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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.
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
- 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.
How to Make Eclair Cake
- Spray a 9×11 inch pan with non stick spray.
- Mix pudding and milk until smooth.
- Fold in Cool Whip gently.
- Arrange graham crackers on the bottom of the pan.
- Spread half of the pudding mixture on top.
- Add another layer of graham crackers, then the rest of the pudding.
- Finish with a final graham cracker layer.
- Microwave frosting for 20 to 30 seconds, then spread evenly.
- Refrigerate 12 to 24 hours before serving
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.
More Great No-Bake Desserts
- Chocolate Lasagna Recipe
- No-Bake Peanut Butter Balls
- Edible Cookie Dough Recipe
- Oreo Cream Pie
- Funfetti Dip
- Martha Washington Candy
- Buckeye Dip
- Texas Sheet Cake
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!!!
Eclair Cake Recipe
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!
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 mixer2 3.4 ounce boxes French Vanilla Instant Pudding, 3 1/2 cups milk
- Fold in cool whip using a spoon12 ounces cool whip
- Lay a layer of graham crackers along the bottom of the pan covering the entire bottom1 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 evenly1 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
Originally posted – November 4th, 2015
Just Wondering Could You Used Pastry Puffs Instead Of Gram Crackers. With Gram Cracker It Would Be Like My Ice Box Cake But Without My Chocolate Pudding
I haven’t tried that, but sounds great. You would need to bake it then!
Has anyone considered using sugar free pudding and sugar free cool whip to lower the sugar content? How about 2% milk or an alternative milk to lower fat and lactose. There are even recipes on Pinterest to make sugar free graham crackers. I bet it would taste just as good, and be a lot healthier.
I haven’t made it yet, but if it taste as good as it sounds, then I would certainly give it 5 stars.
I have made this many times. Always a big hit.
we had this Christmas. Our daughter inlaw made it and poof it was gone. I can’t wait to make it. Also, can’t wait to try the other recipes. Thank you for sharing! š
Thanks you for sharing your yummy no bake Eclair š
Cannot wait to make this for Thanksgiving this year.
I made this vanilla Eclair cake it was so easy and so Delicious. Can’t wait to make them all. Thank You so much for sharing. I love all these recipes.
Thanks Again!
I ām making a chocolate chip and heavy cream frosting. Also you can make 1 layer chocolate and 1 vanilla! Thereās so many different variations. Itās fun to experiment!
I have been making this cake for nearly 50 years. It is requested at every family function, at every picnic, and every birthday. Rather than microwave the frosting I refrigerate the cake for 2 hours exactly before frosting. Then it is easy to spread without the graham crackers moving around. Over the years I have tweaked the recipe and I use more French vanilla pudding. I now use five of the small boxes with the 12 oz of Cool Whip.
I prefer to use plain graham crackers for my crust.
I forgot to add that also for the milk, I use half the amount called for on the pudding box.
Thanks for the tips ā¤ļø