EASY no bake Chocolate Eclair Cake is loaded with all of the great flavors of an eclair in rich and creamy cake form.
This Chocolate Eclair Cake is super quick and easy to make but is a crowd pleasing, show stopping, all time favorite dessert! This Chocolate Éclair Cake features layers of graham crackers, mega creamy filling made with vanilla pudding and homemade whipped cream, all topped with a luscious chocolate glaze. It is best made the day before for an easy, stress free, dessert!
BEST Recipe for Chocolate Eclair Cake
I had all sorts of recipes I was excited to share with you all before Christmas but I just got out of the hospital for a kidney infection (extra serious because I had a kidney transplant). I am doing great now, it just means my hospital time cut into my recipe time and now I only have time for 1-2 recipes before Christmas, so I pick this CHOCOLATE ÉCLAIR CAKE!
Chocolate Éclair Cake recipes went viral a few years ago on Pinterest, but honestly, I didn’t expect it to be worth all the hype. I was wrong.
This Chocolate Éclair Cake is one of the best desserts in the world. I could have eaten half the pan in one sitting if I wasn’t trying to leave some to photograph (and later I did eat a quarter of it one siting, and would have eaten it all if I wasn’t trying to be nice and save some for Patrick because he LOVED it too).
I wanted to share this Chocolate Éclair Cake in time for Christmas because I know everyone will go crazy over it AND I’m pretty sure it is the easiest “cake” in history.
And the best thing about this Chocolate Éclair Cake (aside from the outrageously creamy, luscious layers), is that it is best if chilled overnight so the graham crackers can soften and the filling layers thicken so all you have to do is pull it out of the fridge to serve everyone’s favorite dessert!
What is Chocolate Eclair Cake?
We all know everyone loves Chocolate Éclair Cake, but what exactly is it? Essentially, Chocolate Éclair Cake, is an icebox cake that requires no baking and resembles a chocolate coated, cream stuffed éclair.
Most Chocolate Éclair Cakes are made with layers of graham crackers, vanilla pudding, cool whip and canned chocolate frosting. While I’m sure these recipes are relatively delicious, the cool whip leaves the filling tasting artificial and plasticky and the canned frosting is far too heavy for an éclair.
My Chocolate Éclair Cake recipe, however, is semi-homemade so you get the best of both worlds – taste and convenience. We use stabilized homemade whipped cream instead of Cool Whip and an easy chocolate ganache instead of frosting. The results are dreamy decadence I cannot wait for you to taste!
Chocolate Eclair Cake Recipe Ingredients
- Graham crackers: You’ll need roughly 3 sleeves (14 oz.) graham crackers, to fit a 9×13 pan in three even layers.
- Vanilla pudding: Use a 3.4 oz. box of instant pudding mix and not cook and serve.
- Milk: 2% or whole milk is ideal. A little less milk is mixed with the pudding mix than the box instructions call for to create a thicker filling.
- Heavy cream: Look for “heavy whipping cream” at the grocery store. You must use heavy cream – no other substitutions will work. Take care that your heavy cream is very cold, remove it from the refrigerator just when ready to use. Heavy cream is used in the filling and in the chocolate ganache.
- Unflavored gelatin: This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. It is whipped with the heavy cream to stabilize it so it doesn’t weep.
- Chocolate: chips Use quality semi-sweet chocolate chips like Ghirardelli or Guittard which have a higher percentage of cocoa butter then other brands and melt more seamlessly.
- Corn syrup: This keeps the ganache shiny, smooth and pliable, so please don’t omit.
How to Make Eclair Cake
Step 1- Pudding: Add milk and pudding mixes to a large bowl and whisk until smooth and thick. Refrigerate.
Step 2 – Gelatin: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave the mixture until it’s bubbling around the edges and the gelatin dissolves, about 15 – 30 seconds. Set aside.
Step 3 – Stabilized Whipped Cream: Using a hand electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute).
Increase speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
Step 4 – Filling: Fold whipped cream into chilled pudding then beat on low with electric mixer just until combined.
Step 5 – Assemble: Cover the bottom of a 9×13-inch baking with a layer of graham crackers (1 sleeve), breaking the crackers as necessary to fit pan.
Top with half of the filling.
Followed by another layer of graham crackers…
Then the remaining filling.
Top with another layer of graham crackers.
Step 6 – Chocolate Glaze: Add chocolate chips, ¾ cup heavy cream, and corn syrup to a medium bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth.
Let glaze cool for 10 minutes in the refrigerator then pour and smooth evenly all over the top layer of graham crackers.
Chill: Cover and refrigerate Chocolate Éclair Cake for at least 8 hours before serving, up to 5 days.
