Chocolate Eclair Cake Recipe

If you’re searching for a show-stopping yet easy dessert to wow at your next family gathering, you’ve just stumbled upon your new go-to. This Chocolate Eclair Cake Recipe delivers all the classic flavors of a French pastry—the fluffy choux, creamy vanilla filling, and glossy chocolate topping—without any fuss. Say goodbye to finicky piping or pastry bags: this dreamy, no-fail creation brings bakery magic right to your kitchen, stacking up irresistible layers that practically beg for a second serving.

Ingredients You’ll Need

The stack of flavors and textures in this Chocolate Eclair Cake Recipe comes from a handful of thoughtful, straightforward ingredients. Each plays a crucial role, from creating a cloud-like filling to building a melt-in-your-mouth choux pastry base and rich chocolatey finish.

• 2 cups heavy whipping cream: Whips up into a rich, fluffy base that makes the filling swoon-worthy.
• 1 teaspoon pure vanilla extract: Brings gorgeous, warm vanilla notes to both the filling and frosting.
• 1 cup powdered sugar: Sweetens the whipped cream and stabilizes the filling for dreamy spoonfuls.
• 6.8 ounces instant French vanilla pudding (two 3.4 oz packages): Makes the filling thick, creamy, and truly reminiscent of classic éclair flavor.
• 2 cups whole milk: Brings the pudding together for that luscious, custard texture.
• ¾ cup salted butter: Essential for both the rich choux dough and a deeply flavorful frosting.
• 1½ cups water: Gives the choux pastry its signature airy rise.
• 1½ cups all-purpose flour: Creates the sturdy, tender base of each choux pastry layer.
• ½ teaspoon fine sea salt: Balances all the sweetness and deepens each layer’s flavor.
• 6 eggs, room temperature: The secret to light, puffy pastry; don’t skip the room temp for an even, airy texture.
• ½ cup salted butter (for frosting): Lends creaminess and body to the chocolate topping.
• 2 ½ cups powdered sugar (for frosting): For that silky, sweet finish.
• ¼ cup unsweetened cocoa powder: Bold chocolate taste in every swoosh of frosting.
• Pinch fine sea salt (frosting): Just a touch enhances the richness without overpowering the dessert.
• ½ teaspoon pure vanilla extract (frosting): Echoes the pastry’s classic French flavor.
• ¼ cup whole milk (frosting): Smooths out the frosting to the ideal spreading consistency.

How to Make Chocolate Eclair Cake Recipe

Step 1: Prepare the Eclair Filling

Begin by whisking together the instant French vanilla pudding and milk in a bowl until it thickens up—give it about five minutes in the fridge for the magic to happen. While that chills, whip heavy cream, vanilla, and powdered sugar in a stand mixer until you see beautiful stiff peaks. Once both are ready, gently fold the pudding into the whipped cream. This creates a luscious, cloud-like filling that’s miles ahead of anything pre-made. Cover and chill until you’re ready to assemble.

Step 2: Make the Choux Pastry Layers

Preheat your oven to 400 degrees F. Trace your 9×13-inch pan on parchment and set it on a baking sheet so you have a perfect-sized choux layer for the top of your cake. In a saucepan, bring water, salt, and butter to a boil, letting the butter fully melt. Add all the flour at once and stir until the dough pulls away from the sides and forms a ball in the center. Let it cool a bit in your mixer’s bowl, then beat in eggs one by one for a shinier, stretchy batter that’s just right for spreading.

Step 3: Bake the Choux Pastry

Spread about 1 ¼ cups of batter onto your traced parchment for the top layer (leave a half-inch border), and spread the rest into your ungreased baking pan for the base, pushing it slightly up the sides. Bake both: the parchment-topped layer bakes more quickly, about 15 minutes, while the base in the glass dish takes up to 25 minutes. Look for a barely golden color and a set texture that springs back. Gently deflate any air bubbles and let both layers cool completely.

Step 4: Make the Chocolate Frosting

Beat butter, vanilla, and a pinch of salt until fluffy, then slowly mix in cocoa powder and powdered sugar. Stream in the milk and keep beating until you have a glossy, spreadable frosting that tastes like pure chocolate indulgence. Leave it at room temperature so it goes on smoothly.

Step 5: Assemble the Chocolate Eclair Cake Recipe

Spread your vanilla filling evenly over the choux base in the pan. Trim the baked parchment-supported pastry layer as needed and gently place it on top. Smother the top with chocolate frosting in swoops for that classic patisserie look. Chill the whole thing for at least 6 hours (overnight is even better) so the flavors can meld perfectly. When you’re ready to serve, slice into neat squares and share the joy.

How to Serve Chocolate Eclair Cake Recipe

Garnishes

This irresistible cake looks wonderful served simply, but a sprinkle of chocolate shavings or a little dusting of powdered sugar adds a bakery-style polish. Fresh berries or a scattering of toasted chopped nuts can bring pops of color and texture for extra visual delight.

Side Dishes

The richness of a Chocolate Eclair Cake Recipe pairs delightfully with simple, lighter sides: fresh seasonal fruit (think sliced strawberries or a tart berry medley) or a cup of good coffee to balance the indulgence. If you want to go all-out, add a bowl of softly whipped cream for guests who want an extra flourish.

Creative Ways to Present

Try cutting the cake into smaller, bite-size portions and serving them on a platter like upscale petit fours for parties. Or create individual parfaits by layering crushed choux pastry, vanilla filling, and chocolate frosting in glasses for an elegant spin, giving everyone their very own “mini eclair.”

Make Ahead and Storage

Storing Leftovers

Leftover slices keep beautifully in the refrigerator for up to three days. Store pieces in an airtight container to prevent them from picking up any fridge odors and to keep the pastry layers tender.

Freezing

The Chocolate Eclair Cake Recipe can be frozen—simply wrap individual servings tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving for the freshest flavor and best texture.

Reheating

There’s no need to reheat this dessert! Enjoy it cold, straight from the fridge; the cool, creamy filling and soft pastry are at their prime when chilled. If frozen, just allow the slices to come to refrigerator temperature before indulging.

FAQs

Can I make the Chocolate Eclair Cake Recipe a day ahead?

Absolutely! In fact, it gets even better when made a day ahead. The extra time in the fridge lets all the flavors meld and makes slicing a whole lot easier.

Can I use a different pudding flavor or homemade pastry cream?

Definitely. While French vanilla pudding is classic, experiment with chocolate or butterscotch pudding for a twist. Homemade pastry cream also works—just make sure it’s thick and set before using.

Is it possible to make this gluten-free?

Yes! Use a trusted 1:1 gluten-free all-purpose flour blend for the choux pastry layer. The texture will be a bit different, but still delicious and satisfying.

What’s the best way to get neat slices?

Chilling thoroughly is key. Wipe your knife with a damp, hot cloth between cuts to get tidy, bakery-worthy slices that show off the layers.

Can I double the Chocolate Eclair Cake Recipe for a crowd?

Yes, you can double the ingredients and bake in two pans. Or make one giant tray if you have an extra-large baking dish. Just be sure to bake the choux pastry layers in batches for even results.

Final Thoughts

Once you see those creamy layers and that shimmering chocolate top, you’ll see why the Chocolate Eclair Cake Recipe is beloved by dessert lovers everywhere. This is a treat you’ll find yourself craving year-round, whether it’s for a holiday or just a Tuesday pick-me-up. Gather your favorite people, dive in, and let every dreamy bite remind you just how magical homemade desserts can be.

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