Easy No-Bake Chocolate Eclair Cake Recipe (2024)

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by Ali on July 11, 2020//This post may contain affiliate links.

This delicious no-bake chocolate eclair cake is made with graham crackers, vanilla pudding, milk, whipped cream, and chocolate frosting.

Are you in need of an easy dessert to take to casual summer parties?

Chocolate Eclair Cake is a great way to go. It is best served the first or second day, after being refrigerated for a few hours. I sometimes like to freeze it for an hour before serving for an even firmer texture.I love it!

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Yield: 1 Makes one 9" x 13" cake

This delicious no-bake chocolate eclair cake is made with graham crackers, vanilla pudding, milk, whipped cream, and chocolate frosting.

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5 from 1 vote

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Ingredients

1 box 14oz graham crackers
2 3.4 ounce packages instant vanilla pudding mix
4 cups milk
1 16 ounce package frozen whipped topping, thawed
1 16 ounce can prepared chocolate frosting

Instructions

Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.
Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

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Ali

Ali posts family-friendly recipes at Jam Hands.

posted in: Cake + Cupcakes, Christmas, Food, Football, No-Bake Desserts, Popular, Thanksgiving

37 comments

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37 Comments on “Easy No-Bake Chocolate Eclair Cake Recipe”

Amy {Mom Spark/Mom Made That!} — May 29, 2009 @ 12:56 am Reply

I’m officially drooling! Looks sooooo yummy.
Prohomemaker.Com — May 29, 2009 @ 7:21 am Reply

YOu could probably easily cut it in half and just do in a prepared graham cracker crust. Great and simple recipe — thanks for sharing
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xiaoyen — February 26, 2010 @ 5:33 pm Reply

I make frosting from scratch because it tastes so much better and the best part is no preservatives and additives. It does take more work and more clean up but the end result is worth it.
- KrissyDongre — November 25, 2011 @ 7:09 am Reply
  
  @xiaoyen, I made my own frosting too, because ALL of the frosting on the shelves have TRANS FAT in them!!!! YIKES!!! This recipe is heavenly!!!
- Stephanie — August 20, 2013 @ 6:17 pm Reply
  
  what is your recipe for chocolate icing
gingerlyspice — December 10, 2011 @ 10:34 pm Reply

I like Eclairs but never thought of it in a cake… May have to try this recipe! Thanks for sharing!
Ruth
Cat Davis - Food Family Finds — December 11, 2011 @ 6:49 am Reply

I love simple desserts like this and this one sounds so good!
Curt — December 11, 2011 @ 7:03 am Reply

Easy is good! And this certainly does look mighty good!
Cookin' Canuck — December 11, 2011 @ 9:16 am Reply

Now that’s what I call easy decadence!
See Also
Soft Dinner Rolls Recipe - Sally's Baking Addiction

Shop with Me Mama (Kim) — December 12, 2011 @ 12:37 am Reply

Sooo good sounding!! YUM!
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lisa @StudioJewel — March 25, 2012 @ 2:48 pm Reply

this looks amazing. thank you for the instant craving 🙂
- Mom Spark — March 25, 2012 @ 4:00 pm Reply
  
  My pleasure. 🙂
Carolyn Yarbrough — June 20, 2013 @ 3:27 pm Reply

We LOVE this dessert. I’m a caterer and get requests for this all the time. We also love using the Chocolate Graham Crackers (in fact, it’s our family’s favorite). We even experimented with several different frostings and we always came back to Milk Chocolate!
- Margaret Rutherford — May 9, 2014 @ 12:22 pm Reply
  
  I made this to take to someones party and it was not able to be cut. I just scooped it into bowls like a bowl of pudding. I was so disappointed. It was like mush….
Lori — June 20, 2013 @ 8:14 pm Reply

This sounds soooooooo sinful!! Do I end with a layer of pudding or crackers before the icing???
Xana — October 25, 2013 @ 6:42 pm Reply

I usually make this with saltine crackers and use 2 diff flavors of pudding… also very tasty
Lynn Lavendef — November 5, 2013 @ 4:30 pm Reply

Best dessert ever. Been making this for years. I use a can of the dark frosting. Open and microwave for about 20 seconds, then spread over cake. People’s think you worked so hard on this. So easy and delicious.
- Mom Spark — November 6, 2013 @ 4:48 pm Reply
  
  We totally agree!
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Sue P — September 7, 2015 @ 8:33 am Reply

I made this recipe (exactly as directed) because it souded delish which it is. I put in fridge after making for 24 hours – I still was unable to slice it – the filling does not get firm enough – I know this because it’s the same filling I use when I make cream puffs. I put in freezer for 3 hours (or a little more) before serving. It was perfect for slicing..everyone loved it! I will make again and put in freezer to firm up – it’s the only way. Enjoy!!!!
Lynda — September 7, 2015 @ 10:57 am Reply

