Craving a decadent chocolate eclair but don’t want to deal with pastry dough? This no-bake Chocolate Eclair Cake is your answer! Layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting come together for an irresistible dessert that’s ready in minutes (plus chill time!).
How to Make Chocolate Eclair Cake
Start by making the creamy filling. In a large mixing bowl, whisk the instant pudding mix with cold milk for about two minutes, until it starts to thicken up and looks smooth. Once it’s ready, gently fold in the whipped topping until everything is fully combined and light and fluffy.
Now it’s time to build the layers. Grab a 9×13-inch baking dish and lay down your first layer of graham crackers, breaking a few pieces if you need to make them fit nicely. Spread half of the pudding mixture evenly over the top. Add another layer of graham crackers, then spread the rest of the pudding mixture on top. Finish it off with one more layer of graham crackers this will be the top of your cake.
For the finishing touch, warm the chocolate frosting just a bit to make it easier to spread. Remove the lid and foil from the can, microwave it for about 20 to 25 seconds, and give it a quick stir. Pour and spread the frosting gently over the top layer of graham crackers, making sure it’s nice and even.
Once everything is assembled, cover the dish with plastic wrap and refrigerate it for at least 4 hours. Overnight is even better this gives the graham crackers time to soften and turn into a delicious, cake-like texture.
When it’s ready, just slice into squares and serve it cold. It’s creamy, chocolatey, and super easy to make a no-bake dessert everyone will love!
Before You Bake — Read These FAQs!
Do I have to use instant pudding, or can I use the cook-and-serve kind?
Stick with instant pudding for this recipe. The cook-and-serve version won’t set the same way and can make the filling too runny. Instant pudding thickens up perfectly without needing any heat.
Can I make this dessert ahead of time?
Yes! In fact, it tastes even better when made a day in advance. The graham crackers soften overnight and give it that cake-like texture everyone loves.
How long does chocolate éclair cake last in the fridge?
It keeps really well for about 3 to 4 days if covered tightly. After that, the crackers can start to get a little too soft, but it’s usually gone long before then!
Can I freeze it?
You can, but it’s best enjoyed fresh from the fridge. Freezing can change the texture of the pudding and whipped topping, making it a bit grainy once it thaws.
What kind of frosting works best on top?
Any store-bought chocolate frosting will work fine. Just be sure to warm it slightly so it spreads easily without tearing the graham crackers underneath. You can also make your own chocolate ganache if you want a richer flavor.
Notes & Tips:
For a richer flavor, use chocolate pudding mix instead of vanilla.
Add a sprinkle of chopped nuts or mini chocolate chips on top of the frosting for extra texture and flavor.
To make individual servings, assemble the cake in small ramekins or glasses.
For a lighter version, use sugar-free pudding mix and light whipped topping.
If you don’t have a microwave, you can warm the frosting in a saucepan over low heat, stirring constantly.
Prepare the filling: In a large mixing bowl, whisk together pudding mix and cold milk until smooth and slightly thickened (about 2 minutes). Calories: Approx. 350 per serving (estimated)
Protein: 5g (estimated)
Carbs: 45g (estimated)
Fat: 18g (estimated)
Ingredients
Instructions
Fold in the whipped topping until fully combined and fluffy.
Layer the cake: In a 9x13-inch baking dish, place a single layer of graham crackers on the bottom (break them as needed to fit).
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers.
Spread the remaining pudding mixture over this layer.
Finish with one final layer of graham crackers on top.
Add the topping: Remove the lid and foil from the frosting can. Microwave for 20–25 seconds, just until pourable but not hot. Stir, then carefully spread the frosting evenly over the top layer of graham crackers.
Chill and set: Cover the dish with plastic wrap and refrigerate at least 4 hours (overnight is best) to let the crackers soften into a cake-like texture.
Serve: Slice into squares and enjoy chilled!Nutrition