Chocolate Eclair Cake
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This Chocolate Eclair Cake is a creamy no bake dessert with layers of creamy vanilla pudding, pillowy whipped cream, and rich chocolate frosting. Easy to make in just 25 minutes, it’s perfect for potlucks or anytime you need a last minute dessert.
Easy Chocolate Eclair Cake Recipe
Every time I bring this eclair cake to a gathering, the pan comes home empty. There’s just something special about those soft layers of graham crackers layered with creamy pudding and a rich chocolate frosting on top. It has the same decadent flavors of a classic French éclair but is so much easier to pull off.
The best part is this is a no bake dessert through and through. No oven, no piping bags, no pastry cream stress, just pantry staples and a little time in the fridge. Whether you’re making it for a summer cookout or just because you deserve something sweet, this easy chocolate éclair cake always delivers.
Why We Love This Recipe
- Éclair-like texture: The graham crackers soften, giving you that pillowy, custard-filled pastry texture everybody loves.
- Ridiculously simple to make: We’re talking no special equipment, no complicated steps, and no baking skills required.
- Great for a crowd: One 9×13 pan serves 12 to 15 people. You can make it the night before, stash it in the fridge, and just show up with the pan.
Ingredients
- Graham crackers: Creates the base layers of the cake. You may need to break some to fit the pan.
- Vanilla pudding mix: Essential for that classic éclair flavor and creamy filling.
- Whole milk: Helps the pudding set properly. Make sure it is cold before mixing.
- Heavy cream: Whips into a light, fluffy texture that blends perfectly with the pudding.
- Granulated sugar: Sweetens the whipped cream without overpowering the dessert.
- Vanilla extract: Adds a soft, warm flavor that works perfectly with the vanilla pudding.
- Chocolate frosting: Adds that classic rich and chocolatey topping.
Find the full printable recipe with measurements and directions in the recipe card below.
How To Make The Best Eclair Cake
Step 1. Start by whisking together the pudding mix with cold milk until smooth. Let it set in the fridge.
Step 2. Beat the heavy cream with sugar and vanilla until thick peaks form.
Step 3. Fold the whipped cream into the pudding mixture.
Step 4. Continue folding until the mixture is smooth and creamy.
Step 5. Place a layer of graham crackers in the bottom of your baking dish.
Step 6. Spread half of the pudding mixture over the crackers.
Step 7. Add another layer of graham crackers on top. Spread the remaining pudding mixture evenly over the second layer.
Step 8. Frost one side of the final graham crackers with chocolate frosting and place them on top, chocolate side up.
Step 9. Smooth out the frosting evenly across the top layer, then refrigerate for at least 1 to 2 hours before slicing and serving.
Storage Instructions
- Fridge: Store the éclair cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 to 4 days. The texture is actually at its best on day two when the crackers have fully softened.
- Freezer: You can freeze this cake, though the texture of the filling will change slightly after thawing. If you do freeze it, wrap the dish tightly in plastic wrap and foil and freeze for up to one month. Thaw overnight in the fridge before serving.
Variations And Add-ins
This recipe is delicious as written, but it is also really fun to play around with. Here are some easy ways to switch things up.
- Crackers: Use chocolate graham crackers for a deeper chocolate flavor.
- Pudding: You can use instant French vanilla pudding mix for a slightly richer filling.
- Chocolate chips: Fold mini chocolate chips into the pudding mixture for added texture.
- Whipped topping: Use cool whip instead of homemade for an even quicker version.
- Bananas: Add a layer of sliced bananas between the pudding layers for a twist.
- Chocolate: Add a thin layer of chocolate ganache topping instead of frosting for a smoother finish.
Tips And Tricks
Though this is a super easy recipe, these little tricks can make a big difference.
- Fill in the gaps: You may need to break a few crackers in half or into quarters to fill in any gaps and complete each layer cleanly.
- Instant pudding only: Do not swap out the vanilla pudding mix for a cook and serve variety. Instant pudding is what makes this recipe work.
- Milk matters: Both whole milk and almond milk work great in this recipe, just make sure whichever you use is cold going in. Soy milk will not work here, so skip that one.
- Cold cream: Make sure your heavy cream is well chilled before you start beating it. Cold cream whips up faster and holds its shape much better.
FAQs
Both methods work. If you choose to spread the frosting over the top, you will want to warm it for about 20 seconds in the microwave until it is pourable. Then carefully pour and spread it across the top. Frosting the crackers first is generally easier and gives a more even result.
Yes! Layer the ingredients in small mason jars or dessert cups using broken graham crackers, pudding mixture, and a spoonful of frosting on top. They are adorable, easy to serve, and travel well for parties.
Sugar-free instant vanilla pudding mix should work in this recipe since the structure of the pudding comes from the starch, not the sugar.
The chilling time is what transforms this from layers of crackers and cream into something that actually resembles an éclair cake. The graham crackers soften into a tender, cake-like texture as they absorb moisture from the pudding mixture. Skipping this step means crunchy crackers and flavors that have not had time to come together.
More Easy No Bake Desserts
- No Bake Cheesecake Bites (one of the top recipes on my blog!)
- No Bake Chocolate Mousse
- No Bake Cool Whip Cheesecake
- Peanut Butter Fudge
- No Bake Key Lime Pie
- Oreo Cake Pops
- Peanut Butter Cookies With Oatmeal
- Pineapple Pie With Cool Whip
Chocolate Eclair Cake
Equipment
- 2 large bowls
- whisk
- handheld mixer
- 9 x 13 baking dish
- butter knife
Ingredients
- 14.4 ounces graham crackers 1 box
- 6.8 ounces vanilla pudding mix (2) 3.4 ounce packages
- 3 cups whole milk cold
- 1 1/3 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 16 ounces chocolate frosting 1 container
Instructions
- Start by whisking together the two pudding mixes with the 3 cups of cold milk, let set in the fridge for at least 5 minutes.6.8 ounces vanilla pudding mix, 3 cups whole milk
- Then beat the heavy cream with the sugar and vanilla, until thick peaks form. Whisk in the pudding.1 1/3 cups heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract
- Assemble 1 layer of graham crackers on the bottom of the baking dish.14.4 ounces graham crackers
- Spread half of the pudding mixture on top of the first layer of crackers.
- Place another layer of crackers on top of the pudding.
- Spread the rest of the pudding mixture on top of the graham crackers.
- Then frost one side of the remaining crackers with the chocolate frosting and place them on top of the pudding mixture in your baking dish, chocolate side up.16 ounces chocolate frosting
- Spread out the frosting so the entire top of the cake is covered.
- Let sit in the fridge for 1-2 hours before enjoying.
Notes
- Fridge: Store the éclair cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 to 4 days. The texture is actually at its best on day two when the crackers have fully softened.
- Freezer: You can freeze this cake, though the texture of the filling will change slightly after thawing. If you do freeze it, wrap the dish tightly in plastic wrap and foil and freeze for up to one month. Thaw overnight in the fridge before serving.
- Fill in the gaps: You make need to break a few crackers in half or into quarters to fill in any gaps and complete each layer cleanly.
- Instant pudding only: Do not swap out the vanilla pudding mix for a cook and serve variety. Instant pudding is what makes this recipe work.
- Milk matters: Both whole milk and almond milk work great in this recipe, just make sure whichever you use is cold going in. Soy milk will not work here, so skip that one.
- Cold cream: Make sure your heavy cream is well chilled before you start beating it. Cold cream whips up faster and holds its shape much better.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
