Chocolate Eclair Cake Recipe
This Chocolate Eclair Cake Recipe is a cool, creamy, no-bake dessert with layers of vanilla pudding, graham crackers, and rich chocolate ganache—perfect for busy days, potlucks, and summer gatherings.
If you grew up in the States, there’s a good chance someone in your family made a version of this old-fashioned chocolate eclair cake. It’s that beloved “back-of-the-box” style recipe that shows up at church potlucks, family reunions, and backyard cookouts—usually in a slightly scratched 9×13 dish with someone’s name written on masking tape underneath.
This version keeps everything we love about the classic: a simple layered pudding dessert with graham crackers, a fluffy vanilla pudding filling, and a glossy chocolate ganache topping. It’s a completely no bake dessert, which means no heating up the kitchen, and it lives in the fridge so it’s an easy make ahead dessert.
Health food? Well, not exactly. But it is a little lighter than some versions thanks to using whipped topping instead of heavy custard, and you can easily tweak the ingredients—lower sugar pudding, lighter whipped topping, or even lactose-free milk—if you want. Around our house, this shows up for birthdays, graduation parties, Fourth of July, and, honestly, those random Tuesdays when everyone just needs a creamy chocolate dessert.
Let me walk you through how to make this Chocolate Eclair Cake Recipe step by step, just like I’d explain it to a friend at my kitchen counter.
Why You’ll Love This Recipe
- No oven needed – This is a true no bake dessert, perfect for hot days or when all your oven space is taken.
- Simple pantry ingredients – Graham crackers, instant pudding, milk, and chocolate chips are the stars here.
- Big crowd-pleaser – It’s a classic potluck dessert recipe that both kids and adults will happily devour.
- Make-ahead friendly – It has to chill, so it’s ready when you are; ideal for holidays and busy weekends.
- That “eclair” flavor without the fuss – You get the taste of a French pastry without rolling a single piece of dough.
- Creamy, crunchy, and chocolatey – Layers of soft graham crackers, silky vanilla pudding filling, and a rich chocolate ganache topping.
- Easy refrigerator cake – It actually tastes better on day two, once the layers have had time to mingle.
- Customizable – Make it gluten-free, lighter, extra chocolatey, or even peanut-buttery with a few simple tweaks.
Ingredients
Here’s everything you’ll need for this graham cracker eclair cake. I’ve added little notes so you know why each thing matters and how you can tweak it.
For the vanilla pudding filling:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- (Use instant, not cook-and-serve, so the mixture thickens quickly.)
- 3 cups very cold whole milk
- (Cold milk helps the pudding set. You can use 2% if you like, but whole gives a creamier texture.)
- 1 tub (8 oz) frozen whipped topping, thawed
- (Cool Whip works great; you can also use a store-brand or a “lite” version for a lighter dessert.)
For the graham cracker layers:
- About 1 1/2 sleeves (roughly 15–18 full sheets) honey graham crackers
- (Use regular or cinnamon grahams. If you’re gluten-free, use gluten-free graham crackers.)
For the chocolate ganache topping:
- 1 1/2 cups semi-sweet chocolate chips
- (You can use dark chocolate chips if you prefer a less sweet topping.)
- 3/4 cup heavy cream
- (This gives you that smooth, pourable chocolate ganache topping.)
- 2 tablespoons unsalted butter
- (Adds shine and a silky finish.)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- (Just a pinch balances the sweetness and deepens the chocolate flavor.)
Optional garnish (totally fun, not required):
- Shaved chocolate or chocolate curls
- Crushed graham cracker crumbs
- Fresh berries for serving
Directions
You know what? If you can layer lasagna, you can make this cake. Here’s how.
-
Chill your tools (optional but helpful).
Pop your mixing bowl and whisk attachment (or beaters) in the fridge for 10–15 minutes. Cold tools help the pudding set up thick and smooth. -
Make the vanilla pudding base.
In the chilled bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until it thickens. It should look like soft pudding that barely falls off the whisk. -
Fold in the whipped topping.
Add the thawed whipped topping to the pudding. Gently fold it in using a spatula—turn the bowl and lift the mixture from the bottom so you don’t knock all the air out. You want a light, fluffy vanilla pudding filling. -
Layer the graham crackers in your pan.
In a 9×13-inch baking dish, lay down a single layer of graham crackers. Break them as needed to cover the bottom completely. A few small gaps are fine; they’ll soften as the cake chills. -
Add the first layer of filling.
Spoon half of the pudding mixture over the graham cracker layer. Spread it evenly with an offset spatula or the back of a spoon, making sure you reach all the corners. -
Repeat with more layers.
Add a second layer of graham crackers over the pudding. Then spread the remaining pudding mixture on top. Finish with a third and final layer of graham crackers on top—the “lid” of your layered pudding dessert. -
Make the chocolate ganache topping.
