This chocolate eclair cake is a no-bake icebox dessert: layers of graham crackers, a thick vanilla cream, and a glossy chocolate ganache, set in a 9×13-inch dish. After a long chill, the crackers soften into something close to cake, and the slices come out neat and creamy.
The idea comes from a post on the RecipesMind.Com Facebook page, which showed the finished cake and asked whether you could make a chocolate eclair cake without turning on the oven. The post described soft graham crackers, thick vanilla cream, and a generous chocolate topping that, after a night in the fridge, becomes an old-fashioned family dessert, but it did not list exact quantities. The recipe below fills in a classic method: two 3.4-ounce boxes of instant vanilla pudding, cold milk, an 8-ounce tub of whipped topping (or homemade whipped cream), a 14.4-ounce box of graham crackers, and a homemade chocolate ganache.
For other chilled desserts on the site, see our creamy no-bake strawberry cheesecake and strawberry lemon cream icebox pie.
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What’s in This Post
- Why This Chocolate Eclair Cake Works
- Tools You’ll Need
- Ingredients, at a Glance
- Make the Vanilla Cream
- Layer the Crackers and Cream
- Pour the Chocolate Ganache
- Timing and Make-Ahead
- Storage and Food Safety
- Variations
- Common Mistakes and Easy Fixes
- FAQ
Why This Chocolate Eclair Cake Works
A chocolate eclair cake is not a pastry-shop eclair. There is no choux dough and no oven. It is an icebox dessert: graham crackers stacked with a pudding cream, then chilled until the crackers take on a soft, cake-like bite.
- A slightly thick vanilla cream: Two 3.4-ounce boxes of instant vanilla pudding mixed with 3 cups of cold milk, instead of the 4 cups the boxes would use on their own, set up firm enough to slice. Folding in 8 ounces of thawed whipped topping, or homemade whipped cream, lightens the filling without making it loose.
- Three graham layers and two cream layers: A 3-by-4 grid of 12 graham squares in a 9×13-inch dish, repeated three times, with the cream split between those layers. That is the structure you see in a finished slice.
- A pourable ganache topping: Eight ounces of semisweet chocolate and 3/4 cup of warm heavy cream make a smooth topping that spreads to the edges and sets in the fridge. A canned frosting shortcut is included below if you want a faster topping.
- A long, cold rest: The crackers need time to soften. Plan on at least 8 hours in the refrigerator, and preferably overnight, before you cut the first square.
The same make-ahead approach shows up in our no-bake cherry chocolate cheesecake and chocolate vanilla cream dream cake.
Tools You’ll Need
A few ordinary tools keep the layers even.
- A 9×13-inch glass baking dish, such as the Pyrex 233 3-Qt Dish & 233-PC Red Lid, holds the three graham layers comfortably. The lid is useful for the overnight chill. (The listing is a dish-and-lid set.)
- A medium or large glass mixing bowl gives you room to whisk the pudding and fold in the topping. The 2.5-quart bowl in the Pyrex Essentials 3-Piece Glass Mixing Bowls Set (1-quart, 1.5-quart, and 2.5-quart) is a good size for this filling.
- A balloon whisk helps the instant pudding thicken evenly. The OXO Good Grips 11-Inch Silicone Balloon Whisk works well in a glass bowl.
- A flexible spatula makes it easier to fold the topping and spread the cream without dragging the crackers out of place. A full-size spatula such as the GIR Ultimate Silicone Spatula, 11-Inch, Studio White works well. (The listing also offers other colors and sizes; use the 11-inch Ultimate in Studio White.)
- A glass measuring cup, such as the Pyrex 4 Cup Glass Measuring Cup, measures the milk and the cream, and it is heat-safe enough to warm the cream and pour the finished ganache. (The listing also offers a 2-pack; use a single 4-cup measure.)
- Semisweet chocolate for the topping can be chips or chopped bars. One 24-ounce bag of Ghirardelli Semi-Sweet Chocolate Premium Baking Chips gives you the 8 ounces (about 1 1/3 cups) needed for the ganache, with some left for other baking. (The listing includes other flavors and sizes; use the 24-ounce semi-sweet bag, pack of 1.)
