If you make this Eclair Cake, you will find it totally decadent and delicious. I love all of the textures and how the crackers turn into cake. Now I know this is a bit of a departure from my typical scratch-made recipes, but this one was for nostalgia and even I must admit, I love it!
I lobby hard for almost exclusively homemade ingredients, but this recipe is a very rare exception to my rule. To be right, it has to have those nostalgic flavors and textures, it just does or it's just not quite right.
Ingredients
At its core, this recipe is an icebox cake. You need pudding mix that you fold together with some frozen whip topping. I also opt for premade chocolate frosting because I know how it will act and there is no guessing if it will split or not set right. Storebought brings the same result EVERY time, for EVERY person who makes this.
The one swap I think could be made, if you wanted a less processed element is the frozen whipped topping. I think this could be made using homemade whipped cream with no problems. The pudding will stabilize it perfectly.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To start, mix the whole milk and pudding mixes together. Whisk them for 2 minutes to completely set the pudding.
Then add the whipped topping to the bowl and fold it in gently. The color will change dramatically and you will be left with a lusciously light custard filling.
Now it is time to assemble the cake. Start with a layer of graham crackers on the bottom of the pan, then add about 2 cups of the filling and spread it out evenly over the crackers.
Do this till you have 5 layers of crackers, then finished with the chocolate frosting. I warm it slightly so it is easy to spread. Cover the crackers completely.
Refrigerate the cake for at least 4 hours before cutting into it. But I think it is best if you let is sit overnight, the crackers get really nice and cakey and it is my favorite on day 2 and 3.
Notes & Tips
I prefer a thicker cake and a mix of vanilla and cheesecake pudding. My cake is a little heartier than other recipes you might find for this. I like mine to mimic the iconic Portillo's Hot Dogs version from Chicago. It has 5 layers of crackers as opposed to many recipes I have seen that only have 3. More is more, right?
Gently warming the frosting makes it super easy to spread. I find only 30 seconds is needed, you don't want it too thin or it may run off or out of the pan.
If you have a pan that has a domed lid for it I suggest using that for this cake. If you put plastic wrap on the frosting it will all lift off when you try to take it off. Ask me how I know. Stick some toothpicks in the cake to hold the film off the cake if you have to.
Substitutions
When it comes to the pudding, the sky is the limit with possibilities for tweaking this recipe. In fall make it with pumpkin spice pudding. In spring make it with strawberry pudding. Heck, even make it death by chocolate eclair cake and make it with chocolate pudding.
Whole milk is the way to go in my opinion for the best flavor. 1% is the lowest I would go. If you are doing death by chocolate use chocolate milk to make your pudding, like I did in my Chocolate Peanut Butter Oreo Dirt Pudding.
For just the right texture, you need to use graham crackers for this Eclair Cake. I like the Nabisco ones in the red box, I think they are the classic that Potillos actually uses. I used 2 full boxes to make this cake, with 3 crackers to spare.
No matter how you vary this recipe, I would always use a chocolate frosting. Even if you are making it classically as I have shared here. I use the milk chocolate Dunkin-Hines storebought frosting.
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📖 Recipe
Eclair Cake
Make this Eclair Cake & you will find it totally decadent and delicious. I love all of the textures and how the crackers turn into cake.
Ingredients
- 2 (3.5 ounce) packages of instant Vanilla Pudding Mix
- 1 (3.5 ounce) package of instant Cheesecake Pudding Mix
- 4 ½ cups Whole Milk
- 12 ounces frozen Whipped Topping, thawed, or 4 ½ cups Fresh Whipped Cream
- 28 ounces Graham Crackers
- 16 ounces of prepared Chocolate Frosting
Instructions
- In a large bowl blend the pudding mix and milk together until well combined. Fold in the whipped topping.
- In the bottom of a 9x13 inch baking pan, arrange a single layer of graham cracker squares.
- Spread about 2 cups of the pudding mixture over the crackers. Top with another layer of graham crackers and two more cups of the pudding mixture.
- Continue till you have 5 layers of crackers, finishing with crackers.
- Warm the frosting in the microwave in 30-second intervals until liquid.
- Spread the frosting over the final layer of graham crackers and all the way to the edges of the pan.
- Cover and chill at least 4 hours before serving but it is best when chilled overnight.
- Slice into 12 pieces and serve cold right from the pan.
Notes
Notes & Tips
I prefer a thicker cake and a mix of vanilla and cheesecake pudding. My cake is a little heartier than other recipes you might find for this. I like mine to mimic the iconic Portillo's Hot Dogs version from Chicago. It has 5 layers of crackers as opposed to many recipes I have seen that only have 3. More is more, right?
Gently warming the frosting makes it super easy to spread. I find only 30 seconds is needed, you don't want it too thin or it may run off or out of the pan.
If you have a pan that has a domed lid for it I suggest using that for this cake. If you put plastic wrap on the frosting it will all lift off when you try to take it off. Ask me how I know. Stick some toothpicks in the cake to hold the film off the cake if you have to.
Substitutions
When it comes to the pudding, the sky is the limit with possibilities for tweaking this recipe. In fall make it with pumpkin spice pudding. In spring make it with strawberry pudding. Heck, even make it death by chocolate eclair cake and make it with chocolate pudding.
Whole milk is the way to go in my opinion for the best flavor. 1% is the lowest I would go. If you are doing death by chocolate use chocolate milk to make your pudding, like I did in my Chocolate Peanut Butter Oreo Dirt Pudding.
For just the right texture, you need to use graham crackers for this Eclair Cake. I like the Nabisco ones in the red box, I think they are the classic that Potillos actually uses. I used 2 full boxes to make this cake, with 3 crackers to spare.
No matter how you vary this recipe, I would always use a chocolate frosting. Even if you are making it classically as I have shared here. I use the milk chocolate Dunkin-Hines storebought frosting.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 701Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 26mgSodium: 659mgCarbohydrates: 104gFiber: 3gSugar: 67gProtein: 9g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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