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Chocolate Eclair Cake Recipe
If you love an easy, no bake dessert that tastes like you fussed all afternoon, this Chocolate Eclair Cake Recipe is going to be your new go‑to for parties, potlucks, and “just because” nights at home.
What Is Chocolate Eclair Cake, Anyway?
Think of this Chocolate Eclair Cake Recipe as the laid‑back cousin of a fancy French pastry—same cozy flavors, none of the stress. It’s a simple layered pudding dessert: graham crackers, silky vanilla pudding filling, and a rich chocolate ganache topping that soaks into everything as it chills.
Instead of making choux pastry shells like a traditional eclair, we build an easy refrigerator cake in a 9×13 dish. Graham crackers soften into a cake‑like texture, the pudding layer stays creamy and cool, and the chocolate sets on top into a fudgy layer.
I started making this back when my kids were in grade school and I needed a trusty potluck dessert recipe that traveled well, didn’t need an oven, and could be made the night before. These days, I bring it to church suppers, summer cookouts, and honestly, sometimes just a Sunday dinner when everyone’s craving something sweet but I don’t want to heat up the kitchen.
A few reasons I especially love this version:
- It uses real heavy cream for the ganache, so the chocolate layer tastes like a proper bakery treat.
- The vanilla pudding filling is stabilized with cream cheese and whipped topping, so it slices cleanly but still feels light.
- It’s a true make ahead dessert—better on day two than day one.
If you like old‑fashioned, creamy chocolate desserts with simple ingredients and big flavor, this graham cracker eclair cake will feel like it’s always been in your family recipe box.
Why You’ll Love This Recipe
You know what? Let me spell out why this one stays on repeat in my kitchen:
- No oven needed – A true no bake dessert, perfect for hot days or busy holiday cooking.
- Simple pantry ingredients – Graham crackers, instant pudding, milk, cream cheese, whipped topping, chocolate chips—nothing fancy.
- Make ahead friendly – Needs at least 6 hours to chill, so your dessert is done long before guests arrive.
- Big batch dessert – Serves a crowd; great for potlucks, birthdays, and office parties.
- Kid and adult approved – Soft, creamy layers with enough chocolate to keep everyone happy.
- Flexible flavors – Easy to tweak with different pudding flavors or toppings.
- Slices beautifully – The layers firm up as it chills, so you get those pretty bakery‑style squares.
- Budget friendly – Feels special, but the ingredients are very wallet‑friendly compared to bakery cakes.
- Travel ready – Built in a 9×13 pan with a lid, so it tucks right into a cooler or car.
If you’re looking for a creamy chocolate dessert that takes maybe 20 minutes of hands‑on time and still feels special, this is your recipe.
Ingredients for Chocolate Eclair Cake
Here’s everything you’ll need for this layered pudding dessert. I’ve added a few notes and substitution ideas based on years of making it for every possible occasion.
For the Graham Cracker Layers
- 2 sleeves (about 18–20 full sheets) honey graham crackers
(Use regular honey grahams; generic brands work just fine. Avoid cinnamon grahams here—they’ll compete with the vanilla pudding filling.)
For the Vanilla Pudding Filling
- 2 (3.4 oz) boxes instant vanilla pudding mix
(Use instant, not cook‑and‑serve. French vanilla works beautifully too.) - 3 cups cold whole milk
(Whole milk gives the richest texture; 2% works if that’s what you keep on hand. Avoid skim—your creamy layer will be thinner.) - 1 (8 oz) block cream cheese, softened
(Full‑fat cream cheese gives the best structure; let it sit at room temp 30–45 minutes so it blends smoothly.) - 1 (8 oz) tub whipped topping (like Cool Whip), thawed
(You can use regular or “extra creamy.” For homemade, lightly sweetened whipped cream works, but the structure is softer.)
For the Chocolate Ganache Topping
- 1 ½ cups semi‑sweet chocolate chips
(You can use a mix of semi‑sweet and milk chocolate for a slightly sweeter topping.) - ¾ cup heavy cream
(Heavy cream or heavy whipping cream—this is what gives that glossy, fudge‑like texture.) - 2 tablespoons unsalted butter
(Adds shine and a softer bite to the chocolate layer.) - 1 teaspoon pure vanilla extract
(Balances the chocolate and adds a bakery‑style flavor.)
Optional Garnishes
- Shaved chocolate or chocolate curls
- Crushed graham crackers
- Fresh berries (strawberries or raspberries look gorgeous)
- A small sprinkle of flaky sea salt (for a grown‑up twist)
If you’re watching sugar, you can use sugar‑free pudding mix, sugar‑free whipped topping, and a low‑sugar graham cracker. It won’t taste identical, but it still makes a pretty darn satisfying no bake dessert.
