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Home » Blog » Recipes » Dessert » Eclair Cake

Eclair Cake

Jul 26, 2019 · Modified: Apr 29, 2020 by Pam Dana · This post may contain affiliate links · 9 Comments

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A layered Eclair Cake that can feed a crowd! The pastry dough is light and fluffy, then topped with a vanilla pudding mixture and topped with Cool Whip and a delicious chocolate sauce!

A single piece of a Eclair Cake with a pan of Eclair Cake in the background.

One of the major perks I received when marrying my husband was being introduced to this amazing and delicious Eclair Cake recipe! My mother-in-law is an amazing baker and she’s introduced me to MANY new recipes, but this has to be my favorite! We call them Sheet Eclairs — but most people would know it as an Eclair Cake!

This recipe serves a crowd, so it’s an easy go to for pot lucks, parties and large group gatherings!

An overhead shot of an Eclair Cake!

HOW TO MAKE AN ECLAIR PASTRY DOUGH

The eclair pastry dough isn’t that hard, but it does take some arm muscles.

Bring water, salt and butter to a boil. Add flour and stir until mixed. Then one at a time add the eggs. This is where you need to really use those muscles! Don’t be afraid to tag team with someone!! You really want the eggs incorporated well.

Adding an egg to the eclair pastry dough.

Once the eggs have been fully incorporated into the flour mixture, spread the pastry dough onto a greased 13″x9″ Sheet Pan. The mixture can be sticky, so I like to spray my hands with cooking spray first. That way it doesn’t stick to my hands!

The Eclair Pastry Dough spread onto the cookie sheet!

Bake the dough for 10-15 minutes or until the top is golden brown and puffy and then allow it to cool completely. As the dough cools it will flatten a little. That is normal, so don’t be alarmed!

HOW TO LAYER YOUR ECLAIR CAKE

Next up, you’ll need to prepare your pudding filling! Start by preparing your pudding according to the instructions on the box. You’ll beat the mixture with a hand mixture or your Kitchen Aide.

Once the pudding mixture is made, blend in the softened cream cheese. Mix until it is completely combined and then spread it on the cooled eclair dough. Place the sheet pan into the fridge to allow the pudding to set. This usually only takes like 10-15 minutes! Once set, spread the Cool Whip on top of the pudding!

Eclair Cake being made - the dough, pudding mixture and cool whip!

EASY CHOCOLATE SAUCE RECIPE

Lastly, let’s prepare the best chocolate sauce out there! Melt together the butter and Cocoa Power on low heat in a heavy sauce pan on the stove.

When melted and combined, remove from the heat and add 3 ½ cups of powdered sugar. Then add 4-5 tablespoons of milk until desired consistency and taste.

Prepare Chocolate Sauce -- ready to drizzle on top of the Eclair Cake!

Then drizzle the chocolate sauce on top of the Cool Whip topping! This chocolate sauce is the best, because it hardens when cooled and the flavor is delicious!

Eclair Sheet Cake ready to be served.

I assure you that anyone you serve this to will LOVE IT! The flavors are amazing and this is so much easier to make than real eclairs!

CAN YOU FREEZE ECLAIR CAKE?

Unfortunately no! It would ruin the consistency of the pudding layer. However, if you’re going to be short on time leading up to the event you want to serve the Eclair Cake at, you could make the Eclair Pastry Dough layer ahead of time and freeze it. After it’s been cooked, allow it to cool completely and then cover it in Press N Seal and freeze it.

When you’re ready to prepare the rest of the Eclair Cake, allow the Eclair Pastry Dough to be completely thawed before assembling the rest of the layers!

Overhead shot of a piece of Eclair Cake and the edge of the Eclair Cake showing.

A single piece of a Eclair Cake with a pan of Eclair Cake in the background.
Print Recipe
5 from 8 votes

Eclair Cake Recipe

A delicious 4 layer dessert that is layered with an eclair pastry, pudding mixture, cool whip and topped off with a delicious chocolate drizzle!
Prep Time20 mins
Cook Time15 mins
Cooling Time30 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 439kcal
Author: Over The Big Moon

Equipment

  • 13"x9" Sheet Pan
  • Kitchen Aid Mixer

Ingredients

Pastry Base

  • 1 cup Water
  • ½ cup Butter Salted
  • 4 Eggs
  • 1 cup All Purpose Flour
  • ½ tsp Salt

Pudding Filling & Cool Whip

  • 3.5 cups Whole Milk
  • 8 oz Cream Cheese Softened
  • 2 boxes 3.4 Oz Instant French Vanilla Pudding (this is the small box)
  • 12 oz Cool Whip

Fudge Sauce

  • 8 tbsp Butter Salted
  • 4 tbsp Cocoa Powder
  • 3.5 cups Powdered Sugar
  • 4 tbsp Milk

Instructions

Pastry Dough

  • Preheat your oven to 450 degrees.
  • Bring water, salt and butter to a boil. Add flour and stir until mixed.
  • Remove from heat and add one egg at a time and mix until no longer glossy. (see notes).
  • Once the eggs have been fully incorporated into the flour mixture, spread the pastry dough onto a greased 13"x9" Sheet Pan. (see notes)
  • Bake for 10-15 minutes or until the top is golden brown and puffy. Cool completely. As the dough cools it will flatten a little. That is normal. Don't be alarmed!

