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Eggnog Eclair Cake

side view of slice of eggnog eclair cake

‘Tis the season for all things eggnog, and we decided to take it to the next level with this Eggnog Eclair Cake. If you love the flavors of eggnog but don’t want to chug it straight down, then this cake is for you!

overhead view of slices of eggnog eclair cake

What is an Eclair Cake?

An eclair cake is simply an eclair in cake form! Okay, to explain a little better, it has the same pastry and filling as an eclair, but instead of in it being in a log-shaped form, the ingredients are layered into a cake. It’s just like the concept of taking sugar cookies and making them into sugar cookie bars.

An eclair cake is also topped with whipped cream to make it extra decadent.

Three Main Parts in Eggnog Eclair Cake

Eclair cakes come with three main layers. The base, the filling, and the topping. How is each one made, you ask? Let’s find out!

The Pâte à Choux Base

The first layer of our eclair cake is a pâte à choux base, or Choux Pastry. Mastering this simple method opens the doors to dozens of possibilities!

What is Pâte à Choux?

It’s a paste made of flour, water, butter, and eggs. It’s thicker than a batter, but not quite a dough. You cook all the ingredients on the stove, and when it’s cooled slightly, you can pipe it into eclairs, cream puffs, profiteroles, French cruller donuts, choux beignets, and so. much. more.

Pate a choux dough for eclair cake

The Eggnog Pudding Filling

The second layer is the eggnog pudding filling. We made things simple by mixing the vanilla pudding mix, eggnog, and cream cheese together!

The Whipped Cream Topping

The last layer of our eclair cake is the whipped cream topping. You can make it fresh, like we chose to do, or you could use a tub of Cool Whip. We highly recommend freshly whipped cream, though. It’s so good!

How to Make Eggnog Eclair Cake

Make the Eclair Cake Base

In a medium pot, you’ll want to bring the butter and water to a boil. Once it has started to boil, remove it from heat and whisk in flour, salt and sugar until a dough forms. Cool for 10 minutes and then stir in eggs, 1 at a time, incorporating each time to make a smooth mixture that will seem half way between a dough and a batter.

Once all the eggs are incorporated, pour into prepared baking dish and spread evenly across the bottom and up the sides 3/4 inch or so. Bake for 25 minutes or until puffed and lightly golden and then cool completely.

Make the Filling

In a large bowl, whisk vanilla pudding mix with eggnog for 2 minutes to thicken. With a hand mixer or stand mixer, mix in cream cheese until smooth. You don’t want any lumps! Spread over the the bottom of the baked shell.

overhead photo of eggnog filling and pate a choux dough for eclair cake

Top with Cream and Refrigerate

Last but not least, top with whipped cream! Simply whip heavy whipping cream with vanilla and powdered sugar until stiff peaks form, and spread over the top.

If you’re feeling extra fancy, once you’ve sliced everything up, you can drizzle with chocolate syrup!

overhead view of slices of eggnog eclair cake

Making Eclair Cake Ahead

This eclair cake can be made ahead of time! Assemble the first 3 layers and then cover with plastic wrap and store in the fridge for up to 3 days. You’ll want to drizzle it with the chocolate syrup right before serving!

Other Christmas Desserts You Will Love:

Eggnog Eclair Cake

Prep Time 4 hrs
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 16 pieces
Calories 252 kcal

Equipment

  • 9×13 glass baking dish

Ingredients
  

For the Pate a Choux Base

  • 1/2 cup butter
  • 1 cup cold water
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons granulated sugar
  • 4 large eggs

For the Eggnog Filling

  • 1 box instant vanilla pudding mix
  • 1 1/2 cups egg nog
  • 8 oz cream cheese at room temperature

For the Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 3 tablespoons powdered sugar
  • chocolate syrup for garnish, optional

Instructions
 

  • Preheat oven to 400 degrees. Spray 9×13 glass baking dish with nonstick cooking spray and set aside.
  • In a medium pot, bring butter and water to a boil. Remove from heat and whisk in flour, salt and sugar until a dough forms. Cool 10 minutes.
  • Stir in eggs, 1 at a time, incorporating each time to make a smooth mixture that will seem half way between a dough and a batter.
  • Once all eggs are incorporated, pour into prepared baking dish and spread evenly across the bottom and up the sides 3/4 inch or so. Bake for 25 minutes or until puffed and lightly golden. Cool completely.
  • In a large bowl, whisk vanilla pudding mix with egg nog 2 minutes to thicken. Stir in cream cheese and mix until smooth. A stand mixer or hand held mixer is best for this! Spread over the bottom of the baked shell.
  • For the topping, whip heavy whipping cream with vanilla and powdered sugar until stiff peaks form. Spread over filling. Refrigerate up to 3 days {covered completely with plastic wrap}.To serve, cut into squares and drizzle with chocolate syrup.

Nutrition

Calories: 252kcalCarbohydrates: 17gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mgSodium: 260mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 779IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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