This Easy Eclair Cake is a delightful no-fuss dessert that delivers the classic flavors of an eclair in a simple, layered form. Imagine a light, airy crust topped with a creamy vanilla filling and a smooth layer of Cool Whip, all drizzled with rich chocolate syrup. This recipe is perfect for potlucks, family gatherings, or any occasion that calls for a sweet treat.

Why You’ll Love This Recipe

  • Easy and Quick: With simple ingredients and straightforward instructions, this cake comes together quickly, making it perfect for last-minute desserts.
  • Classic Eclair Flavors: This recipe captures the essence of traditional eclairs with its creamy vanilla filling and chocolate topping.
  • No-Fuss Dessert: No need for delicate pastry skills; this cake uses a simple crust and instant pudding for easy preparation.
  • Crowd-Pleasing: This cake is always a hit with guests, offering a light and satisfying dessert option.

Ingredients

FOR THE CRUST:

  • Water: Provides moisture for the crust.
  • Butter (melted): Adds richness and flavor to the crust.
  • Flour: Forms the base of the crust.
  • Large Eggs: Acts as a binder and adds structure to the crust.

FOR THE FILLING:

  • Cream Cheese (softened): Provides a creamy, tangy base for the filling.
  • Vanilla Instant Pudding (small boxes): Adds vanilla flavor and thickens the filling.
  • Heavy Whipping Cream: Contributes to a creamy, rich texture.
  • Coffee-mate Italian Sweet Cream Creamer: Adds a sweet, creamy flavor.

TOPPING:

  • Cool Whip (8-ounce container): Provides a light, airy topping.
  • Chocolate Syrup: Adds a rich, sweet garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make the Recipe

Step 1: Prepare the Crust

  1. Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter in water and bring to a boil.
  3. Remove from heat and stir in the flour.
  4. Add one egg at a time, mixing well after each addition.
  5. Blend well until all eggs are incorporated.
  6. Spread the dough mixture evenly into the prepared baking dish, covering the bottom and sides.
  7. Bake for 25-30 minutes, or until the crust is golden brown. Do not overbake.
  8. Remove from the oven and let cool completely. The crust will settle as it cools.

Step 2: Prepare the Filling

  1. Place the softened cream cheese in the bowl of a stand mixer.
  2. In a separate bowl, whisk the instant pudding mix with the heavy whipping cream and creamer for 2-3 minutes.
  3. Refrigerate the pudding mixture until it thickens.
  4. Once thickened, slowly add the pudding mixture to the cream cheese, mixing until smooth and creamy.
  5. Refrigerate the filling until completely chilled.

Step 3: Assemble the Cake

  1. When the crust has cooled completely, pour the chilled filling over the crust.
  2. Spread the Cool Whip evenly over the filling.
  3. Drizzle with chocolate syrup.
  4. Refrigerate the cake to chill before serving.

Step 4: Serve

Cut into slices and enjoy!

Pro Tips for Making the Recipe

  • Cooling the Crust: Ensure the crust is completely cooled before adding the filling to prevent it from melting.
  • Thickening the Pudding: Whisk the pudding mixture until it starts to thicken before refrigerating for best results.
  • Chilling Time: Allow the cake to chill thoroughly before serving to ensure the filling sets properly.
  • Chocolate Drizzle: Use a squeeze bottle for precise chocolate drizzle patterns.

How to Serve

  • Dessert: Serve as a delightful dessert for any occasion.
  • Potlucks: Perfect for sharing at potlucks and gatherings.
  • Family Gatherings: A crowd-pleasing dessert for family dinners and celebrations.

Make Ahead and Storage

Storing Leftovers

Store leftover eclair cake in an airtight container in the refrigerator for up to 3 days.

FAQs

Can I use a different flavor of pudding?

Yes, you can use other flavors of instant pudding, such as chocolate or pistachio.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can use homemade whipped cream, but it may not hold its shape as well as Cool Whip.

Can I add other toppings?

Yes, you can add other toppings like chopped nuts, sprinkles, or fruit.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in the refrigerator until ready to serve.

Print
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Easy Eclair Cake Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12–15 servings 1x
  • Category: Desserts
  • Method: Baking, No-cook
  • Cuisine: American
Print Recipe

Description

This Easy Eclair Cake is a no-fuss dessert that delivers the classic flavors of an eclair in a simple, layered cake format. A light and airy crust is topped with a creamy pudding filling and finished with Cool Whip and chocolate syrup. It’s a perfect treat for potlucks, parties, or any occasion.

Ingredients

Units Scale

FOR THE CRUST:

  • 1 cup water
  • 1/2 cup butter, melted
  • 1 cup flour
  • 4 large eggs

FOR THE FILLING:

  • 1 (8-ounce) package cream cheese, softened
  • 2 small boxes vanilla instant pudding mix
  • 2 cups heavy whipping cream
  • 1 cup Coffee-mate Italian Sweet Cream creamer

TOPPING:

  • 1 (8-ounce) container Cool Whip, thawed
  • Chocolate syrup, for drizzling

Instructions

  1. Prepare Crust:
    • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish.
    • In a medium saucepan, melt the butter in water and bring to a boil. Remove from heat and stir in the flour.
    • Add one egg at a time, mixing well after each addition. Blend well.
    • Spread the dough mixture evenly into the prepared baking dish.
    • Bake for 25-30 minutes, or until the crust is golden brown. Let cool completely.
  2. Prepare Filling:
    • Place the softened cream cheese in the bowl of a stand mixer.
    • In a separate bowl, whisk the vanilla instant pudding mix with the heavy whipping cream and creamer for 2-3 minutes.
    • Refrigerate the pudding mixture until thick.
    • Once thickened, slowly add the pudding mixture to the cream cheese, mixing until smooth and creamy.
    • Place filling into refrigerator to chill.
  3. Assemble Cake:
    • Once the crust has cooled completely, pour the filling over the crust.
    • Spread the thawed Cool Whip over the filling.
    • Drizzle with chocolate syrup.
    • Refrigerate the cake to chill before serving.
  4. Serve:
    • Cut into squares and serve.

Notes

  • Do not overbake the crust.
  • Ensure the crust is completely cooled before adding the filling.
  • Adjust the amount of chocolate syrup to your preference.
  • For a richer chocolate flavor, you can use chocolate pudding mix instead of vanilla.
  • For a different flavor profile, use different flavored creamers.

Nutrition

  • Calories: 350
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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