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!
- 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
- 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.
- Spread in a lightly greased 9x13 or a jellyroll pan.
- Bake at 400 degrees F for 25 minutes, the cake will not be smooth or uniform in appearance. Let cool completely.
- Whisk instant pudding and milk together. Fold in cool whip. Spread over cooled crust.
- Spread layer of cool whip on top. Drizzle chocolate syrup over top.
(adapted from: The Girl Who ate Everything)
Steph @ Crafting in the Rain
Is it bad that I want this for breakfast now? :)
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.
Delicious! I love how easy this is!
Hayley @ The Domestic Rebel
I LOVE your original eclair cake recipe--I made it a couple weeks ago and we inhaled that pan so fast. This version looks super yummy!
Yay! So glad you liked it. And as usual your picture is a-maz-ing!!
This looks amazing! Thank you for sharing.
Carol | a cup of mascarpone
Why did I have to see this gorgeous photo that is making me drool right at dinner time?!? :)
Dorothy @ Crazy for Crust
Oh my gosh I want to eat the whole thing!
I have to make this! I am a HUGE eclair fan
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!
Just made this too and the filling is very runny.
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.
Honey, no where in this recipe does it say add 3 cups of milk. Never on any pudding box do you see add 3 cups of milk. 1 box of pudding is standard 2 cups milks. I've never seen anything different.
I love eclairs! Can't wait to try this. Pinning it!
Beth - Slice of Southern
I love this! My mouth is watering....! Can't wait to make this over the weekend.
The Brunette Baker
This is a cake I would eat all by myself. And totally not feel the least bit guilty doing so. Looks scrumptious! XO
This looks delicious. Eclairs happen to be my favorite donut so I have to make this!
Kristy @ Sweet Treats & More
The girl who ate everything is my sister in law:). I made this for her when we out to visit them in Florida for the first time! I knew shed love it--we have such similar tastes!
Your photos are aaaamazing!!
the pastry part of this is ridiculously similar to my grandma's recipe for Cream Puffs! Awesome. I will have to make this.
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
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!
Have made this many times and LOVE it! It's now one of my trusted, go-to recipes. Thanks so much for sharing.
Is it good to store over night in the fridge or will it get soggy?
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!
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?
Just hand to copy the recipe....
I would like to try it for my Bingo group...
Really? Only 1 tsp sugar?? Making it now, hope it tastes as good as a regular eclair.
Is cool whip the same as cream
I've never heard if cool whip
I am Diabetic so i'm wondering if I can sub the milk for unsweetened almond milk and use a sugar sub as well
Really dumb question. But can you please let me know what cool whip is, l'm guessing... is it cream in a can? Thank- you.
Cool Whip is a non-dairy product located in the freezer section. Some stores have their own brand.
Real whipping cream is much better. Try 12 ounces melted chocolate chips mixed with 1 cup sour cream for the frosting.
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.
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?
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!!
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?
Can I use frozen pastery crust instead of making it myself or is the cake part different?
I melt a can of chocolate frosting, pour over coolwhip and chill until it hardens.
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