You will also want a spoon for spreading the ganache, and plastic wrap or the dish lid to cover the cake while it chills.
Ingredients, at a Glance
For the vanilla cream, whisk 2 (3.4-ounce) packages of instant vanilla pudding mix with 3 cups (720 ml) of cold whole milk until smooth and beginning to thicken, about 2 minutes. Fold in 1 (8-ounce) container of frozen whipped topping, thawed. Whole milk gives the richest filling; 2% works, though the cream will be slightly less full. Do not use cook-and-serve pudding, and do not add the full 4 cups of milk the boxes would use on their own, or the filling will be too loose to slice cleanly.
If you prefer homemade whipped cream, beat 1 1/2 cups (360 ml) of cold heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract to stiff peaks, then fold it into the pudding in place of the 8-ounce tub.
For the layers, you need 1 (14.4-ounce) box of graham crackers. A standard box holds about 27 full sheets (three sleeves of 9). You will use about 18 full sheets, broken into 36 squares: 12 squares in a 3-by-4 grid for each of the 3 layers. Keep the extras nearby to replace a broken square or fill a small gap.
For the ganache, use 8 ounces (226 g) of semisweet chocolate, chips or finely chopped, and 3/4 cup (180 ml) of heavy cream. A tablespoon of unsalted butter, stirred in at the end, is optional and adds shine.
Make the Vanilla Cream
Pour the cold milk into a large mixing bowl. Add both packages of instant vanilla pudding and whisk for about 2 minutes, until the mixture is smooth and noticeably thicker than milk, like a soft pudding rather than a pourable custard. If you still see dry pockets of mix, whisk a little longer, scraping the bottom of the bowl.
Add the thawed whipped topping, or the homemade whipped cream, and fold with a spatula until no white streaks remain. The finished cream should be thick, pale yellow, and spreadable. If it still looks loose, let it stand 3 to 5 minutes; instant pudding continues to set as it sits.
Layer the Crackers and Cream
You do not need to grease the dish. Break full graham sheets in half along the perforation so you have squares, then arrange 12 squares in the bottom of the 9×13-inch dish in a 3-by-4 grid. A little space around the edges is normal; if a gap bothers you, break a spare cracker to fill it rather than overlapping the squares.
Spoon half of the vanilla cream over the first layer and spread it gently to the edges, taking care not to lift the crackers. Add a second 3-by-4 grid of 12 graham squares, spread the remaining cream on top, and finish with a third grid of 12 squares. Keep that top layer as even as you can; it is the base for the ganache.
Pour the Chocolate Ganache
Place the chocolate in a heatproof bowl or in the glass measuring cup. Heat the heavy cream in a small saucepan over medium heat, or in the microwave in short bursts, until it is steaming and just beginning to bubble at the edges; do not let it boil hard. Pour the hot cream over the chocolate and let it stand for 2 to 3 minutes, then stir slowly from the center until the ganache is smooth and glossy. Stir in the optional butter. If a few bits of chocolate remain, give the bowl a brief microwave burst and stir again.
Let the ganache cool for 3 to 5 minutes, until it is still pourable but no longer piping hot, so it does not soften the top cream or shift the crackers. Pour it over the third graham layer and spread it to the edges with the back of a spoon.
Cover the dish with the lid, or with plastic wrap that does not sit heavily in the soft ganache, and refrigerate for at least 8 hours, preferably overnight, until the crackers are soft and the topping is set. For cleaner squares, dip a sharp knife in hot water, wipe it dry, and cut 12 generous slices or 15 smaller ones.
Timing and Make-Ahead
Plan on about 25 minutes of active prep: whisking the pudding, folding in the topping, building the three graham layers, and making and spreading the ganache. There is no baking. The cake then needs at least 8 hours in the refrigerator, so the minimum time from a cold start is about 8 hours 25 minutes. For the softest graham layers, refrigerate overnight, about 12 hours 25 minutes from start to serving.
