Easy No-Bake Chocolate Eclair Cake Recipe
This post may contain affiliate links. Please read our Disclosure Policy.
Looking for an easy dessert that tastes like it took hours to make? This no-bake chocolate eclair cake is about to become your new favorite go-to recipe! With just five simple ingredients and 15 minutes of prep time, you’ll create a show-stopping dessert that everyone will love.
This chocolate eclair cake features layers of graham crackers that magically transform into soft, cake-like layers when you chill them overnight with creamy vanilla pudding and rich chocolate frosting. The best part? No oven required! Whether you’re hosting a party, bringing a dish to a potluck, or just craving something sweet, this easy eclair cake recipe delivers bakery-quality results without any of the fuss.
Ingredient Notes and Tips
Let’s talk about what makes this no-bake chocolate eclair cake so delicious:
Graham Crackers: These are the secret to this dessert’s magic! As they sit in the pudding mixture overnight, they soften and become tender like real cake layers. You’ll need one standard box (about 14.4 oz).
Instant Vanilla Pudding: Use two 3.4 oz boxes of instant pudding mix. The recipe calls for Jello brand, but any instant vanilla pudding will work great. Make sure it’s instant, not cook-and-serve pudding.
Milk: You’ll need 3½ cups of cold milk to make the pudding nice and thick. Whole milk gives the creamiest results, but 2% works too.
Whipped Topping: An 8 oz container of Cool Whip makes the pudding layer extra light and fluffy. You can use homemade whipped cream if you prefer, but store-bought is perfectly fine and saves time.
Chocolate Frosting: One 16 oz container of store-bought chocolate frosting (Duncan Hines works great!) creates that glossy chocolate top layer. You’ll warm it up slightly so it spreads like a dream.
Chocolate Curls: These are optional but make your chocolate eclair dessert look fancy with almost no effort!
How to Make No-Bake Chocolate Eclair Cake
Making this chocolate eclair cake is so easy, even kids can help! Here’s how:
Mix pudding- Fold in whipped topping
Start by whisking together your cold milk and instant pudding mix in a large bowl. Keep whisking for about 2 minutes until it gets nice and thick. Then gently fold in your whipped topping until everything is smooth and fluffy.
Now it’s time to build your layers! Lay down a single layer of graham crackers in the bottom of your 9×13 inch pan. Don’t worry if you need to break a few crackers to make them fit perfectly. Spread half of your creamy pudding mixture over the crackers, making it as smooth and even as you can.
Add another layer of graham crackers on top of the pudding, then spread the rest of the pudding mixture over them. Top everything with one final layer of graham crackers.
Here comes the fun part! Put your chocolate frosting in a microwave-safe bowl and warm it up for about one minute at 50% power. You want it to be pourable but not hot. If it’s still too thick, heat it for another 30 seconds. Pour the warm frosting over the top layer of graham crackers and spread it out evenly.
Cover your pan with plastic wrap and pop it in the fridge for at least 8 hours or overnight. This waiting time is important because it lets the graham crackers soften into cake-like layers. Before serving, sprinkle some chocolate curls on top to make it extra pretty!
Delicious Variations to Try
Once you’ve mastered the basic no-bake chocolate eclair cake, try these fun twists:
Chocolate Lovers Version: Use chocolate graham crackers instead of regular ones and add chocolate pudding mixed with the vanilla pudding for double the chocolate flavor.
Peanut Butter Twist: Spread a thin layer of melted peanut butter between the graham crackers and pudding, or use chocolate peanut butter frosting on top.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I'd like to receive more tips and recipes from Hostess At Heart!
Berry Delight: Add fresh sliced strawberries or raspberries between the layers for a fruity touch that pairs perfectly with the chocolate.
Banana Split Style: Layer in sliced bananas with the pudding and top with chopped nuts and a cherry for a banana split-inspired dessert.
Coffee Eclair: Add 1 tablespoon of instant coffee to the pudding mixture for a mocha flavor that adults will love.
How to Store Your Chocolate Eclair Cake
Storing this chocolate eclair dessert is super simple! Just keep it covered in the refrigerator for up to 3 days. The graham crackers will stay soft and cake-like during this time. Pro tip: The dessert actually tastes best on day two when the crackers have had plenty of time to soften completely.