Place the chocolate chips in a medium heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it’s steaming and just starting to bubble around the edges (don’t boil). Pour the hot cream over the chocolate chips, cover the bowl with a plate, and let it sit 3–4 minutes. -
Whisk the ganache until smooth.
After the rest time, add the butter, vanilla, and a pinch of salt. Whisk until the chocolate is completely melted and the mixture is glossy and smooth. If a few small bits of chocolate remain, microwave the bowl for 10–15 seconds and whisk again. -
Cool the ganache slightly.
Let the chocolate ganache topping sit on the counter for about 5–10 minutes, just until it thickens slightly but is still pourable. This helps it cling to the graham crackers instead of running straight off the sides. -
Pour and spread the chocolate layer.
Slowly pour the ganache over the top graham cracker layer. Use a spatula to spread it all the way to the corners. Try to keep the top as smooth as you can—it’ll look so pretty once it sets. -
Chill the cake.
Cover the pan lightly with plastic wrap (try not to let it touch the ganache) and refrigerate for at least 4 hours, but preferably overnight. This chill time is what turns those crunchy graham crackers into that soft, eclair-like cake texture. -
Slice and serve.
When you’re ready to enjoy, run a thin knife around the edges of the pan. Use a sharp knife to cut into squares—wipe the blade with a warm, damp cloth between cuts for clean slices. Add berries, shaved chocolate, or extra graham crumbs if you like.
Servings & Timing
- Yield: About 12–15 servings, depending on how big you slice it
- Prep Time: 20 minutes
- Chill Time: 4–12 hours (overnight is ideal)
- Total Time: About 4 hours 20 minutes to 12 hours 20 minutes, including chilling
This Chocolate Eclair Cake Recipe is a classic make ahead dessert—plan to assemble it the day before you need it, and you’ll be stress-free when guests arrive.
Variations
Want to play around a little? Here are some easy twists:
- Chocolate-on-chocolate eclair cake: Use chocolate pudding instead of vanilla for a double chocolate layered pudding dessert.
- Peanut butter chocolate eclair cake: Whisk 1/2 cup creamy peanut butter into the pudding before folding in the whipped topping.
- Lightened-up version: Use sugar-free instant pudding, “lite” whipped topping, and 2% milk for a slightly lighter no bake dessert.
- Gluten-free graham cracker eclair cake: Swap in gluten-free graham crackers and double-check that your pudding mix is gluten-free.
- Berry eclair cake: Add a thin layer of sliced strawberries or raspberries between the pudding and graham crackers for a fresh twist.
- Mocha version: Stir 1–2 teaspoons instant espresso powder into the ganache for a subtle coffee kick.
Storage & Reheating
(There’s no reheating here, thankfully—but storage matters a lot.)
-
Refrigerator:
Store covered in the fridge for up to 4 days. The texture is best on days 2 and 3, when the graham crackers are fully softened but not mushy. -
Freezer:
You can freeze chocolate eclair cake, though the texture changes a bit. Wrap the pan tightly in plastic wrap and foil and freeze for up to 1 month. Let it thaw overnight in the fridge before serving. -
Make-ahead tips:
This easy refrigerator cake is perfect to make the night before a party. If you need to make it 2 days ahead, wait to add any fresh fruit toppings until just before serving so they stay fresh.
Notes
A few things I’ve learned after making this for more years than I’d like to admit:
-
Chill time is not optional.
If you try to serve it too early, the graham crackers will still be crunchy and the layers may slide. It’s still tasty—but it won’t have that “eclair” cake vibe. -
Instant pudding really matters.
Cook-and-serve pudding doesn’t behave the same here and can make the filling too loose. Stick to instant for this particular recipe. -
Cold ingredients = better texture.
Use very cold milk and make sure your whipped topping is fully thawed but still cold. Warm ingredients can give you a runny filling. -
Adjust the sweetness if you like.
If you prefer less sweet desserts, use dark chocolate chips for the ganache and a “less sugar” pudding mix. -
Let the ganache cool slightly before pouring.
If it’s too hot, it can melt the top layer of whipped pudding and crack as it sets. Slightly warm and pourable is the sweet spot. -
For neat slices:
Use a long, sharp knife and wipe it clean between cuts. It’s a small step that makes a big difference in how your slices look.
If you make this a couple of times, you’ll get a feel for the textures—thickness of the pudding, “give” of the graham crackers—and then you’ll barely even need the recipe.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Yes, you can. Use about 3 cups of lightly sweetened whipped cream, whipped to medium peaks, and fold it into the pudding the same way.
Why is my filling runny?
