This chocolate eclair cake has all the delicious flavor of a traditional eclair, but with none of the fuss. It’s easy to assemble, requires no oven time, and only gets better as it chills. Creamy, chocolatey, and completely irresistible, it’s a crowd-pleaser that both kids and adults will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham crackers
Instant vanilla pudding mix
Cold milk
Whipped topping (like Cool Whip), thawed
Semi-sweet chocolate chips or chocolate frosting
Heavy cream or prepared chocolate glaze
Butter (if making glaze from scratch)
Optional: vanilla extract for glaze
Directions
In a large bowl, whisk together the instant pudding mix and cold milk until thickened.
Fold in the whipped topping until smooth and creamy.
In a 9×13-inch dish, place a single layer of graham crackers to cover the bottom.
Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers, followed by the remaining pudding mixture.
Top with a final layer of graham crackers.
In a small saucepan (if making your own glaze), melt chocolate chips and butter over low heat. Stir in cream and a splash of vanilla until smooth.
Pour the glaze evenly over the top layer of graham crackers.
Refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and the crackers to soften.
Slice and serve chilled.
Servings and timing
This recipe serves 12–15. Prep time: 15 minutes Chill time: 4 hours (overnight recommended) Total time: approximately 4 hours 15 minutes Servings: 12–15
Variations
Strawberry Eclair Cake: Add a layer of sliced strawberries between the pudding layers.
Chocolate Pudding Version: Swap vanilla pudding with chocolate for a double chocolate dessert.
Peanut Butter Twist: Add a thin layer of peanut butter over the graham crackers before the pudding.
Oreo Eclair Cake: Use crushed Oreo cookies instead of graham crackers for a cookies-and-cream version.
Mint Chocolate: Add a few drops of mint extract to the pudding or frosting for a refreshing twist.
Storage/Reheating
Store chocolate eclair cake covered in the refrigerator for up to 4 days. This dessert is not suitable for freezing, as the texture will not hold up well once thawed. Serve chilled directly from the fridge. No reheating is needed.
FAQs
Can I make chocolate eclair cake ahead of time?
Yes, it’s best when made a day in advance. The longer it chills, the better the layers set.
What kind of graham crackers should I use?
Use plain honey graham crackers. Avoid flavored or overly sweetened ones for best results.
Can I use homemade pudding?
Yes, homemade vanilla pudding can be used, but be sure it’s cooled before assembling the cake.
How long does it need to chill?
At least 4 hours, but overnight chilling gives the best texture and flavor.
Can I use store-bought chocolate frosting?
Yes, you can warm store-bought frosting in the microwave and spread it over the top for a shortcut glaze.
Is this dessert overly sweet?
It’s rich and sweet, but balanced by the layers of graham crackers and pudding. You can use sugar-free pudding and light whipped topping if preferred.
Can I make it in a smaller pan?
Yes, halve the recipe and use an 8×8-inch pan for a smaller portion.
How do I slice it cleanly?
Use a sharp knife and wipe between cuts. Chilling it overnight makes slicing easier.
Can I add fresh fruit?
Yes, sliced bananas or strawberries can be added between pudding layers for extra flavor.
What’s the texture like?
Soft, creamy, and cake-like. The graham crackers soften as they chill, creating a tender, layered dessert.
Conclusion
Chocolate eclair cake is the ultimate no-bake dessert—quick to assemble, rich in flavor, and sure to impress. With its creamy layers and chocolate topping, it offers a nostalgic nod to the classic eclair in a fuss-free format. Whether for a special occasion or just because, this is a dessert that never disappoints.
Chocolate eclair cake is a no-bake dessert made with layers of graham crackers, vanilla pudding, and whipped topping, finished with a rich chocolate glaze. It mimics the flavor of a classic eclair in a simple, chilled dessert that’s perfect for any occasion.
In a large bowl, whisk together the instant pudding mix and cold milk until thickened.
Fold in the whipped topping until smooth and fully combined.
In a 9×13-inch dish, place a layer of graham crackers to cover the bottom.
Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers, followed by the remaining pudding mixture.
Top with a final layer of graham crackers.
In a small saucepan over low heat, melt the chocolate chips and butter together.
Stir in the heavy cream and vanilla extract (if using) until smooth.
Pour the glaze over the top layer of graham crackers and spread evenly.
Cover and refrigerate for at least 4 hours, preferably overnight, to let the layers set.
Slice and serve chilled.
Notes
Use chocolate pudding for a double chocolate variation.Add a layer of sliced strawberries or bananas between pudding layers for extra flavor.Warm store-bought chocolate frosting can be used as a shortcut glaze.Chill overnight for the best texture and easiest slicing.Use sugar-free pudding and light whipped topping for a lighter version.
