Cream puff chocolate eclair cake is layered with a choux pastry, a silky smooth chocolate filling, a vanilla pudding and cream cheese layer, followed up with a sweet whipped topping. This one-pan dessert is truly mouthwatering!
Why this recipe works
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.
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.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CRUST – The crust of this eclair cake is what is known as cream puff, or choux pastry. A soft, delicate dough made from butter, water, flour, and eggs.
CHOCOLATE – The second layer of this cake is a silky smooth chocolate sauce made with semisweet chocolate, butter, vanilla extract, confectioners (powdered) sugar, and hot water. Using a dark chocolate would also work well if you prefer that over semisweet. But be sure to get baking chocolate instead of chocolate chips, baking chocolate typically comes in the form of a bar and is measured by weight.
CREAM FILLING – Instant vanilla pudding, cream cheese, and milk come together to make the creamy pudding-like filling.
TOPPING – We use Cool Whip for the topping thanks to its readiness and ability to hold up well. You are welcome to use a homemade whipped topping of your own if you prefer.
How to Make Cream Puff Chocolate Eclair Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- 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 on the bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
- 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 into the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
- In a 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.
- Draw lines of chocolate syrup across the top.
- Run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.
Frequently Asked Questions
Yes, this dessert can be frozen for 2-3 months. Thaw at room temperature or in the refrigerator before serving.
This cream puff chocolate eclair cake can be stored in the refrigerator sealed with plastic wrap or a tight lid for 3-4 days.
Yes, you can use a homemade whipped topping in place of the Cool Whip.
This eclair cake is one of those desserts that makes a person’s head tilt backward, 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.
More One Pan Dessert Recipes
- Blueberry Lush
- Eclair Cake
- Pineapple Dream Dessert
- Strawberry Pretzel Salad
- Boston Cream Poke Cake
- Strawberry Icebox Cake
- No-Bake Chocolate Eclair Cake
- Lemon Cream Cheese Pudding Dessert
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Cream Puff Chocolate Eclair Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
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
Things You’ll Need
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 9×13 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
Expert Tips & FAQs
- This cream puff chocolate eclair cake can be stored in the refrigerator sealed with plastic wrap or a tight lid for 3-4 days.
Nutrition
This post originally appeared here on June 1, 2013 and has since been updated with new photos and expert tips.
Amanda Formaro
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Wasiela Kenny says
Hi, I don’t like the rude comment, it’s like Janis says, no need to be rude. Compliments to you, Amanda. This recipe is great, my whole family is crazy about it. I have to make thus every birthday and special occasions! It’s simply delicious!
Sandy says
My recipe is called a chocolate eclair cake and is way faster and easier cake to make and tastes just like an eclair. All you need is Graham crackers French vanilla pudding milk and choc and let it set in fridge overnight
Amanda Formaro says
Sounds like a no bake icebox cake, this is a different type of cake. Yours sounds similar to the one I have here https://amandascookin.com/chocolate-eclair-cake/
Valerie says
Can this recipe be cut in half and put in 8×8” pan? How long to bake? Only have four people coming for dinner.
Amanda Formaro says
I’m sorry, I cannot give advice on that without testing it first!
Marge says
This is the recipe my mother-in-law refuses to give out. For 23 years I have wanted this. She has gone so far as to give me and my two girls baking dishes for Christmas with it but no recipe. Each had a different flavor , give me the original.
robert jones says
Can this recipe be frozen?
robert jones says
Can this be frozen?
yvonne says
OH my word, you have me starving for Chocolate, bananas, and all.
Susan Montgomery says
I have not made this dessert yet however I absolutely HATE cream cheese. Going to make it with pudding minus CREAM CHEESE. Also how about a chocolate pudding version. Thanx Amanda.
Susan mk says
The pastry is not puff but choux. Which is a little confusing. But looks yummy. I’ve been making choux for decades and we always add a pinch of sugar after the flour.
Amanda Formaro says
Interesting, thank you Susan! I have never heard of choux, but I will research and update the post :)
Susan Shepard says
You go to all this trouble and then top it with “Coo Whip? That’s rather tacky .
Amanda Formaro says
You are welcome to use freshly whipped cream. Cool Whip simply holds up better unless you go to the trouble to stabilize it with cream cheese.
Janis says
Why so rude? It’s just as easy to be kind.
You could make a suggestion rather than an ignorant remark….
You don’t like it, whip your own….