This éclair cake is a creamy, no-bake dessert layered with soft graham crackers, fluffy vanilla filling, and a rich chocolate ganache on top. It’s easy to make, so nostalgic, and perfect for feeding a crowd. It’s probably one of my new favorite desserts!
Why You’ll Love This Éclair Cake
This no-bake éclair cake is honestly one of the easiest desserts you’ll ever make, but it tastes like something much more impressive. With layers of softened graham crackers (see recipe card below if you live outside of the US and can’t easily access graham crackers), a light and creamy vanilla filling, and a rich chocolate ganache topping, it has all the flavors of a classic chocolate éclair in simple slice-and-serve form! Here’s why you’ll love it:
Creamy, Fluffy Filling
The filling is incredibly light and creamy thanks to a combination of instant vanilla pudding and freshly whipped cream (no Cool Whip used in this recipe). It’s rich without feeling heavy and gives the cake that classic éclair-inspired flavor and texture.
No Baking Required
One of the best things about this recipe is that there’s absolutely no baking involved. The layers come together quickly using regular graham crackers (you could even substitute with cinnamon graham crackers or chocolate graham crackers for a different flavor profile), then the refrigerator does all the hard work while the dessert chills and sets, just like my Crème Brûlée and Tiramisu recipes!
Rich Chocolate Ganache Topping
Instead of a simple chocolate frosting, this éclair cake is finished with a silky homemade chocolate ganache. It adds the perfect chocolatey finish and pairs so well with the creamy vanilla filling underneath.
Perfect Make-Ahead Dessert
This dessert actually gets better as it sits. As it chills, the graham crackers soften into tender cake-like layers, making it the perfect make-ahead dessert for parties, potlucks, holidays, or whenever you need a stress-free dessert.
Easy to Feed a Crowd
Made in a 9×13-inch dish, this recipe serves plenty of people (both adults and kids will love it) and is easy to transport, just like my peach cobbler and strawberry pretzel salad recipes. It’s simple, nostalgic, and such a crowd-pleaser!
How to Make Eclair Cake
You can find the full list of ingredients for this no bake chocolate eclair cake in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Ganache
In a microwave-safe bowl, combine the chopped chocolate, heavy cream, and butter.
Microwave in 20-second bursts, whisking well between each burst, until the mixture is fully melted and smooth. Be careful not to overheat it.
Place the ganache in the refrigerator while you prepare the rest of the recipe.
Eclair Cake
In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Set aside.
In a separate medium bowl, combine the heavy cream, powdered sugar, and vanilla. Using a hand or stand mixer, whip until stiff peaks form.
Add the whipped cream to the pudding mixture and gently fold together until smooth and fully combined. There should be no lumps.
In a shallow dish, combine the cold milk and vanilla for the graham cracker dip. Stir briefly to combine and set aside.
Grab a 9×13-inch dish. Working with one graham cracker at a time, quickly dip each cracker into the milk mixture, and arrange them in an even layer across the bottom of the dish. Break crackers as needed to fit the pan.
Spread half of the pudding mixture evenly over the graham cracker layer.
Add a second layer of dipped graham crackers, then spread the remaining pudding mixture evenly over the top. Finish with a final layer of graham crackers.
Remove the ganache from the refrigerator and give it a quick stir. It should still be smooth and pourable. Pour the ganache over the top layer of graham crackers and gently swirl the dish so the chocolate spreads evenly to the edges.
Cover the dish with plastic wrap and place in the fridge for at least 3 hours to allow the filling to set and the graham crackers to soften.
When ready to serve, slice with a knife dipped in hot water and wiped dry for clean, tidy slices. Serve chilled.
How to Store
Store the éclair cake covered in the refrigerator for up to 4 days. For the best flavor and texture, serve it chilled straight from the fridge.
No Bake Éclair Cake (So Creamy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Ganache
- 1 cup (170 g) semi-sweet chocolate - roughly chopped. I use 50% dark chocolate
- ¾ cup (180 g) heavy cream - cold
- 1 tbsp (15 g) unsalted butter
Eclair Cake
- 3 3.4oz packets (288 g) instant vanilla pudding mix - equivalent to 2 cups in powdered form
- 3 cups (720 g) whole milk - cold
- 1 cup (240 g) heavy cream - cold
- 2 tbsps powdered sugar
- ½ tsp vanilla essence/extract
- 1 14.4oz pack graham crackers - or plain sweet biscuits like superwine, digestives, Arnott's marie biscuits, etc.
To Dip Crackers
- ½ cup (120 g) whole milk - cold
- ¼ tsp vanilla essence/extract
Instructions
Ganache
- In a microwave-safe bowl, combine the chopped chocolate, heavy cream, and butter.
- Microwave in 20-second bursts, whisking well between each burst, until the mixture is fully melted and smooth. Be careful not to overheat it.
- Place the ganache in the refrigerator while you prepare the rest of the recipe (see note 1).
Eclair Cake
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Set aside.
- In a separate bowl, combine the heavy cream, powdered sugar, and vanilla. Using a hand or stand mixer, whip until stiff peaks form.
- Add the whipped cream to the pudding mixture and gently fold together until smooth and fully combined.
- In a shallow dish, combine the cold milk and vanilla for the graham cracker dip. Stir briefly to combine and set aside.
- Grab a 9x13-inch dish. Working with one graham cracker at a time, quickly dip each cracker into the milk mixture (see note 2), and arrange them in an even layer across the bottom of the dish. Break crackers as needed to fit the pan.
- Spread half of the pudding mixture evenly over the graham cracker layer.
- Add a second layer of dipped graham crackers, then spread the remaining pudding mixture evenly over the top. Finish with a final layer of dipped graham crackers.
- Remove the ganache from the refrigerator and give it a quick stir. It should still be smooth and pourable. Pour the ganache over the top layer of graham crackers and gently swirl the dish so the chocolate spreads evenly to the edges.
- Cover the dish with plastic wrap and refrigerate for at least 3 hours to allow the filling to set and the graham crackers to soften.
- When ready to serve, slice with a knife dipped in hot water and wiped dry for clean, tidy slices. Serve chilled.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
2 Comments
Thank you for giving us alternatives to the “Gram” crackers, I had no idea if they were sweet or savoury when I saw them, I always thought they were more like a digestive. Super keen to try this.
You’re so welcome Grace!
Actually digestives are a great option too and similar to Graham crackers, I’ve added that to the list of alternatives 😀
Hope you enjoy the recipe 🙂