No Bake Chocolate Eclair Cake Recipe
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My no-bake eclair cake is usually the first dessert gone at potlucks for a reason – it’s a nostalgic, creamy, and incredibly easy crowd-pleaser! Whether you crave the traditional vanilla and chocolate combination or, like me, you’re a true chocolate lover yearning for a rich, decadent triple chocolate version, this recipe has you covered.
My signature Triple Chocolate No-Bake Eclair Cake takes the old standby and elevates it with three layers of delicious cocoa goodness: chocolate graham crackers, a fluffy chocolate pudding filling, and a smooth chocolate fudge topping. It’s guaranteed to satisfy even the most intense chocolate cravings!
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Chocolate Eclair Cake
Equipment
Ingredients
- 2 3.4 ounce boxes instant chocolate pudding
- 3 cups milk
- 8 ounces frozen dessert topping thawed
- 14.4 ounces chocolate graham crackers
- 16 ounces chocolate fudge frosting
Instructions
- In a medium-size bowl, mix both boxes of chocolate pudding and milk with a whisk until it begins to thicken.
- Add dessert topping and mix with a spoon until it is well combined and the color is even. Set aside.
- Line a 9 X 13 pan with a layer of chocolate graham crackers, break the crackers as necessary to fill in large gaps.
- Spread half of the pudding mixture over the layer of crackers.
- Place another layer of crackers over the pudding mixture in the pan. Again, breaking the crackers as necessary to fill in large gaps.
- Place the last half of graham crackers over the pudding. The top layer may require more crackers than the other layers depending on the type of pan used.
- Heat the frosting in a microwave at 30-second intervals, stirring after each interval. Continue until frosting is a pourable consistency.
- Pour frosting over the top layer of graham crackers as evenly as possible. It should spread on its own, but if it does not just use a butter knife or an off-set spatula to cover all of the graham crackers.
- Place in refrigerator for at least 12 hours for best results.
Notes
- For a Classic Eclair Cake: Substitute regular or honey graham crackers for chocolate, and vanilla instant pudding mix for chocolate.
- Quick Softening Hack: If you need to serve sooner, quickly dip graham crackers in milk for a few seconds before layering. Still chill for a few hours.
- Storage: Store covered in the refrigerator for up to 3-4 days.
- Homemade Pudding: If using homemade pudding, you will need approximately 3 cups of a thick, pie-filling consistency pudding.
- Topping Alternatives: See post for homemade glaze or whipped cream options.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Pro Tips for Your No-Bake Eclair Cake
This layered dessert is incredibly forgiving, but a few pro tips from years of making it will ensure your cake is absolutely perfect:
- Graham Cracker Fit: Standard graham crackers (chocolate or regular) won’t fit perfectly in a 9×13 pan. Don’t stress about filling every tiny gap! I find alternating the direction of the whole cracker sheets by layer helps the finished dish hold together more like a cake.
- Pudding Consistency is Key: This recipe uses less milk than your instant pudding package calls for. This creates a much thicker, firmer pudding that sets beautifully for slicing. Don’t worry if you see a few small lumps in the pudding – a whisk helps, but even with lumps, the finished product will be fantastic and perfectly chocolaty!
- Fill to the Edges: When spreading the pudding layer, make sure it reaches all the way to the edges of the crackers. This helps them soften evenly and integrate into the “cake.”
- Chill Time is Non-Negotiable: This dessert needs at least overnight in the refrigerator, and preferably 12 hours, for the graham crackers to fully soften and the cake to set beautifully. Trust me, it’s worth the wait!
Substitutions & Variations
This no-bake eclair cake is wonderfully adaptable!
- Classic Eclair Cake: To make the traditional version, simply swap out the chocolate graham crackers for regular or honey graham crackers and use vanilla instant pudding mix instead of chocolate. For the topping, you can use a simple chocolate glaze or plain chocolate frosting.
- Homemade Pudding: If you prefer homemade pudding, you will need approximately 3 cups of a thicker pudding, aiming for a consistency similar to a pie filling.
- Milk Substitutions: I’ve successfully substituted skim milk for whole milk with both regular and sugar-free pudding mixes. While some pudding mixes state they won’t set with non-dairy milks (like soy, almond, or coconut milk), if you successfully use those for a bowl of pudding, they’d likely work here too.
- Whipped Topping Alternatives: You can use 1 1/2 cups of heavy whipping cream to make a homemade whipped cream, sweetened and stabilized with 3 to 4 tablespoons of powdered sugar. Just note that homemade whipped cream typically won’t set up as firm as commercial non-dairy whipped topping, resulting in a slightly softer overall cake texture.
- Homemade Chocolate Glaze (Instead of Canned Frosting): For those opposed to canned icing, here’s a simple, pourable chocolate glaze:
- In a small saucepan, combine 3 tablespoons of butter and 3 tablespoons of water. Heat over medium-low heat until the butter has melted.
- Add 3 tablespoons of cocoa powder and whisk until no lumps remain.
- Remove from heat and add enough powdered sugar (about 1 to 1 1/2 cups) to make a pourable icing.
- Note: This homemade icing will also show the outlines and nooks and crannies of the graham crackers on top, just like the melted canned frosting.
Short on Time?
When made as directed, this cake needs at least overnight in the refrigerator (preferably 12 hours) for the graham crackers to become softened. If you need a dessert sooner than that, you can dip the graham crackers in a bowl of milk for a few seconds before placing them into the pan. This will speed up the softening of the crackers significantly, but I would still give this some time in the refrigerator for the filling to set up properly.
Storage
- Store No-Bake Eclair Cake covered in the refrigerator. It will keep well for 3-4 days.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
