This Cream Puff Cake is a family favorite. It’s just like cream puffs but a lot less fussier. This cake is an elegant and decadent treat that I’ve been making for years!
This Cream Puff Cake is so much easier than making the intimidating french pastry. The choux dough seemed very difficult. However, baking it in one pan instead of piping out those individual tubes and trying to make them even and pretty convinced me that this recipe is a winner.
What is pate a choux? Find out here.
- Easy Ingredients: All easy ingredients for an impressive dessert.
- Family Friendly: This elegant dessert is a hit with the whole family
- Makes Great Leftovers: I doubt there will be any left, however, if there are, it is a great leftover.
What You Need to Make Chocolate Eclair Cake
Ingredients
- flour
- butter
- salt
- eggs
- instant vanilla pudding
- milk
- cream cheese
- whipped topping
Equipment
How to Make Cream Puff Cake – Step by Step
- Make Crust: First, bring the water, butter and salt to boil, next, add flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball.
- Eggs: Second, add eggs, one at a time, beating thoroughly after each addition until completely smooth
- Bake: Third, spread in an ungreased 10- by 15-inch baking pan and then bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven.
- Deflate: When removed from the oven, prick bubbles with a fork. Let cool.
- Pudding: Meanwhile, use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended.
- Topping: Finally, spread pudding mixture over the baked and cooled eclair crust and next, spread Cool Whip over pudding mixture and lastly, drizzle with chocolate syrup.
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Common Questions About Cream Puff Cake
This can be stored in the fridge for two or three days but it must be in an airtight container or it will get soggy.
Absolutely, I wanted this recipe to have easily accessible ingredients but you can get an instant pastry cream here.
Of course, you can use graham crackers as the base for this recipe, but this method is truly the closest to the decadent true french eclair.
Certainly, this recipe can be frozen, I like to precut the slices and then freeze. Before serving let sit out for just a little while for the slices to come out perfectly.
Expert Tips for Making Eclair Cake
- This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- More Chocolate Too: Shavings of chocolate or even a layer of chocolate pudding as well as vanilla make this recipe a chocolate marvel.
- Cooking tip: Choux likes steam, so put a piece of slightly damp parchment under the Choux as it cooks. The steam will help it rise.
- Temperature: Important to use room temperature ingredients when making the Choux, including the eggs, for best results.
- Fruit: To cut all the sweet and add a bit of freshness, I love to top this dessert with a few perfect raspberries. It is so elegant.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Cream Puff Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, 1-stick
- 1/4 tsp salt
- 1 cup water
- 4 large eggs
- 2 3.4 oz packages instant vanilla pudding
- 2 1/2 cups cold milk
- 8 ounces cream cheese, room temperature
- 1 12 oz container frozen whipped topping, thawed
- Chocolate syrup for drizzling
Instructions
- Preheat oven to 400 degrees.
Eclair Base
- Bring the water, butter and salt to boil until butter is melted.
- Add the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball.
- Add eggs, one at a time, beating thoroughly after each addition until completely smooth.
- Spread in an ungreased 10- by 15-inch baking pan.
- Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven.
- When removed from the oven, prick bubbles with a fork. Let cool.
Filling
- Use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended.
- Spread pudding mixture over the baked and cooled eclair crust.
- Spread Cool Whip over pudding mixture.
- Drizzle with chocolate syrup.
Video
Expert Tips
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- More Chocolate Too: Shavings of chocolate or even a layer of chocolate pudding as well as vanilla make this recipe a chocolate marvel.
- Cooking tip: Choux likes steam, so put a piece of slightly damp parchment under the Choux as it cooks. The steam will help it rise.
- Temperature: Important to use room temperature ingredients when making the Choux, including the eggs, for best results.
- Fruit: To cut all the sweet and add a bit of freshness, I love to top this dessert with a few perfect raspberries. It is so elegant.
Wonderful post
Thanks
My neighbor gave me this recipe yrs ago. I must say there was a learning curve on the pastry part for me. But now I get it. We use hot fudge for the chocolate part. I scoop some out of jar into a small bowl , microwave it for 20 sec at a time , stir til can melted enough to drip from a wire whip and swirl all over the cool whip.
That sounds fabulous!
I made this eclair cake for my daughter and her friends’ tea party. It was a big hit! Thanks!
Thank you so much for sharing this very helpful recipe! It tasted really good and super easy to make! Will surely have this again! Highly recommended!
Easy recipes are right up my alley! This looks absolutely yummy!
I dont know when the last time I had an eclair was – i think i need this to satisfy my craving. Thanks so much for sharing this at the Friday Frenzy!
This looks delicious. Thanks for sharing the recipe. (pinning!)
I would eat this entire cake. It looks wonderful!
Oh my gosh! Where has this cake been all my life?! I can’t wait to make his recipe over and over again…thanks for sharing on Made From Pinterest’s Super Saturday Party 🙂 Consider me hooked on your blog from here on out! I’ve gotta check out that BLT pasta recipe for sure…
Looks delicious! I have a similar recipe but it’s not as elegant-looking. Yours looks easy but so much prettier!
Chocolate eclair in cake form! I must be dreaming!
Nope. Not dreaming! Pure bliss! Thanks for stopping by!
This sounds delicious, Christina! I found you through the Wonderful Wednesday link party. Hope you’ll stop over at my blog and see what I cooked up!
I’ll definitely stop by! 🙂
This looks yummy..saw you on the table for seven link up. Great idea
THanks so much! Thanks for stopping by! 🙂
This is a recipe my friend Daisy makes and it is Divine. I had to Google it because she moved out of state before I remembered to get the recipe and I want to make it now! One extra thing she always does that I think is a must…she adds fresh sliced Strawberries. Oh my goodness. I am going to follow your blog. I am constantly making new recipes. I too have several absolutely amazing keeps. When I tell people that I never really cook the same thing twice 5/7 days a week. They look at me like I only have one eye! But I absolutely love to cook. Thanks for the post!
Fresh strawberries seem like a great addition! Thanks for sharing! (:
Found you on pinterest & am making this tonight for our family reunion tomorrow! Can’t wait to sneak a taste 🙂
I hope you liked it as much as we do! 🙂 It’s always a huge hit!
Hello Christina. My name is Susan and I am a recipe addict too. Your eclair cake looks divine. Might I say I am a foodie too?
I have a blog link-up and I would love it if you would share your recipe. Here is the link, if you are interested:
http://permanentposies.com/2011/04/meatballs-and-potatoes/
All linked up! Thanks for the invite! 🙂
This looks wonderful! Thanks for linking up for Friday Favorites! I’m featuring you this week! Come by and grab my featured button if you’d like one!
I just wanted you to know I featured your scrumptious looking cake tonight!