Chocolate Eclair Cake Variations
CAN YOU MAKE CHOCOLATE ECLAIR CAKE WITH COOL WHIP?
If you prefer to us Cool Whip, then replace the gelatin and heavy cream with 1 (8 oz) thawed container whipped topping. Fold it into the pudding instead of the stabilized whipped cream.
CAN YOU MAKE CHOCOLATE ECLAIR CAKE WITHOUT COOL WHIP?
Yes! This Chocolate Éclair Cake recipe does NOT use cool whip. Cool whip serves the purpose of lightening the texture of the vanilla pudding but it is packed with chemicals and has the tendency to taste plasticky.
Instead, this Chocolate Éclair Cake recipe uses stabilized whip cream. Stabilized whipped cream is simply heavy cream that has been whipped with gelatin in order to give it structure. If you don’t include gelatin then the whipped cream can become runny which means your filling can become runny.
Gelatin is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store.
CAN YOU MAKE CHOCOLATE ECLAIR CAKE WITH pudding from scratch?
Absolutely! You will need:
- 1¼ cups granulated sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla extract
Directions:
- Combine the sugar, cornstarch, and salt in a large saucepan. Whisk the milk into the sugar mixture until smooth and bring to a boil, scraping the bottom with a rubber spatula, over medium-high heat.
- Once the mixture reaches a boil, immediately reduce the heat to medium-low and cook, continuing to scrape the bottom, until thickened and large bubbles appear on the surface, 4 to 6 minutes.
- Remove the pan from the heat and whisk in the butter and vanilla extract. Transfer the pudding to a large bowl and place plastic wrap directly on the surface of the pudding. Refrigerate until cool, about 2 hours.
CAN YOU MAKE CHOCOLATE ECLAIR CAKE WITH GANACHE?
I HIGHLY recommend chocolate ganache for this Chocolate Éclair Cake as opposed to shortcut chocolate frosting. While “ganache” sounds fancy, it is simply the French way of saying chocolate melted into hot cream and is SO EASY!
This Chocolate Ganache also contains corn syrup which serves 3 purposes:
- makes the ganache extra smooth
- keeps the ganache shiny even after being refrigerated
- keeps the ganache flexible when it sets
You can omit the corn syrup if you really are opposed (but it is dessert, it is supposed to have sugar), but I can pretty much guarantee your ganache will be the opposite of all three aforementioned benefits of corn syrup, the most serious being it will not be as flexible and therefore will likely crack and break when you slice/eat it. If you are omitting the corn syrup, then you might want to considering using a chocolate frosting instead.
CAN YOU MAKE CHOCOLATE ECLAIR CAKE WITH CANNED FROSTING?
I highly recommend using Chocolate Ganache as opposes to Chocolate Frosting for this Chocolate Éclair Cake, but yes, you can use either canned or homemade chocolate frosting.
I suggest warming the chocolate frosting for 20 seconds or so, so it will easily glide over the graham crackers.
FAQs
You will need three packages of Graham crackers for this Chocolate Éclair Cake. One box of graham crackers contains 3 individually wrapped packages of crackers. You will need about one package for each layer.
This Chocolate Éclair Cake should be made at least 8 hours in advance but you are welcome to make it a couple days in advance and it will still taste equally fabulous.
Yes! You CANNOT skip chilling your Chocolate Éclair Cake for at least 8 hours. The chilling time softens the graham crackers to perfect cake-like consistency and helps the filling set up. Without the chilling time, your Chocolate Éclair Cake will not be gorgeously creamy.
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Chocolate Eclair Cake
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Ingredients
CAKE
- 2 (3.4 oz.) pkgs. instant vanilla pudding
- 3 1/2 cups milk
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 cups heavy cream
- 3 sleeves (14 oz.) graham crackers
CHOCOLATE GLAZE
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
Instructions
- PUDDING: Add milk and pudding mixes to a large bowl and whisk until smooth and thick. Refrigerate.
- STABILIZED WHIPPED CREAM: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave the mixture until it’s bubbling around the edges and the gelatin dissolves, about 15 – 30 seconds. Set aside.
- Using a hand electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute), then increase speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
- FILLING: Fold whipped cream into chilled pudding then beat on low with electric mixer just until combined.
- ASSEMBLE: Cover the bottom of a 9×13-inch baking pan with a layer of graham crackers (1 sleeve), breaking the crackers as necessary to fit pan. Top with half of the filling, then another layer of graham crackers, the remaining filling and another layer of graham crackers (3 layers of graham crackers, 2 layers of filling).
