Creamy Vanilla Eclair Cake Recipe

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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.

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
• 1/2 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

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

1. 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!

• Instant Pot Orange Cake
• Layered Unicorn Cake
• Instant Pot New York Cheesecake
• Chocolate Eclair Cake

Yield: 12 to 15

Vanilla Eclair Cake

Print

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

• 1 cup of water
• 1/2 cup of butter - melted
• 1 cup of flour
• 4 large eggs
• 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
• 1 8 ounce container of Cool Whip
• Chocolate Syrup - to drizzle

Instructions

1. Pre-heat the oven to 400 degrees. Grease (lightly) a 9 X 13 baking dish. Set the Cool Whip out to thaw.
2. In a medium saucepan, melt the butter in water, and bring to a boil.
3. Remove from heat, and stir in the flour. Add one egg at a time, and mix well before adding the next.
4. 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.
5. 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.
6. To make the filling, place the cream cheese in the mixing bowl of a stand mixer.
7. In a separate bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator until thick.
8. When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese, until smooth and creamy.
9. Place the filling mix in the refrigerator to completely chill.
10. When the crust has cooled completely, pour filling on top of crust.
11. Add the Cool Whip on top of the filling, and drizzle with the chocolate syrup.
12. Place the dessert back in the refrigerator to chill before serving.
13. Serve, and Enjoy!
    
    Makes approximately 12 to 15 servings (depending on how big the pieces are cut)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 473Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 149mgSodium: 217mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 7g