Chocolate Eclair Cake
There are certain desserts that feel like they belong to a very specific kind of moment — the kind where the table is full, the laughter is loud, and someone inevitably says, “Save me a piece.” Chocolate Eclair Cake has always been that dessert in my family. It’s the one that quietly disappears before anyone even thinks about wrapping leftovers, the one that people pretend not to notice as they sneak back for seconds.
I first made this cake on a summer evening when I needed something sweet but didn’t want to turn on the oven. The kids were running in and out of the house, the sun was still hanging low, and I wanted a dessert that felt special without feeling complicated. What came out of the fridge that night was this creamy, chocolate-glazed beauty — soft graham crackers layered with vanilla pudding and fluffy whipped topping, finished with a glossy chocolate frosting that tastes like it came straight from a bakery.
Since then, this easy Chocolate Eclair Cake has become my go-to for potlucks, birthdays, holidays, and even those “just because” weekends when everyone needs a little comfort. It’s cool, creamy, rich without being heavy, and dangerously easy to make. If you’ve ever loved the flavor of a classic eclair, you’re going to fall hard for this no-bake version.
Ingredients
Cake Layers
- 1 14–16 oz box graham crackers
- 3 cups cold whole milk
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 1 8 oz container whipped topping, thawed
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the filling:
- In a large bowl, whisk the cold milk and pudding mixes for about 2 minutes until thick. Gently fold in the whipped topping until smooth and fluffy.
- Start layering:
- Line the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking pieces as needed to fit.
- Add the cream layer:
- Spread half of the pudding mixture evenly over the crackers.
- Repeat:
- Add another full layer of graham crackers, then spread the remaining pudding mixture on top.
- Top layer:
- Finish with a final layer of graham crackers.
- Prepare the chocolate glaze:
- Heat the heavy cream and butter in a small saucepan over medium until just beginning to steam. Remove from heat, add chocolate chips, salt, and vanilla. Let sit for 1 minute, then whisk until smooth and glossy.
- Finish the cake:
- Pour the warm chocolate glaze over the top cracker layer, spreading gently to cover completely.
- Chill:
- Cover and refrigerate for at least 4 hours (overnight is best) so the crackers soften into cake-like layers.
- Slice and serve:
- Cut into squares and enjoy cold.
Why You’ll Love It
It’s completely no-bake
No oven, no stress. Perfect for warm days or busy schedules.
Classic eclair flavor in cake form
All the creamy, chocolatey goodness — without the pastry fuss.
Perfect make-ahead dessert
It actually tastes better after chilling overnight.
Only a few simple ingredients
Everything is easy to find and budget-friendly.
Always a crowd-pleaser
Potlucks, birthdays, holidays — it disappears every time.
Creamy, soft, and chocolate-rich
Every layer melts into the next for the dreamiest bite.
Ingredient Notes & Details
Graham crackers
These soften overnight to create tender “cake-like” layers.
Instant vanilla pudding mix
Use instant for proper setting. French vanilla adds extra richness.
Milk
Whole milk gives the creamiest texture, but 2% works well too.
Whipped topping
Adds lightness and that signature fluffy filling.
Chocolate frosting
Store-bought is convenient, or use homemade ganache for deeper flavor.
Step-by-Step Instructions
Prepare the pudding mixture
Whisk pudding mix and cold milk until thickened, about 2 minutes.
Fold in whipped topping
Gently fold until light and smooth.
Create the first layer
Line the bottom of your dish with graham crackers.
Spread the cream layer
Add half of the pudding mixture and spread evenly.
Repeat the layers
Add another layer of graham crackers and the remaining cream mixture.
Finish with graham crackers
Top with a final cracker layer.
Frost the top
Warm frosting slightly and spread smoothly over the top.
Chill overnight
Refrigerate at least 8 hours, preferably overnight.
FAQ for Common Questions
How long does Chocolate Eclair Cake need to chill?
At least 8 hours, but overnight is best.
Can I make Chocolate Eclair Cake ahead of time?
Yes — it’s ideal for making 24 hours in advance.
Can I freeze Chocolate Eclair Cake?
Yes, freeze for up to 2 months. Thaw overnight in the fridge.
Why are my graham crackers still crunchy?
It needs more chilling time to soften fully.
Can I use homemade frosting?
Absolutely — ganache works beautifully.
Is Chocolate Eclair Cake good for holidays?
It’s perfect for holidays, potlucks, and parties.
Storage Tips
Refrigeration
Store covered for up to 4 days.
Freezing
Freeze up to 2 months. Thaw overnight.
Reheating
Not needed — serve chilled.
Variations
Chocolate Peanut Butter Eclair Cake
Add peanut butter to the pudding layer.
Strawberry Eclair Cake
Layer sliced strawberries between cream layers.
Mint Chocolate Eclair Cake
Add peppermint extract to the cream.
Mocha Eclair Cake
Stir espresso powder into pudding.
Banana Cream Eclair Cake
Layer bananas inside for a banana cream twist.
Low-Sugar Eclair Cake
Use sugar-free pudding and frosting.
What to Serve with Chocolate Eclair Cake
Fresh + Light Sides
Fresh berries, citrus salad.
Comfort Food Pairings
Coffee, iced lattes, hot chocolate.
Holiday Table Classics
Sugar cookies, fudge, brownies.
Protein Options
Greek yogurt, cottage cheese.
Starches + Breads
Scones, croissants.
