Chocolate Eclair Cake
Published
Published
This Chocolate Eclair Cake tastes like the best combination of Boston cream pie and a chocolate eclair. Bonus, this eclair dessert is no-bake, only requires 5 simple ingredients, and super easy to make. It is always a hit with everyone!
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5 STAR REVIEWS
This chocolate eclair cake takes all my favorite parts of an eclair – aka the filling and chocolate ganache – and turns it into an easy-to-make no-bake dessert. The filling is made with Cool Whip and pudding (or homemade whipped cream, if preferred), so it’s not exactly like your typical eclair filling, but it’s so good. I like to think of this eclair dessert as Boston cream pie meets chocolate eclair.
And you won’t believe how ridiculously easy it is to prepare – you need just 15 minutes and 5 ingredients! While this no bake eclair cake is quick and easy to prepare, it does need at least 6 hours to set up properly. I recommend making it the night before you plan to serve it.
I love to whip this one up for holidays, summer potlucks and gatherings, since it takes virtually no time but it looks and tastes like you labored over it forever. Everyone LOVES it.
Helpful Tip & Variations
- Instant vanilla pudding. Vanilla or French vanilla pudding can be used. Just makes sure it’s INSTANT. The “cook and serve” pudding will not work in this recipe.
- Whole milk. I would avoid skim milk as it can make the filling too thin.
- Cool Whip. Gives the filling a light and fluffy texture. My homemade whipped cream can be used instead, if preferred.
- Graham crackers. Provides the “crust” layer of this eclair cake. I use plain, but cinnamon or chocolate graham crackers can be swapped for a different flavor.
- Chocolate frosting. Grab your favorite container at the store, make my homemade chocolate frosting recipe, or see the notes below on making homemade ganache.
- Lighten it up. For a lightened up version, use fat-free Cool Whip, sugar-free pudding mix, and just a thin layer of frosting on top.
- Switch up the pudding. Instead of 2 layers of vanilla pudding, try making the recipe with one layer of vanilla pudding and one layer of white chocolate or cheesecake pudding.
Chocolate Eclair Cake
Ingredients
- 2 boxes (3.4 ounces each) vanilla INSTANT pudding mix, (or instant French vanilla)
- 3 cups whole milk
- 8 ounces Cool Whip, thawed (see note)
- 16 ounces graham crackers
- 16 ounces chocolate frosting
Instructions
- In a large bowl, vigorously whisk together the instant pudding and milk. Fold in the whipped topping, mixing until well combined. Set aside.
- Place a layer of graham crackers in the bottom of a 9×13 casserole dish, breaking as needed to cover the entire bottom with a single layer.
- Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Uncover frosting and remove foil wrap. Microwave for 15 seconds, give it a good stir, and microwave again for 10 seconds (if necessary) to loosen and make it easier to spread. Stir well. Remove cake from refrigerator and pour frosting over the cake and spread into an even layer.
- Replace the plastic wrap and refrigerate for at least 6 hours or overnight – the longer you give the graham crackers to soften up the better.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Chocolate Eclair Cake Step By Step
- In a large bowl, vigorously whisk together 2 (3.4 ounce) boxes instant vanilla pudding and 3 cups whole milk until thick.
- Fold in an 8 ounce tub thawed Cool Whip topping, mixing until well combined. Set aside.
- Place a layer of graham crackers in the bottom of a 9×13 casserole dish, breaking as needed to cover the entire bottom with a single layer.
- Spoon HALF of the pudding mixture over the graham crackers and gently spread into an even layer.
- Top with another layer of graham crackers and then the remainder of the pudding mixture.
- Add a 3rd and final layer of graham crackers. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Remove foil from a 16 ounce container chocolate frosting. Microwave for 15 seconds, give it a good stir, and microwave again for 10 seconds (if necessary) to loosen and make it easier to spread. Stir well. Remove cake from refrigerator and pour frosting over the cake and spread into an even layer.
- Cover with plastic wrap again and refrigerate for at least 6 hours or overnight.
- Slice and enjoy!
How to Make Homemade Chocolate Ganache
If you don’t like store-bought frosting, make your own chocolate ganache topping for your eclair cake. You’ll need:
- 1/4 cup unsweetened cocoa powder
- 1 & 1/2 to 2 cups powdered sugar
- 4 tablespoons butter (room temperature)
- 3 tablespoons milk (warmed)
- 1 teaspoon vanilla
Simply combine the ingredients until smooth and creamy. For a thicker ganache, add more powdered sugar. For a thinner ganache, add an additional teaspoon or two of milk.
Proper Storage
- Can I Make This Eclair Dessert In Advance? Yes – in fact, you need to! While you can let it chill for as little as 6 hours, I highly recommend preparing it the night before. The longer it sits, the softer the graham crackers will become, and the better taste/texture, in my opinion.
- Refrigerate. Keep any leftovers covered with plastic and store in the fridge for 2-3 days. I do not recommend freezing this dessert, as it can become mushy and watery once defrosted.
More No-Bake Lush Desserts:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
My Chocolate Eclair Cake recipe was originally published 4/4/23. It was retested, reworked, and republished to be better than ever 11/13/25.
My grand daughter and I wanted to make this for Thanksgiving. It was extremely easy and the entire family loved it. Tasted exactly like an chocolate éclair. Probably because we were able to find French vanilla pudding There were no leftovers, in fact we received a request to make it again for Christmas.
Made this for potluck at work. People were literally raving about this dessert! Now I’m printing off recipe per requests.
Oh my stars! Made this for a backyard party and it was delicious! It tasted like I spent hours on it, so creamy and delicious and so easy to make! I was hesitant about the frosting (so convenient to use ready made frosting) but it was so good, and not at all over powering. I was actually thinking of cutting the recipe in half, so happy I didn’t – it was gone by the end of the night, with many of us coming back for “just one more scoop”! I appreciated how all the ingredients were easily accessible and came together quickly.
Will definitely be making this again.
Fabulous. Pure and simple and you are not shoveling food into your mouth. Great channel.
Thank you for a wonderful easy dessert ! I find myself looking on your site for recipes because they always turn out perfect and you give wonderful concise instructions, which I very much appreciate!
I have made this recipe many times and it is always a hit.
My family and friends love it.
This is an easy must make dessert. Every time I make it my family and friends go crazy for it!!!
My favorite dessert is chocolate eclairs and this recipe was so easy and delicious. My family gobbled it up in 2 days!
Brought this to a work potluck and it was the hit of the gathering – not a tiny bit left, I barely got any! Lol.
I make this as often as possible, but only when we have company or are going to a potluck otherwise I eat way too much of it. Every person who has tried my chocolate eclair cake says it is their new favorite. People beg me to make it. If only they knew how easy it is with just the 5 ingredients. ??
Would this work in a trifle dish? Be pretty! Or casserole just the best way? TY
I’ve been making this recipe for 20 years now – everyone always asks for the recipe!
This was possibly the easiest dessert I’ve ever made and tasted amazing. I think I might play with different cookies as the base and different pudding flavors, but it is excellent as is. My new favorite – thank you!
I made this recipe per the directions given and brought it to a family party. It was a big hit! I was asked to share the recipe several times.
This was the absolute hit of our Easter dinner! And it was SO easy to make. Maybe 10 minutes to assemble…and tasted like a dream. Seriously best dessert ever! I might try it with banana pudding next time, but it’s perfect as is.
Found you on TikTok and couldn’t wait to make this – it exceeded all my expectations! So easy and delicious. Everyone loved it and has requested it for Mother’s Day so will be making it again and again. Thank you!!