Decadent No-Bake Chocolate Eclair Cake with Vanilla Cream Layers

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

0 minutes

Calories

325

There are few desserts as nostalgic and universally loved as eclair cake. It takes all the flavours of a classic chocolate éclair—creamy vanilla filling, soft pastry, and rich chocolate topping—and reimagines them into a no-bake, layered treat.

Graham crackers stand in for pastry, softening into a cake-like texture as they absorb the luscious vanilla cream filling. A glossy homemade chocolate glaze seals the top, giving each slice that bakery-style finish.

The beauty of eclair cake lies in its simplicity. You don’t need fancy baking skills, and the entire dessert comes together in about 20 minutes. The real magic happens in the fridge, where time transforms humble crackers and pudding into a luxurious cake.

It’s a perfect make-ahead dessert for family dinners, holidays, or summer gatherings when you want something sweet without heating up the oven. Serve it chilled in neat squares, and watch it disappear faster than you made it.

Image of Decadent No-Bake Chocolate Eclair Cake with Vanilla Cream Layers

Ingredients

For the Cream Filling

2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold whole milk
1 container (8 oz) whipped topping, thawed

For the Layers

1 box graham crackers (about 14.4 oz)

For the Chocolate Topping

1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 teaspoons vanilla extract
3 tablespoons milk

Directions

In a large bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Fold in whipped topping until smooth and fluffy.
In a 9x13-inch dish, layer graham crackers evenly on the bottom. Spread half of the cream mixture on top.
Add a second graham cracker layer, then spread the remaining cream mixture. Finish with a final layer of graham crackers.
For the chocolate glaze, melt chocolate chips, butter, and corn syrup in a saucepan over low heat until smooth. Remove from heat, stir in vanilla and milk until glossy.
Pour the glaze over the graham cracker top layer and spread evenly.
Cover and refrigerate at least 6 hours, preferably overnight, until the crackers soften into a cake-like texture.
Slice into squares and serve cold.

Nutrition

Serving Size: 1
per serving: Calories; 325

Amount/Serving % Daily Value

Fat: 16 grams; 21%
Saturated Fat: 9 grams; 45%
Cholesterol: 35 milligrams; 12%
Sodium: 300 milligrams; 13%
Carbs: 42 grams; 15%
Protein: 4 grams
Sugar: 27 grams
Fiber: 1 grams; 4%

10 Tips for Making Perfect Eclair Cake

Chill overnight for the best cake-like texture.
Use whole milk for a creamier pudding layer.
Spread the filling evenly for neat slices.
Line the dish with parchment for easier serving.
Add a fruit layer (like sliced strawberries or bananas) for variation.
Top with sprinkles, nuts, or shaved chocolate for decoration.
Swap vanilla pudding for French vanilla or cheesecake flavour.
Don’t skip the glaze—homemade chocolate topping makes it shine.
Always keep refrigerated; it tastes best chilled.
Make two pans if serving a crowd—it disappears quickly!

Serve it with Suggestions

Fresh strawberries or raspberries
A hot cup of coffee or cappuccino
A drizzle of caramel sauce
Vanilla ice cream on the side
A dollop of whipped cream

FAQs

Q: Can I prepare eclair cake in advance?
A: Yes, it’s best when chilled overnight for a perfect soft texture.

Q: Can I use homemade pudding?
A: Definitely, just make sure it’s fully chilled before layering.

Q: How long does it last in the fridge?
A: Up to 4 days when stored covered.

Q: Can I freeze eclair cake?
A: It’s not recommended, as the texture becomes soggy when thawed.

Q: What can I use instead of graham crackers?
A: Digestive biscuits, vanilla wafers, or ladyfingers work well.

Chef's Recommendation

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Decadent No-Bake Chocolate Eclair Cake with Vanilla Cream Layers