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.
I am an Amazon Associate I earn from the qualifying purchases. There are affiliate links in this post.
Here is why this refrigerator cake recipe is amazing:
- The easiest make-ahead dessert because the longer it sits, the better it gets!
- Everyone loved this no-bake 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 dessert. The graham crackers are here to save you.
Eclair Cake Ingredients needed:
- instant vanilla pudding mix – french vanilla is a delicious option (use 2 small boxes)
- non-dairy whipped topping (COOL WHIP) –
- 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 no bake eclair dessert.
- Whisk together the pudding mix 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, arrange graham cracker squares in a single layer on the bottom of the side.
- 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.
- Top with a final layer of graham crackers.
- 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. Stir in the powdered sugar to make the icing glaze.
- 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.
Eclair cake frequently asked questions, answers, and tips:
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.
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.
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.
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 9×13 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 icing.
More dessert recipes
Black Bottom Cupcakes | Golden graham s’mores bars | Blueberry Pie | blueberry delight recipe | Cherry pie bars |
Eclair Cake
Equipment
Ingredients
- 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 1/2-2 cups powdered sugar
- 4 Tablespoons butter
- 3 Tablespoons milk
Instructions
- In a medium bowl, whisk together the pudding mix 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, arrange graham cracker squares in a single layer on the bottom of the side. Break crackers to fit if needed.
- 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.
- Stir in the powdered sugar and milk to make the icing glaze.
- 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
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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
Alyssa says
OMG I didn’t know there’s a no-bake version of Eclair cake! Thanks so much for this delicious recipe. I’ll definitely make one this weekend!
Louisa says
Whoop whoop, this is some yummy goodness. Definitely trying this
Sarah Mock says
OOH! Great idea. I am sure moms everywhere will love it.
Sarah Mock says
I am smiling. Ben said ‘BOOYAH!’. I have the same reaction to this cake. Thanks Ben!!
Sarah Mock says
thank you! I appreciate the Pin.
Briana Baker says
Pinned this! My husband will LOVE this! I’ll surprise him with it one day!!
Maysz says
Wow, Looks so delicious! This cake is a perfect dessert. I will pin this post!
Nikki Wayne says
It looks so delicious! And oh so easy to make, thanks!!
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.
Ben says
BOOYAH! Chocolate eclair cake is one of my favorite desserts of all time. I can’t get enough of it.
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!
Amber Myers says
Oh yes please. This is my kind of cake. I can’t wait to try this out. I just love eclairs.
Sarah Mock says
Isn’t the internet full of fun recipes?!
Sarah Mock says
Melissa,
You and me both! secret: I have had leftovers for breakfast… do’t tell.
melissa chapman says
That is a real five star recipe and I am afraid if I made it I would eat too much. So great and no bake is a bonus.
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!