This chocolate éclair cake may be the easiest no-bake dessert ever. All you do is layer pudding and graham crackers in a baking pan and top with a simple homemade ganache and then let the refrigerator do the work for you.
Like other icebox cakes, the longer the dessert hangs out in the fridge, the softer the graham crackers get, creating cake-like layers. If you're looking for a no-fuss, crowd-pleasing dessert, I guarantee this recipe will be a big hit!
I love having this easy recipe for dessert in my back pocket. Because it's so impressive, everyone thinks I spend hours putting it together. But in fact, it's just the opposite. You don't even have to turn on the oven.
It's also easily customizable--just change up the flavor of instant pudding mix, chocolate chips, and/or graham crackers to satisfy your sweet tooth, no matter what you're craving. I love to serve it around Valentine's Day too--kids and adults alike gobble it up.
Looking for another perfect dessert that's great for a crowd? My Southern chocolate Coca Cola cake is one of my favorite desserts. So is my crescent roll apple dumplings recipe. For another no-bake treat, be sure to check out this no-bake strawberry pie.
Or, if you're looking for other easy dessert recipes perfect for Valentine's Day, you'll love my fresh raspberry and lemon cream cheese frosting spread on top of cupcakes. This easy cherry dump cake is another great option. But let's get to why you're here. Let's make that eclair cake!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- instant French vanilla pudding
- whole milk
- Cool Whip
- vanilla extract
- graham crackers
- semisweet chocolate
- heavy cream
(See printable recipe card for quantities.)
Instructions
Now that we've got our ingredients, let's make this chocolate éclair cake recipe:
- First, whisk together the pudding mix, cold milk, and vanilla extract in a large bowl until smooth. Let stand until set. Fold in the Cool Whip.
- Then, arrange one package of graham crackers in the bottom of a 13- x 9-inch baking dish or pan, breaking or cutting some of the crackers in half if necessary to fit.
- Next, spoon half of the pudding mixture over the crackers. Top evenly with another single layer of graham crackers followed by the remaining pudding mixture. Top with the last pack of crackers. Refrigerate for 1 hour.
- Meanwhile, make the ganache topping. Place the chocolate chips in a medium bowl. Heat the heavy cream until bubbles form around the edges. Pour the cream over the chocolate and let stand for 5 minutes. Stir the mixture until smooth. Let the chocolate cool until thickened and spreadable. Pour the chocolate over the top layer of graham crackers and spread into an even layer. Refrigerate overnight. Cut into squares before serving.
Hint: To help speed up the thickening process of the ganache, take it in and out of the freezer until the desired consistency is reached. (You want it to be slightly thick and spreadable like frosting.)
Hint #2: Thaw the Cool Whip in the refrigerator overnight. It'll be creamier and fluffier that way.
Substitutions
Want to make some ingredient swaps? Here are some ideas:
- French vanilla pudding - Instead of French vanilla pudding mix, use regular instant vanilla pudding if you prefer.
- Semisweet chocolate chips - For a sweeter cake, go for milk chocolate chips; for a richer cake, go with bittersweet chocolate chips.
- Graham crackers - I used regular graham crackers for this recipe but you can also use cinnamon. Or, use another thin cookie.
- Cool Whip - You can substitute sweetened whipped cream for the Cool Whip.
Variations
Check out these easy ways to change up this no bake chocolate eclair cake:
- Triple Chocolate Eclair Cake - If you're a chocaholic, you may want to use chocolate graham crackers and chocolate pudding in addition to a chocolate ganache topping.
- Butterscotch Banana Cream Pie Eclair Cake - Swap out banana cream pudding for the French vanilla. And, instead of chocolate chips, make a ganache out of butterscotch chips.
- Lemon Pie Eclair Cake - Instead of French vanilla pudding, go for lemon pudding mix and use white chocolate chips for the ganache.
Equipment
Here's the equipment you'll need for this no bake eclair cake recipe:
- liquid measuring cup
- measuring spoons
- large bowl
- whisk
- medium or small saucepan
- medium bowl
- 13- x 9-inch baking pan or dish
- dry measuring cups
- rubber spatula
Storage
Store the cake, covered with plastic wrap or foil in the refrigerator in the baking pan for up to 4 days.
Technically, you can freeze this cake. Wrap it tightly with foil and freeze for up to 3 months. To thaw, place it in the refrigerator overnight. Note that the texture of the pudding may be loose and the crackers will be very soft.
Tasty Tip
This is one of those desserts that gets better the longer it has to set in the fridge. The pudding softens the layers of graham crackers so that they become cake-like.
Frequently asked questions
Traditionally, eclairs are filled with a custard--crème pâtissière, or pastry cream, to be exact. Then, they're topped with a chocolate glaze or ganache.
They are very similar, but the shape of the donut is very different from the classic French pastry. And, a donut has a fluffier texture whereas an eclair is an egg-based dough that's piped.
Yes! Because the cake requires refrigeration to allow the cookies and pudding to set, this is an icebox cake.
Before there were refrigerators, people had iceboxes--literal blocks of ice were used to keep food cool.
This type of dessert, similar to a trifle, was made layering cookies and cream and was kept in an icebox until the layers melded together creating cake-like layers with no baking required.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this chocolate eclair cake:
🍽Get the recipe
The Most Delicious No Bake Chocolate Éclair Cake
Equipment
- liquid measuring cup
- measuring spoons
- large bowl
- whisk
- medium saucepan
- medium bowl
- 13- x 9-inch baking pan or dish
- dry measuring cups
- rubber spatula
Ingredients
- 2 (3.4-ounce) boxes instant French vanilla pudding
- 2 ¾ cups cold whole milk
- 2 teaspoon vanilla extract
- 1 (8-ounce) container Cool Whip, thawed
- 1 (14.4-ounce) box graham crackers
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
Instructions
- Whisk together the pudding mix, milk, and vanilla extract in a large bowl according to the package directions. Let stand until set, about 5 minutes. Fold in the Cool Whip.
- Arrange one sleeve of graham crackers in the bottom of a 13- x 9-inch baking pan or dish. (You may need to cut or break some of the graham crackers to fit into the pan.)
- Top the graham crackers with half of the pudding. Top with another sleeve of graham crackers in a single layer.
- Repeat the process with the remaining pudding and ending with the final sleeve of graham crackers on top. Refrigerate for 1 hour.
- Meanwhile, make the chocolate ganache topping: Pour the chocolate chips into a medium bowl. Heat the cream in a medium saucepan over medium heat until bubbles form around the edges. Pour the cream over the chocolate chips and let stand for 5 minutes. Stir until the chocolate is smooth.
- Let the ganache stand or refrigerate until slightly thickened and spreadable. Pour over the graham crackers and spread in an even layer to cover. Refrigerate overnight.
- Remove the cake from the refrigerator and cut into squares before serving.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Amanda Harper says
Such greatness I am so happy I made this!
Angela says
Can I replace the cool whip with whipping cream?
AshleyFreeman says
Hi Angela! Yes--whipped cream works great too! Just sweeten it with a little powdered sugar.