Why You’ll Love Chocolate Eclair Cake Recipe

I enjoy this recipe because it’s completely no-bake and easy to assemble. I like that I can prepare it ahead of time and let the fridge do all the work. The layers soften perfectly as it chills, creating a cake-like texture that slices clean and tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pudding Filling
2 (3.4-oz packages) instant vanilla pudding mix
3 cups cold milk
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

For the Chocolate Ganache
1 cup semi-sweet chocolate chips
⅔ cup heavy cream
2 tablespoons unsalted butter
pinch of salt

To Assemble
3 sleeves graham crackers, or digestive cookies or Maria biscuits

Directions

I start by whisking the instant vanilla pudding mix with the cold milk in a mixing bowl until completely smooth. I place it in the refrigerator so the pudding can set properly.

In another bowl, I pour in 1 cup of heavy cream and add the powdered sugar. I beat it with a mixer until stiff peaks form. Using a spatula, I gently fold the whipped cream and vanilla extract into the chilled pudding, making sure to fold carefully so the mixture stays light and fluffy.

To make the ganache, I heat the remaining ⅔ cup heavy cream in a saucepan over medium heat until it just begins to simmer, then remove it from the heat. I place the chocolate chips and butter in a heat-resistant bowl and pour the hot cream over them. After letting it sit for about 2 minutes, I whisk until smooth and glossy, then stir in a pinch of salt and let it cool to room temperature.

For assembly, I arrange a single layer of graham crackers in the bottom of a 9×13-inch dish. I spread half of the pudding mixture evenly over the crackers, then add another layer of crackers followed by the remaining pudding. I finish with a third layer of crackers on top.

I pour the cooled chocolate ganache over the top layer and spread it evenly. I place the cake in the refrigerator for at least 4 hours, or overnight, before slicing and serving it cold.

Servings and Timing

I usually cut this cake into 9 servings. It takes about 30 minutes of active prep time and needs at least 4 hours of chilling, bringing the total time to around 5 hours.

Variations

I like experimenting with different pudding flavors, such as chocolate or strawberry, for a fun twist. Sometimes I use digestive cookies or Maria biscuits instead of graham crackers for a slightly different texture. I also enjoy adding a drizzle of extra melted chocolate on top before serving.

Storage/Reheating

I store this cake covered in the refrigerator, where it keeps well for up to 4 days. Since it’s a chilled dessert, I don’t reheat it and always serve it straight from the fridge.

FAQs

Can I make this dessert the day before?

I often make it the night before because it tastes even better after chilling overnight.

Do the graham crackers get soft?

I love how the crackers soften as they absorb moisture, creating a cake-like texture.

Can I use homemade pudding instead?

I stick with instant pudding for structure, but homemade pudding can work if it’s thick and well set.

Is this dessert very sweet?

I find it balanced, with the chocolate ganache offsetting the vanilla filling nicely.

Can I freeze Chocolate Eclair Cake?

I don’t recommend freezing it because the pudding texture can change once thawed.

What size pan works best?

I always use a 9×13-inch dish to get even layers.

Can I use milk chocolate instead of semi-sweet?

I sometimes do, but it makes the cake noticeably sweeter.

How long does it need to chill at minimum?

I let it chill at least 4 hours so the layers set properly.

Can I add toppings?

I like adding chocolate shavings or a dusting of cocoa powder before serving.

Is this recipe kid-friendly?

I think it’s perfect for kids since it’s creamy, chocolatey, and not overly rich.

Conclusion

I keep this Chocolate Eclair Cake in my rotation because it’s effortless, crowd-pleasing, and incredibly satisfying. I love how simple ingredients turn into a layered dessert that feels indulgent and impressive with almost no baking involved.