Easy Eclair Cake

I am obsessed with Eclairs! This pastry is delectable! I probably eat way to many when they are put in front of my face :) Many of you have seen my family’s recipe for Eclair Cake, and trust me, that recipe is OUTSTANDING! Definitely try it if you haven’t… it is way to easy and delicious to pass up :)

When I laid eyes upon this recipe from one of my favorite food blogs, The Girl Who Ate Everything, I knew I had to give it a try.  I adapted the recipe and the end result was FANTASTIC.  It completely reminded me of a personal eclair, but with very little effort and very little time! We ate this to celebrate my baby sister’s birthday and there was none at the end of the day!

4.7 from 3 reviews
Eclair Cake
This cake is so easy to make and will completely wow your guests! It is delicious!
Recipe type: Dessert
  • 1 cups water
  • ½ cup butter
  • 1 cup flour
  • 1 tsp. sugar
  • 4 eggs
  • ½ tsp. vanilla
  • 1 (3.4 oz.) box instant french vanilla pudding
  • 2 cups milk
  • 6 oz. cool whip, thawed, about ¾ of an 8 oz. container
  • 2 oz. cool whip, thawed, remaining cool whip from 8 oz. container
  • chocolate syrup
  1. Boil water and butter together in a medium saucepan on stove. Then take it off the heat and add the flour and sugar and mix with hand mixer. Add and beat in eggs one at a time. Add in vanilla.
  2. Spread in a lightly greased 9x13 or a jellyroll pan.
  3. Bake at 400 degrees F for 25 minutes, the cake will not be smooth or uniform in appearance. Let cool completely.
  4. Whisk instant pudding and milk together. Fold in cool whip. Spread over cooled crust.
  5. Spread layer of cool whip on top. Drizzle chocolate syrup over top.

(adapted from: The Girl Who ate Everything)

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  1. Susan S.

    If you poke a couple holes in this and let it cool in the oven with the door cracked, it will help keep the center from getting soggy later.

    • Cheann

      Just made this and was wondering if the 3 cups of milk to the pudding mix was right as it seemed kind of thin and the cool whip would not spread very well. At any rate it does look very yummy.

      • Chef in Training

        I am sorry it seemed runny. That is the proportions I did, but it shouldn’t be too runny. It won’t be stiff either though. It just just a soft layer. I now changed it to 2 cups of milk, hopefully that will help out for future times making it, it is closer to the proportions of my family’s version of our No-Bake Eclair cake now. Did you fold in the thawed cool whip to the filling mixture? and was the cool whip thawed to room temperature that you spread on top. You may have done these things, I am just trying to find out if any of these reasons were the cause. Anyway, I am sure it will still taste delicious!

        • Cheann

          With the 3 cups of milk although it did seem thin it set up ok. It was a big hit with my grandson and my husband even commented on it. I absolutely love the recipes you post and like the fact that they do not use outlandish ingredients. I kind of feel like the young Julia preparing all those recipes in Julia Child’s book. So happy I stumbled onto your site.

  2. Erin

    the pastry part of this is ridiculously similar to my grandma’s recipe for Cream Puffs! Awesome. I will have to make this.

  3. Tara Ortiz

    I have been making this eclair cake for over 25 years
    However … we used graham crackers for the crust
    and refrigerate overnight or for several hours until the crackers are soft

    Love this morning , noon and night
    God Bless my friend Barbara Banks who made this for me many years ago in Fort Lauderdale
    May she rest in His eternal peace xxxooo

    Tara from Tampa

  4. RNWhit

    I worked the night before Christmas so I made this recipe because it looked yummy and quick. It was delicious! Everyone came back for seconds. Thanks for sharing!

  5. Danielle

    This recipe is very good! I made it for my husband, using a stone jellyroll pan and the pastry was perfect!

    I was wondering if you could tell me the name of the font you used on that photo? The part that says “cake”. Thank you in advance!

  6. Sara

    I made this last night and the batter/dough raised. When I took it out, the bubbles did not go down. I tried poking holes in and that didn’t work either. Any ideas?

  7. Melodie

    I am Diabetic so i’m wondering if I can sub the milk for unsweetened almond milk and use a sugar sub as well

  8. Joy

    Real whipping cream is much better. Try 12 ounces melted chocolate chips mixed with 1 cup sour cream for the frosting.

  9. Greg

    We love cream puffs and eclairs. This has all the flavor and texture of these favorites. Can be made w skim milk and sugar free pudding if wanting a low-cal option or to justify going back for seconds and thirds. After a few servings, we ended up going with just the vanilla pudding straight to make it even easier — same flavor mix with the coolwhip on top. Fantastic! Next time, we’re going to try choc pudding.

  10. ism

    I made this yesterday and the cake turned out ro be very rubbery.rest else tasted fab but my cakes texture was very rubbery and had no taste.was it suppose to be typical cake texture?

  11. Ginny

    The Eclair Cake was amazing and easy to make. Took it to an impromptu dinner with friends…and half the cake was gone between 4 people. Hard to know when to stop. Thanks so much for sharing!!

  12. Darlene

    Although I think everything will work out, the dough was much looser than I remember from previous recipes. It did not firm into a ball. Can you think what I did wrong?