Definitely freeze a couple hours before serving! It was not as firm to allow for slicing if directions are followed. I thought about cutting back a bit on the milk so the pudding would be more firm. Will try that next time. Otherwise, yummy dessert and perfect for a BBQ. Very easy to make.
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Nancy Tomoser Lasker — September 24, 2015 @ 8:14 am Reply

We make this with cooked chocolate pudding and layer it and end with real whipped cream. Eclair Cake: we just use graham crackers and pudding layers and whip cream topping and drizzle with Hershey’s syrup. 🙂
- Mom Spark — September 24, 2015 @ 10:11 am Reply
  
  Yum, yum, yum!
Debbie A — October 3, 2015 @ 9:16 am Reply

Has anyone tried to top with melted chocolate chips? I don’t want to use canned frosting, but not sure what else might work.
April-Ann Lewis — October 27, 2015 @ 3:44 pm Reply

OH MY GOD!!! This cake is to die for!!! Forget any thoughts of dieting they go right out the window just looking at it but now that i have made this and tasted it as well, RIGHT OUT THE WINDOW AND STRAIGHT UP TO HEAVEN!!! Thats where i spent my time right after the first bite!!!! And guess what??, im going back to HEAVEN again tonight!!!! Mmmmmm!!! HEAVEN YES HERE I COME!!!! Thanks by the way!!!
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Jen — August 22, 2016 @ 1:19 pm Reply

Just made this…it’s so good and so easy – love it!! Thanks!
Barbara Montag — July 12, 2020 @ 2:07 pm Reply

I am going to be making this – oh so yum!
Thanks for the recipe.
- Mom Spark — August 10, 2020 @ 12:55 pm Reply
  
  My pleasure!
Dennis Yannakos — July 13, 2020 @ 10:29 am Reply

Super easy and tasty! I’m in love with this cake!
- Mom Spark — August 10, 2020 @ 12:54 pm Reply
  
  yay!
Eva — December 4, 2021 @ 7:25 am Reply

Are used French vanilla pudding and reduce the milk by half a cup came out amazing

Easy No-Bake Chocolate Eclair Cake Recipe (2024)

FAQs

What is eclair cake made of? ›

To make an éclair cake, simply top layers of graham crackers and creamy French vanilla pudding with a decadent homemade chocolate ganache before popping it into the fridge for a few hours to set. That's it!

Get More Info ›

How many calories are in an éclair dessert? ›

One serving of (3.5 oz / 100g) Eclair Cake has 215 calories (120 calories from fat). One serving has about 78mg cholesterol, so as tempting as it looks, do not indulge. 100g of Eclair Cake has 247mg sodium, 71mg potassium, 19.5g total carbohydrates (11.2g sugar) and about 5g protein.

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What does "eclair" mean? ›

The English word éclair comes directly from a French word whose chief meaning is "lightning" or "flash of lightning." No one is sure why a pastry was named after lightning. Some say the lightness of the cream puff and its soft filling is the reason for the name.

Read The Full Story ›

What is a round éclair called? ›

A similar pastry in a round rather than oblong shape is called a religieuse. Éclair.

Get More Info Here ›

What's the difference between an eclair and a French eclair? ›

Other than form and name, they are continents apart in taste. An American eclair is made from frozen ingredients such as frozen pre-separated egg whites and yolks and frozen pre-made cream. A French eclair is fresh: freshly separated eggs, freshly stirred creme, freshly picked or ground ingredients.

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What kind of pastry is a classic éclair made from? ›

Classic Eclairs. Light and crisp golden brown shells made with French choux pastry encase smooth vanilla pastry cream in these Classic Eclairs that are finished with a rich chocolate ganache. They are a delicious French treat, always a crowd pleaser, and easier to make at home than you might think!

Can chocolate eclairs be frozen? ›

Light and puffy eclairs might take several hours to make, but you can make them in advance and freeze them for later use. Like cream puffs, eclairs are made with choux pastry, but are filled with pastry cream and topped with rich chocolate ganache.

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What can go wrong with éclairs? ›

Using too little or too much egg in your éclairs can ruin the entire batch. Éclairs with too little egg in the batter will come out dense and over-inflated. Meanwhile, too much egg will create a flattened dough that won't hold the éclair together well.

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Why are éclairs so good? ›

They have an eggy salty flavor of the choux pastry combined with sweet cream and mousse, or sometimes covered up with strong flavors like dark chocolate filling. So, eclairs can easily become everyone's favorite and there are many flavors for you to choose from!

What's the difference between a long john and an éclair? ›

Like all non-cake doughnuts, Long Johns are made with a yeasted dough, which gives them their trademark chewiness. Eclairs, meanwhile, are made with a French Choux pastry, which uses no leavening agent whatsoever and consists primarily of butter, flour, water, and eggs.