Chocolate Éclair Cake is a beloved no-bake dessert inspired by the classic French éclair pastry. Instead of choux dough, this version uses graham crackers layered with a creamy vanilla filling and topped with a rich chocolate frosting. After chilling overnight, the crackers soften into a cake-like texture—soft, silky, and absolutely irresistible. It’s one of the easiest crowd-pleasing desserts you can make with minimal effort and maximum flavor.
What Is Chocolate Éclair Cake?
Chocolate Éclair Cake is a layered dessert made with three main components:
- Graham crackers
- Vanilla pudding and whipped topping cream
- Chocolate ganache or frosting
When chilled, the graham crackers absorb moisture and turn into a tender, cake-like layer similar to a classic éclair.
A Brief History
While the exact origin is unknown, Chocolate Éclair Cake became popular in American home kitchens during the 1980s and 1990s, thanks to its:
- No-bake simplicity
- Affordable ingredients
- Delicious similarity to bakery-style éclairs
It remains a favorite at potlucks, holidays, and family gatherings.
Ingredients (12 Servings)
For the Cake Layers
- 2 packets (about 28 rectangles) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip or similar)
For the Chocolate Topping
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter
(Or use 1 can of chocolate frosting for a quicker option.)
Instructions
1. Prepare the Cream Filling
In a large mixing bowl, whisk the milk and instant pudding until thickened (about 2 minutes).
Fold in the whipped topping gently until smooth and fluffy.
2. Assemble the Layers
- In a 9×13-inch dish, place a single layer of graham crackers at the bottom.
Spread half of the pudding mixture over the crackers.
Add another layer of crackers.
Spread the remaining pudding mixture.
Make the Chocolate Topping
Heat cream until just steaming (do not boil).
Pour over chocolate chips and let sit 1–2 minutes.
Stir until smooth and glossy, then whisk in butter.
Pour the warm chocolate topping evenly over the top graham layer.
Chill
Refrigerate at least 6 hours, but overnight is best.
This allows the crackers to soften into a cake-like texture.
Nutrition Information (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 3g |
| Carbohydrates | 40g |
| Sugars | 27g |
| Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 12mg |
| Sodium | 240mg |
| Fiber | 1g |
Tips for Success
- Use whole graham crackers for perfect layers—don’t crumble them.
- Chill overnight for the BEST texture.
- Instant pudding is the preferred type; stovetop pudding won’t set correctly here.
- Cover tightly to prevent the cake from absorbing refrigerator smells.
Tips for Success
- Use whole graham crackers for perfect layers—don’t crumble them.
- Chill overnight for the BEST texture.
- Instant pudding is the preferred type; stovetop pudding won’t set correctly here.
- Cover tightly to prevent the cake from absorbing refrigerator smells.
Serving Suggestions
- Serve chilled with chocolate drizzle.
- Pipe extra whipped cream on top for decoration.
- Add crushed nuts (almonds, hazelnuts, peanuts).
- Perfect for birthdays, BBQs, potlucks, Ramadan gatherings, holidays, and weekend desserts.
Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months (thaw in fridge before serving)
Do not leave at room temperature for long—dessert contains dairy.
