Eclair Cake

Eclair Cake

This Eclair Cake recipe is just brilliant - it's actually a huge Eclair cake with less work than with the classic eclairs. Whenever you feel like eating some eclairs, you can make everybody happy and with less effort.

On the other hand, no one says no to an Eclair cake at an event and it's the simplicity which makes it charming. The airy and tender pastry, together with the classic vanilla cream will always stand out. I like to keep it as simple as possible and I wouldn't recommend anything else than powdered sugar for decor, maybe only some fruit on top.

The Eclair cake is easy to make, you only need to be organized, in the Video you can find the detailed process but, if you don't have patience to watch it all, the steps with pictures below will help you.


700 ml
600ml for the filling and 100ml for the pastry
280 g
200g for the filling (softened, at room temperature!) and 80g for the pastry
150 g
0.5 tsp
White flour
140 g
Corn starch
60 g
can be replaced with the same amount of flour, but I still suggest using cornstarch
Vanilla Extract
1 tsp
6 pieces
2 eggs for the filling and 4 eggs for the pastry
Powdered sugar
1 tbsp
for decor
100 ml

Step by step

Step 1

1. The filling

We will start with the filling because it needs time to cool - by the time we'll have prepared the dough, the cream will be ready as well. 

So, in a bowl, mix together 150g sugar and 60g starch.

Eclair Cake  - Step 1
Step 2

Then add 2 eggs, vanilla extract and 200ml milk, beat well with a whisk, making sure there will be no lumps.

Eclair Cake  - Step 2
Step 3

Place 400ml milk in a heavy-bottomed saucepan over heat. 

When it comes to a boil, carefully pour in the mixture we prepared before and whisk constantly.

Eclair Cake  - Step 3
Step 4

Cook over heat, mixing all the time - it will soon become dense and lumps might form easily if you don't pay attention. 

So, when it starts to get thicker, stir vigorously until smooth, then remove from heat.

Eclair Cake  - Step 4
Step 5

Transfer to a bowl to cool down quicker and definitely cover it with some plastic bag or plastic wrap. This prevents from forming a thin skin on top while cooling.

Eclair Cake  - Step 5
Step 6

2. The Eclair Cakes

Now we are going to make 2 eclair cakes - for this, mix 100ml milk, 100ml water, 80g butter and 0.5 tsp salt in a saucepan, place over heat and bring to a boil. 

Eclair Cake  - Step 6
Step 7

Then add in the flour and beat quickly with a whisk - you'll get a dense and thick dough. 

Let chill on the table for 5-10 minutes.

Eclair Cake  - Step 7
Step 8

Now add 4 eggs one by one. 

First add 1 egg, whisk to incorporate, then add the next one, whisk and so on.

Eclair Cake  - Step 8
Step 9

After the 4th egg, the batter resembles a thick sour cream in consistency.

Eclair Cake  - Step 9
Step 10

Transfer half of this batter into a pan lined with parchment paper, smooth out. 

My pan is 28cm in diameter and I recommend using a cake pan with removable sides.

Eclair Cake  - Step 10
Step 11

Bake in the preheated oven to 200 degrees C for 20-25 minutes, until golden brown. 

While baking, the batter will rise, when cool, it will get smaller - anyway, it will not look smooth and uniform but it's only normal, it's eclair cake.

Eclair Cake  - Step 11
Step 12

Let cool for 15 minutes, move a knife around the sides of the pan and remove the ring. 

Carefully pull the paper and remove the cake from the pan.

Eclair Cake  - Step 12
Step 13

Line the pan with parchment paper again, put the sides back, transfer the rest of the batter into the pan, smooth out and bake. 

After baking, let this second cake cool as well.

Eclair Cake  - Step 13
Step 14

3. Assembling the cake

When the two cakes and the filling are ready and we have the 200g butter at room temperature, we start to assemble the cake.

Eclair Cake  - Step 14
Step 15

Add 200g softened butter in the filling and beat well with the mixer.

Eclair Cake  - Step 15
Step 16

Decide which of the two cakes will be the top and which will be the bottom.

Eclair Cake  - Step 16
Step 17

Now put one of them back in the pan with removable bottom - notice the parchment paper, it will help me transfer the cake more easily to a plate. 

Spread over the vanilla filling.

Eclair Cake  - Step 17
Step 18

Smooth out with a spoon, hiding the bumps in the dough. 

Eclair Cake  - Step 18
Step 19

Arrange the second cake on top and press gently so that it sticks well together. 

Now refrigerate for 4-6 hours or even overnight.

Eclair Cake  - Step 19
Step 20

After this time, move a thin knife along the interior sides of the pan.

Eclair Cake  - Step 20
Step 21

Remove the ring and carefully turn the cake onto a plate. 

You can see this better in the video.

Eclair Cake  - Step 21
Step 22

Dust with powdered sugar on top and maybe decorate with some favourite fruit.

Eclair Cake  - Step 22
Step 23

Serve and taste, it's absolutely delicious, elegant, simple and appreciated by everybody. 


Eclair Cake  - Step 23
Quantity: 1 piece (8-10 servings)
Prep time: 240 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Cakes, Desserts

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