Chocolate Éclair Cake Recipe: A No-Bake Classic with Layers of Creamy Bliss
Chocolate Éclair Cake is a no-bake dessert that delivers all the flavors of a traditional chocolate éclair with none of the fuss. It’s made with layers of graham crackers, a luscious vanilla pudding-cream filling, and a rich chocolate ganache topping. The layers soften in the fridge, creating a cake-like texture that melts in your mouth. It’s cool, creamy, and irresistibly satisfying—a perfect treat for summer parties, holidays, or anytime you’re craving something sweet without turning on the oven. This dessert is beloved for its simplicity and nostalgic flavor. With just a few basic ingredients and minimal prep, it’s a hit with both kids and adults. Whether you’re feeding a crowd or prepping ahead, Chocolate Éclair Cake is always a crowd-pleaser.
What Makes This Dessert Special?
Chocolate Éclair Cake stands out for being incredibly easy yet decadently rich. The graham crackers absorb the cream filling to become soft and cake-like, while the chocolate topping firms up into a ganache-like layer. No baking is needed, and the dessert improves as it chills, making it a great make-ahead option. It’s the ultimate comfort dessert—creamy, chocolatey, and always a hit at the table.
Cooking Time
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
- Servings: 12 squares
Ingredients
For the Filling:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 8 oz whipped topping (like Cool Whip), thawed
For the Layers:
- 1 box graham crackers (about 14.4 oz)
For the Chocolate Topping:
- ½ cup unsalted butter
- ¼ cup milk
- 1/3 cup unsweetened cocoa powder
- 1 ¾ cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Filling
In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Fold in the thawed whipped topping until smooth and well combined. Set aside.
2. Layer the Graham Crackers
In a 9×13-inch baking dish, place a single layer of graham crackers, breaking them if necessary to cover the bottom.
3. Add Half the Filling
Spread half of the pudding-cream mixture over the graham crackers, smoothing it into an even layer.
4. Add Second Layer
Top with another layer of graham crackers, followed by the remaining filling. Smooth again to even it out.
5. Top with Final Graham Cracker Layer
Finish with a third and final layer of graham crackers, gently pressing them down to compact the dessert slightly.
6. Make the Chocolate Topping
In a saucepan, melt the butter over medium heat. Add milk and cocoa powder and stir until smooth. Remove from heat and whisk in the powdered sugar and vanilla until smooth and glossy.
7. Pour and Chill
Pour the chocolate topping over the top layer of graham crackers. Spread evenly with a spatula. Cover and refrigerate for at least 4 hours or overnight so the layers can soften.
8. Slice and Serve
Once fully chilled and set, cut into squares and serve chilled. Wipe your knife clean between slices for a cleaner presentation.
Variations
- Chocolate Pudding: Swap one or both pudding mixes for chocolate for double the cocoa goodness.
- Peanut Butter Twist: Add a layer of peanut butter between the crackers and filling.
- Fruit Layer: Add a thin layer of sliced strawberries or bananas between the pudding layers.
- Ganache Top: Use melted chocolate and cream instead of the stovetop topping for a richer finish.
- Crushed Topping: Sprinkle crushed graham crackers or crushed nuts on top for texture.
Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
- Measuring cups and spoons
Nutritional Information (Per Serving, Approx.)
- Calories: ~320
- Carbohydrates: 40g
- Fat: 16g
- Protein: 3g
- Sugar: 28g
Storage Tips
- Refrigeration: Store covered in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake (before topping) for up to 1 month. Thaw overnight in the fridge and top fresh before serving.
- Make Ahead: Best made the day before for optimal texture and flavor.
My Cooking Experience
Chocolate Éclair Cake was one of the first no-bake desserts I ever made—and it’s been a favorite ever since. It’s become a staple at summer cookouts and holiday gatherings because it’s simple, make-ahead friendly, and always gets rave reviews. I love how the layers come together into a creamy, cake-like dessert that feels far more complex than it actually is. It’s especially fun to experiment with the topping or switch up the pudding flavors.
Conclusion
Chocolate Éclair Cake is the kind of no-fuss dessert that delivers big flavor and nostalgic charm. With its creamy filling, soft layers, and rich chocolate topping, it’s an effortless favorite that’s perfect year-round. If you’re looking for a guaranteed hit that takes minimal effort, this is the recipe to keep on hand.
Chocolate Éclair Cake
Ingredients
- For the Filling:
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 8 oz whipped topping like Cool Whip, thawed
- For the Layers:
- 1 box graham crackers about 14.4 oz
- For the Chocolate Topping:
- ½ cup unsalted butter
- ¼ cup milk
- 1/3 cup unsweetened cocoa powder
- 1 ¾ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Fold in the thawed whipped topping until smooth and well combined. Set aside.
- In a 9×13-inch baking dish, place a single layer of graham crackers, breaking them if necessary to cover the bottom.
- Spread half of the pudding-cream mixture over the graham crackers, smoothing it into an even layer.
- Top with another layer of graham crackers, followed by the remaining filling. Smooth again to even it out.
- Finish with a third and final layer of graham crackers, gently pressing them down to compact the dessert slightly.
- In a saucepan, melt the butter over medium heat. Add milk and cocoa powder and stir until smooth. Remove from heat and whisk in the powdered sugar and vanilla until smooth and glossy.
- Pour the chocolate topping over the top layer of graham crackers. Spread evenly with a spatula. Cover and refrigerate for at least 4 hours or overnight so the layers can soften.
- Once fully chilled and set, cut into squares and serve chilled. Wipe your knife clean between slices for a cleaner presentation.
Notes
- Refrigeration: Store covered in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake (before topping) for up to 1 month. Thaw overnight in the fridge and top fresh before serving.
