Chocolate Eclair Cake
Chocolate Eclair Cake is all of the great flavors of an éclair in cake form. This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle. This is hands down my husband’s favorite dessert.
CHOCOLATE ECLAIR CAKE
This measly corner piece was all that was left after us, our friends, and the missionaries (who made a surprise stop) devoured it.
This was a Father’s Day request from my husband John who loves eclairs. My sister-in-law Kristy made this for us when she came out to visit and we quickly fell in love with it.
It is very light which makes it easy to eat a TON of it! You can make it simple with Cool Whip and Hershey’s syrup (it’s still great this way) or go the extra step and make homemade whipped cream and homemade chocolate sauce to make it unbelievable! This hot fudge sauce is great too on it.
OTHER DESSERT RECIPES:
- Eggnog Eclair Cake
- Chunky Monkey Eclair Cake
- Banana Split Icebox Cake
- Scotcheroos
- Monster Cookies
- No-Bake Cookies
- Carmelitas
- Banana Split Dessert
Chocolate Eclair Cake
This Chocolate Eclair Cake is all of the great flavors of an éclair in cake form. This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle.
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 8 ounce package cream cheese, softened
- 1 (5.1 ounce) box vanilla instant pudding
- 3 cups milk
- 1 (8 oz) container cool whip (just enough for a thin layer. I don't use the whole container or one batch of homemade whipped cream)
- chocolate syrup or homemade chocolate sauce (see notes)
Instructions
- Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
- For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
- Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
- For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.
Recipe Notes
Make homemade whipped cream and homemade chocolate sauce (or this hot fudge sauce) to make this out of this world!
Source: Debbie Mortensen
Love this recipe! Made it for work pot-lucks and the pan is always empty! It’s the easiest “fancy” dessert ever!
Thank you! We love it too!
This is one of my family’s all-time favorite desserts. I’m making one now per special request from my 20 y/o son. He hates cream cheese, so I omit it from his version, and just use the pudding, cool whip & chocolate syrup drizzle. Everyone adores the cream puff crust!
So good right!
Hello. Can I make creme patissiere for the filling instead of the pudding? Thanks for the recipe.
Yes of course!
The sides caved in after it cooled. I redid it using a cookie sheet and it worked much better. Otherwise, delicious! I added maraschino cherries and chopped walnuts.
This is the best ‘fancy’ dessert that is really quite easy! Followed directions exactly as written and it turns out perfectly. I’ve made it about 10 times now!
AWesome! I love hearing that.
I have about 1/2 cup of AP flour. Do you think I could use self rising flour for the other half?
Should be fine!
Can this cake be frozen? It is delicious, however, I have about 1/2 of it left.
Yes, you can!
Have you ever made this for a picnic? How long is it okay to let it sit out? Thanks so much.
Your recipe is beyond awesome! I’ve made it three times in the last several weeks. It was a hit with EVERONE. I do have several things to share with you about this marvelous taste of heaven. I usually like to try a recipe out on myself and my husband before I make it for guests. Since it’s just the 2 of us now, a recipe that makes a 9 x 13 pan is a little too much for us. The first thing I do is check to see if I can make half a recipe. I know that a 9 inch pie plate is half of a 9 x 13 pan. With this recipe I used a 10 inch deep dish pie plate. It was awesome! I realized that we liked the idea that each piece would have a nice piece of that wonderful puff. I will always make it like that. I also made a “tasty” discovery when I didn’t have a box of vanilla pudding. It was 11:00 pm, the puff was baking, and I needed to make it THEN. I found a box of white chocolate pudding in my pantry. Voila success! I will always use the white chocolate for this . Even my granddaughter asked for the recipe! YUM, thank you for sharing this heavenly recipe with all of us.
Absolutely amazing!
Thank you!
After I found this recipe a few years ago it has been my go to! It always get raves (even from my stoic Russian coworker who grew up on cream desserts- he kept going on lol).
My crust is done after about 17 minutes- the original must be an error? Used 3 different ovens.
I use homemade whipping cream (8 oz whipping cream, 2 T sugar, 1/2 t Vanilla), but storebought Hershey’s Simply syrup. When I lived by Trader Joe’s I used the Superior TJ moo goo (?) chocolate syrup.
Thank you!
Thanks. Yes, the crust will be done at different times for everyone. Glad you loved it!
How far ahead can i prepare this before meal
You can do it about a day ahead ahead of time.
I drizzled on carmel too. Love this dessert! Thanks for sharing it.
Ooh sounds delightful!
I’m posting this recipe on my blog tomorrow. Thanks for creating it!
http://www.simplher.com
Unless you skipped arm day and REALLY need that workout, you can use a handbeater and whip the crust together in no time. Just keep doing the eggs one at a time and incorporate fully, beating until the product is shiny and well blended. This was one of those surprise big hits – a coworker tried to be coy and not tell her birthday, then was disappointed when no cake magically appeared in the break room on her special day. So someone ran out at lunch to solve the problem. I’m thinking pantry emergency boxed cake mix on the double, or whatever was on clearance at (super center)… nope. This is what she made. Quick, easy, ingredient-friendly and delicious. And 18yrs later, I’m still making it.
What a story! I love it. I will try a handbeater next time. Thanks for the tip!
how much milk would you use for 2 small boxes of the pudding for the Éclair cake
I would still use 3 cups of milk.
If you haven’t tried this yet, then you absolutely MUST! Do yourself a favor and make it with homemade chocolate sauce and whipped cream, though! This dessert will change your life!! 😍 There have been times when I actually dream about it. I will forever be grateful to you, Christy, for sharing it with us (I’m not kidding)! 😁
Oh Jamie that makes me happy! I’m with you on the homemade ingredients. So much better.
I just so happened to make this last week to bring in to work for my birthday. Using different flavors of pudding means there are SO many possibilities. I tried butterscotch out for the first time and it was hands down my favorite version I’ve ever made of this.
::drools::
I am a butterscotch lover so I’m definitely going to have to try that.