✅ Optional: Sprinkle with crushed nuts or sea salt for extra flair.
🥣 Step-by-Step: How to Make Eclair Cake
Step 1: Make the Filling
In a large bowl, beat cream cheese until smooth
Add powdered sugar and vanilla extract — beat until fluffy
In a separate bowl, whisk instant pudding mix with ½ cup cold milk (per box instructions) — let thicken 2 minutes
Gently fold pudding into cream cheese mixture
In another bowl, whip heavy cream to stiff peaks
Fold whipped cream into the mixture — until light, fluffy, and uniform
✅ Pro Tip: Don’t overmix — keep it airy.
Step 2: Layer the Cake
In a 9×13-inch dish, arrange a layer of vanilla wafers (about 1/3 of the sleeve)
Spread 1/3 of the filling over the wafers
Repeat two more layers: wafers → filling
Cover and refrigerate at least 4 hours (or overnight) — this softens the wafers and sets the layers
✅ Don’t skip the chill — it’s what turns cookies into cake.
Step 3: Make the Chocolate Ganache
In a microwave-safe bowl, heat:
Chocolate chips
Butter
Milk or cream
Heat in 30-second bursts, stirring between, until smooth
Or melt on the stove in a double boiler
✅ Too thick? Add more milk.
✅ Too thin? Add more chocolate.
Step 4: Drizzle & Chill
Pour ganache over the chilled cake
Use a spatula to spread evenly
Refrigerate 30 minutes — until chocolate is set
✅ Optional: Sprinkle with sea salt or chopped pecans.
Step 5: Serve & Savor
Cut into squares — each bite should be creamy, crunchy, sweet, and chocolatey
Serve cold — straight from the fridge
Pair with:
