Chocolate Éclair Layered Cake became my absolute obsession after I tried making traditional éclairs and they completely flopped. However, instead of giving up on that amazing pastry cream and chocolate combination, I decided to turn it into something way easier and just as delicious. This cake captures all those classic éclair flavors in a gorgeous layered dessert that’s actually foolproof to make.
What Is Chocolate Éclair Layered Cake?
Think of this as éclair’s easier, more impressive cousin. Instead of fussy choux pastry, we’re using soft vanilla cake layers filled with silky pastry cream and topped with rich chocolate glaze. Moreover, it gives you all the classic éclair flavors without any of the technical challenges. Plus, you can make it ahead of time, which makes it perfect for entertaining.
What You’ll Need for Chocolate Éclair Layered Cake
The beauty of this recipe lies in its simple ingredient list. Furthermore, most items are probably already sitting in your pantry right now. I love how accessible this cake is, yet it looks and tastes absolutely spectacular.
For the Vanilla Cake Layers:
- All-purpose flour (3 cups) – The foundation of our tender cake base
- Granulated sugar (1½ cups) – Sweetens and helps create that perfect crumb
- Baking powder (2 teaspoons) – Gets our layers nice and fluffy
- Salt (1 teaspoon) – Balances all the flavors beautifully
- Unsalted butter (½ cup, melted) – Adds richness and moisture
- Large eggs (3) – Binds everything together perfectly
- Whole milk (1¼ cups) – Creates that tender, moist texture
- Vanilla extract (2 teaspoons) – The classic flavor that pairs so well with chocolate
For the Pastry Cream Filling:
- Whole milk (2 cups) – The creamy base for our luscious filling
- Large egg yolks (6) – Creates that rich, custard-like texture
- Granulated sugar (⅔ cup) – Sweetens the cream perfectly
- Cornstarch (⅓ cup) – Thickens our cream to the perfect consistency
- Unsalted butter (4 tablespoons) – Adds silky smoothness
- Vanilla extract (2 teaspoons) – Classic flavor that can’t be beat
- Heavy cream (1 cup) – Lightens the pastry cream when whipped
For the Chocolate Glaze:
- Semi-sweet chocolate chips (1 cup) – The star of our glossy topping
- Heavy cream (½ cup) – Creates that perfect pourable consistency
- Unsalted butter (2 tablespoons) – Adds extra shine and richness
- Light corn syrup (1 tablespoon) – Keeps the glaze smooth and glossy
Step-by-Step Instructions for Chocolate Éclair Layered Cake
Now comes the fun part. Additionally, don’t worry if you’re not an experienced baker because this recipe breaks down into manageable steps. I always start with the pastry cream since it needs time to chill properly.
Making the Pastry Cream
Step 1: Heat the milk in a heavy-bottomed saucepan over medium heat until it’s just starting to steam. Meanwhile, whisk together egg yolks, sugar, and cornstarch in a separate bowl until the mixture becomes pale and smooth. This takes about 2-3 minutes of vigorous whisking.
Step 2: Slowly pour the hot milk into the egg mixture while whisking constantly. This technique, called tempering, prevents the eggs from scrambling. Then, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly until thick and bubbling.
Step 3: Remove from heat and immediately whisk in butter and vanilla. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 2 hours. Trust me, this waiting period is crucial for the perfect texture.
Preparing the Cake Layers
Step 4: Preheat your oven to 350°F and grease two 9-inch round pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. Subsequently, create a well in the center for the wet ingredients.
Step 5: Combine melted butter, eggs, milk, and vanilla in a separate bowl. Pour this mixture into the flour mixture and stir just until combined. Overmixing leads to tough cake, so be gentle here.
Step 6: Divide the batter evenly between prepared pans and bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Cool completely before assembling your Chocolate Éclair Layered Cake.
Creating the Chocolate Glaze
Step 7: Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer, then pour over chocolate. Let it sit for 2 minutes, then stir until smooth. Finally, whisk in butter and corn syrup for that perfect glossy finish.
Assembly Time
Step 8: Whip the heavy cream to stiff peaks and gently fold it into the chilled pastry cream. This lightens the filling and makes it easier to spread. Place one cake layer on your serving plate and spread half the pastry cream mixture on top.
Step 9: Add the second cake layer and top with remaining pastry cream. Pour the chocolate glaze over the top, allowing it to drip down the sides naturally. Refrigerate for at least 2 hours before serving to let everything set perfectly.
Perfect Serving Ideas
This Chocolate Éclair Layered Cake is stunning enough to serve plain, but I love adding fresh berries on top for color and a bright flavor contrast. Additionally, a dollop of whipped cream on each slice never goes wrong. Serve it chilled for the best texture and flavor experience.
Pro Tips for the Best Chocolate Éclair Layered Cake
- Room temperature ingredients – This ensures everything mixes smoothly and creates the perfect cake texture
- Don’t skip the plastic wrap – Pressing it directly onto the pastry cream prevents that annoying skin from forming
- Cool completely – Warm cake will melt your pastry cream, so patience is key here
- Use a serrated knife – This cuts through the layers cleanly without squishing the cream
- Make ahead friendly – Actually tastes better the next day when flavors have time to meld together
- Quality chocolate matters – Since it’s the star of the glaze, use good semi-sweet chocolate
Frequently Asked Questions
Can I make this Chocolate Éclair Layered Cake ahead of time?
Absolutely! In fact, I recommend it. The cake actually improves after sitting overnight in the refrigerator because the flavors have time to develop and the layers settle together beautifully. You can make it up to 2 days ahead.
What if my pastry cream is lumpy?
Don’t panic because this happens sometimes. Simply strain the cream through a fine-mesh sieve while it’s still warm. This removes any lumps and gives you that silky smooth texture we’re after. I learned this trick the hard way during my third attempt at this recipe.
Can I use boxed cake mix instead?
While homemade tastes better, you can definitely use a white or vanilla cake mix if you’re short on time. However, the homemade version has a more tender crumb that complements the pastry cream filling perfectly.
How long does this cake keep?
Covered in the refrigerator, your Chocolate Éclair Layered Cake will stay fresh for up to 4 days. Nevertheless, it’s best within the first 2-3 days when the cake layers maintain their perfect texture.
Why This Recipe Will Become Your Go-To
This Chocolate Éclair Layered Cake gives you all the elegance of a French patisserie dessert without requiring pastry school techniques. Moreover, it’s incredibly forgiving and always impresses guests. The combination of tender vanilla cake, silky pastry cream, and rich chocolate glaze creates pure dessert magic that everyone absolutely loves.
My Recipe Testing Journey
Honestly, this recipe came about because I was terrible at making actual éclairs. My choux pastry kept deflating, and I was so frustrated. Then I realized I could capture those same amazing flavors in cake form, which is so much more manageable. After testing five different versions, this combination of vanilla cake and lightened pastry cream won everyone over.
Chocolate Éclair Layered Cake
Ingredients
Equipment
Method
- Heat the milk in a heavy-bottomed saucepan over medium heat until it just starts to steam. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth (about 2–3 minutes).
- Slowly pour the hot milk into the egg mixture while whisking constantly (tempering). Return the mixture to the saucepan and cook over medium heat, whisking constantly until thick and bubbling.
- Remove from heat and immediately whisk in butter and vanilla. Press plastic wrap onto the surface to prevent a skin, then refrigerate for at least 2 hours to chill.
- Preheat oven to 350°F and grease two 9-inch round pans. In a large bowl, whisk together flour, sugar, baking powder, and salt; make a well in the center.
- In another bowl, combine melted butter, eggs, milk, and vanilla. Pour into the dry ingredients and stir just until combined; do not overmix.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before assembling.
- Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan until simmering, pour over chocolate, let sit 2 minutes, then stir until smooth. Whisk in butter and corn syrup.
- Whip heavy cream to stiff peaks and gently fold into chilled pastry cream. Place one cake layer on a serving plate and spread half the mixture on top.
- Top with the second cake layer and the remaining pastry cream. Pour chocolate glaze over the top, letting it drip down the sides. Refrigerate at least 2 hours before serving.