This easy Éclair Cake is the perfect recipe for feeding a crowd! It has a simple ‘cream puff’ crust topped with a vanilla cream cheese pudding and then finished off with whipped cream and a chocolate drizzle.
This eclair cake recipe is guaranteed to transport you to dessert heaven with every bite. Picture a simple ‘cream puff’ crust serving as the foundation for layers of velvety vanilla cream cheese pudding. Topped off with a generous dollop of fluffy whipped cream and a decadent chocolate drizzle, this dessert is a showstopper that will leave you longing for more.
If you’re having a get-together, potluck, or BBQ, this Éclair Cake is the perfect dessert to bring! It’s super easy to prep and make ahead and great for feeding a crowd. You have all the classic flavors of an éclair in an easy-to-make cake form!
How to Make Eclair Cake
INGREDIENTS NEEDED: scroll down for full recipe with exact measurements
It’s so easy to switch up flavors with this cake. You could easily substitute the vanilla pudding for chocolate or even cheesecake pudding. There are so many choices you could experiment with. Come back and let me know in the comments if you try other flavors!
Can I skip the whipped cream?
You absolutely could. You could always top the pudding layer with a layer of chocolate frosting instead. Just allow the pudding to set and then melt the frosting in the microwave for about 15 seconds so its softened and more easily spreadable.
Preheat the oven to 400 degrees. Lightly grease a 9 X 13 baking dish and set the Cool Whip out to thaw.
Whisk the pudding mix with the heavy cream in a mixing bowl for 2 to 3 minutes, and place in the refrigerator to set.
In a large bowl, combine the melted butter, water, and flour.
Add one egg at a time and mix well before adding the next. When all eggs have been added, blend well and then spread the dough mixture into the 9 X 13 dish, covering the bottom and sides evenly.
Bake for 25 to 30 minutes, or until crust is golden brown. Make sure not to bake the crust too long. Remove from oven and let cool completely. Crust will have puffed up in places, but don’t push them down, it will settle as it cools and when the filling is added.
While the crust is baking, place the cream cheese in the mixing bowl of a stand mixer.
Slowly add the thickened pudding to the mixing bowl and mix it with the cream cheese, until smooth and creamy. Place the filling mix in the refrigerator to chill.
When the crust has cooled completely, pour the filling on top of crust.
Add the Cool Whip on top of the filling, and drizzle with the chocolate syrup. Place the dessert back in the refrigerator to chill before serving.
During the baking, the crust will have puffed up in places – that’s ok! Don’t push them down, it will settle as it cools and when the filling is added.