The best eclair cake recipe! A delicious eclair filling sits between two layers of homemade choux pastry topped with a rich, from-scratch chocolate frosting. Chocolate eclair cake is a special dessert, perfect for any occasion. 

I did something pretty great – I took our famous homemade eclairs (recipe created by my mother-in-law and enjoyed for decades) and turned them into the best eclair cake ever.  Which means that you get the amazing taste and texture of eclairs without having to make, fill and frost individual shells – a total time saver. 

In this chocolate eclair cake recipe, a delicious eclair filling sits between two layers of homemade choux pastry topped with a rich, from-scratch chocolate frosting. This chocolate eclair cake is a special dessert for any occasion, along with this delicious tiramisu recipe! Yum!

Eclair Cake: Ingredients & Substitutions

Let’s chat about the ingredients as well as possible substitutions in the components of this eclair cake recipe – choux pastry, eclair filling and chocolate frosting. 

• Choux Pastry: You can substitute store-bought puff pastry or graham crackers for this layer if you want to make this eclair cake recipe even easier.
  • Salted butter. Unsalted butter can be used instead if desired. 
  • Fine sea salt. regular table salt can be used in place of sea salt. 
• Instant French vanilla pudding. While you can substitute instant vanilla pudding – I don’t recommend it. The french vanilla is what makes the eclair cake filling so delicious. Or, make homemade vanilla pudding.
• Whole milk. You can substitute 2% milk, but nothing with a lower fat content. 
• Chocolate Frosting: you can substitute store-bought frosting to make this eclair cake recipe easier, but nothing beats homemade.
  • Salted butter. Unsalted butter can be used instead if desired. 
  • Whole milk. 2% milk, heavy cream or half and half are good substitutes.

How to Make Eclair cake

This eclair cake recipe has 3 components that each take time to make but aren’t very complicated. Follow the step-by-step instructions below if you have any questions,a nd don’t forget to watch the video. 

Make the Puff Pastry (AKA: Choux Pastry) 

Once the eclair filling is chilling in the fridge, it’s time to make the pastry layers! Instead of making shells like in our eclair recipe, this eclair cake calls for two layers of pastry. One is baked directly in the pan and one is baked on a separate baking sheet to use at the top.  

The first step in making Choux pastry is making a panade, which is just a starchy thickener. To do this, start by melting butter, salt and water together. 

Once the butter is melted, add the flour all at once and whip it with a wooden spoon until it forms a ball.

Transfer it from the hot pan to the bowl of a standing mixer to cool.  The panade needs to cool before the eggs are added so they don’t cook when they hit the hot dough!   

Once the dough is cooled, beat the eggs in one at a time until the batter is smooth and thick. 

If the batter is not thick enough to hold its shape when spread into the pan, you will need to add more flour. I have had to adjust the amount of flour if my eggs are larger than normal and my batter comes out too thin! Add 1 TBS at a time as needed. The dough should be slightly runny, but still hold its shape when spread into the pan. 

Prepare the Baking Pans

Trace the bottom of an 9×13” baking pan on a piece of parchment paper, then put the parchment paper on a separate large baking sheet. 

Spread about 1 ¼ cups of batter into the rectangle traced on the parchment. Leaving about a ½” border from the edge.

Spread the remaining batter in an ungreased, 9×13” baking pan (the one used to trace onto the paper). Spread it on the bottom and up the sides slightly.

Bake

Bake the pastry layers for 15-25 minutes, or until set and very slightly golden-brown. NOTE: The pastry layer on the parchment paper/baking sheet will bake faster (in about 15 minutes) than the bottom layer in the glass baking dish (25 minutes) so watch them carefully. 

Once baked, remove the pastry layers from the oven and gently press down any air bubbles formed.  Then, transfer the rectangle from the baking sheet to a wire rack to cool and let baking pan cool completely.

Once cooled, trim the puff pastry layer made for the top to fit the top of the cake. 

Make the Eclair Cake Filling

While the pastry layers are baking and/or cooling, make the eclair cake filling. Begin by mixing together the French vanilla pudding and milk, then let the mixture chill in the refrigerator until it becomes thick (about 5 minutes).

Combine the whipping cream, vanilla and powdered sugar in the bowl of a standing mixer and whip on high speed until firm peaks form and hold their shape.

Fold the pudding and whipped cream mixture together, then set aside in the refrigerator while you make the frosting. 

Make the Chocolate Frosting

While the pastry layers are baking and/or cooling, make the chocolate eclair cake frosting.  In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter vanilla and sea salt until fluffy (about 60-90 seconds).

Add 1 cup powdered sugar and cocoa powder and beat until combined.

Once combined, add the remaining powdered sugar and milk and beat until light and fluffy. Then, set the frosting aside and leave at room temperature for easy spreading.

Assemble & Chill

Now that you have made all three layers, it’s time to put this eclair cake together. 

First, spread the filling in an even layer into the cool puff pastry base in the 9×13” pan. Then, place the top layer over the filling, and trim off any excess so it fits well. 

Next, spread the chocolate frosting over the top of the cake and in an even layer.

Chill the assembled eclair cake for at least 6 hours, or overnight. 

Serve

Cut into squares of your desired size and serve. I recommend removing the eclair cake from the refrigerator about 10 minutes before serving just so the frosting softens up a little, but that is not necessary. 

Store

Store any leftover eclair cake in an airtight container in the refrigerator for up to 5 days. 

Freeze

You can also freeze this chocolate eclair cake in two ways

1. Freeze the entire cake. Make the eclair cake and instead of chilling in the refrigerator, wrap it tightly or place a lid over the 9×13″ baking pan and put it in the freezer. The day before you are ready to serve, transfer the eclair cake to the refrigerator to thaw.  
2. Freeze individual portions. If you have leftovers, cut them into individual portions, place them spaced out on a baking sheet and put them in the freezer to harden. Once frozen, wrap in plastic wrap and transfer the pieces to an airtight container to freeze for up to 2 months.

Eclair Cake FAQs

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