Most often, the milk wasn’t cold enough, the pudding wasn’t whisked long enough, or you used cook-and-serve pudding instead of instant. Give it a few minutes to set in the fridge; it often thickens as it chills.
Can I use canned chocolate frosting instead of ganache?
You can, especially if you need a shortcut. Soften the frosting in the microwave for 10–15 seconds and spread it gently over the top graham cracker layer.
How long does Chocolate Eclair Cake need to chill?
Give it at least 4 hours, but 8–12 hours (overnight) is best for that soft, pastry-like texture.
Can I make this chocolate eclair cake in a smaller pan?
You can make it in an 8×8 or 9×9 pan and cut the recipe in half, though you may need to adjust the number of graham cracker layers.
What kind of milk works best for this layered pudding dessert?
Whole milk gives the richest, creamiest filling, but 2% also works well. I don’t recommend skim milk—it tends to be too thin.
Can I make this dessert dairy-free?
Yes—use dairy-free milk that works with instant pudding (like oat milk that thickens well), a non-dairy whipped topping, and coconut milk ganache with dairy-free chocolate chips. The texture may be slightly different, but it’s still delicious.
Why are my graham crackers still crunchy?
It probably didn’t chill long enough. Give the cake more time in the fridge so the moisture from the vanilla pudding filling can soften the crackers.
Conclusion
This Chocolate Eclair Cake Recipe is one of those back-pocket desserts that never fails: no bake, easy to assemble, creamy, chocolatey, and always the first dish to disappear from a potluck table. You get all the flavor of a fancy pastry in a simple refrigerator cake you can make the night before.
If you try this recipe, let me know how it turns out—leave a comment, tell me if you made any fun variations, or share it with someone who needs a good make ahead dessert idea. And if you love no bake treats, you might also enjoy my other refrigerator and icebox desserts next time you’re planning a party spread.
Chocolate Eclair Cake
Ingredients
- 2 boxes (3.4 oz each) instant vanilla pudding mix use instant, not cook-and-serve
- 3 cups whole milk very cold; 2% also works
- 1 tub (8 oz) frozen whipped topping thawed; such as Cool Whip
- 1 1/2 sleeves honey graham crackers about 15–18 full sheets; regular or cinnamon
- 1 1/2 cups semi-sweet chocolate chips or dark chocolate chips for less sweetness
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
- Shaved chocolate or chocolate curls optional, for garnish
- Crushed graham cracker crumbs optional, for garnish
- Fresh berries optional, for serving
Instructions
- Place your mixing bowl and whisk attachment (or beaters) in the refrigerator for 10–15 minutes to chill. Cold tools help the pudding set up thick and smooth.
- In the chilled bowl, whisk together the instant vanilla pudding mix and very cold milk for about 2 minutes, until thickened and the pudding slowly falls off the whisk.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk
- Add the thawed whipped topping to the pudding. Gently fold it in with a spatula, turning the bowl and lifting from the bottom so you keep the mixture light and fluffy.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk, 1 tub (8 oz) frozen whipped topping
- In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom, breaking pieces as needed. Small gaps are fine.1 1/2 sleeves honey graham crackers
- Spoon half of the pudding mixture over the graham crackers and spread it evenly to the edges and corners.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk, 1 tub (8 oz) frozen whipped topping, 1 1/2 sleeves honey graham crackers
- Add a second layer of graham crackers over the pudding. Spread the remaining pudding mixture on top, then finish with a third layer of graham crackers as the top layer.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk, 1 tub (8 oz) frozen whipped topping, 1 1/2 sleeves honey graham crackers
- Place the chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, warm the heavy cream until steaming and just starting to bubble around the edges (do not boil). Pour the hot cream over the chocolate chips and cover the bowl. Let sit for 3–4 minutes.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream
- Add the butter, vanilla extract, and a pinch of fine sea salt to the bowl. Whisk until the chocolate is completely melted and the mixture is glossy and smooth. If small bits of chocolate remain, microwave for 10–15 seconds and whisk again.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Let the ganache rest at room temperature for 5–10 minutes, until slightly thickened but still pourable, so it clings to the top graham cracker layer.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Slowly pour the ganache over the top layer of graham crackers. Use a spatula to spread it evenly to the edges, smoothing the surface.1 1/2 sleeves honey graham crackers, 1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Cover the pan lightly with plastic wrap, avoiding direct contact with the ganache, and refrigerate for at least 4 hours, preferably overnight, until the graham crackers have softened to a cake-like texture.
- Run a thin knife around the edge of the pan. Cut into squares with a sharp knife, wiping the blade with a warm, damp cloth between cuts for neat slices. Garnish with shaved chocolate, crushed graham crumbs, or fresh berries if desired.Shaved chocolate or chocolate curls, Crushed graham cracker crumbs, Fresh berries
