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A luscious slice of Chocolate Eclair Cake with a creamy filling, drizzled chocolate ganache, and delicate sea salt flakes on top.

Easy Chocolate Eclair Cake

Rebecca Blumer
A 9x13 Chocolate Eclair Cake with a real choux (pâte à choux) crust, creamy vanilla filling, and a glossy chocolate finish—finished with almond extract and sea salt flakes for a bakery-style twist.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 320 kcal

Equipment

  • 9"X13" glass baking pan
  • Medium saucepan
  • Mixing Bowls
  • Electric Mixer

Ingredients
 

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 package cream cheese, softened 8 ounce
  • 1 box instant vanilla pudding 5.1 ounce
  • 3 cups whole milk
  • 1 container Cool Whip or one batch homemade whipped cream 8 oz (just enough for a thin layer. I don't use the whole container)
  • chocolate syrup or homemade chocolate sauce see notes
  • almond extract a touch, stirred into the whipped cream layer right before serving (secret twist)
  • sea salt flakes a tiny sprinkle right before serving (secret twist)

Instructions
 

Prep the Pan and Oven

  • Heat the oven to 400°F (200°C). Lightly grease a 9"X13" glass baking pan, keeping the sides only lightly greased so the choux pastry can climb as it bakes.

Make and Bake the Eclair Crust (Choux Pastry)

  • In a medium saucepan over medium heat, melt the butter into the water and bring it to a full boil. Remove from the heat and immediately stir in the flour until it forms a thick, smooth paste (like mashed potatoes). Add the eggs one at a time, mixing each in completely before adding the next, until the dough looks wet, smooth, and glossy. Spread evenly across the bottom and up the sides of the pan (a light grease helps it cling).
  • Bake for 30 to 40 minutes, or until deeply golden brown (mine only took 25 minutes). Peek occasionally so you do not overcook the crust. Cool completely after baking, and do not press the bubbles down.

Make the Filling and Assemble

  • In a medium bowl, whip the softened cream cheese until smooth. In a separate bowl, beat the instant vanilla pudding mix and the milk with an electric mixer for 3 minutes, then refrigerate until set and thick. Once thick, slowly mix the pudding into the cream cheese until fully blended and lump-free, then chill again. When the crust is completely cooled, spread the filling evenly over the crust, then add a thin layer of Cool Whip or homemade whipped cream. Serve with a drizzle of chocolate syrup (for the best flavor, use homemade whipped cream).
  • Right before serving, stir a touch of almond extract into the whipped cream layer and finish with a light sprinkle of sea salt flakes.

Notes

Chocolate syrup is fast and nostalgic, but a homemade chocolate ganache or hot fudge style sauce gives a thicker, richer topping that eats more like a true eclair.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 95mgSodium: 260mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 450IUCalcium: 120mgIron: 1.2mg
Keyword chocolate eclair cake, choux pastry, cool whip, cream cheese filling, vanilla pudding
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