Eclair Cake

This no-bake eclair cake disappears every time I take it to a BBQ or gathering! My mother-in-law actually makes an icebox cake that inspired my eclair cake recipe. Hers layers chocolate pudding, graham crackers, and whipped cream, transforming overnight into a cool, creamy potluck dessert. 

To put a chocolate eclair spin on it, I’ve used vanilla pudding and topped the layers with pourable chocolate ganache. The graham crackers become all soft and pastry-like after hours in the fridge, delivering the flavors of a classic French eclair without the work.

It’s a lot like what my no-bake cannoli cheesecake or cannoli dip are to traditional cannolis. This 5-ingredient eclair cake is easy to prep, best if made ahead, and it feeds a crowd. I mean… there isn’t much more that I look for in a summer dessert. Just be prepared to dish on the details because trust me, everyone will ask for the recipe!

What Is an Eclair Cake?

Traditional eclairs are a type of French cream-filled pastry dipped in chocolate. This classic no-bake eclair cake recipe replaces traditional pastry cream with instant vanilla pudding and whipped cream, and choux pastry with graham crackers that soften in the pudding. Finally, a rich layer of chocolate ganache mimics those dipped chocolate tops on a traditional eclair.

Ingredients Needed

Here’s what you’ll need to make this layered no-bake dessert. See the recipe card below the post for the full recipe details and measurements.

• Instant Vanilla Pudding – I like to use French vanilla-flavored instant pudding, but regular vanilla or vanilla bean will also work.
• Milk – I recommend whole milk for a thicker pudding.
• Frozen Whipped Topping – i.e., Cool Whip. You can also use homemade whipped cream if you prefer. Be sure to whip it into stiff peaks before folding it into the vanilla pudding.
• Graham Crackers – I use a full package of store-bought graham crackers, or you can make this dessert with homemade graham crackers.
• Heavy Cream – Full-fat heavy cream, to heat and combine with the chocolate chips to make the chocolate ganache.
• Chocolate Chips – You can use semi-sweet, dark, or milk chocolate chips. For even smoother ganache, use chopped chocolate.

How to Make a No-Bake Eclair Cake

This make-ahead dessert is great for busy schedules, and it’s easy enough that even kids can make it! Mix the pudding and fold in the whipped topping, then layer that in a 9×13 pan with graham crackers to make your no-bake chocolate eclair cake:

• Make the filling. First, whisk the pudding mix and milk until it’s lump-free. Then fold in the whipped topping until evenly mixed.
• Layer the dessert. Arrange the first layer of graham crackers in the bottom of a 9×13-inch baking dish. You may need to break some of them to fit. Next, spread half the pudding mixture on top. Repeat with a second layer of crackers, then pudding, then a final layer of graham crackers.
• Add the ganache. Heat the heavy cream until it’s steaming, but not boiling. Pour this over the chocolate chips in a heat-proof bowl, and stir. Once melted and smooth, pour the ganache over the cake and spread it evenly.
• Refrigerate. Cover the eclair cake and refrigerate it for at least 8 hours. Serve cold, and enjoy.

How Long Does an Eclair Cake Need to Chill?

I usually refrigerate this eclair overnight. If the cake doesn’t chill for long enough, the filling won’t set, and the graham crackers won’t soften enough to slice. All this to say, the longer the better! 

If you want to speed up the chilling time a bit, you can crush the graham crackers into crumbs like you would for a dirt cake. The graham cracker crumbs soften more quickly in the pudding.

Quick Tips and Variations

• For clean slices, run your knife under hot water before cutting the cake, and wipe it clean between cuts.
• Use a tub of frosting. Instead of homemade ganache, you could use a jar of store-bought chocolate frosting (like Betty Crocker) and microwave it for 10-15 seconds. It should be pourable, but not hot or melted. Then, pour and spread the frosting over the cake as usual.
• Caramel. Replace the chocolate topping with microwave caramel sauce.
• Fresh berries. Add thinly sliced strawberries or strawberry syrup in between the graham crackers and pudding layers.

FAQs

Storage and Freezing

• Keep refrigerated. This no-bake eclair cake needs to stay refrigerated. Properly stored airtight, it lasts for up to 3 days. If you’re covering your cake with plastic wrap, place toothpicks over the cake to keep it from falling into the ganache.
• Freeze. Freeze this eclair cake for up to 1 month. Allow it to thaw in the fridge before serving.

More No-Bake Dessert Recipes

• Oreo Icebox Cake
• Strawberry Shortcake Icebox Cake
• Millionaire Pie
• Creamy Cherry Pretzel Dessert
• Banana Pudding
• Chocolate Lasagna
• Cheesecake Dip