- Prep (active): 25 minutes
- Cook: none (no-bake)
- Inactive (chill): at least 8 hours, preferably overnight (about 12 hours)
- Ready to serve (minimum): about 8 hours 25 minutes
- Ready to serve (overnight, preferred): about 12 hours 25 minutes
- Yield: 12 to 15 servings, from one 9×13-inch dish
This is a make-ahead dessert by design. Assemble it the day before you plan to serve it, including the ganache, so the topping and the crackers set together. You can mix the cream an hour ahead and keep it covered in the refrigerator, but the layers and the ganache should go into the dish the same day. The cake is at its best in the first 24 to 48 hours, when the crackers are soft but still hold a distinct layer.
Storage and Food Safety
This is a perishable dairy dessert. Keep it covered in the refrigerator and serve it cold. Per the FDA’s guidance on storing food safely and the FDA’s safe food handling page, refrigerate perishable food within 2 hours of serving (1 hour if the room is above 90°F). At a picnic or potluck, return leftovers to the fridge on that timeline. In a warm kitchen, keep the cake chilled until shortly before you cut it.
Covered and refrigerated, leftovers keep for 3 to 4 days. After that, the crackers can turn overly soft and the cream can start to weep. You can freeze the cake, tightly wrapped, for up to 1 month and thaw it overnight in the refrigerator. Freezing is a fair backup, but the crackers often turn softer, and the ganache can dull or bloom, so the refrigerator is the better plan when you have the choice.
Variations
- French vanilla pudding: Swap in instant French vanilla for a slightly richer, more custard-like flavor. Keep the same 3 cups of milk.
- Chocolate pudding: Use instant chocolate pudding in place of vanilla for a double-chocolate version.
- Banana eclair cake: Add a single layer of sliced ripe bananas over the first cream layer. This version is best eaten within 2 days.
- Canned frosting shortcut: Warm 1 (16-ounce) container of chocolate frosting in the microwave for 15 to 25 seconds, stir until spreadable, and spread it over the top cracker layer. Chill as usual. The topping will be sweeter and a little thicker than ganache.
- Old-fashioned cooked cocoa topping: Combine 1/3 cup unsweetened cocoa powder, 1 cup granulated sugar, and 1/4 cup milk in a small saucepan. Bring to a boil over medium heat and cook for 1 minute, stirring. Take the pan off the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla. Cool until thickened but still pourable, then pour it over the top crackers and chill.
- Gluten-free crackers: Use a gluten-free graham-style cracker in the same 3-by-4 grid. Softening time can vary by brand, so keep the 8-hour minimum.
Common Mistakes and Easy Fixes
- Using cook-and-serve pudding: It will not thicken the same way when whisked with cold milk. Use instant pudding.
- Adding a full 4 cups of milk: That is the box direction for pudding on its own, and it makes a filling that slumps when sliced. Stay with 3 cups.
- Folding in frozen whipped topping: Thaw it in the refrigerator first. Frozen topping leaves lumps and can deflate the filling.
- Serving the cake too soon: At 2 or 3 hours, the crackers are still crisp and the slices can fall apart. Wait at least 8 hours, and overnight if you can.
- Pouring boiling-hot ganache: It can melt the top cream and shove the crackers. Cool the ganache until it is warm and pourable, about 3 to 5 minutes.
- Leaving the cake out too long: It is a dairy dessert. Follow the FDA two-hour window (one hour above 90°F) and return leftovers to the fridge.
FAQ
Do I have to chill it overnight?
Overnight gives the best texture, but the cake is ready to serve after a minimum of 8 hours in the refrigerator. A shorter chill leaves the crackers too firm and the slices messy.
Can I use homemade whipped cream instead of whipped topping?
Yes. Beat 1 1/2 cups of cold heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract to stiff peaks, then fold it into the pudding in place of the 8-ounce tub. Keep the finished cake refrigerated; homemade cream is still a perishable dairy filling.
How many graham crackers do I need?