Pudding Filling & Cool Whip

  • Mix pudding with milk as directed on the pudding boxes (beat with mixer).
  • Once the pudding mixture is made, blend in the softened cream cheese.
  • Spread the pudding filling all over the top of the cooled crust. Put in the fridge for a few minutes to let the pudding set.
  • Top the pudding with the Cool Whip. Refrigerate while you prepare the chocolate sauce.

Chocolate Sauce

  • Melt together the butter and Cocoa Power on low heat in a heavy sauce pan on the stove.
  • When melted and combined, remove from the heat and add 3 ½ cups of powdered sugar. Then add 4-5 tablespoons of milk until desired consistency and taste.
  • Drizzle on top of the Cool Whip. Refrigerate until ready to serve. This dessert it meant to be served completely chilled.
  • *Note* This fudge sauce refrigerates very well. If you are lazy (like I am sometimes) then you can use Hershey's chocolate, but note that it DOES NOT refrigerate well. It will run all over the top of the Eclair Cake. If you opt to use Hershey's Chocolate, then I suggest you just have it on the side to be drizzled on pieces individually as they are served.

Video

Notes

* When adding the eggs (1 at a time) to the flour mixture, it can be difficult towards the end. But, don't give and just keep working those arm muscles! If you feel like the egg is no incorporating, you can sprinkle some flour into the mixture. But, just be aware that this process can be tiring!
* When spreading the pastry dough onto the greased sheet pan, the mixture will be VERY stick. I always put a little bit of oil on my hands or even spray my hands with some cooking spray! That way the mixture won't stick to your hands and it will spread easier!
 

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 56g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 376mg | Potassium: 175mg | Fiber: 1g | Sugar: 45g | Vitamin A: 785IU | Calcium: 121mg | Iron: 0.9mg
Tried this recipe?Mention @OverTheBigMoon or tag #OverTheBigMoon!

A piece of Eclair Cake with the rest of the Eclair Cake in the background!

Enjoy! This really is such a great recipe and I really hope you, your friends and your family love it as much as mine do!

Follow me on INSTAGRAM, PINTEREST, TWITTER and FACEBOOK for recipes, DIY’s and more!

If you’ve tried this recipe, I’d love it if you’d comment and rate the recipe! I love to hear feedback and answer questions!

Make sure to pin this post for later too! Thanks so much friends! Have a great day!

A layered Eclair Cake that can feed a crowd! The pastry dough is light and fluffy, then topped with a vanilla pudding mixture and topped with Cool Whip and a delicious chocolate sauce! From overthebigmoon.com!

*This recipe was originally posted in August 2013 and has been updated!

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Reader Interactions

Comments

  1. Giovanna

    August 18, 2020 at 2:22 am

    4 stars
    Eclair cake is liked by all and especially to children. Made my kids birthday special!

    Reply
  2. Kristyn

    August 29, 2019 at 1:15 pm

    5 stars
    One of my favorites!! Cool & refreshing! Love the chocolate drizzle!

    Reply
  3. Aimee

    August 29, 2019 at 12:29 pm

    5 stars
    Oh my goodness! Eclair cake is SOOO good! This recipe is so awesomely easy!

    Reply
  4. April

    August 29, 2019 at 12:18 pm

    5 stars
    This is now one of my favorite desserts – so yummy!

    Reply
  5. Anna McNamara

    July 26, 2019 at 10:06 pm

    5 stars
    I grew up on something similar to this but this crust was so much better. I cannot wait to eat the whole pan.

    Reply
  6. Jessica

    July 26, 2019 at 9:38 pm

    5 stars
    Seriously one of our favorite deserts! I love it so much!

    Reply
  7. Sarah Skaggs

    July 26, 2019 at 9:00 pm

    5 stars
    OMG Yes! This is one of my favorite cakes ever!

    Reply
  8. Jasline

    August 13, 2013 at 7:24 am

    Hi Pam! The eclair cake looks so delicious that I wish I can dig in now!

    I am currently hosting a Choux Party event looking for foodies who blogged about choux recipes in Aug 2013. I hope you will join me in the Choux Party by submitting your post! Do read here for more details on how to participate in the event: http://www.foodiebaker.com/2013/08/aspiring-bakers-34-choux-party.html

    Have a great week ahead!

    Reply
  9. Jennifer | The Deliberate Mom

    August 11, 2013 at 10:18 pm

    Oh no. I just said I was going to start eating healthier and then I saw this. Oh my. I think this will dominate my brain until I make it. Looks divine!

    I just discovered you… I can’t even say how but I’m thrilled! Totally pinning this recipe for a special occasion. The weekend is a special occasion right?!
    xoxo

    Reply

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