Eclair Cake
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.
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
Eclair Cake
This 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
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Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
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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.
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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).
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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
I notice most recipes for Eclair Cake use graham crackers and call for refrigerating for many hours before serving. I prefer this recipe (without graham crackers), but how does this hold up in the refrigerator with the Éclair base? Wouldn’t it get very soggy? Or is this meant to be served immediately rather than made ahead of time.
2nd. time I made this. This time I baked on 350, raised rack to 3rd. level in oven, baked 25 mins and it turned out perfect. Next time will only make halfrecipe and use 8×8 pan, for my family size. Enjoyed so much looking forward to serving it at church suppers. Might use toasted almonds on top.
I have been making this same recipe for over 40 years. We call it moon pie because of the craters and hills. Its soo good. My family loves it.
I love that name! I may have to change it!
Amazing recipes I turn mine into two pies instead if the baking dish . Never left overs. And I always make this dessert when trying to impress.
Great idea!