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Chocolate Eclair Cake

This chocolate eclair cake is a sensational twist on the classic dessert!

Instead, it’s a simple, no-bake dessert using only five ingredients. It’s layer upon layer of graham crackers, pudding with Cool Whip, and chocolate frosting. 

Chocolate eclair cake topped with ganache in a white plate.

It’s a cool, creamy dessert absolutely perfect for summer, and it’s so easy to make! The hardest part is waiting for this beauty to chill in the fridge. It’s to die for!

Why You’ll Love This Chocolate Eclair Cake

No Baking Required: This no-bake dessert is perfect for hot summer days when you don’t want to turn on the oven. Simply layer, chill, and enjoy!

Make-Ahead Marvel: Chocolate eclair cake is best made a day in advance, allowing the flavors to meld and the graham crackers to soften.

Crowd-Pleasing Favorite: With its creamy vanilla pudding, decadent chocolate frosting, and nostalgic appeal, chocolate eclair cake is always a hit.

Easily Customizable: Swap in different pudding flavors, add fresh fruit between the layers, or drizzle with caramel.

A freshly baked chocolate eclair cake with creamy filling.

Ingredients 

  • Instant vanilla pudding mix. Be sure to get instant pudding instead of pudding you have to cook. French vanilla also works well. 
  • Cold milk. I use whole milk as it provides the richest flavor and best texture. Avoid using sbeautyeval or nonfat milk.
  • Whipped topping. Grab a tub of Cool Whip and let it thaw first.
  • Graham crackers. These will act as the base for each “layer” of the cake. I like HoneyMaid, but any brand will suffice. 
  • Chocolate frosting. I always save time by using store-bought frosting. If you’d rather make homemade chocolate ganache or chocolate glaze, that’s fine, too. 

How to Make Chocolate Eclair Cake 

Follow these steps to make this simple cake: 

1. Make the filling. Start by whisking together the pudding mixes and cold milk. Once they are well mixed, gently stir in the whipped topping. 

2. Assemble the cake. Add a layer of graham crackers to the bottom of a baking dish. Then, spread half the pudding mixture on top of them. Add another layer of crackers and top them with the remaining pudding. Finally, add a third layer of crackers and top them with chocolate frosting. 

3. Chill. Cover the cake and refrigerate it for a minimum of 8 hours. Serve chilled, and enjoy! 

Tempting chocolate eclair cake with soft and creamy middle.

Recipe Tips and Variations 

These simple tips make this recipe even easier!

  • Make extra-smooth frosting. For smoother frosting, gently heat it in the microwave. It will only need about 10 to 20 seconds to become easily spreadable. 
  • Don’t overlap! Each cracker layer needs to be a single layer. (i.e., Don’t overlap any of the crackers.) If necessary, you may have to break a few to fit them in the bottom without overlapping. 
  • Keep things clean. For easier cutting, wipe the knife clean with a paper towel between each slice. It also helps if the knife is cold before you make the first cut. 
  • Don’t freeze it! You may be tempted to freeze the cake to speed up the chill process. Don’t! Freezing the cake will completely alter its texture once it thaws out again. 
  • Make it pretty. For an added touch, sprinkle the top with shaved chocolate before serving. A dusting of cocoa powder or extra Cool Whip would also work well. 
  • Give it a healthy twist. This cake has several decadent ingredients. Luckily, there are a few ways to cut down on calories. Substitute fat-free, sugar-free, and low-calorie ingredients whenever possible. (Cool Whip, pudding, etc.)
  • Vary up the flavors. Swap the vanilla pudding mix and chocolate frosting for whatever varieties you like best. You can even use flavored graham crackers! 
No-bake homemade chocolate Eclair cake.

How to Store

Because you’ll serve this cake chilled, it’s an excellent make-ahead dessert. Just remember, it tastes best when eaten within the first 48 hours after making it. 

To Make Ahead: Making this cake ahead of time is as simple as following the steps in the recipe card below. Make the entire thing start to finish. Then, pop it in the fridge until you’re ready to serve it. 

To Store: Transfer leftovers to an air-tight container or wrap them tightly with aluminum foil. Refrigerate them for up to 3 days. Do not freeze. Enjoy the leftovers chilled straight from the fridge. 

More No-Bake Desserts 

Philadelphia No-Bake Cheesecake
No-Bake Peanut Butter Pie
No-Bake Oreo Cheesecake
Homemade Reese’s Bars (No-Bake)
No Bake Cookies

Chocolate Eclair Cake

Course: DessertCuisine: American, French
Servings

20

servings
Prep time

15

minutes
Calories

286

kcal

This no-bake chocolate eclair cake is easy to make and perfect for any occasion! Made with creamy vanilla pudding, graham crackers, and chocolate frosting, this dessert is a delightful twist on the French classic.

Ingredients

  • 2 (3.5-ounce) packages instant vanilla pudding mix

  • 3 1/2 cups cold milk

  • 1 (8-ounce) container frozen whipped topping, thawed

  • 1 (16-ounce) package graham crackers

  • 1 (16-ounce) can chocolate frosting

Instructions

  • In a large bowl, whisk together the pudding mixes and cold milk. Mix them until they’re well blended and slightly thickened.
  • Gently stir in whipped topping until smooth and well combined.
  • Arrange a single layer of graham crackers in the bottom of a 9 x 13-inch baking dish. Spread half of the pudding mixture over the graham crackers.
  • Add another layer of graham crackers over the pudding layer. Then, top them with the remaining pudding mixture. Finish with a final layer of graham crackers.
  • Spread the chocolate frosting evenly over the top layer of graham crackers.
  • Cover and refrigerate for at least 8 hours.
  • Serve chilled. Enjoy!

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author avatar
beautyeval - InsanelyGood
Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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