with flour.

2

Place butter together with water in a large pot. Melt over medium-low heat. When it starts to boil, add flour and mix it for a while with a wooden spoon, until the dough is smooth and thick. Turn off the heat, set the pot aside and let it cool down.

3

Transfer the dough to a large bowl, add eggs and baking powder and mix it together with a hand (or standing) mixer.

4

Divide the dough into 2 parts.

5

Spread the first part of the dough in a baking tray with a spoon/spatula. Put the spoon in warm water every now and then so that the dough does not stick too much.

6

Bake until golden, around 25 minutes. Do not open the oven during baking because the dough will fall down.

7

Wait until the dough is cold, then take it out from the baking tray. Then, bake the second portion

Cream
8

Cook vanilla puddings according to the instructions. You should end up with 3 cups of creamy vanilla pudding. Allow it to cool down.

9

With a hand (or standing) mixer, beat the butter until fluffy.

10

Mixing all the time, add lemon juice and start adding vanilla pudding spoon by spoon.

11

Taste and add more sugar if needed.

Assembling
12

Spread the cream on one part of the dough (on the wavy side), cover with the second one (wavy side up). Don't cover the cake with any foil etc. and put it in a cool place (eg. in the fridge) for a bit.

13

Sprinkle with powdered sugar before serving.

Ingredients

Pastry
 125 g Butter
 1 cup Water
 1 cup Flour
 5 Small eggs, room temperature (or 4 larger ones)
 1 tsp Baking powder
Cream
 Creamy instant vanilla pudding mix (80g powder, 3 cup at the end)
 750 ml Milk (to cook puddings, the amount may differ depending on the pudding instructions)
 200 g Soft butter
 Sugar (to taste, optional)
 1 tsp Lemon juice
Other
 Powdered sugar to top
 A bit of butter and flour for the baking form

Directions

Pastry
1

Preheat the oven to 200 Celsius degrees. Spread a little bit of butter in a large, rectangular 25 x 36 cm baking tray and sprinkle with flour.

2

Place butter together with water in a large pot. Melt over medium-low heat. When it starts to boil, add flour and mix it for a while with a wooden spoon, until the dough is smooth and thick. Turn off the heat, set the pot aside and let it cool down.

3

Transfer the dough to a large bowl, add eggs and baking powder and mix it together with a hand (or standing) mixer.

4

Divide the dough into 2 parts.

5

Spread the first part of the dough in a baking tray with a spoon/spatula. Put the spoon in warm water every now and then so that the dough does not stick too much.

6

Bake until golden, around 25 minutes. Do not open the oven during baking because the dough will fall down.

7

Wait until the dough is cold, then take it out from the baking tray. Then, bake the second portion

Cream
8

Cook vanilla puddings according to the instructions. You should end up with 3 cups of creamy vanilla pudding. Allow it to cool down.

9

With a hand (or standing) mixer, beat the butter until fluffy.

10

Mixing all the time, add lemon juice and start adding vanilla pudding spoon by spoon.

11

Taste and add more sugar if needed.

Assembling
12

Spread the cream on one part of the dough (on the wavy side), cover with the second one (wavy side up). Don't cover the cake with any foil etc. and put it in a cool place (eg. in the fridge) for a bit.

13

Sprinkle with powdered sugar before serving.

Karpatka (Polish Cream Cake)

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18 Comments

  1. zandra castillo 25 October 2019 at 09:10

    I want to try this. I love making food from other cultures!

    Reply
  2. Farrah 25 October 2019 at 10:42

    I’ve never heard of this before but it looks + sounds amazing! I love that it doesn’t take too long to make it either! <3

    Reply
  3. Enda Sheppard 25 October 2019 at 11:25

    Wow that does look delicious … and bet it tastes heavenly too! #WotW

    Reply
  4. Emma 25 October 2019 at 11:54

    Oh my goodness, it’s like one giant eclair! It looks delicious!

    Reply
  5. Sharon 25 October 2019 at 12:07

    How beautiful and delectable. I love sweet memories like your mom baking. I hope I am creating those for my little ones.

    Thank you for linking up w us at Creative Muster! We are pinning this! Many blessings to you. xoxoxo Sharon

    Reply
  6. Mother of 3 25 October 2019 at 15:09

    Oh this looks fabulous! I am going to have to share this recipe with my son; he has been having a field day trying out different pastry/baking recipes. Thanks for sharing with us at Encouraging Hearts and Home. Pinned.

    Reply
  7. Erica 26 October 2019 at 06:16

    Oh, this looks delicious! I am a sucker for anything cream-filled and I love that I don’t have to mess with a pastry bag. I am pinning this recipe to try later.

    Reply
  8. Linda S 26 October 2019 at 15:50

    MMMMMM, I am going to have to try this recipe! pinning to re-visit when I have time to bake with my daughter.

    Reply
  9. Shelbee on the Edge 26 October 2019 at 20:05

    I am really drawn to your recipes! I have been pinning all of them with the hopes that I will make my way to the kitchen and try at least some of them. This looks just as amazing as all the others. Thanks so much for linking up with me.

    Shelbee
    http://www.shelbeeontheedge.com

    Reply
  10. Alice V 27 October 2019 at 12:38

    This looks like a lovely treat idea. Pinning it for later because I think my family will like it. Thanks for sharing!

    Reply
  11. Silvia 28 October 2019 at 06:07

    This cake truly sounds heaven. I am going for sure to try it. I am Italian and I have a passion for desserts. Can’t wait to surprise my family with this new one! One question: do you think is possible to substitute the pudding mix with an Italian crema pasticciera (custard) or maybe with the American one (pudding). I don’t like much to use instant mix but I don’t have the recipe from scratch for your filling. Thank you ! #Senisal

    Reply
  12. Miz Helen 30 October 2019 at 00:03

    Your Polish Cream Cake will be a wonderful dessert!Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Miz Helen

    Reply
  13. Helen at the Lazy Gastronome 31 October 2019 at 19:51

    This looks like a luscious, wonderfully delicious dish. Thanks for sharing at the What’s for Dinner party! Hope to see you this Sunday too!

    Reply
  14. Karren Haller 1 November 2019 at 16:24

    What ana amazing recipe to share, it sure would make a beautiful presentation!
    Thank you for sharing on #omhgff it is now being featured on this weeks Linkup. Be sure to stop by and share it again!

    Reply

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