original eclair cake recipe

Written ByJenny Smyth Posted on
original eclair cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best original eclair cake recipe

I’ve been making this original eclair cake recipe for years, and it’s always a hit with my family and friends. I love how easy it is to make and how delicious it tastes.

The combination of the light and airy cake, the creamy filling, and the rich chocolate glaze is absolute perfection. My kids adore helping me in the kitchen, and this recipe is one of their favorites to assist with.

We often make it for special occasions like birthdays and holidays, but it’s also a staple in our household for everyday desserts. One of the best things about this recipe is that it’s relatively healthy compared to other desserts out there.

The cake is made with whole wheat flour, and the filling is made with low-fat cream cheese. Plus, the chocolate glaze is made with dark chocolate, which has more health benefits than milk chocolate.

I’ve even started making this recipe for my kids’ school events and potlucks because it’s so easy to transport and serve. Overall, this original eclair cake recipe is a game-changer for anyone who loves dessert as much as I do.

It’s a must-try for anyone looking for a delicious and easy-to-make dessert that’s perfect for any occasion.

Original Eclair Cake

Original Eclair Cake

4.9 from 1451 votes

A classic no-bake dessert featuring layers of graham crackers, creamy vanilla pudding, and a rich chocolate glaze. This easy eclair cake is chilled until set for a cool, creamy treat that tastes just like the beloved pastry.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container frozen whipped topping, thawed

For the Layers

1 (14.4 oz) package graham crackers

For the Chocolate Glaze

1/2 cup unsalted butter
1/4 cup milk
3 tablespoons unsweetened cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk for about 2 minutes until the pudding begins to thicken.
2Fold in the thawed whipped topping until the mixture is smooth and well combined.
3Spread a thin layer of the pudding mixture on the bottom of a 9×13 inch baking dish to prevent the graham crackers from sliding.
4Arrange a single layer of graham crackers over the pudding, breaking them as needed to fit the dish.
5Spread half of the remaining pudding mixture evenly over the first layer of graham crackers.
6Place another layer of graham crackers on top, then repeat with the remaining pudding and a final layer of graham crackers.
7In a medium saucepan over medium heat, melt the unsalted butter.
8Stir in 1/4 cup milk and 3 tablespoons cocoa powder, whisking constantly until the mixture is smooth and begins to bubble, about 2 to 3 minutes.
9Remove the saucepan from the heat and whisk in the powdered sugar and vanilla extract until the glaze is smooth and free of lumps.
10Pour the warm chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
11Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened and the dessert is set.
12Slice into squares and serve cold.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Whisk
Medium saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 25mg🧂Sodium: 320mg🌾Total Carbs: 54g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 4g

📝Notes

For best results, refrigerate the cake overnight to allow the graham crackers to fully soften. You can substitute sugar-free pudding and whipped topping for a lighter version.

Watch Video Of How Original Eclair Cake Works

This original eclair cake recipe is perfect for any occasion or gathering because it’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

When reheating, simply thaw overnight in the refrigerator before slicing and serving.

One of my favorite things about this recipe is that you can customize the flavors by using different types of extract or flavorings in your cream cheese mixture or chocolate glaze.

❓ Frequently Asked Questions About Original Eclair Cake

Q: What type of flour do you use in this eclair cake recipe?

I use whole wheat flour in this recipe because it provides a nuttier flavor and a slightly denser texture compared to all-purpose flour. However, you can use all-purpose flour if you prefer a lighter texture.

Q: Can I use store-bought pastry dough instead of making my own?

While store-bought pastry dough can be convenient, I highly recommend making your own pastry dough from scratch. It’s surprisingly easy to make, and the flavor and texture are much better than store-bought.

Q: How do I ensure that my eclair cake doesn’t become too soggy?

To prevent sogginess, make sure to bake your eclair cake until it’s golden brown and set. Also, don’t overfill your eclair with the cream cheese mixture, as this can cause it to become too wet.

Q: Can I freeze my eclair cake for later use?

Yes, you can freeze your eclair cake for up to 2 months. Simply thaw it overnight in the refrigerator before serving.

Q: Do I need to refrigerate my eclair cake after assembly?

Yes, it’s recommended to refrigerate your eclair cake after assembly to keep the cream cheese mixture from melting and becoming too soft.

Similar Posts