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.
Ingredient Info and Substitution Suggestions
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
- 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:
- ½ 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
Before You Begin
- This cream puff chocolate eclair cake can be stored in the refrigerator sealed with plastic wrap or a tight lid for 3-4 days.
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.
Nutrition
This post originally appeared here on June 1, 2013 and has since been updated with new photos and expert tips.
Amanda Davis
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Cordelia says
Sounds and looks delicious!
Lisa says
I just made 2, 1 for my family and they just loved it!! and the other I am taking to my BUNCO club today!! yeay can’t wait for my friends to taste it!!!
Patricia says
The Cream Puff Chocolate Éclair Cake, could you substitute Banana pudding and put a layer of banana in before you put the pudding over the cake. This sounds yummy.
ash says
please tell me what can i use instead of vanilla pudding powder and how much quantity of the substitute.waiting for ur reply
Amanda Formaro says
Hi Ash. I do have a homemade vanilla pudding mix at the end of this post -> https://amandascookin.com/2009/11/amandas-espresso-chocolate-pie.html if you want to try that.
Jennifer Crewe says
Amanda will using your vanilla pudding mix work? I have some in my pantry. I can’t get CoolWhip here in Australia but I see someone asked if whipped cream would work. I am 70 and never seen this recipe before.
Amanda Formaro says
Hi jennifer, yes that will work! Just prepare it as pudding first and it should be fine. Or if you get custard mix there that will work too. And yes, whipping cream is perfect :)
G storm says
This can be lightened up in a couple of ways. Use Neufchâtel cheese – it’s usually 1/3 the calories and fat and basically same taste and consistency. Also, use sugar-free/fat-free instant pudding. It’s a staple in my house cause I have a notorious sweet tooth and tastes great. Of course use fat-free milk, and also use light cool whip. I don’t use the 0-calorie cool whip cause then it’s all chemicals, but the light has excellent flavor and consistency. So you can cut a lot of calories but keep all the flavor. I use these tricks all the time and no one can ever tell.
Melody says
I have made this numerous times, although I sprinkle two crushed Heath bars over the drizzled chocolate on top. I never have to worry about taking any leftovers home!
Amanda Formaro says
Definitely no left overs!
Mary Claire MIller says
So did this as a demonstration for my foods class. They get to make it as practice next week in preparation for the Cream Puff Lesson. Turned out awesome for puffiness but I needed to take the dough further up the sides to hold the filling. At least my students will not be making the same mistake!
We are halving the recipe because six 9×13 pans would just be too many. So I will let you know how it goes.
Amanda Formaro says
Awesome, hope it turns out!
Dan Yerigan says
for the past 20 years I’ve had this and this alone for my birthdays, as I’ve yet to find a cake I like more…..though always used a kinda family recipe which calls for a raw egg in cream part lol. Used your recipe though for the 3 birthday ppl this week (I work in a deli that is side by side with a bakery), lol mostly women work there and they ended up giving me a group hug.
Amanda Formaro says
Haha that’s awesome! Groups hugs rock :)
Arliss says
I have had this recipe for years, it was called Moon Pie then. No matter the name, it is YUMMY!
Johnnie Hudson says
I haven’t tried this recipe. I have, though, tried the eclar cake and really liked it. I will be doing this one soon for a family gathering soon. Thank you, I will continue to use your recipes. Thanks .. Godbless you!
Amanda Formaro says
Hi Johnnie! Eclair cake is definitely a good one too. I hope you enjoy this one!
Flory says
Hi Amanda! I just tried this today. Look here to see it! It is a great succes! I did’t use cream cheese, but I used a puding instead!
http://floridemandarin.wordpress.com/2014/07/01/prajitura-ecler-si-ciocolata-si-crema-racoritor-si-usor/
Amanda Formaro says
it looks wonderful Flory! I am so glad you enjoyed it!
Sue McEndree says
Although I don’t like chocolate, this looks good. I’ve made the cream puffs before but have never tried them with chocolate filling.
Amanda Formaro says
Thanks Sue! It’s one of my favorites!
Melissa Lovejoy says
Keep it moving if you don’t get it, but don’t make some chef/person feel harassed….Please.
Melissa Lovejoy says
I personally, thought you gave “many, excellent examples of how to make several options out of what one receipe expertise called for. It was a good easy for you to learn, and if you didn’t catch onto the expert receipe then you should none onto an easier blog.
Rose Doan says
I should have added that I have the cream cheese out on the counter warming to room temp so I can make this. I am anticipating a very light dinner tonight. I can see changing the flavors, how about chocolate pudding or lemon pudding and instead of the chocolate frosting, use lemon curd? This puff pastry is the easiest thing in the world to make and you can do so much with it.
Amanda Formaro says
I don’t see why not Rose, it seems very adaptable!
Rose Doan says
Amanda, in reading the comments you stated there are no dumb questions but there is one really “DUMB QUESTION”! It is the question that goes unasked.
Amanda Formaro says
True :)
Don says
Could you please help me with a couple of things here. I am new to this and am not sure about how to prepare the dough. When adding the butter to the dough do you mix by hand or with a mixer? Also! When preparing the cream filling, do you add the pudding mix right from the boxes, or prepare it first, as per directions on the box?
Thank You
Don
Amanda Formaro says
Hi Don! Please see my reply to your first comment above
Don says
Help! I’m new at this. Do you add the butter to the pastry dough by hand, or while using a mixer? Also! For the cream filling. Do you prepare the pudding as shown on the boxes, or do you just add the dry pudding mix to the milk and cream? Sorry if these are dumb questions, but I don’t want to mess it up anymore than I probably will.
Thank You
Don
Amanda Formaro says
Hi Don! I’m thinking you meant to ask about adding the eggs to the pastry dough by hand? If so, then yes. After you have heated the butter and water and added the flour and completed that step, transfer it to a large bowl and use a wooden spoon to mix in the eggs, one at a time. And for the pudding, ignore the instructions on the back of the box. Just use the ingredients listed in the recipe and when adding the pudding, you are just adding the dry mix (step #5). There are NO dumb questions, so always feel free to ask away :)
KIMI says
Hi! Just wondering if you need to let the butter/water/flour ball cool at all before adding the eggs to it.
Amanda Formaro says
No it’s not necessary to allow it to cool :)
Swan says
I cooked 3 small boxes vanilla pudding mix with 4 cups milk in the microwave until thick boiling. Stirred in 8 oz mascarpone and 1oz tn honey. Cooled over ice water This is the best idea using the pastry recipe you provided. Thanks
Amanda Formaro says
Oh that sounds wonderful Swan!
Valerie Clark says
I don’t care for instant pudding, it never seems firm enough. I use cooled cooked pudding. I add a bit of Almond Extract to Vanilla pudding after it has cooled.
CrisK says
When using instant pudding for my eclairs, I use the recipe on the side of the box for pie filling ( less milk), it is a lot firmer.