Chocolate Eclair Cake
If there’s one dessert that never fails to get a round of applause in our household, it’s this Chocolate Eclair Cake. It’s the kind of recipe I stumbled upon during one of those never-ending scroll sessions looking for a treat that felt a bit nostalgic, but easier to make than a traditional eclair. And oh, what a discovery it was! This cake has become a family staple—especially when we’re entertaining or just need something sweet to brighten up a regular Tuesday night.
What I adore about this recipe is that it combines everything we love about eclairs—the tender pastry texture, the creamy vanilla filling, and the glossy chocolate topping—into a no-fuss, make-ahead dessert. It’s layered in a simple square pan, meaning you get that same indulgent experience in a sliceable, crowd-pleasing format. My kids call it “the magic cake” because it vanishes from the pan so fast. And let’s just say, my husband’s not shy about sneaking a slice after dinner either.
What really makes this cake shine is its versatility and the way it feels both elegant and homey at the same time. It’s perfect for potlucks, birthday celebrations, or just because you deserve a treat. I can honestly say, there hasn’t been a single time I’ve served this cake and not been asked for the recipe. So here it is, from my kitchen to yours—something easy, irresistible, and just a little bit magical.
Questions I Often Get Asked About This Recipe
Can I make this ahead of time?
Absolutely! In fact, this cake tastes even better after chilling for several hours or overnight. It gives the layers time to meld perfectly.
Do I have to make homemade pastry cream?
Not at all. While homemade pastry cream is lovely, you can use instant vanilla pudding mix for a quicker version. I’ve included both options in the instructions.
What kind of chocolate should I use for the topping?
I prefer semi-sweet or dark chocolate for a rich finish, but milk chocolate works great if you want something sweeter.
Can I freeze chocolate eclair cake?
I don’t recommend freezing it, as the texture of the pastry and cream can change. It’s best enjoyed fresh from the fridge.
What if I don’t have a square pan?
You can also use a 9×13-inch rectangular baking dish. The layers might be a bit thinner, but it will still taste fantastic!
What You Need to Make Chocolate Eclair Cake
Ingredients:
1 sheet frozen puff pastry, thawed
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp salt
For the chocolate topping:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
Special Tools:
8×8 or 9×9-inch square pan
Medium saucepan
Whisk
Offset spatula (optional but helpful)
How to Make Chocolate Eclair Cake
Bake the puff pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry to fit your square pan and bake on a parchment-lined sheet until golden and puffed, about 15 minutes. Let it cool completely, then cut in half.
Make the vanilla pastry cream: In a saucepan over medium heat, combine milk, cream, sugar, and salt. In a separate bowl, whisk together egg yolks and cornstarch until smooth. Slowly pour a bit of the hot milk mixture into the egg mixture to temper, then return everything to the pot. Cook, whisking constantly, until thick and bubbling. Remove from heat and stir in butter and vanilla. Let cool to room temperature.
Assemble the cake: Line your pan with one half of the baked puff pastry. Pour the cooled pastry cream over the top, smoothing it evenly. Add the second pastry half on top, gently pressing to secure.
Make the chocolate ganache: Heat the cream until steaming, then pour over the chopped chocolate. Let sit 1 minute, then stir until glossy and smooth. Pour over the top layer of pastry and spread evenly.
Chill and serve: Cover and refrigerate for at least 4 hours, preferably overnight. Slice and serve chilled.
Tips for Making the Best Chocolate Eclair Cake
Let the pastry cool completely before layering—it ensures the pastry cream won’t melt.
Chill overnight for the best flavor and texture. The layers become beautifully unified and easy to cut.
Use high-quality chocolate for the ganache; it makes a big difference in flavor.
No time for homemade cream? Use 2 boxes of instant vanilla pudding mixed with 3 cups cold milk and 1 cup whipped topping.
Want a twist? Add a layer of sliced bananas or strawberries over the pastry cream before adding the top pastry layer.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This recipe is a total keeper! My family devoured it, and it was surprisingly easy to make. Perfect balance of creamy and crunchy.”
⭐️⭐️⭐️⭐️ “Loved the flavors, but I think I’ll try it with milk chocolate next time for a sweeter touch. Still, so good!”
⭐️⭐️⭐️⭐️⭐️ “Made this for a potluck and got so many compliments. Everyone thought it came from a bakery!”
⭐️⭐️⭐️⭐️ “Great for busy nights—prepped it the night before and served it straight from the fridge. Only wish I made two!”
⭐️⭐️⭐️⭐️⭐️ “Delicious and elegant. My kids helped me make it and now they’re obsessed with ‘pastry magic’ as they call it.”
Printable Recipe
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Chocolate Eclair Cake
This sliceable Chocolate Eclair Cake brings together all the classic elements of an éclair—flaky pastry, creamy vanilla filling, and rich chocolate ganache—in an easy-to-make dessert perfect for any occasion. Ideal for busy parents and party planners alike, this chilled cake delivers bakery-quality results with minimal effort.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the chocolate topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- Special Tools:
- 8x8 or 9x9-inch square pan
- Medium saucepan
- Whisk
- Offset spatula (optional but helpful)
Instructions
- Bake the puff pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry to fit your square pan and bake on a parchment-lined sheet until golden and puffed, about 15 minutes. Let it cool completely, then cut in half.
- Make the vanilla pastry cream: In a saucepan over medium heat, combine milk, cream, sugar, and salt. In a separate bowl, whisk together egg yolks and cornstarch until smooth. Slowly pour a bit of the hot milk mixture into the egg mixture to temper, then return everything to the pot. Cook, whisking constantly, until thick and bubbling. Remove from heat and stir in butter and vanilla. Let cool to room temperature.
- Assemble the cake: Line your pan with one half of the baked puff pastry. Pour the cooled pastry cream over the top, smoothing it evenly. Add the second pastry half on top, gently pressing to secure.
- Make the chocolate ganache: Heat the cream until steaming, then pour over the chopped chocolate. Let sit 1 minute, then stir until glossy and smooth. Pour over the top layer of pastry and spread evenly.
- Chill and serve: Cover and refrigerate for at least 4 hours, preferably overnight. Slice and serve chilled.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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