chocolate eclair cake from it's a keeper
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Chocolate Eclair Cake

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: cake, dessert, easy dessert
Servings: 12 servings
Calories: 243kcal
Author: Christina Hitchcock


  • 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


  • 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.


  • 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.
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