Want to make it ahead for a special occasion? You can freeze this no-bake chocolate eclair cake for up to 2 months! Just wrap it tightly with plastic wrap and then aluminum foil. When you’re ready to serve it, move it from the freezer to the fridge and let it thaw overnight. It will taste just as delicious as when you first made it.
How to Serve This Dreamy Dessert
This chocolate eclair cake is perfect for any occasion! Cut it into squares and serve it cold right from the fridge. Each slice should give you about 20 servings, making it ideal for feeding a crowd at birthday parties, backyard barbecues, church potlucks, or holiday gatherings.
For an extra special presentation, top each slice with a dollop of whipped cream and a fresh strawberry. You can also drizzle some chocolate syrup over individual slices for chocolate lovers who can never get enough.
This dessert tastes best when it’s super cold, so don’t let it sit out at room temperature for too long. If you’re taking it to a party, keep it in a cooler until serving time.
Related Recipes You’ll Love
If you enjoyed this easy eclair cake recipe, you’ll want to try these other simple desserts:
Classic Tiramisu: Another no-bake layered dessert that uses ladyfinger cookies instead of graham crackers.
No-Bake Chocolate Cheesecake: A rich and creamy chocolate dessert that’s just as easy to make without turning on the oven.
Strawberry Icebox Cake: Uses the same technique with chocolate wafers and whipped cream.
No-Bake Lime Cheesecake: A refreshing citrus dessert that’s perfect for warm weather gatherings.
Cappuccino Cheesecake Bars: Coffee-flavored cheesecake bars that are perfect for dessert lovers who enjoy a hint of espresso.
Ready to Make This Amazing Dessert?
This no-bake chocolate eclair cake proves that you don’t need fancy skills or hours in the kitchen to make something absolutely delicious. With just five ingredients and 15 minutes of hands-on time, you’ll have a dessert that looks and tastes like it came from a fancy bakery!
Now it’s your turn! Have you tried this recipe yet? We’d love to hear how it turned out for you! Please leave a comment below and don’t forget to rate this recipe with 5 stars ⭐⭐⭐⭐⭐ if you loved it. Your feedback helps other readers know they’re going to love this chocolate eclair dessert too. Did you try any of the variations? Share your creative ideas in the comments so we can all get inspired!
Happy baking (or should we say, happy no-baking!)!
No-Bake Chocolate Eclair Cake Recipe
Equipment
Ingredients
- 6.8 oz instant vanilla pudding 2-3.4 oz boxes
- 3½ cups milk
- 8 oz whipped topping
- 14.4 oz graham crackers 1 box
- 16 oz chocolate frosting 1 container purchased or homemade
- chocolate curls for garnish
Instructions
- In a large mixing bowl, whisk together the milk with the pudding mix. It will thicken as you whisk.
- Add the whipped topping and fold in.
- Place a single layer of graham crackers in the bottom of a 9×13 pan.
- Top the crackers with half of the pudding mixture. Use a spatula to even it out.
- Place a second, single layer of graham crackers overtop the pudding.
- Spoon the remaining half of the pudding mixture over the second layer of graham crackers and smooth it out.
- Top with a third (and final) single layer of graham crackers.
- Place the chocolate frosting in a small microwave safe bowl. Warm for one minute at 50% power. You just want to be able to pour the frosting. If it is not pourable, continue heating in 30 second increments at 50% power until it is liquid enough to pour.
- Pour the frosting in an even layer over the top of the graham cracker top.
- Cover with plastic wrap and place in the fridge for at least 8 hours but up to overnight.
- Sprinkle with chocolate curls and serve chilled.
Notes
• Store leftovers, covered, in the fridge for up to 3 days. It will fall apart well before the dessert goes bad.
• You can freeze this cake, covered, for up to 2 months. Thaw in the fridge before serving.
• I used Duncan Hines Chocolate Frosting.
• I used Jello Instant Vanilla Pudding
• I used Cool Whip dessert topping but homemade would work too
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
