I have to admit, I love trying new dinner recipes, but when it comes to baking sweets and treats, I’m just not very adventurous. Even when we have a family get together, I’m the first person to volunteer to bring an appetizer, or a vegetable side dish, or even a fancy salad. But when someone asks me to bring a dessert, I’m a little lost.
This recipe for chocolate eclair cake is going to be my new, favourite, go-to recipe though! It’s quick, it’s easy to make and it tastes AMAZING! And best of all, you don’t even have to bake it! It tastes just like a chocolate eclair (and who doesn’t love chocolate eclairs!?), but in the form of a cake. And it has gorgeous, creamy and delicious layers. Mmmmm… Are you drooling yet? Because I sure am!
I remember when I was a kid, every once in awhile, my mom would buy us chocolate eclairs as a special treat. It wasn’t very often, but when she did, we were so excited! My sister and I would suck out the cream and lick off the chocolate glaze. I’m sure we ate the pastry too, but it was all about that dreamy filling…
My 6 year old daughter came home from school right after I made this, and she was begging for a slice. The hardest part about this cake is that you have to let it set in the refrigerator overnight. My daughter was NOT impressed that she had to wait! But I let her eat a slice for breakfast the next morning, so I think that helped make up for it.
No-Bake Chocolate Eclair Cake
This recipe is PERFECT if you need to take a dessert somewhere. It’s great for pot lucks, barbecues, or any family get together. It transports easily, and it’s a total crowd pleaser.
The full printable recipe is at the bottom of this post, but here’s what you’ll need:
- Graham Crackers
- Instant Vanilla Pudding
- Butter
- Whipping Cream
- Vanilla Extract
- Milk
- Sugar
- Cocoa
Whip the cream for about 4 minutes on medium-high speed until it turns into whipped cream. If you don’t like your desserts too sweet, feel free to skip the extra sugar at this point. It will be plenty sweet when you add it to the pudding mixture.
After you’ve mixed the instant pudding with the milk, add the whipping cream and mix it all together. If you’re short on time, you could even substitute the whipped cream with a tub of Cool Whip instead. But in my humble opinion, everything tastes better when it’s made from fresh ingredients.
Line the bottom of a 9″ x 13″ baking dish with a layer of graham crackers. It uses up almost an entire sleeve.
Pour half the pudding and whipped cream mixture on the layer of graham crackers.
Spread it out in an even layer using a spatula.
Repeat by adding another layer of graham crackers.
And the rest of the pudding mixture.
And finally, top it with another layer of graham crackers. I used up EXACTLY one box (or 3 sleeves) of graham crackers with none to spare. I was panicking a little at the end, because if any of them had crumbled I wouldn’t have been able to finish my top layer. If nothing else, it’s always nice when there’s no waste!
I love this chocolate glaze! It settled perfectly over top of the graham crackers in an even and smooth layer!
I had to tilt the dish a little bit to make sure all the corners were completely covered, but it spread out pretty well on it’s own.
Mmmmm… Doesn’t it look delicious already from the side of the dish!?
You’ll need to put it in the refrigerator over night for the graham crackers to soften.
But man oh man, when it comes out of the fridge the next day it’s DELICIOUS!
It tastes just like a chocolate eclair, but in a cake! And it’s way easier to make!
Just look at those delicious, creamy layers!!!
- 1-3/4 cups whipping cream
- Optional - 3 Tablespoons sugar and 1 teaspoon vanilla extract
- 2 boxes instant vanilla pudding (4 servings each)
- 3 cups milk
- 1 box graham crackers (3 sleeves)
- ⅓ cups cocoa powder
- 1 cup sugar
- ¼ cup milk
- ½ cup butter
- 1 teaspoon vanilla extract
- In a 9" x 13" dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
- In a medium bowl, add the whipping cream (and optional 3 Tablespoons sugar and 1 teaspoon vanilla extract). Beat on medium-high speed for approximately 4 minutes until it turns into whipped cream.
- In a large bowl, add 3 cups of milk and the 2 boxes of vanilla pudding. Beat it on medium speed for about 2 minutes.
- Stir the whipping cream mixture into the pudding mixture until smooth and well combined.
- Add half the pudding mixture over the bottom graham cracker layer in the 9" x 13" dish. Use a spatula to spread it evenly over the graham crackers.
- Repeat with another layer of graham crackers and the rest of the pudding mixture.
- Add a final layer of graham crackers on top.
- In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
- Remove the pot from the heat and let cool for 1 minute. Keep stirring.
- Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
- Immediatey pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
- Refrigerate over night.
This no-bake chocolate eclair cake is SO EASY! And it tastes amaaaaaazing!! It tastes just like a chocolate eclair, but in a cake. And it has gorgeous, creamy and delicious layers. Mmmm… It’s definitely a crowd pleaser!