Plan on 36 squares, which is 18 full sheets, arranged 12 to a layer in a 3-by-4 grid, three layers in all. A standard 14.4-ounce box has about 27 full sheets, so one box is enough, with extras for breakage and small gaps.
Can I use canned chocolate frosting instead of ganache?
Yes. Warm a 16-ounce container for 15 to 25 seconds, stir, and spread it over the top crackers. The flavor is sweeter and the texture is thicker than ganache, but the method and chill time stay the same.
Can I make this a day ahead?
Yes, and that is the preferred plan. Assemble the full cake, including the ganache, the day before, and keep it covered in the refrigerator. It is at its best within 24 to 48 hours.
How should I store leftovers?
Keep the cake covered in the refrigerator for 3 to 4 days. After serving, follow the FDA two-hour window (one hour above 90°F). You can freeze it, tightly wrapped, for up to 1 month and thaw it in the refrigerator, though the crackers may be softer and the ganache may dull.
Print
Chocolate Eclair Cake
A no-bake chocolate eclair cake with graham cracker layers, thick vanilla cream, and a glossy chocolate ganache, chilled overnight in a 9×13 dish.
- Total Time: 8 hours 25 minutes
- Yield: 12 to 15 servings
Ingredients
For the vanilla cream
2 (3.4-ounce) packages instant vanilla pudding mix
3 cups (720 ml) cold whole milk
1 (8-ounce) container frozen whipped topping, thawed (or homemade whipped cream: 1 1/2 cups / 360 ml cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract, beaten to stiff peaks)
For the layers
1 (14.4-ounce) box graham crackers (about 18 full sheets / 36 squares; a standard box has about 27 full sheets)
For the chocolate ganache
8 ounces (226 g) semisweet chocolate, chips or finely chopped
3/4 cup (180 ml) heavy cream
1 tablespoon unsalted butter (optional, for shine)
Instructions
- Pour the cold milk into a large bowl. Add both packages of instant vanilla pudding and whisk for about 2 minutes, until the mixture is smooth and noticeably thicker than milk.
- Fold in the thawed whipped topping, or the homemade whipped cream, until no white streaks remain. If the cream still looks loose, let it stand 3 to 5 minutes.
- Break graham sheets into squares and arrange 12 squares in a 3-by-4 grid in an ungreased 9×13-inch dish. Spread half of the vanilla cream over the crackers. Add a second grid of 12 squares, spread the remaining cream, and finish with a third grid of 12 squares.
- Place the chocolate in a heatproof bowl. Heat the heavy cream until it is steaming and just beginning to bubble at the edges. Pour it over the chocolate, let it stand 2 to 3 minutes, then stir until smooth. Stir in the optional butter. Cool 3 to 5 minutes, until pourable but not hot.
- Pour the ganache over the top graham layer and spread it to the edges. Cover and refrigerate for at least 8 hours, preferably overnight, until the crackers are soft and the topping is set. Cut into 12 to 15 squares.
Notes
- Timing: 25 minutes active prep + no baking + at least 8 hours of refrigeration = about 8 hours 25 minutes until ready to serve. For the softest, most cake-like graham layers, refrigerate overnight (about 12 hours 25 minutes from start to serving).
- Use instant pudding, not cook-and-serve, and stay with 3 cups of milk for two 3.4-ounce boxes so the filling slices cleanly.
- A standard 14.4-ounce box of graham crackers has about 27 full sheets. This cake uses about 18 full sheets (36 squares). Keep the extras for breakage and small gaps.
- Canned frosting shortcut: warm 1 (16-ounce) container of chocolate frosting for 15 to 25 seconds, stir, and spread it over the top crackers, then chill as usual.
- Store covered in the refrigerator for 3 to 4 days. After serving, refrigerate perishable food within 2 hours (1 hour above 90°F). Freeze, tightly wrapped, for up to 1 month; thaw in the refrigerator. The crackers may be softer and the ganache may dull after freezing.
- Prep Time: 25 minutes
- Additional Time: 8 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian