This chocolate eclair cake is an easy no-bake dessert made with layers of graham crackers, a luscious cream filling and topped with a chocolate frosting.
No Bake Chocolate Eclair Cake
Imagine turning your favorite cream-filled eclair into an entire cake! This isn’t your traditional cake though, it is made similarly to my no-bake strawberry icebox cake with the chocolate goodness of the best chocolate lasagna.
Instead of spongy cake layers, this no-bake dessert is made by layering Graham crackers that are softened by the creamy filling and topped with a rich chocolate frosting.
Why I Love This Recipe
- This eclair cake recipe has all the flavors of the cream-filled donut but in a no-bake eclair cake.
- Great for any occasion from Sunday dinner to potlucks, birthday parties or Easter!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Cool Whip: Comes frozen, so you’ll need to thaw it completely first. If you want to try your hand at homemade Cool Whip, I highly recommend it.
- Semi-sweet chocolate chips and heavy cream: These make up the chocolate frosting. I have an entire post dedicated chocolate ganache that is worth checking out for extra tips.
How to Make Eclair Cake
Add a single layer of Graham crackers to the bottom of a 9×13 baking dish.
Whisk (or use an electric mixer) the milk, instant pudding mix, and Cool Whip in a medium mixing bowl until creamy, like the pastry cream filling you’d find in an eclair donut.
Spread the pudding mixture evenly over the Graham crackers and repeat the layers, ending with one final layer of Graham crackers. Cover with plastic wrap and refrigerate for 30 minutes while you make the frosting.
On the stovetop, heat the cream on medium-low for about 5 minutes until almost a boil (don’t let it come to a boil). Place the chocolate chips in a heat-safe mixing bowl and pour the cream on top. Let it sit for 2 minutes and then whisk until smooth.
Once the cake is out of the fridge, spread the chocolate ganache on top and smooth it out into an even layer. Cover with plastic wrap again and chill for at least 3 hours before slicing and serving.
Storage
- Store leftover eclair cake covered in an airtight container in the fridge for up to 4 days. This is one of those easy dessert recipes that gets better each day!
- Freeze it for up to 2 months. I recommend cutting it first and then freezing individual slices, that way you don’t have to thaw the entire cake if you don’t need to. Wrap them tightly in plastic wrap and store them in a freezer bag.
More no bake sweets to make include banana pudding, peanut butter balls and Oreo balls.
More No-Bake Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Chocolate Eclair Cake
Video
Ingredients
- 24 graham crackers (1 box)
- 3 cups milk
- 8 ounces Cool Whip (1 container)
- 2 packages instant vanilla pudding mix (3.5 ounces each)
- 8 ounces semi sweet chocolate chips
- 1 cup heavy cream
Instructions
- Layer graham crackers: In the bottom of a 9×13 inch baking dish, arrange the graham crackers in a single layer. This should take about 7 crackers.
- Make pudding: In a medium sized mixing bowl, add 3 cups milk, 2 boxes of pudding, and Cool Whip. Whisk together until creamy and smooth.
- Spread layers: Spread 1/2 of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers. layer of graham crackers. Spread the rest of the pudding mixture and top with one final layer of graham crackers.
- Refrigerate: Cover with plastic wrap and and transfer to the fridge for 30 minutes.
- Make frosting: Meanwhile, add the 1 cup heavy cream to a small saucepan and cook on medium low until hot. The cream should not boil, but be just hot enough to almost boil. You will be able to see small bubble forming around the edges. This will take about 5 minutes. Place 8 ounces chocolate chips in a small, heat safe mixing bowl. Pour hot cream over the chocolate slowly and allow to sit for about 2 minutes. Whisk until smooth.
- Top with frosting: Remove the cake from the refrigerator and spread the chocolate ganache over the top. Smooth it out so it covers the top of the cake. Recover with plastic wrap and chill for at least 3 hours.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Birthdays, Christmas, Desserts, Easter, No-Bake, Reader Favorites, Valentine's Day
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious and a big hit. – recipe tester
So glad your family loved the Eclair cake Alisha!