Step‑by‑Step Directions
This Chocolate Eclair Cake Recipe is very forgiving. As long as you chill it long enough, it’s hard to mess up. Let me walk you through the steps.
1. Prep Your Pan
- Lightly grease a 9×13-inch baking dish with a thin swipe of butter or nonstick spray.
This keeps the bottom graham cracker layer from sticking when you slice.
2. Make the Vanilla Pudding Filling
-
Whisk the pudding and milk.
In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2–3 minutes, until thickened. Set aside for a few minutes to finish setting. -
Beat the cream cheese.
In a separate bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl once or twice. -
Combine cream cheese and pudding.
Add the thickened pudding to the cream cheese and beat again until the mixture is silky and fully blended. This step is key—if the cream cheese isn’t smooth, you’ll see tiny bits later. -
Fold in whipped topping.
Gently fold the thawed whipped topping into the pudding mixture using a spatula. Don’t beat it; you want to keep the mixture light and creamy. Set this bowl aside.
3. Build the Graham Cracker Layers
-
Create the first layer of graham crackers.
Lay a single layer of graham crackers in the bottom of your prepared 9×13 pan. Break pieces as needed so the bottom is covered, with minimal gaps. A few small spaces are fine; they’ll fill in as it softens. -
Spread half the pudding mixture.
Spoon half of your vanilla pudding filling over the graham crackers and spread it gently into an even layer. Take your time smoothing it into the corners. -
Add the second graham cracker layer.
Place another single layer of graham crackers over the pudding, again breaking pieces to fit snugly. -
Spread the remaining pudding mixture.
Add the rest of the pudding filling on top and smooth it out evenly. -
Top with the final graham cracker layer.
Finish with one more single layer of graham crackers. These will sit just under the chocolate ganache topping and give that classic “eclair” feel.
4. Make the Chocolate Ganache Topping
-
Heat the cream.
Place the heavy cream in a small saucepan over medium‑low heat. Warm it until it’s steaming and just beginning to bubble around the edges—don’t let it boil. -
Pour over chocolate chips.
Add the chocolate chips to a heatproof bowl. Pour the hot cream over the chips, making sure they’re mostly covered. Let stand for 2–3 minutes without stirring. -
Stir until smooth.
Add the butter and vanilla extract, then stir the mixture until the chocolate chips are completely melted and you have a smooth, glossy ganache. If a few bits resist melting, you can microwave the bowl in 10‑second bursts, stirring in between, until smooth. -
Cool slightly.
Let the chocolate ganache sit for about 5–7 minutes, until it’s still pourable but not piping hot. This helps it spread nicely without melting the top graham cracker layer. -
Pour and spread over the cake.
Gently pour the ganache over the top graham cracker layer. Use an offset spatula or the back of a spoon to spread it evenly to the edges.
5. Chill Until Set
-
Cover and refrigerate.
Cover the pan tightly with plastic wrap or a lid and refrigerate for at least 6 hours, but preferably overnight (8–12 hours). This resting time turns the graham crackers soft and cake‑like. -
Slice and serve.
When ready to serve, run a sharp knife under hot water, wipe it dry, and cut the Chocolate Eclair Cake into squares. The warmed knife helps you get those clean, pretty layers.
If you like, sprinkle the top with shaved chocolate or crushed graham crackers right before serving.
Servings & Timing
- Yield: About 12–16 servings (depending on how you cut it)
- Prep Time: 20–25 minutes
- Chill Time: 6–12 hours (overnight is ideal)
- Total Time: Around 6 ½ to 12 ½ hours
(20 minutes hands‑on, the rest is just chill time—literally.)
This makes a generous pan, which is why it’s such a good make ahead dessert for holidays, graduations, and those “bring a dessert to share” emails that always seem to show up at the last minute.
Fun Variations to Try
Once you’ve made the classic version, it’s easy to change up the flavors. Here are some of my favorite twists:
- Chocolate‑On‑Chocolate Eclair Cake – Use chocolate pudding instead of vanilla for an extra rich, double‑chocolate refrigerator cake.
- Peanut Butter Cup Eclair Cake – Swirl ½ cup creamy peanut butter into the cream cheese before adding the pudding, and sprinkle chopped peanut butter cups on top.
- Strawberry Shortcake Eclair Cake – Use cheesecake or French vanilla pudding, add a thin layer of sliced strawberries between the pudding layers, and top with white chocolate instead of dark.
- Mocha Eclair Cake – Stir 1–2 teaspoons instant espresso powder into the hot cream before making the ganache for a coffee‑kissed chocolate dessert.
