Chocolate Eclair Cake Recipe

This no-bake Chocolate Eclair Cake is a classic dessert that’s easy to make and always a crowd-pleaser. Layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting create a decadent treat that tastes just like an eclair.

Ingredients:

  • For the “Eclair” Layers:
    • 1 (16-ounce) package graham crackers (about 28-30 whole crackers)  
  • For the Vanilla Pudding Filling:
    • 2 (3.4-ounce) packages instant vanilla pudding mix
    • 3 1/2 cups cold milk
    • 8 ounces Cool Whip, or other whipped topping.
  • For the Chocolate Frosting:
    • 1/2 cup unsalted butter
    • 1/2 cup granulated sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/3 cup milk
    • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Pudding Filling:
    • In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
    • Let the pudding set for about 5 minutes, or until thickened.
    • Gently fold in the whipped topping until evenly combined.
  2. Assemble the Cake:
    • Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers. You may need to break some crackers to fit.
    • Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
    • Add another layer of graham crackers over the pudding.
    • Spread the remaining vanilla pudding mixture over the second layer of graham crackers.
    • Add a final layer of graham crackers.
  3. Make the Chocolate Frosting:
    • In a medium saucepan over medium heat, melt the butter.
    • Stir in the sugar and cocoa powder, and whisk until smooth.
    • Gradually add the milk, whisking constantly until the frosting is smooth and thickened.
    • Remove from heat and stir in the vanilla extract.
  4. Frost the Cake:
    • Pour the warm chocolate frosting evenly over the top layer of graham crackers.
    • Spread the frosting to cover the entire surface.
  5. Chill and Serve:
    • Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
    • Cut into squares and serve cold.
    • Optionally, dust with powdered sugar, or add some extra whipped cream on top of each piece before serving.

Tips and Variations:

  • For a richer chocolate flavor, use dark cocoa powder.
  • You can substitute chocolate pudding mix for the vanilla pudding mix for a double chocolate eclair cake.
  • For an extra touch, sprinkle chopped nuts or chocolate shavings over the frosting before chilling.
  • If you don’t have a 9×13 pan, any large rectangular pan will work.
  • To make the graham crackers soften faster, you can lightly brush them with milk before assembling the cake.
  • For a thinner frosting, add a little extra milk.

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