This Creamy Vanilla Eclair Cake is a dessert dream come true! With a golden pastry crust, creamy vanilla filling, and a luscious chocolate drizzle, it’s a show-stopping treat that’s surprisingly simple to make. Perfect for
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Why You’ll Love This Recipe
- Deliciously Decadent: Layers of buttery crust, creamy filling, and chocolate topping make it a dessert lover’s delight.
- Great for Any Occasion: Whether it’s a family dinner or a festive gathering, this cake always impresses.
- Homemade Goodness: The combination of scratch-made crust and creamy filling creates flavors you just can’t beat!
Ingredients For The Crust
- Water: Provides essential moisture, helping to create a smooth, cohesive dough for the crust.
- Butter: Adds richness and a luxurious texture to the crust, enhancing its flavor.
- Flour: Gives structure and stability to the crust, forming a solid base for the cake.
- Eggs: Serve as a binding agent, ensuring the crust holds together and achieves the perfect consistency.
Eclair Cake Filling Ingredients
- Cream Cheese: Offers a creamy, tangy layer, adding depth to the filling’s flavor and texture.
- Vanilla Instant Pudding: Infuses the filling with a delightful vanilla flavor, providing a smooth, luscious consistency.
- Whipped Cream: Contributes a rich, airy texture, making the filling light and fluffy.
- Coffeemate Italian Sweet Cream Creamer: This iquid a rich, sweet flavor to the filling, enhancing its creaminess and providing a smooth, indulgent taste.
For The Topping
- Cool Whip And Chocolate Sauce: For the topping we add cool whip and a drizzle of chocolate sauce which tastes amazing.
How To Make Creamy Vanilla Eclair Cake
Step One: Preheat the oven to 400°F (200°C). Lightly grease a 9×13 baking dish. Set the Cool Whip out to thaw. In a medium saucepan, melt the butter in water and bring it to a boil.
Step Two: Remove from heat and stir in the flour. Add eggs one at a time, mixing thoroughly after each addition. Blend well and spread the dough evenly into the prepared dish, covering the bottom and sides. Bake for 25-30 minutes, or until the crust is golden brown. Let cool completely. The crust will puff up but will settle as it cools.
Step Three: For the filling, beat the cream cheese in a stand mixer. Separately, whisk the pudding mix with heavy cream for 2-3 minutes, then refrigerate until thick. When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese and coffee creamer until smooth and creamy. Chill the filling completely. Once the crust is cool, spread the filling over it.
Step Four: Spread Cool Whip evenly over the filling. Drizzle with chocolate syrup and refrigerate until fully chilled. Slice, serve, and enjoy your creamy vanilla eclair cake!
Tips And Tricks
- Don’t Overbake the Crust: Keep a close eye on the crust; overbaking can make it too tough.
- Cool Completely: Ensure both the crust and filling are fully cooled to achieve the best texture for your creamy vanilla eclair cake.
- Chill Between Steps: Refrigerating the filling after mixing helps it set properly before assembling the cake.
Variations
- Strawberry Eclair Cake: Swap vanilla pudding for strawberry and add fresh strawberries.
- Peanut Butter Eclair Cake: Blend ½ cup peanut butter into the filling and drizzle with melted peanut butter.
- Tropical Eclair Cake: Use coconut creamer, coconut pudding, and top with toasted coconut.
- Salted Caramel Eclair Cake: Replace chocolate drizzle with salted caramel sauce.
- Berry Eclair Cake: Mix fresh berries into the filling and top with berry syrup.
How To Store Creamy Vanilla Eclair Cake
- Refrigerate Properly: Cover the cake tightly with plastic wrap or foil to keep it fresh. If transferring to another dish, use an airtight container to lock in moisture. Always return leftover eclair cake to the refrigerator promptly to maintain its creamy texture. The cake stays fresh for up to 3-4 days when refrigerated properly.
- Avoid Freezing: Due to the creamy layers, freezing can alter the texture and flavor, so it’s best served fresh.
What to Serve With Creamy Vanilla Eclair Cake
- Salted Caramel Sauce: Drizzle salted caramel over the top for a touch of indulgent sweetness with a hint of salt.
- Chocolate-Dipped Strawberries: Pair with this elegant treat to mirror the chocolate drizzle on the eclair cake.
- Iced Coffee: A chilled coffee drink adds a refreshing balance and complements the creamy layers of the dessert.
Creamy Vanilla Eclair Cake
This Creamy Vanilla Eclair Cake is an easy, no-fuss dessert that tastes like a dreamy eclair! Perfect for any occasion, it’s layered with a flaky crust, creamy filling, and chocolate drizzle.
Serving Size 12 Servings
Ingredients
Ingredients For The Crust
- 1 Cup Water
- 1/2 Cup Butter Melted
- 1 Cup Flour
- 4 Eggs Large
Eclair Cake Filling Ingredients
- 8 oz. Cream Cheese Softened
- 2 Small Boxes Vanilla Instant Pudding
- 2 Cups Heavy Whipping Cream
- 1 Cup Coffeemate Creamer Liquid
Topping
- 8 oz Cool Whip
- 1/4 Cup Chocolate Drizzle
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13 baking dish. Set the Cool Whip out to thaw. In a medium saucepan, melt the butter in water and bring it to a boil.
- Remove from heat and stir in the flour. Add eggs one at a time, mixing thoroughly after each addition.
- Blend well and spread the dough evenly into the prepared dish, covering the bottom and sides.
- Bake for 25-30 minutes, or until the crust is golden brown. Let cool completely. The crust will puff up but will settle as it cools.
- For the filling, beat the cream cheese in a stand mixer. Separately, whisk the pudding mix with heavy cream for 2-3 minutes, then refrigerate until thick.
- When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese and coffee creamer until smooth and creamy.
- Chill the filling completely. Once the crust is cool, spread the filling over it.
- Spread Cool Whip evenly over the filling.
- Drizzle with chocolate syrup and refrigerate until fully chilled. Slice, serve, and enjoy your creamy vanilla eclair cake!
Nutrition
Calories: 2322kcal | Carbohydrates: 111g | Protein: 50g | Fat: 188g | Saturated Fat: 110g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 51g | Trans Fat: 4g | Cholesterol: 1128mg | Sodium: 1719mg | Potassium: 704mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6833IU | Calcium: 372mg | Iron: 9mg
Notes
Don’t Overbake the Crust: Keep a close eye on the crust; overbaking can make it too tough.
Cool Completely: Ensure both the crust and filling are fully cooled to achieve the best texture for your creamy vanilla eclair cake.
Chill Between Steps: Refrigerating the filling after mixing helps it set properly before assembling the cake.
Where on the ingredients list is the cool whip?
Hi Mary, the cool whip is the topping we use on the vanilla eclair cake. I used an 8 oz container. Angela
For the coffee creamer,is it liquid creamer or dry/powder creamer?
Hi Paula, We use a coffee creamer in liquid form…1 Cup. This can be substituted for milk if you don’t have any in.
This is my daughter’s favorite dessert! She always asks for it on special occassions and even at Christmas.
It doesn’t say what the creamer is for
Hi there, The coffee creamer makes the filling more creamy. It’s combined into the mixture at the same time when you add the cream cheese.