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My Chocolate Eclair Cake recipe has more than a hundred 5-star reviews, and I completely understand why! I’ve tested and perfected this recipe for almost a decade, and every time I make it, friends and family beg me to bring it along. With creamy layers of vanilla pudding tucked between graham crackers and topped with rich chocolate fudge frosting, it’s a no-bake dessert that’s always a hit.

a slice of bitten eclair cake on a plate.
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Why You’ll Love This Recipe

This cake has been a favorite in my kitchen for years, and I love how simple yet special it feels every time I make it.

  • Completely no bake—no oven needed.
  • Only 5 simple ingredients I usually have in my pantry.
  • The perfect make-ahead dessert that sets overnight in the fridge.
  • Soft, cake-like texture without baking a thing.
  • Fun to customize with different pudding flavors, toppings, or even candy mix-ins.
  • A recipe I’ve tested and perfected for nearly a decade, with hundreds of 5-star reviews.

If you love simple no-bake treats, you’ll also want to try my Oreo Fluff and Strawberry Pretzel Salad—both are just as quick, creamy, and crowd-pleasing.

Ingredients Notes

eclair cake ingredients.
  • Graham crackers: Cinnamon is classic, which I love to use, but chocolate, honey or even vanilla wafers work.
  • French Vanilla Instant Pudding: Be sure to use instant pudding and not cook-and-serve.
  • Cool Whip: Defrost at least 4 hours before using. Homemade Whipped Cream works too, but may soften faster.
  • Milk: Whole milk makes the filling thick and creamy, though 2 percent or skim will also work. However, those will change the thinness and consistency of the pudding layers, resulting in a thinner cake.
  • Chocolate Fudge Frosting:Store bought frosting spreads easily, or try chocolate ganache for a richer topping.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

  • Switch up the pudding: Chocolate pudding for a rich chocolate eclair cake, banana pudding with fresh banana slices, or peanut butter pudding with peanut butter cups. Try our Banana Eclair Cake for inspiration.
  • Make it fruity: Add strawberries, bananas, or raspberries between layers. For another fruity version, check out our Strawberry Eclair Cake.
  • Add candy or cookies: Mix in crushed Oreos, Butterfinger pieces, or mini M&Ms. If you like seasonal twists, you’ll love our Caramel Apple Eclair Cake.
  • Go indulgent: Use marshmallows, chocolate pudding, and graham crackers like in our S’mores Eclair Cake.
eating eclair cake with a fork.

How to Make Eclair Cake

  1. Spray a 9×11 inch pan with non stick spray.
  2. Mix pudding and milk until smooth.
  3. Fold in Cool Whip gently.
  4. Arrange graham crackers on the bottom of the pan.
  5. Spread half of the pudding mixture on top.
  6. Add another layer of graham crackers, then the rest of the pudding.
  7. Finish with a final graham cracker layer.
  8. Microwave frosting for 20 to 30 seconds, then spread evenly.
  9. Refrigerate 12 to 24 hours before serving

Recipe Tips

  • Use a 3 inch deep pan so layers fit properly.
  • Save broken graham crackers to fill in gaps along the edges.
  • Chill overnight for the best texture and flavor.
  • Warm frosting slightly before spreading so it glides smoothly.
Layer graham crackers along the bottom of the pan and spread the pudding mixture on top. repeat the layer and top with chocolate frosting.

Make Ahead & Storage Instructions

  • To Store: Cover the éclair cake tightly and store in the refrigerator for 4-5 days. 
  • To Freeze: You can wrap and freeze this éclair cake for 2-3 months. Thaw in the refrigerator overnight.
  • Make Ahead: This eclair cake is fully set after 12 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.
a couple slices of eclair cake on a plate.

More Great No-Bake Desserts

If you tried this Eclair Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

Video

4.79 from 104 votes
No-Bake eclair cake with a bite on a white plate

Eclair Cake Recipe

Author — Jennifer Fishkind
Serves — 12
The Easiest Eclair Cake Ever – This no-bake layered dessert is always a crowd pleaser and can be assembled in no time. It takes all the flavors of a chocolate eclair and leaves out the fuss!
PrintRatePin
Prep Time 20 minutes
Chill 12 hours
Total Time 20 minutes

Ingredients
 

  • 1 box cinnamon graham crackers
  • 2 3.4 ounce boxes French Vanilla Instant Pudding
  • 12 ounces cool whip make sure to defrost it four hours before needed
  • 3 ½ cups milk
  • 1 tub dark chocolate frosting

Instructions
 

  • Spray a 9×11 pan with non-stick spray
  • Mix pudding and milk using a mixer
    2 3.4 ounce boxes French Vanilla Instant Pudding, 3 1/2 cups milk
  • Fold in cool whip using a spoon
    12 ounces cool whip
  • Lay a layer of graham crackers along the bottom of the pan covering the entire bottom
    1 box cinnamon graham crackers
  • Divide the pudding mixture in half and spread the first half on top of the graham cracker layer
  • Lay a second layer of graham crackers on top of the pudding layer
  • Spread the remainder of the pudding mixture over the second layer of graham crackers
  • Lay a final layer of graham crackers
  • Microwave the frosting for 20-30 seconds to make it easier to spread.
  • Spread the warmed frosting over the top layer of graham crackers evenly
    1 tub dark chocolate frosting
  • Refrigerate for 12- 24 hours

Jenn’s Notes

TIP: You can change up the recipe by using different flavor graham crackers (think chocolate or plain) and different flavor pudding!! 
Storage Instructions
  • To Store: Cover the éclair cake tightly and store in the refrigerator for 4-5 days. 
  • To Freeze: You can wrap and freeze this éclair cake for 2-3 months. Thaw in the refrigerator overnight.
  • Make Ahead: This eclair cake is fully set after 12 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.

Nutrition Info

Calories: 380kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 345mg | Potassium: 258mg | Fiber: 1g | Sugar: 37g | Vitamin A: 165IU | Calcium: 141mg | Iron: 2mg
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Originally posted – November 4th, 2015

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4.79 from 104 votes (87 ratings without comment)

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Comments

  1. 3 stars
    I love this recipe I’ve been making this cake for a long time but I make mine a little differently I use heavy whipping cream instead of milk and then I use a little bit of French vanilla creamer to give it a little something else and then I finish the last a little bit of the wet ingredients with whole milk or oatmilk whatever your audience prefers .. then build like normal adding the cool whip and and making it that thicker texture to smooth over the crckers .. why heavy whipping cream ? makes it more dense adds a sweeter flavor without overpowering the eclair and other ingredients also same with the creamer using French vanilla pudding and FV creamer you get a more authentic vanilla taste! then like I said I build the eclair as usual but with the frosting I take two cans One fudge one milk chocolate I take half of each can and microwave them down or I use both cans depending on the size of the eclair the milk helps smooth the fudge taste out so it’s not too overpowering good recipe tho it definitely helped me remember all the things I would add I lost my recipe book and I e been doing a lot of stuff from memory this Thanksgiving

    Reply