This No-Bake Chocolate Éclair Cake is a luscious, creamy dessert made with layers of vanilla pudding, whipped cream, graham crackers, and a smooth chocolate topping. It’s light, delicious, and incredibly easy to make—no oven required! Perfect for parties, family gatherings, or a simple make-ahead treat.
Why You’ll Love This Recipe
You’ll love this No-Bake Chocolate Éclair Cake because it’s effortless, requires only a few simple ingredients, and tastes just like a classic éclair but without the fuss of baking. The combination of creamy vanilla filling, soft graham cracker layers, and rich chocolate topping creates the perfect balance of flavor and texture. It’s also ideal for preparing ahead of time, making dessert stress-free and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake and cream layer:
• 2 packets (about 100 g total) instant vanilla pudding mix
• 3 cups cold milk
• 1 can (225 g) whipped cream (Cool Whip), thawed
For the layers:
• 2 packages graham crackers (about 24–28 pieces)
For the topping:
• 1 can (450 g) chocolate cream
Optional for garnish:
• Grated chocolate or cocoa powder
Directions
Prepare the pudding mixture:
In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and thick. Gently fold in the thawed whipped cream with a spatula until fully combined.
Prepare the cake base:
Lightly grease a 9×13-inch (23×33 cm) baking pan. Arrange a single layer of graham crackers on the bottom, breaking them if necessary to cover the entire surface.
Build the layers:
Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers on top and spread the remaining pudding mixture over them.
Chill the layers:
Cover the pan with plastic wrap and refrigerate for 30–60 minutes to let the pudding set slightly.
Prepare the chocolate topping:
Soften the chocolate cream by microwaving it for 10–15 seconds. Stir well until smooth, then spread it evenly over the top pudding layer.
Final chilling:
Cover the pan again with plastic wrap and refrigerate overnight (at least 8–12 hours). This allows the graham crackers to soften and the flavors to meld beautifully.
Serve:
Slice into squares before serving. For a finishing touch, sprinkle with grated chocolate or dust lightly with cocoa powder.
Servings and Timing
Servings: 12 slices Prep Time: 15 minutes Chilling Time: Minimum 1 hour (best overnight, 8–12 hours) Total Time: About 9–13 hours Calories: Approximately 320 kcal per slice
Variations
• Chocolate Vanilla Twist: Use one packet of chocolate pudding mix and one packet of vanilla pudding mix for a marble effect.
• Coffee Éclair Cake: Add 1 teaspoon of instant coffee to the pudding mixture for a subtle mocha flavor.
• Fruit Layer: Add thinly sliced strawberries or bananas between the pudding layers for a fruity twist.
• Nutty Delight: Sprinkle crushed walnuts, almonds, or hazelnuts on top of the chocolate layer for extra crunch.
• Lighter Option: Use low-fat milk and light whipped topping for a lower-calorie version.
Storage/Reheating
• Refrigeration: Store covered in the refrigerator for up to 4 days. The texture improves as it chills.
• Freezing: You can freeze the cake (before adding the chocolate topping) for up to 1 month. Thaw overnight in the refrigerator and add the topping before serving.
• Reheating: This dessert is served cold and does not require reheating.
FAQs
1. Can I make this dessert ahead of time?
Yes, this cake is perfect for making ahead. Prepare it the night before and let it chill overnight for the best texture and flavor.
2. What can I use instead of graham crackers?
You can substitute digestive biscuits, tea biscuits, or Marie biscuits for a similar result.
3. Can I use homemade whipped cream?
Yes, homemade whipped cream works beautifully. Use about 2 cups of freshly whipped cream, sweetened to taste.
4. Can I make this recipe dairy-free?
Absolutely! Use dairy-free pudding mix, almond or soy milk, and non-dairy whipped topping.
5. My pudding mixture is too runny—what went wrong?
The pudding may not have been whisked long enough, or the milk measurement was off. Be sure to use cold milk and whisk until thick.
6. How do I keep the chocolate layer smooth?
Soften the chocolate cream just enough to spread—about 10–15 seconds in the microwave—then stir well before spreading evenly.
7. Can I add more layers?
Yes, you can make three layers of graham crackers and pudding for a taller cake. Just ensure you have enough filling.
8. How long should I chill it for the best results?
For the best texture, chill the cake for at least 8 hours or overnight to let the crackers soften completely.
9. Can I use chocolate pudding instead of vanilla?
Yes, but the flavor will be richer and more chocolate-forward. Vanilla provides the classic éclair flavor balance.
10. How do I serve it neatly?
Use a sharp knife dipped in hot water to cut clean slices. Wipe the knife between cuts for tidy servings.
Conclusion
This No-Bake Chocolate Éclair Cake is a simple yet indulgent dessert that everyone will love. With minimal effort and no baking required, it’s the perfect make-ahead treat for gatherings or special occasions. Creamy, chocolatey, and irresistibly good—each bite melts in your mouth!
This No-Bake Chocolate Éclair Cake is a creamy, layered dessert made with graham crackers, vanilla pudding, whipped cream, and a rich chocolate topping. It’s an easy, make-ahead treat that tastes like a classic éclair in cake form—perfect for gatherings or everyday indulgence.
Optional: grated chocolate or cocoa powder for garnish
Instructions
In a medium bowl, whisk together instant vanilla pudding mix and cold milk until smooth and thick. Gently fold in thawed whipped cream until fully combined.
Lightly grease a 9×13-inch (23×33 cm) baking pan. Arrange a layer of graham crackers on the bottom, breaking as needed to cover.
Spread half of the pudding mixture evenly over the crackers. Add another graham cracker layer and top with remaining pudding mixture.
Cover with plastic wrap and refrigerate for 30–60 minutes to slightly set the pudding.
Microwave the chocolate cream for 10–15 seconds until softened. Stir until smooth, then spread evenly over the top pudding layer.
Cover again and refrigerate overnight (8–12 hours) to allow the crackers to soften and flavors to meld.
Slice and serve cold. Garnish with grated chocolate or cocoa powder if desired.
Notes
Use cold milk for thickening the pudding properly.
Chilling overnight gives the best texture as the crackers soften fully.
Substitute graham crackers with digestive or tea biscuits if preferred.
For a richer twist, use chocolate pudding instead of vanilla.
Homemade whipped cream can be used in place of Cool Whip (about 2 cups).