- CHOCOLATE GLAZE: Add chocolate chips, ¾ cup heavy cream, and corn syrup to a medium bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth. Let glaze cool for 10 minutes in the refrigerator then pour and smooth evenly all over the top layer of graham crackers.
- CHILL: Cover and refrigerate Chocolate Éclair Cake for at least 8 hours before serving. Cake may be chilled for up to 5 days. Cake is easiest to slice and serve immediately after removing from the refrigerator.
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Recipe adapted from Cooks Illustrated, page
Nicole L Weaver says
Made this recipe for the first time over the weekend. My husband and kids loved it!! I am now in the process of making another one! Absolutely delicious thanks for this recipe!!
Jen says
I love that you’re making another one already! I’m thrilled it was such a hit, thank you Nicole!
Carla says
I have had a Chocolate Eclair Cake before…..does not compare to this one. Many recipes call for a premade chocolate canned frosting…..DON’T DO IT. This one is, of course, a tad more involved but SO worth the effort. It is DELICIOUS. Whenever I serve it to guests, they always want the recipe. WE LOVE THIS dessert. I have made it many times now. Thank you Jen for sharing.
Jen says
Thank you so much for the glowing review Carla! I’m thrilled this recipe is a repeat favorite!!!
jk says
Jennifer, this may sound like a strange question: can I use a shortbread crust?
Of course I would bake it first. I ask because I do not care for graham crackers. Anxious to try this recipe.
Everything I have made from your website has been wonderful! I hope you can answer me, thank you.
Jen says
Thanks for your kind words! Normally I would say a shortbread crust would work, but the Graham crackers are being layered 3 times in the dessert and I’m not sure how well a crust would transfer/layer. You could try another favorite cookie that you think is thin enough to soften. Good luck!
Erinn says
I have had this dessert before but never much cared for it….until NOW! Making this from scratch including the pudding, the cream and for sure the chocolate glaze, is a game charger for this recipe. If it can’t be made just as the recipe instructs, then in my opinion don’t bother until the entire recipe can be followed 100%. Thanks for sharing, looking forward to more recipes and to making the Chocolate lasagna recipe
Jen says
YAY! I’m so pleased this recipe converted you! The homemade whipped cream and chocolate glaze are a game changer!
Vicki says
This cake was FABULOUS! I made it yesterday to serve tonight when my kids and their wives came for dinner. I specifically wanted an eclair cake that had homemade whipped cream and ganache vs Cool Whip and chocolate frosting, and this exceeded my expectations! Thank you for my new favorite dessert!
Jen says
Thanks so much Vicki, I’m thrilled this is your new favorite!
Claudia says
Hello, I’ve been looking for a make-ahead dessert for Father’s Day (we’re going to be very busy on the actual day) and this recipe sounds great! Could a Bourbon or Brandy be added? Thanks for all the delicious recipes.
Jen says
Hi Claudia, I haven’t experimented with this, but I’m sure it could!
Brenda says
Made this 12/23/23 for family dinner. Delicious!! Your directions are easy to follow and suggestions very helpful. Served your balsamic pork tenderloin and it was devoured too.
Jen says
I’m so glad that you enjoyed the recipe! Thank you for sharing your experience!
Michelle Marie Bagby says
Ok ok ok, I’m pretty stinkin’ excited!
Made your pudding from scratch but added: (scary, right?)
3 TBS combo cocoa/dark cocoa (Hersheys)
2 tsp espresso powder
4 TBS Kaluha
1TBS vanilla
oh my DEEEElicious!
Will put it with your eclair cake but I needed it chocolatier….for our Sweet Night of Chocolate Delights annual V-day party. THANK YOU!
Jen says
That sounds like the best night ever!! I’m so glad that the pudding turned out well!
Mary says
I practically grew up on homemade eclairs as they were my dad’s favorite desert. I have made eclair cakes in the past and i found that I did not like the graham cracker flavor. It was too over powering a taste. I substituted saltless saltine crackers instead. Too me it tasted more like the pate a choux that eclairs are made with. This is a great recipe. Just a suggestion for those that don’t like graham crackers.
Jen says
Thanks so much for sharing your tip! Glad you enjoyed the recipe!
Heather says
I have celiac disease and want to try making this with gluten free graham crackers. My worry is that normally gf graham crackers are very thick and dense…. Would the layer work with gf ones or would they get gummy? Would it be better to crush them first, them layer (as you would in preparing a graham cracker crust for cheesecake)? Thanks for your insights!
Jen says
Hi Heather! I have not used gluten free graham crackers but I’ve seen recipes similar to this that have used gluten free graham crackers that worked for them. I hope that helps and that you love them!