Katherines Corner says
May 22, 2016 at 11:47 amummmmmmm yes please! Thank you for sharing this wonderful treat at the Thursday Favorite Things link party. pinned xo
Dawn says
March 18, 2018 at 3:25 pmI made this for this for a church coffee hour. We need a few things sugar free.
I used sugar free pudding and sugar free frosting for the top. Had to give the recipe out to many who had it.
Very good. Couldn’t tell it was sugar free.
Best dessert yet.
hippygirl says
May 23, 2016 at 8:40 amThis looks delicious!
Winter says
May 23, 2016 at 10:21 amYummm my family would love this!!
jan lipi says
May 23, 2016 at 9:31 pmUhm, wow, that looks REALLY GOOD! I’m gonna have to give that try! Thanks for sharing!
Marsha 'Nana' Baker says
May 24, 2016 at 11:09 amAbsolutely beautiful and inviting! MMMM good! Thanks so much for sharing with us at Weekend Potluck. Keep ’em comin’.
Crochet Hooks says
May 24, 2016 at 8:53 pmoh yes please! this easy chocolate eclair cake looks delish! thanks for sharing the recipe!
Just One Donna says
May 25, 2016 at 12:39 pmThus looks easy and yummy. I’m pinning for later. Found you from HMCW link up today. Donna (Just One Donna)
Miz Helen says
May 28, 2016 at 1:04 pmWhat a awesome Summer Time Dessert! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
tracy king says
May 31, 2016 at 11:45 amSounds scrumptious so I printed and will get the ingredients when I shop. Thanks so much!!!
Timi says
June 1, 2016 at 4:02 amOh, it looks so yummy!!! Thanks for the recpipe!
Miz Helen says
June 2, 2016 at 11:20 amCongratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
Miz Helen
Mary Pate says
September 11, 2016 at 7:15 pmI don’t eat instant pudding.. Do you a recipe using whipping cream or something that makes homemade pudding? Thanks
Kristy Jo says
September 15, 2016 at 3:59 pmThis is one of my family’s favorite desserts. We use a tub of milk chocolate frosting for the topping to make it even easier. The whipped type works best for spreading, or you can pop the frosting in the micro for about 30 seconds to make it just barely pourable (stir first). We like french vanilla pudding best for the filling. Always disappears at potlucks!
Julia Philpott-Zseder says
April 20, 2017 at 9:52 amMy topping was WAY too runny and ended up making quite the mess in my fridge!! Thankfully I caught it before the disaster was too epic!!! I found it didn’t spread evenly and some of the crackers ended up showing — but I compensated by softening a container of frosting and adding that right over top and it turned out perfectly!!! The filling was DIVINE!!!
Jackie says
August 24, 2017 at 5:53 pmThis was a hit at my potluck! Everyone wanted the recipe. Thank you!!
June Hyman says
September 6, 2017 at 11:47 pmThis cake was absolutely delicious. I used 3 boxers of Vanilla Instant pudding to 3 cups of milk as I was afraid that it would not set, and it turned out perfectly. I also made 3 layers instead of 2.
I used soya milk instead of ordinary milk , non-dairy cream instead of whipping cream, and margerine instead of butter for the topping because we do not eat milk after meat.
I would like to know if I can freeze this |Chocolate Eclair cake.
June Hyman says
September 7, 2017 at 7:48 amCould you please tell me if I can freeze this no bake chocolate eclair cake..
I wrote a comment but I haven’t heard whether I can freeze this cake or not.
Jill says
July 2, 2018 at 3:17 pmThis cake is amazing! Sooo easy to make and absolutely delicious! Everyone was raving about it; will definitely make it again.
Amor says
December 21, 2018 at 8:24 pmWhat size pudding box did you get? Iv seen small one and a larger box
Joan says
April 9, 2019 at 4:33 pmWhat other biscuits could I use. Havent seen these in my Super Market here in aus It looks so yummy want to give it a go THANKS.
Katie DeVries says
April 18, 2019 at 3:31 pmMade these for a “baby shower” celebration during a work meeting and everyone loved them! I even added a little blue food coloring to the cream to give it a festive tint – thanks for a great recipe!
Joy says
April 21, 2019 at 12:15 amI didn’t do the way she said because it didn’t work out right at all for me. I put 1/2 cup butter and two squares baking chocolate in a pan. I melted that and then added about 1&1/2 cup powdered sugar to it. While it was still hot I added an egg Ana whisked it really well after adding so it wouldn’t scramble. Once it was all melted and glossy I poured it over the top.i tried it the other way but i turns out weird