- Gluten‑Friendly Version – Use gluten‑free graham crackers and make sure your pudding and chocolate are gluten‑free certified.
- Lighter Version – Use sugar‑free pudding, 2% milk, reduced‑fat cream cheese, and light whipped topping; the texture is a little softer but still very tasty.
You can also play with toppings—chopped nuts, mini chocolate chips, or a light drizzle of caramel sauce all work beautifully.
How to Store, Freeze, and Make Ahead
One of the biggest perks of this Chocolate Eclair Cake Recipe is how well it keeps. The texture actually improves as it sits.
Refrigerator Storage
- Fridge: Cover tightly and keep in the refrigerator for up to 4 days.
- The graham crackers will continue to soften a bit each day, but the cake still holds its shape. Day 2 is usually my favorite.
Freezer Storage
- Freeze: You can freeze this cake for up to 2 months.
For best results, chill it in the fridge first to fully set. Then wrap the pan tightly in plastic wrap and again in foil. - Thaw: Transfer to the refrigerator and thaw overnight. The texture will be softer but still delicious—more like an icebox cake.
Make Ahead Tips
- This is a true make ahead dessert: you must chill it at least 6 hours, and up to 24 hours is even better.
- Make it the day before a party and check one small corner slice in the morning. If it feels a bit too firm still, let it sit another few hours.
If you’re bringing it to a picnic or potluck, keep it in a cooler with ice packs. The filling is dairy‑based, so treat it like you would cheesecake.
Notes From My Kitchen (Little Things That Matter)
After making this more times than I can count—with toddlers underfoot, teenagers raiding the fridge, and now grown kids coming home for holidays—I’ve picked up a few tricks:
- Soft cream cheese is non‑negotiable. If your cream cheese is still cold in the center, you’ll end up with little white specks that never quite blend in. Microwaving it in 5‑second bursts can help, but don’t let it melt.
- Whole milk makes the best texture. Yes, you can use 2%, but the filling feels a touch looser. If you only have 2%, use a slightly heaping scoop of pudding mix.
- Chill long enough. This might be the biggest place people go wrong with this recipe. If you only chill 2–3 hours, the graham crackers stay crunchy in spots and the layers slide a bit. Overnight gives that perfect soft‑cake feel.
- Don’t rush the ganache. Letting the cream and chocolate sit together before stirring gives a smoother, shinier topping. If you stir too soon or too aggressively, it can look dull.
- Slice with a warm knife. It sounds fussy, but rinsing the knife under hot water and wiping it before each cut gives much neater squares, especially if you want those “Pinterest‑worthy” layers.
- Plan your pan. A glass 9×13 pan is wonderful because you can see the layers from the side, but a metal pan is fine too. Just avoid flimsy foil pans if you’re transporting it—they bend and crack the ganache.
And one more small thing: if you’re serving this at a big gathering, label it. People see “cake” and don’t always realize it’s a chilled layered dessert, and that cold, creamy first bite is part of the fun.
Frequently Asked Questions
1. Can I use homemade whipped cream instead of whipped topping?
Yes, you can. Use about 3 cups of lightly sweetened whipped cream, whipped to soft‑medium peaks. Just know the layers will be a little softer and may not hold up quite as long in the fridge.
2. Can I make this Chocolate Eclair Cake Recipe sugar‑free?
You can make a lower‑sugar version using sugar‑free instant pudding mix, sugar‑free whipped topping, and low‑sugar graham crackers, plus a reduced‑sugar chocolate chip for the ganache. The sweetness level changes a bit, but the overall texture is still very good.
3. My ganache looks grainy—what happened?
Ganache usually turns grainy if the cream got too hot and scorched the chocolate, or if water got into the mixture. Try reheating it very gently over a double boiler and whisking, or strain it through a fine mesh sieve to smooth it out.
4. How far ahead can I make this for a party?
You can make this easy refrigerator cake 24 hours ahead with no problem. If you need more lead time, make it up to 36 hours ahead, but keep it tightly covered and avoid stacking anything on top of the pan.
5. Can I use a different pan size?
A deep 8×8 or 9×9 pan works, but you’ll likely have fewer layers or thicker layers, and the chill time might increase. For clean, classic layers—and to match the amounts in this recipe—a 9×13 pan is your best bet.
6. Can I use cooked pudding instead of instant?
You can, but you’ll need to cook it fully, let it cool completely, and then mix it with the cream cheese and whipped topping. Instant pudding is quicker and gives a more consistent set, which is why I recommend it for this style of layered pudding dessert.
