This easy eclair cake is one of my favorite no-bake dessert recipes. No baking is needed when you layer together graham crackers, vanilla pudding, whipped topping and top with a super simple chocolate icing.
It's a delicious and indulgent dessert that's loved for its simplicity and the way it combines the flavors of graham crackers, cream, and chocolate into an easy icebox cake.
Here is why this refrigerator chocolate eclair cake is amazing:
- The easiest make-ahead dessert because the longer it sits, the better it gets!
- Everyone loved this no-bake chocolate eclair cake, even my sister!
- If a refrigerator cake and an eclair had a baby, this would be it.
- No need to make eclair paste to make this chocolate eclair dessert. The graham crackers are here to save you.
Ingredients needed:
Eclair cake is an easy no bake dessert that captures the flavors of a classic chocolate eclair but in cake form. It's a no-bake dessert that consists of layers of graham crackers, vanilla or pastry cream, and a rich chocolate ganache topping.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to make this recipe
To make this dessert, layer together graham crackers, followed by vanilla cream, and then repeat the process until you have several layers. The final layer is the chocolate ganache, which is poured or spread over the top. The cake is then refrigerated to allow the layers to meld together and set.
- Whisk together the pudding and milk and allow to set up.
- Fold in the defrosted non-dairy whipped topping.
- Spray the inside of a 9 x 13 baking dish with non-stick pan spray, and arrange graham cracker squares in a single layer on the bottom of the side.
- Spread half of the pudding mixture over the graham cracker layer.
- Layer another layer of graham crackers over the pudding mixture.
- Top with the other half of the remaining pudding mixture on top of crackers.
- Top with a final layer of graham crackers.
- Refrigerate in the fridge for about an hour to allow pudding to set.
- While the cake is setting make the chocolate icing glaze.
- Melt the butter and whisk in the cocoa powder. Stir in the powdered sugar to make the icing glaze.
- Remove the eclair cake from the refrigerator and evenly spread the milk chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over the top of the dish and put back in the fridge and let the no bake chocolate eclair cake chill overnight.
FAQ's and Tips
Can I use canned frosting instead of making my own chocolate ganache?
Most definitely! Sometimes I am out of cocoa powder and just grab a can of pre-made icing from the store. Tip: be sure to microwave it for about 10 seconds to warm it up for easier spreading.
Does the type of graham crackers I use make a difference in the final dessert?
I don't find a difference in the end result if you use regular graham crackers or low-fat graham crackers. Mix it up now and then by using chocolate graham crackers or cinnamon graham crackers instead of regular ones.
Can you freeze chocolate eclair cake?
Yes, you can freeze chocolate eclair cake. Freezing it is a great way to extend its shelf life. By following these steps, you can freeze your chocolate eclair cake and still enjoy its deliciousness at a later time.
- Wrap: Wrap the whole chocolate eclair cake tightly in plastic wrap or aluminum foil to prevent freezer burn.
- Label and Date: Don't forget to label the package with the date of freezing.
- Freezing: Place the wrapped cake in the freezer, keeping it flat for even freezing.
- Thawing: When you're ready to enjoy it, simply remove the entire cake from the freezer and let it thaw in the refrigerator for a few hours or overnight.
- Serve: Once thawed, your chocolate eclair cake is ready to be served and enjoyed!
By allowing the cake to rest overnight in the refrigerator the graham crackers are able to absorb the moisture from the pudding/whipped topping mixture softening them and making the cake easier to slice.
Getting the first slice out of the pan can be tricky. I dip a knife in hot water for a few seconds and then dry it on a clean towel. Make slices in the cake, cleaning off the knife in between slices.I like to use a small rectangle dessert lifter to slide down the edge of the 9x13 and then scoot around the bend to the bottom of the pan and lifting straight up. The second piece will go much smoother if the first one is a flop.
By sifting both ingredients you are sure to get all the lumps and any possible clumps of ingredients removed. This will give you a smoother homemade chocolate frosting.
Ingredients
- 2 3.4 Ounce (153.09 g) Packages Instant Vanilla Pudding
- 3 Cups (732 g) milk
- 8 ounces (226.8 g) non-dairy whipped topping
- 2 14.4 Ounce (464.93 g) Boxes graham crackers
For the icing
- 3 Tablespoons (3 Tablespoons) cocoa powder
- 1 ½-2 Cup (180 g) Powdered Sugar
- 4 Tablespoons (4 Tablespoons) Butter
- 3 Tablespoons (3 Tablespoons) milk
Instructions
- In a medium bowl, whisk together the pudding mix and milk and allow to set up.2 3.4 Ounce (153.09 g) Packages Instant Vanilla Pudding, 3 Cups (732 g) milk
- Fold in the defrosted non-dairy whipped topping.8 ounces (226.8 g) non-dairy whipped topping
- Spray the inside of a 9 x 13 baking dish with non-stick pan spray, arrange graham cracker squares in a single layer on the bottom of the side. Break crackers to fit if needed.2 14.4 Ounce (464.93 g) Boxes graham crackers
- Spread half of the pudding mixture over the crackers.
- Layer another layer of graham crackers over the pudding mixture.
- Top with the other half of the pudding mixture on top of crackers, be sure to spread edge to edge in an even layer.
- Top with a final layer of graham crackers, adding broken crackers to fill in any space.
- Chill in the fridge for about an hour to allow pudding to set.
While the cake is setting make the chocolate icing glaze.
- Melt the butter and whisk in the cocoa powder.3 Tablespoons cocoa powder, 4 Tablespoons Butter
- Stir in the powdered sugar and milk to make the icing glaze.1 ½-2 Cup (180 g) Powdered Sugar, 3 Tablespoons milk
- Remove the cake from the refrigerator and evenly spread chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over the top of the dish and put back in the fridge and let it chill overnight.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
van says
looks delicious :), do you have recipe with gluten free self made crackers? thanxs
Sarah Mock says
I don't. Are you referring to GF graham crackers? I just want to be sure I am understanding what you are looking for.
Sarah
Cyndy Sherrill says
Can you freeze this?
Sarah Mock says
Truthfully, I have never tried. But based on what I know about these ingredients, it should freeze fine. If you do, please let me know how it turns out.
Msjane90 says
This got me craving in the middle of the night! Delicious!
Monica Y says
Now that temperatures are warmer, I really appreciate the no-bake recipes, and this one looks delicious
Louisa says
Whoop whoop, this is some yummy goodness. Definitely trying this
Kathy says
This looks amazing. I do love eclairs, so I'll have to try this out. I'm sure it's going to be really good.
Tasheena says
I love that this recipe is no bake. I can’t wait to give this a try.
Eileen M Loya says
Yummy dessert and so easy to make! I am saving the recipe and will make this Eclair cake for Mother's day!
Sarah Mock says
OOH! Great idea. I am sure moms everywhere will love it.
Amber Myers says
Oh yes please. This is my kind of cake. I can't wait to try this out. I just love eclairs.
Brandy says
This is a very cool recipe! I never thought about making an eclair cake before. This is a simple recipe with simple ingredients that anyone can make!
Sarah Mock says
Isn't the internet full of fun recipes?!