Chocolate Eclair Poke Cake Recipe You’ll Want to Make Every Week
Eclair Poke Cake is one of those crowd-pleasing desserts that looks fancy, tastes amazing, and takes surprisingly little effort to pull off—trust me, you’ll want to explore more delicious ideas with these Poke Cake Recipes.
This irresistible treat combines everything we love about classic eclairs—creamy pudding, rich chocolate, and fluffy layers — with the ease and versatility of a poke cake.
Bring this cake to your next party or potluck, and don’t be surprised if someone asks for the recipe before they even finish their slice!
This cake is one of my go-to desserts for get-togethers because it’s even better after chilling overnight—the pudding soaks in and makes it extra delicious.
It’s incredibly easy to make but has that impressive, homemade feel everyone loves.
You’ll start by baking the yellow cake just like the box tells you in a 9×13 baking pan.
After it’s done, let it cool for 10 minutes, then, take the handle of a wooden spoon and poke holes all over the top.
Place the holes about an inch apart. That gives you the perfect balance of creamy filling and fluffy cake in every bite without making it too dense or mushy.
Whisk up your instant pudding mix with cold milk and pour it right over the cake, letting it seep into the holes. Then refrigerate it for at least an hour, or even overnight if you’re prepping ahead (which is a great move if you’re hosting).
Make a super simple ganache by heating cream (just until hot, not boiling!) and pouring it over your chocolate chips. After it sits for five minutes, stir until it’s silky smooth.
Then spread that ganache over your chilled cake and pop it back into the fridge for 30 minutes so it can set.
Poke cake can turn out soggy if you use too much filling, don’t let the cake cool slightly before adding it, or if the holes are too close together. It’s important to pour the filling gently and allow it to soak in rather than pool on top. Using a thicker filling like pudding helps keep the texture balanced and moist—not wet.
You want to poke almost all the way down, but not through the bottom of the cake. Think about going ¾ of the way through the cake. You want those holes deep enough to hold a good amount of filling, but still leave a solid base.
It’ll look matte instead of shiny and won’t move when you tilt the cake.
Absolutely. This cake is actually better after sitting overnight, so it’s perfect for parties, potlucks, or when you just want dessert ready to go.
Pyrex Deep 5.2-Qt (9
Nestle Toll House Milk Chocolate Chips6PCS Silicone Spatulas, MONGSEW Food Grade Heat Resistant Rubber Spatula Set, Kitchen Spatulas for Baking, Cooking and Mixing, BPA-Free, Dishwasher Safe (Set of 6, Multi Colors)Jell-O Cook & Serve Vanilla Pudding & Pie Filling Mix (4.6 oz Box)HANSGO Wooden Spoons for Cooking, 12 Inch Long Handle Wooden Cooking Mixing Oval Spoons to Baking, Stir Meals, 3PCS
If the creamy layers and no-fuss magic of this Chocolate Eclair Poke Cake won you over, these recipes are perfect companions for your dessert lineup.
Think: the rich, custardy goodness of a Boston Cream Poke Cake, simple and satisfying 9×13 cake pan recipes for any occasion, and creative ways to turn a box of yellow cake mix into something delicious.
Chocolate Eclair Poke Cake Recipe
Ingredients
- 1 Box 15.25 oz yellow cake mix and ingredients to make cake (usually oil, water and eggs)
- 1 Box 3.4 oz, instant vanilla pudding
- 2 cups milk
- 8 oz semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Prepare and bake cake according to package directions.
- When cooking is complete, remove cake from oven and let stand for 10 minutes. Using the handle of a wooden spoon, poke holes into the cake.
- Whisk together pudding and milk and pour into the holes on the cake, filling them with pudding.
- Cool completely and cover and refrigerate for one hour or overnight.
- Add heavy whipping cream to a small sauce pan. Heating over medium low heat, stir constantly until cream is hot, about 2-3 minutes, making sure the cream does not boil.
- Remove from heat and pour chocolate chips into the whipping cream, making sure the chocolate chips are covered with the hot cream. Let stand for five minutes.
- Stir chocolate and cream together until combined well.
- Gently spoon it on top of the cake, spreading evenly. Refrigerate for 30 minutes for ganache to set.
- Remove from refrigerator and slice and serve.