This Eclair-y Delicious Layer Cake is a symphony of contrasting textures and harmonious flavors. Picture layers of moist, tender cake—one a rich, dark devil’s food, the other a light, golden yellow—each infused with a subtle hint of almond. Nestled between these layers are pockets of velvety, vanilla-scented pastry cream, its smooth richness punctuated by the chewy, nutty sweetness of double layers of homemade almond caramel. The caramel, a golden amber treasure studded with toasted almonds, provides a delightful chewiness that dances against the creaminess of the filling. Crowning this masterpiece is a glossy, decadent chocolate ganache, its deep, dark sheen promising a bittersweet indulgence. Each slice reveals a cross-section of layered perfection, a testament to the careful balance of textures and flavors. This cake is not just a dessert; it’s an experience, a journey through layers of pure decadence that will leave you craving more.

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Eclair-y Delicious Layer Cake

Dual Decadence Eclair Cake with Almond Caramel Layers: A rich and indulgent layered eclair cake with yellow and devil's food cake layers, creamy pastry cream, double layers of almond caramel, and a smooth chocolate ganache, all assembled in a 9×13 inch baking dish.

Course Dessert

Cuisine American, French, Italian

Keyword Almond, Cake, Caramel, Eclair, Ganache, Pastry cream

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Servings 8

Author Chef Cameron

Ingredients

Cake Layers:

• 1 box yellow cake mix and ingredients called for on the box
• 1 box devil’s food cake mix and ingredients called for on the box

For the Almond Caramel Layers:

• 2 cups granulated sugar
• 12 Tbsp unsalted butter
• 1 cup heavy cream
• 2 cups sliced almonds toasted
• 2 tsp almond extract optional

For the Pastry Cream:

• 2 cups heavy cream
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz dark chocolate chopped
• 1 cup heavy cream

Instructions

Bake the Cakes:

• Prepare and bake both the yellow cake and devil’s food cake mixes according to the package directions in separate 9×13 inch baking dishes.
• Let them cool completely.

Prepare the Almond Caramel Layers:

• In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a deep amber caramel.
• Carefully stir in the butter until melted and smooth.
• Slowly pour in the heavy cream, stirring constantly. The mixture may bubble vigorously.
• Cook, stirring, until the caramel is smooth.
• Stir in the toasted sliced almonds and almond extract (if using).
• Remove from heat and let it cool slightly.

Prepare the Pastry Cream:

• In a medium saucepan, whisk together the sugar, cornstarch, and salt.
• Gradually whisk in the heavy cream until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Reduce heat and simmer for 1 minute, stirring constantly.
• Remove from heat and stir in the vanilla extract.
• Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let it cool completely.

Prepare the Chocolate Ganache:

• Place the chopped chocolate in a heat-proof bowl.
• In a small saucepan, heat the heavy cream until just simmering.
• Pour the hot cream over the chocolate and let it sit for 1 minute.
• Stir until the chocolate is completely melted and smooth.

Assemble the Cake in the 9×13 Dish:

• If the cakes have domed, level them with a serrated knife.
• Place the devil’s food cake layer into the bottom of the 9×13 baking dish.
• Spread the cooled pastry cream evenly over the devil's food cake.
• Spread the almond caramel layer evenly over the pastry cream.
• Place the yellow cake layer over the almond caramel layer.
• Pour the chocolate ganache over the top, spreading it evenly to cover the entire surface.
• Chill the cake in the refrigerator for at least 2-3 hours, or until the pastry cream is set and the ganache is firm.

Serve:

• Slice and serve chilled directly from the 9×13 inch dish.