Easy Chocolate Eclair Cake Dessert 🇫🇷 No-Bake Éclair Cake

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 to make this chocolate eclair cake recipe:

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.

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Notes on the ingredients

• Instant vanilla pudding mix - french vanilla is a delicious option (use 2 small boxes of instant pudding)
• Non-dairy whipped topping (COOL WHIP) - homemade whipped cream can be substituted
• milk -
• Graham crackers - I use regular graham crackers but cinnamon graham crackers or chocolate graham crackers would also be a delicious alternative.
• powdered sugar -
• butter -
• cocoa powder - I like Hershey's cocoa powder

🥣 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.

1. Whisk together the pudding and milk and allow to set up.
2. Fold in the defrosted non-dairy whipped topping.
3. 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.
4. Spread half of the pudding mixture over the graham cracker layer.
5. Layer another layer of graham crackers over the pudding mixture.
6. Top with the other half of the remaining pudding mixture on top of crackers.
7. Top with a final layer of graham crackers.
8. Refrigerate in the fridge for about an hour to allow pudding to set.
9. While the cake is setting make the chocolate icing glaze.
10. Melt the butter and whisk in the cocoa powder. Stir in the powdered sugar to make the icing glaze.
11. Remove the eclair cake from the refrigerator and evenly spread the milk chocolate frosting all over the top layer of graham crackers.
12. 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.

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.

1. Wrap: Wrap the whole chocolate eclair cake tightly in plastic wrap or aluminum foil to prevent freezer burn.
2. Label and Date: Don't forget to label the package with the date of freezing.
3. Freezing: Place the wrapped cake in the freezer, keeping it flat for even freezing.
4. 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.
5. Serve: Once thawed, your chocolate eclair cake is ready to be served and enjoyed!

🍱 More Dessert Recipes To Explore

Eclair Cake Recipe

Sarah Mock

This easy eclair cake is one of my favorite no-bake dessert recipes. The easiest make-ahead dessert because the longer it sits, the better it gets!

4.99 from 65 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 15 minutes mins

Cool Time12 hours hrs

total time to prep and cook the recipe.Total Time 12 hours hrs 15 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dessert Recipes

Cuisine American

Makes 12 pieces

Per Serving 481 kcal

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 2 3.4 Ounce Packages Instant Vanilla Pudding
• ▢ 3 cups milk
• ▢ 8 ounces non-dairy whipped topping
• ▢ 2 14.4 Ounce Boxes graham crackers

For the icing

• ▢ 3 Tablespoons cocoa powder
• ▢ 1 ½-2 cups powdered sugar
• ▢ 4 Tablespoons butter
• ▢ 3 Tablespoons milk

US CustomaryMetric

Instructions

 

• In a medium bowl, whisk together the pudding mix and milk and allow to set up.
  2 3.4 Ounce Packages Instant Vanilla Pudding, 3 cups milk
• Fold in the defrosted non-dairy whipped topping.
  8 ounces 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 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 cups 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.

Notes

Why is both the cocoa powder and powdered sugar sifted in the icing recipe?

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 icing.

How do you get the cake out of the pan?

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. 

Why does this cake have to sit over night in the refrigerator?

By allowing the cake to rest over night 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.

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 I use a can of chocolate icing instead of making my own?

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.

Nutrition

Serving: 1pieceCalories: 481kcalCarbohydrates: 83gProtein: 8gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 575mgPotassium: 248mgFiber: 3gSugar: 43gVitamin A: 255IUCalcium: 151mgIron: 3mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.