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.
Mix together the French vanilla pudding and milk. Set aside 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.
Cover and set aside in the refrigerator.
Make the Choux Pastry
Preheat oven to 400 degrees F. Trace the bottom of an 9x13” baking pan on a piece of parchment paper, put the parchment paper on a separate large baking sheet, set aside.
Add water, salt and butter to a 4-quart saucepan. Heat water salt and butter to boiling. Continue to boil the mixture until the butter is melted.
Add the flour to the saucepan all at once and whip with wooden spoon. Mixture will form a ball in middle of the pan.
Transfer to the bowl of a standing mixer to cool for about 5 minutes stirring to cool faster.
Add eggs one at a time beating thoroughly on high speed for 15-30 seconds between eggs. Batter should be easy to spread but not liquidy.
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, 9x13” baking pan (the one used to trace onto the paper). Spread it on the bottom and up the sides slightly.
Bake in preheated oven for 15-25 minutes, or until set and very light golden-brown – the top layer on the parchment paper will bake faster (in about 15 minutes) than the bottom layer in the glass baking dish (25 minutes).
Remove from oven and gently press down any air bubbles formed.
Transfer the rectangle from the baking sheet to a wire rack to cool.
Let baking pan cool completely.
Make the Chocolate 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.
Add remaining powdered sugar and milk and beat until light and fluffy.
Set aside and leave at room temperature for easy spreading.
Assemble the Eclair Cake
Spread the filling in an even layer into the cool puff pastry base in the 9x13” pan.
Trim the puff pastry layer made for the top to fit the top of the cake and place it on top of the filling.
Spread the chocolate frosting over the top of the cake and in an even layer.
Chill & Serve
Chill for at least 6 hours, or overnight.
Cut into square pieces and serve.
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Notes
Ingredient Substitutions
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.
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.
StoreStore any leftover eclair cake in an airtight container in the refrigerator for up to 5 days. Freeze
Freeze the entire cake. Make the eclair cake and instead of chilling in the refrigerator, wrap it tightly or place a lid over the 9x13" 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.
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.