This easy eclair cake recipe tastes just like an éclair, only it’s much easier to make. My favorite part is you don’t even have to use the oven. It’s a no bake eclair cake, so I just make the cake the day before, pull it out of the fridge, and it’s ready to serve.
Bring this to a party, baby shower or potluck and no one will know how little work it took to make. If you’re a fan of no bake treats like I am, check out our no bake peanut butter pie and our jello pie recipes. Our mocha poke cake is another fantastic option — if you’re willing to expand beyond no bake but still want to keep things easy.
No Bake Eclair Cake:
For those hectic times when you need to entertain, this chocolate eclair cake is such an easy recipe. I had practically no ingredients in the house, so I was thankful I could surprise my aunt with this cake on her birthday — by whipping it up the night before. (If you want another easy option try our better than sex cake. To take things up a notch, ty our red wine cake.)
An éclair cake is simply a chocolate éclair but bigger and better—in cake form. It’s stacked in sweet, creamy, delicious layers of pudding and graham crackers. The fluffy chocolate frosting finishes it off, creating a decadent éclair cake that looks much harder to make.
If you’ve heard of an icebox cake, an éclair cake is similar. It’s like a Boston Cream pie meets an éclair. So delicious!
From one foodie to another, I was pleased to find out that the word éclair, pronounced ay-clair, means flash of lightning in French. That makes sense—we were wondering how our éclair cake disappeared in a flash!
Eclair Cake Ingredients You Will Need
- 1 box of cinnamon graham crackers
- 2 3.4 oz boxes of French Vanilla Instant Pudding
- 12 oz of Cool Whip
- 3 1/2 cups milk
- 1 tub dark chocolate frosting
How to Make an Eclair Cake
I love that this takes no time at all to assemble. It may not be from scratch, but that’s the beauty of it. Quick and easy éclair cake here we come.
Begin by mixing together the dry pudding mix and the milk. Blend well for about two minutes. Then fold in the Cool Whip with a spoon or a spatula.
Grab a 9×11 pan and coat it with non-stick spray or parchment paper. Cover the entire bottom of the pan with a layer of whole graham crackers. Break the crackers apart as needed to cover the pan.
Next, spread only half of the pudding mixture over the top of the graham cracker layer.
Repeat steps by adding a second layer of graham crackers on top of the pudding layer. Then pour the rest of the pudding mixture over the next set of graham crackers.
Finish the last layer with more graham crackers. I wasn’t kidding—this is why you need a whole box of graham crackers!
I like to microwave the chocolate frosting for 20-30 seconds to make it easy to pour over the cake. Evenly spread the warm frosting over the top layer of graham crackers.
Lastly, it’s best to put the éclair cake in the fridge to chill for 12-24 hours. I know, having to wait overnight is the hardest part. But this is when the magic happens! You want the graham crackers to be nice and soft.
The filling will set up oh so creamy and deliciously, while the graham crackers create a perfectly soft, moist texture.
By morning, I couldn’t wait to have a piece with my coffee. It was heavenly.
Tips for Making this Dessert
Cut the éclair cake into generous squares and make it yours with whichever toppings you prefer. What doesn’t go with chocolate and vanilla filling? Sprinkle your piece with some chopped nuts or if you believe you can never have too much chocolate, add chocolate chips.
My son loves chocolate chips on his. For a topping, that’s an easy winner. I like to smother mine with some whipped cream or Cool Whip and top it off with strawberry slices. You could also add sliced bananas.
Or just eat it as is! You can’t go wrong with such a classic and tasty cake. (If you want another delicious no bake cake for your menu, check out our banana split cake.)
Variations on this Recipe
What’s fun about this éclair cake is if you’re feeling adventurous, you don’t have to stick with plain chocolate. Try a variation with peanut butter by adding 1 cup to the pudding and milk. For a real twist of flavor, change the pudding to banana or lemon.
Get creative by alternating between chocolate or honey graham crackers. Try strawberry pudding for one layer and vanilla on another. Mix and match. Éclair cakes are both versatile and beautiful.
For frosting, if you’re a milk chocolate fan rather than dark chocolate, go for it! Kids love the sweeter taste of milk chocolate and I don’t blame them! The frosting could even be delicious cream cheese frosting. The options are endless!
Your kids will have a blast deciding how to make it. Let them be your cute little helpers in the kitchen. There are no eggs to worry about, so my son happily licks the spoon.
You can’t beat the superb results for a treat that takes minimal effort to make.
Did I mention it’s a year round recipe? It’s cool and light in the spring and summer, and it’s the best comfort for cozying up in the house during fall and winter. Whenever I’m craving sweets, I’m glad my son loves éclair cake so much. Just make sure to enjoy it before it’s gone!
More Cake Recipes You Will Love
- Chocolate Icebox Cake
- Chocolate Peanut Butter Lasagna
- Lemon Poke Cake
- Old Fashioned Oatmeal Cake
- Cinnamon Roll Monkey Bread
- Banana Pudding Cake
No Bake Eclair Cake
Ingredients
- 1 box of cinnamon graham crackers
- 2x 3.4 oz boxes of French Vanilla Instant Pudding
- 12 oz of Cool Whip
- 3 1/2 cups milk
- 1 tub dark chocolate frosting
Instructions
- Spray a 9x11 pan with non-stick cooking spray.
- Mix pudding and milk using a mixer, then fold in Cool Whip using a spoon.
- Next, layer graham crackers along the bottom of the pan covering the entire bottom.
- Divide the pudding mixture in half and spread the first half on top of the graham cracker layer.
- Next, spread the second layer of graham crackers on top of the pudding layer.
- Lay a final layer of graham crackers.
- Microwave the dark chocolate frosting for 20-30 seconds to make it easier to spread.
- Spread the warmed frosting over the top layer of graham crackers evenly, then refrigerate for 24 hours.
Toni Thomason says
March 7, 2019 at 11:06 amThis looks amazingly delicious! Makes my mouth water just looking at it!
Hazel says
April 3, 2019 at 5:26 pmThis looks so good! I’m from New Zealand and we don’t have Graham crackers over here, are they kind of like pastry? Could I cook a couple of sheets of puff pastry to use in their place? And is cool whip just like cream? Thank you so much!
Layne Henderson says
April 8, 2019 at 12:24 pmGraham crackers are like a cracker with cinnamon sugar flavor. Puff pastry is different, so I think it would change the texture of the recipe. Cool Whip is similar to whip cream!
Fran says
April 8, 2019 at 5:26 pmIn the U.K., digestive biscuits are what we call graham crackers in the US, if that helps. They are a slightly sweet, crisp, whole meal ‘biscuit’. Leibniz might work in their place. Hope that helps.
Layne Henderson says
April 8, 2019 at 7:59 pmThank you, Fran!! ♥