Chocolate Eclair Cake has layers of creamy vanilla pudding, graham crackers and chocolate icing. This easy icebox cake is a classic no bake dessert that you can’t help but love!
Craving cake but don’t feel like baking? Chocolate Eclair cake is the answer! No bake eclair cake brings together all the flavors you love in chocolate eclairs with minimal effort.
Reasons You’ll Love Chocolate Eclair Cake
Easy cream filling – Vanilla pudding and cool whip make the perfect creamy center!
Smooth chocolate frosting – It sets up soft and shiny, just like the best eclair icing.
No bake cake recipe- This recipe is ideal for those hot summer days!
Make ahead options – Whip up the chocolate eclair cake then stash it in the fridge or freezer until you’re ready to serve!
Crowd pleasing and delicious – The combination of crunchy graham crackers with fluffy vanilla cream and chocolate is irresistible!
You only need a few ingredients to make this no-bake chocolate eclair cake. This is one of those desserts that wonderfully combines some very classic dessert flavors, brings out the best in each of them, and then blends them together incredibly well.
If you are looking for a great dessert that you can pull together in no time, without heating up the kitchen, this eclair cake fits the bill!
Chocolate Eclair Cake Ingredients
This is an overview of the ingredients you will need to make this easy eclair cake recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes and Substitutions
- Vanilla Instant Pudding – You are using the dry pudding mix, so ignore the directions on the box of pudding. You can use sugar free pudding if you prefer. Also, feel free to get creative with different flavors of pudding, just make sure they are the instant variety. Cheesecake, French Vanilla and White Chocolate are fun flavor options.
- Cool Whip – While you can use homemade whipped cream, honestly this recipe really truly works best with the Cool Whip. You can also use light Cool Whip.
- Graham Crackers – I like traditional honey grahams with this recipe, but you can try other flavors. You could also use vanilla wafers.
- Chocolate Topping – While this chocolate topping is divine, if you are looking for a time saver, you could use some canned frosting. It helps to warm it in the microwave for a few seconds first, which makes it easier to spread.
How To Make Chocolate Eclair Cake
Let’s discuss the ingredients you’ll need, and the steps you’ll take, to make this eclair cake recipe. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
1. Place instant vanilla pudding mix and milk into a large bowl. Using a mixer or whisk, mix well to combine.
2. Fold in the thawed whipped topping.
3. Gently stir until combined.
4. Cover the bottom of a 9X13 inch baking dish with graham crackers. Break them as necessary to completely cover the bottom. Each layer should use about 1 sleeve of graham crackers
5. Spread half of the pudding mixture evenly over this layer of graham crackers.
6. Smooth pudding mixture. Next use another sleeve of graham crackers to create a second layer. Spread the remaining pudding mixture evenly over this layer of graham crackers. Use the last sleeve of graham crackers to cover the pudding mixture.
7. Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute, then stir. Continue cooking for 30 seconds at a time, stirring after each interval.
8. Once you are able to stir it to a smooth consistency, allow to cool for a few minutes.
9. After cooling slightly pour the chocolate mixture over the eclair cake. Smooth chocolate with a spatula. Cover the cake with foil or plastic wrap and place it in the refrigerator. Chill for at least 8 hours, though overnight is prefered.
Tips and Advice
Storage: Cover the eclair icebox cake and store it in the fridge for up to 5 days. Or, you may freeze it for up to 2 months. Allow it to thaw overnight in the fridge before serving.
More Recipes For Pudding Fans:
- Magnolia Bakery Banana Pudding
- Flower Pot Pudding Dirt Cups
- Oreo Dirt Cake
- Chocolate Chip Pudding Cookies
Chocolate Eclair Cake
Ingredients
- 1 box graham crackers (3 sleeves of graham crackers)
- 7 ounces instant vanilla pudding mix (2 3.5 ounce boxes pudding)
- 3 cups cold milk
- 8 ounces frozen whipped topping, thawed (COOL WHIP Whipped Topping works well)
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Place instant vanilla pudding mix and milk into a large bowl. Using a mixer or whisk, mix well to combine. Fold in the thawed whipped topping.
- Cover the bottom of a 9X13 inch baking dish with graham crackers. Break them as necessary to completely cover the bottom. Each layer should use about 1 sleeve of graham crackers. Spread half of the pudding mixture evenly over this layer of graham crackers.
- Use another sleeve of graham crackers to create a second layer. Spread the remaining pudding mixture evenly over this layer of graham crackers. Use the last sleeve of graham crackers to cover the pudding mixture.
- Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute, then stir. Continue cooking for 30 seconds at a time, stirring after each interval. Once you are able to stir it to a smooth consistency, allow to cool for a few minutes. After cooling slightly pour the chocolate mixture over the eclair cake. Smooth chocolate with a spatula.
- Cover the cake with foil or plastic wrap and place it in the refrigerator. Chill for at least 8 hours, though overnight is prefered.
Notes
Prepare using Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping. Cover this chocolate eclair cake and store it in the fridge for up to 5 days. Or, you may freeze it for up to 2 months. Allow it to thaw overnight in the fridge before serving.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
What percentage milk should be used?
Does it matter what percentage milk you use?
I made this cake because of all the wonderful reviews. I followed recipe except used French vanilla pudding. Don’t hesitate to try this, it’s absolutely delicious!
Could fresh whipped cream be used in place of cool whip??
I haven’t tried so I can’t say for sure. My thinking is you’d probably want to use a stabilized whipped cream recipe if you do that.
This is the recipe you need right before a whole bunch of people come over for a BBQ. There is no such thing as too many desserts in my book but that means you need some simpler recipes.
These look absolutely delicious and so easy to make! Thanks for sharing.