ADVERTISEMENT
ECLAIR CAKE INGREDIENTS
- Graham Crackers
- Vanilla Pudding: Be sure to buy the instant variety for this recipe. Don’t follow the box instructions, use the pudding as an ingredient and follow the recipe instructions instead.
- Cool Whip: Thaw in the fridge overnight.
- Milk: I like to use whole milk. It creates a richer cake.
- Butter: I use unsalted.
- Vanilla: I only use pure vanilla, never imitation.
- Cocoa Powder: I use Hershey’s Cocoa 100% natural cocoa powder. It has not been Dutch-processed so it still contains cocoa’s natural acids.
- Powdered Sugar: Sift before adding to the glaze so you don’t have lumps in the glaze.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? Your sweet creamy eclair cake will delight you for up to 4 days in the fridge if stored properly.
- Can You Freeze This? Sure, you can freeze this but why would you need to? It only takes 20 minutes to throw one together. Keep in mind that it’s best served after a night in the fridge but if you must freeze wrap it well and remember that the texture may change a little.
- Simply thaw overnight in the fridge before serving.
- Make-Ahead Tips: This little beauty only takes a few minutes to make and it’s got to sit overnight or equivalent time before serving. Technically, you are kind of making it ahead.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE ECLAIR CAKE RECIPE
-
Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover them completely.
-
In a large mixing bowl, mix the pudding mix and milk with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip.
-
Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
-
Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham crackers on top, smooth side of the crackers facing up.
