Oh my, this is one of the best desserts I've ever eaten. Not only does it taste like an Eclair, It's just delicious. It wouldn't be any trouble to eat half the pan in one sitting! It's really easy to make, and turns out a pretty dessert that you could serve anytime. I promise, everyone will love this, so make sure to keep this Vanilla Eclair Cake Recipe handy.
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💖 Why This Recipe Works
- Creamy & dreamy: Layers of vanilla pudding and whipped topping create a luscious filling.
- Perfect for a crowd: Make ahead and serve a crowd-pleasing treat.
- Decadent but light: A rich dessert that’s not too heavy, just the right balance!
What Is Eclair Cake?
An eclair in French is an oblong pastry. It is filled with cream or a creamy filling. This eclair cake is a pastry made with dough that is filled with a creamy vanilla pudding. There are different types of eclair cakes you can try.
Vanilla Eclair Cake Ingredients
For the delicious cake, you will need ingredients to make the crust, ingredients to make the filling, and ingredients for the topping. The ingredients make approximately 12 to 15 servings (depending on how big the pieces are cut). Here's what you need:
🥚Ingredients For The Crust
- 1 cup of water
- ½ cup of butter - melted
- 1 cup of flour
- 4 large eggs
Eclair Cake Filling Ingredients
- 1 8 ounce package of cream cheese - softened
- 2 small boxes of Vanilla Instant Pudding
- 2 cups of heavy whipping cream
- 1 cup of Coffeemate
- Italian Sweet Cream - creamer
Eclair Cake Topping
- Chocolate Syrup-to drizzle
- 1 8 ounce container of Cool Whip
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Flavor swap: Replace vanilla pudding with chocolate or butterscotch for a different taste.
- Nutty addition: Sprinkle chopped toasted almonds or hazelnuts between layers for added crunch.
- Berry infusion: Layer in sliced strawberries or raspberries for a fruity twist.
🔪 How to Make an Eclair Cake
To make your deliciously creamy eclair cake, you will need to begin by making the crust, then the filling, and then topping it with delicious whip cream and chocolate drizzle.
How to Make the Crust
1. Pre-heat the oven to 400 degrees.
2. Grease (lightly) a 9 X 13 baking dish. Set the Cool Whip out to thaw.
3. In a medium saucepan, melt the butter in water, and bring to a boil.
4. Remove from heat, and stir in the flour.
5. Add one egg at a time, and mix well before adding the next.
6. 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.
7. Bake for 25 to 30 minutes, or until crust is golden brown. Be sure not to bake the crust too long.
8. Remove from oven and let cool. Crust will have puffed up in places, but don't push them down, it will settle as it cools, and the filling is added.
🔪 How to Make the Eclair Cake Filling
- To make the filling, place the cream cheese in the mixing bowl of a stand mixer.
2. In a separate bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator until thick.
3. When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese and coffee creamer until smooth and creamy.
4. Place the filling mix in the refrigerator to completely chill.
5. When the crust has cooled completely, pour filling on top of crust.
6. 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.
Serve your eclair cake, and Enjoy!
Other Cakes to Try
If you like cake as much as I do, check out some of these other delicious cake recipes!
👩🍳 Expert Tips
- Use graham crackers in even layers, so the whole cake holds together like a dream.
- Let it chill overnight. Trust me, the longer it rests, the creamier and more delicious it gets.
- Warm the frosting just a little before spreading—it glides on smooth and sets up glossy.
💭 FAQs
Store the eclair cake in an airtight container in the refrigerator for up to three days. For optimal freshness, it's best enjoyed within the first two days.
Yes, you can substitute homemade whipped cream for Cool Whip. Ensure it's whipped to stiff peaks to maintain the cake's structure.
If you prefer not to use coffee creamer, you can replace it with an equal amount of whole milk or half-and-half. This substitution may slightly alter the flavor but will still result in a creamy filling.
Absolutely! This eclair cake benefits from chilling, making it an excellent make-ahead dessert. Prepare and assemble the cake, then refrigerate it for at least two hours or overnight before serving to allow the flavors to meld.
💖 Serving Suggestions
These are my favorite treats to serve with creamy vanilla eclair cake:
- Fresh berries: Strawberries, raspberries, or blueberries add a juicy, tart contrast to the sweet, creamy cake.
- Espresso or strong coffee: The bold flavors balance the dessert's richness and enhance the vanilla notes.
- Vanilla bean ice cream: A scoop on the side doubles down on the vanilla goodness and adds a cool, creamy element.
🍜 Related Recipes
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Vanilla Eclair Cake
Ingredients
- 1 Cup Water
- ½ Cup Butter Melted
- 1 Cup Flour
- 4 Large Eggs
- 8 Ounce Package Of Cream Cheese Softened
- 2 Small Boxes Of Vanilla Instant Pudding
- 2 Cups Heavy Whipping Cream
- 1 Cup Coffeemate Italian Sweet Cream - Creamer
- 8 Ounce Container Of Cool Whip
- Chocolate Syrup To Drizzle
Instructions
- Pre-heat the oven to 400 degrees. Grease (lightly) a 9 X 13 baking dish. Set the Cool Whip out to thaw.
- 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, 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. Crust will have puffed up in places, but don't push them down, it will settle as it cools, and the filling is added.
- To make the filling, place the cream cheese in the mixing bowl of a stand mixer.
- In a separate bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator until thick.
- When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese, until smooth and creamy.
- Place the filling mix in the refrigerator to completely chill.
- When the crust has cooled completely, pour 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.
- Serve, and Enjoy!
Makes approximately 12 to 15 servings (depending on how big the pieces are cut)
Notes
Nutrition
So, when do I add the Coffee mate creamer?