7. Do the graham crackers really turn soft like cake?
Yes, they do—if you give them enough time. The moisture from the vanilla pudding filling and the fridge time soften them into a tender, cake‑like texture, very similar to classic icebox cakes.
8. What kind of chocolate is best for the topping?
Semi‑sweet chocolate chips are the most balanced for most people. If you prefer a darker, less sweet topping, use chopped 60–70% dark chocolate. For a sweeter topping, blend half semi‑sweet and half milk chocolate chips.
Wrapping It Up (And Grabbing a Fork)
This Chocolate Eclair Cake Recipe checks so many boxes: it’s a no bake dessert, it feeds a crowd, it’s budget friendly, and it has that nostalgic “bakery pastry” flavor without the work. The layers of graham crackers, creamy vanilla pudding filling, and glossy chocolate ganache topping turn into something far more special than the sum of their parts.
If you try this recipe, I’d love to hear how it went—tell me in the comments if you served it for a birthday, a potluck, or just a Tuesday night treat. And if you’re in the mood for more creamy chocolate dessert ideas, try a no‑bake cheesecake or a simple chocolate pudding pie next; they all play very nicely together on a dessert table.
Chocolate Eclair Cake
Ingredients
- 2 sleeves honey graham crackers about 18–20 full sheets; avoid cinnamon flavor
- 2 boxes (3.4 oz each) instant vanilla pudding mix French vanilla also works; use instant, not cook-and-serve
- 3 cups cold whole milk 2% okay; avoid skim for best texture
- 8 oz cream cheese full-fat, softened to room temperature
- 8 oz whipped topping like Cool Whip, thawed; regular or extra creamy
- 1 1/2 cups semi-sweet chocolate chips or a mix of semi-sweet and milk chocolate
- 3/4 cup heavy cream heavy cream or heavy whipping cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Shaved chocolate or chocolate curls optional, for garnish
- Crushed graham crackers optional, for garnish
- Fresh berries optional, strawberries or raspberries for garnish
- Flaky sea salt optional, light sprinkle on top
Instructions
- Lightly grease a 9x13-inch baking dish with a thin swipe of butter or nonstick spray to keep the bottom graham cracker layer from sticking.
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2–3 minutes, until thickened. Set aside for a few minutes to finish setting.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups cold whole milk
- In a separate bowl, beat the softened cream cheese with a hand mixer or stand mixer until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.8 oz cream cheese
- Add the thickened pudding to the cream cheese and beat again until the mixture is silky and fully blended.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups cold whole milk, 8 oz cream cheese
- Gently fold the thawed whipped topping into the pudding mixture with a spatula until just combined. Do not beat; keep the mixture light and creamy.8 oz whipped topping
- Lay a single layer of graham crackers in the bottom of the prepared 9x13 pan, breaking pieces as needed to cover the bottom with minimal gaps.2 sleeves honey graham crackers
- Spoon half of the pudding mixture over the graham crackers and spread it gently into an even layer, smoothing it into the corners.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups cold whole milk, 8 oz cream cheese, 8 oz whipped topping
- Place another single layer of graham crackers over the pudding, breaking pieces to fit snugly.2 sleeves honey graham crackers
- Spread the remaining pudding mixture evenly over the second graham cracker layer.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups cold whole milk, 8 oz cream cheese, 8 oz whipped topping
- Add a final single layer of graham crackers over the pudding. This will sit directly under the chocolate ganache topping.2 sleeves honey graham crackers
- Place the heavy cream in a small saucepan over medium-low heat. Warm until steaming and just beginning to bubble around the edges; do not let it boil.3/4 cup heavy cream
- Add the chocolate chips to a heatproof bowl. Pour the hot cream over the chips, making sure they are mostly covered. Let stand for 2–3 minutes without stirring.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream
- Add the butter and vanilla extract, then stir until the chocolate is completely melted and the mixture is smooth and glossy. If needed, microwave in 10-second bursts, stirring between each, until smooth.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Let the ganache sit for 5–7 minutes, until still pourable but not piping hot, so it doesn’t melt the top graham cracker layer.
- Gently pour the ganache over the top graham cracker layer and use an offset spatula or the back of a spoon to spread it evenly to the edges.
- Cover the pan tightly with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight (8–12 hours), until the graham crackers have softened and the layers are set.
- For clean slices, run a sharp knife under hot water, wipe it dry, and cut the cake into squares. Garnish with shaved chocolate, crushed graham crackers, fresh berries, or a light sprinkle of flaky sea salt if desired.Shaved chocolate or chocolate curls, Crushed graham crackers, Fresh berries, Flaky sea salt
