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This No-Bake Chocolate Eclair Cake is a classic dessert that looks fancy but is incredibly easy to make. It tastes similar to an éclair from a French bakery, but in cake form. The layers of graham crackers soften into a pastry-like texture with a smooth, creamy filling in between the layers and it is topped with a rich chocolate ganache.
Before You Make It
This has been a favorite dessert of mine for years and I make it often. Before you make it, here are some suggestions:
- Plan ahead – Make this Chocolate Eclair Cake a day ahead. The transformation happens overnight! The graham cracker layers absorb some of the moisture from the pudding filling and soften into cake-like layers.
- Don’t skip the chocolate ganache – It is so much better than the canned chocolate frosting most recipes recommend to top the eclair cake. The chocolate ganache is less sweet and balances the sweetness of the filling. It spreads beautifully on top of the cake making a smooth, silky layer. It makes the dessert taste even more like a real chocolate éclair.
- Slice for 15 servings – This is a rich dessert and the slices can be slightly smaller than a traditional cake to serve more. This makes the cake ideal for potlucks or larger gatherings.
❤️ Echo
Table of Contents
Ingredients Needed
- Graham Crackers: These soften in the filling, giving the dessert its pastry-like texture.
- Instant Vanilla Pudding: Be sure to use instant pudding, not cook-and-serve.
- Whole Milk: This gives the creamiest filling and helps the dessert set firmly.
- Cool Whip: Combines with the pudding to make the filling light and airy.
- Semi-Sweet Chocolate Chips: The semi-sweet chocolate balances the sweetness of the filling.
- Heavy Cream: Combines with the chocolate chips to make a smooth, rich chocolate ganache.
How to Make Chocolate Eclair Cake
- Layer the crackers: Arrange graham crackers in a single layer across the bottom of a 9×13 baking dish. Break crackers to fill the gaps. Don’t worry if it’s not perfect – the filling will cover it.
- Make the filling: Whisk by hand or use a hand mixer to mix the pudding and cold milk for 2 minutes until smooth and thickened. Fold in the Cool Whip until evenly combined.
- Add the layers: Spread half of the pudding filling over the graham crackers.
- Top with another layer of graham crackers. Repeat with remaining filling topped with a final layer of graham crackers.
- Make the ganache: Heat heavy cream until steaming, but do not boil. Pour the heated cream over the chocolate chips and stir until the chocolate is completely melted and smooth. Let the ganache cool before spreading.
- Top the layers with chocolate ganache: Spread the ganache evenly over the cake layers. Cover and refrigerate for at least 8 hours, preferably overnight.
My Best Tips
- Chill overnight if possible.
- Let the ganache cool before spreading.
- Use whole milk for the thickest filling.
- Fill any gaps with broken graham crackers.
- Use a sharp knife to slice, and wipe it clean between slices.
- To store before and after serving, cover tightly and refrigerate.
Easy Variations
This classic Eclair Cake is hard to beat, but one of the best things about it is how easy it is to make your own. For example, we customized this recipe to make a Pumpkin Eclair Cake for fall. Changing the pudding flavor, using a different chocolate, or adding fresh fruit can give this make-ahead dessert a completely different flavor while keeping the same creamy layers everyone loves.
- For chocolate lovers: Use chocolate instant pudding instead of vanilla, and chocolate graham crackers instead of regular.
- Add fresh fruit: Layer thinly sliced strawberries or bananas between each layer.
- Peanut butter filling: Mix ½ cup creamy peanut butter into the pudding mixture.
- Try another pudding flavor: Butterscotch, cheesecake, white chocolate, pistachio, or Oreo all work well.
Frequently Asked Questions
It is best chilled overnight. You will need a minimum of 8 hours for the graham crackers to soften.
Yes, some people think it tastes even better after 24 hours.
You can use store-bought chocolate frosting, and many recipes do. If you decide to do this, warm it slightly in the microwave to make it easier to spread over the graham crackers.
I recommend using whole milk for best results. Whole milk makes the filling creamy and thick. Lower-fat milk will produce a softer filling that won’t set up as well.
You can. However, Cool Whip holds its texture longer, making it ideal for this make-ahead dessert.
It keeps well covered and refrigerated for up to 4 days.
Because the cake hasn’t chilled long enough. 8 hours is the minimum, but overnight gives the best texture.
More No-Bake Dessert Recipes to Try
If you’ve only had Chocolate Eclair Cake made with canned frosting, I hope you’ll give this homemade ganache version a try. It takes just a few extra minutes, but the rich chocolate flavor and silky texture make all the difference.
⭐️ I would love to hear how you like it! Please leave a comment and star rating below.
Chocolate Eclair Cake
Ingredients
- 1 14.4 ounce box graham crackers
- 2 3.4 ounce boxes instant vanilla pudding mix
- 3 1/2 cups whole milk
- 8 ounces Cool Whip, thawed
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Cover the bottom of a 9×13 dish with a layer of graham crackers. You will need to cut some of the graham crackers to completely cover the pan.
- With a mixer or a whisk, mix the pudding and the milk together and beat for 2 minutes on medium. Gently fold in the thawed Cool Whip.
- Pour half of the pudding mixture over the graham crackers and add a second layer of graham crackers.
- Add remaining pudding mixture over the graham crackers, and add a third layer of graham crackers.
- Pour chocolate chips into a mixing bowl. Heat heavy cream until it's steaming and small bubbles begin forming around the edges of the pan, but do not bring to a boil. You can also warm the heavy cream in the microwave. Pour the heated cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and let cool to room temperature.
- Spread ganache evenly over the third layer of graham crackers. Cover and refrigerate for at least 8 hours, preferably overnight for best results.
Notes
- Slice into 12-15 slices for serving.
- Slice with a sharp knife and wipe the knife between cuts.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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