This eclair cake is one of those recipes that people have been making for years, just like my Pineapple Dream Dessert. Seems like everyone I mention it to has either made it themselves or their grandma or aunt or mom used to make it.
It’s also one of those recipes that everyone loves and it never goes to waste. Every crumb and morsel is devoured, it’s just that good.
Cream Puff Chocolate Eclair Cake
This eclair cake is one of those desserts that makes a person’s head tilt backwards, their eyes roll back in their head, and moans of pure enjoyment pass through their lips. I would call it purely orgasmic, but the kids love it too, so I think I’ll keep it G rated instead.
Now I’m sure the calorie and fat count on this is ridiculous. So, if that’s a factor for you, maybe you shouldn’t make it. Or maybe you should, and factor in a piece then give the rest to a neighbor. Or, maybe you should make it and take it to the next barbecue you are invited to. I guarantee you’ll be the star of the afternoon.
I actually had never had this eclair cake, nor had I ever heard of it before a few months ago. But, once I started searching around and reading comments and reviews (this cake recipe is posted just about everywhere), I realized that it’s definitely made the rounds over the years. I originally found it on Pinterest, which led me to a post titled Jean’s Cream Puff Cake.
From there, I started searching. I found a comment on All Recipes saying that an added layer of chocolate in between the puffed pastry and the pudding layer made it taste just like an eclair. I was sold! So that’s what I did. I used the recipe that’s plastered all over the Internet, and I added in that chocolate layer. This eclair cake is some kind of amazing! Definitely worth the extra calories. :)
The pastry will bake up rather puffy and random. You can press the center down a bit to allow more room for the fillings.
Spread the chocolate filling all over the pastry, then add the pudding layer on top of that.
See how mine overflowed? I’ll admit I was wondering why at first, I followed all the directions. But, in the end, I didn’t care. It tastes that good.
One final note. I did wonder why there wasn’t any sugar in the pastry layer. In fact, I thought maybe it was wrong, so I searched and searched and every recipe I found was free of sugar. Now I know why. There’s absolutely no need for the pastry layer to be sweet. I promise. :)
Don’t miss our no-bake chocolate eclair cake as well!
Cream Puff Chocolate Eclair Cake
Ingredients
Pastry:
- 1/2 cup unsalted butter 1 stick
- 1 cup water
- 1 cup unbleached all purpose flour
- 4 large eggs
Chocolate Filling:
- 2 ounces semisweet chocolate
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 3 tablespoons hot water
Cream Filling:
- 4 cups milk
- 8 oz cream cheese softened
- 10.2 ounces instant vanilla pudding 2 5.1-oz pkgs or 3 small, 3.4 oz pkgs
Topping:
- 8 ounce Cool Whip
- 3 tbsp Chocolate syrup
Instructions
- Preheat oven to 400 F.
For the Pastry:
- In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
- Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
For the Cream Filling:
- In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add dry pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
- Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.
Video
Nutrition
Amanda Formaro
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Rain Anderson says
I have made this cake now countless times and it is a favorite of everyone that has tried it! I’ve used different many fillings and believe me when I say “everything” works! A real treasure!
Amanda Formaro says
Yay that’s great, thanks for telling me!
Rick Lingle says
I make this every time for a potluck at church, family gatherings, community dinners. (Highly requested). I make three of them and I use a large sided cookie sheet for these events. If I want any I have to make one for home. It goes very fast.
Amanda Formaro says
So glad you love it as much as we do, thank you!
David Gegenhuber says
with minimal ingredient substitution (i.e. sugar-free chocolate chips for semi-sweet chocolate, SF instant pudding and SF whipped cream) and SF measurement conversions for sugar substitution, I was able to make this cake entirely sugar-free and it turned out great!
Amanda Formaro says
Sounds amazing!! So glad you loved it! What sugar substitute did you use?
Miss Anna says
This is a wonderful and easy recipe. It was a huge hit at a recent gathering. I did change a couple things tho. There is a recipe for ‘Pastry Cream’ which eliminates the need for boxed pudding and it works beautifully well. I also, never, use cool whip for anything. Using heavy whipping cream is so easy~ use 1 cup, beat with 1/2 cup sugar along with a pinch of Cream of Tartar to help the whipping cream retain it’s peaks and lastly 1/2 to 1 tsp pure vanilla. I have had requests for the recipe which I gladly provide. Thank ‘you’ for sharing this recipe with us.
Amanda Formaro says
Thanks Anna! So glad you enjoyed it so much, it’s one of our favorites!
Sitiana says
Should try this! Thanks for the recipe… usually i’m tried mini creampuff but this recipe was so new for me to try…thanks again. ?
Amanda Formaro says
Be sure to let me know how it turns out!
Linda Meeden says
This was so good. My quilt guild will get it next time and be very happy
Amanda Formaro says
I’m glad you enjoyed it, Linda! :)
Pauline says
I do not like cool wip can I use regular cream. And regular chocolate pudding.
Amanda Formaro says
You can certainly give it a shot, Pauline! I don’t believe it would make a significant difference.
Anna says
I’ve made this several times in the past, all only occasions that involve large groups of people. This is one of those recipes that haunts me at 3am on my night shifts lol.
Amanda Formaro says
Haha!
mona says
Hi,recipe is just great.I have a question. Can I use vanilla custard powder except than puddind powder.I never use puddind powder.
Amanda Formaro says
Hi Mona. it totally depends on how the instructions on the custard powder say to mix it. For example, a box of pudding powder requires that you mix 2 cups of milk into it to make pudding. So for this recipe, we use two boxes of pudding powder and 4 cups of milk. I suggest preparing your custard according to the package directions, then replace the pudding and milk in my list with the prepared custard and add that to the cream cheese. I hope that helps, good luck!
Nelly says
Hi…ive subscribed but still can’t find this recipe
Amanda Formaro says
If you are on your phone, you may need to tap the red button that says “read more”. The recipe will be toward the end of the post :)
Shannon Lucas says
This dessert is AMAZING! My family gave it rave reviews at Easter dinner and it will be served at Thanksgiving.
Amanda Formaro says
Thanks Shannon!
Eufemia says
Why would one use a wooden spoon specifically? Since I use a calphalon pot to prep the butter & water, I then use a non-metal whisk when adding the flour, then after I’ve transferred to the (glass) bowl and start adding eggs, I switch to a metal whisk (b/c the other is too large). Nothing seems “off” with the batter — please explain. More importantly if there’s a mixing tool one should specifically NOT use. THANK YOU! P.S. And this recipe is incredible on so many levels!
Amanda Formaro says
Hi Eufemia ::) A wooden spoon is suggested so that people don’t over beat the eggs, it’s just a gentler method for a delicate pastry dough. Sounds like your method works fine, so keep doing what you are doing! :)
Megan Crisp says
I’ve had this recipe bookmarked for awhile but just made it today. It came together really easily and tasted AMAZING! It tastes just like an eclair. My fiancé knew he would be going back for a second piece after the first bite, and he did! Thanks for sharing.
Amanda Formaro says
That’s great Megan, so glad you both enjoyed it!
Debbie Yackanicz says
Can I use salted butter. I never use unsalted. I do not use unbleached flour can regular flour be used? Thanks.
Amanda Formaro says
Yes both will be fine