Easy Chocolate Eclair Cake Recipe
Every year growing up, my sister requested this chocolate eclair cake for her birthday. While I usually lean towards a more traditional cake or pie, I thoroughly enjoy the annual treat that this layered cold dessert offers.
I’ll probably remake this one day to swap the vanilla pudding for a pastry cream. But for now, we’re going to stick to the classic, childhood imaginings of this nearly perfect summer sweet.
This chocolate éclair cake will give you all the flavors of an afternoon stroll in Paris, but with a chilled bite perfect for any time of year, from the comfort of your kitchen.
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WHAT IS CHOCOLATE ECLAIR CAKE?
This is a no-bake layered dessert. Say less.
You’ll layer graham crackers between a mix of French vanilla pudding and Cool Whip, before topping with a simple chocolate sauce. After spending the night in the fridge to mingle and marry, you’ll have a dessert paradise.
The creamy sweetness of the vanilla pudding softens the graham crackers, while the bitterness of the chocolate frosting balances it all out, just like a classic French éclair.
Do I need to use the corn syrup in this recipe? Yes, the corn syrup adds sweetness and gloss to the chocolate layer, while making it pourable. This will allow you to spread that chocolate across the top easily.
INGREDIENTS
- Graham crackers: form the cake’s layered base and provide structure.
- Instant French vanilla pudding: creates the creamy, sweet filling between layers.
- Milk: hydrates the pudding mix to make a smooth, spreadable filling.
- Cool Whip: lightens and adds fluffiness to the pudding, giving a mousse-like texture.
- Cocoa powder: main flavor for the chocolate topping.
- Canola oil: adds shine and smoothness to the chocolate topping.
- Light corn syrup: helps create a glossy, pourable chocolate layer.
- Vanilla: enhances flavor in both filling and topping.
- Butter: adds richness and smooth texture to the chocolate topping.
- Powdered sugar: sweetens and thickens the chocolate topping.
I don’t have a 9″ x 13″ pan. What else could I use? You can split this chocolate eclair cake between two 8″ x 8″ square pans. One for you, one for a pal!
HOW TO MAKE CHOCOLATE ECLAIR CAKE
Lightly grease a 9×13 pan to prevent sticking, making sure your pan is at least this size since the dessert completely fills it. Line the bottom with a single layer of whole graham crackers to form the cake’s base.
In a medium bowl, whisk together the instant French vanilla pudding and milk for about two minutes until smooth. Gently fold in the Cool Whip to create a light, creamy filling that spreads easily over the crackers.
Pour half of the pudding mixture over the first graham cracker layer, spreading it evenly with a spatula. Add another layer of graham crackers on top to create the second layer for this no-bake eclair cake.
Pour the remaining pudding mixture over the second cracker layer, spreading evenly to cover all edges. Top with a final layer of graham crackers and refrigerate for at least two hours to allow the layers to set.
To make the chocolate topping, whisk together the cocoa powder and canola oil until smooth. Add the corn syrup, vanilla, melted butter, powdered sugar, and milk, whisking until you have a glossy chocolate frosting.
Pour the chocolate frosting evenly over the chilled cake, and spread with a spatula as needed. Cover and refrigerate the entire dessert for 24 hours to fully set before slicing.
Slice into squares and serve cold for a creamy, no-bake chocolate eclair treat. This easy layered dessert is perfect for gatherings or make-ahead occasions.
3 reasons you’ll love this no-bake cake
TIPS & VARIATIONS
- This cake perfectly fits a 9×13 pan. If you don’t have one on hand but have two 8×8 square pans, that’ll work.
- When layering your graham crackers, make sure to line them right against the edge of your pan. You want to have a consistent “floor” and “roof” for your vanilla cream layers.
- Make sure to give your chocolate eclair cake plenty of time to set in the fridge. This will allow it time to firm up, for those clean slices that hold.
STORING CHOCOLATE ECLAIR CAKE
Once assembled, this no-bake layered dessert can be kept in the pan, but covered tightly with foil. Store it in the fridge for up to 5 days, though it’s best in the first few.
MORE NO-BAKE RECIPES
- Creamy Pistachio Dessert
- Easy Fudgy No Bakes
- Chocolate Chip Cookie Peanut Butter Pie
- Mint Chocolate Bars
- Key Lime Coconut Icebox Cake
EQUIPMENT YOU’LL NEED
Equipment
- 9×13 pan
- Whisk
- Mixing Bowl
- Spatulas
- Foil
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 box graham crackers
- 2 small packages Jell-O instant French vanilla pudding
- 3 ½ cups milk
- 9 oz cool whip
- 3 tbsp cocoa powder sifted
- 1 tbsp canola oil
- 2 tbsp light corn syrup
- 2 tsp vanilla
- 3 tbsp butter melted
- 1 ½ cups powdered sugar sifted
- 3 tbsp milk
Instructions
- Lightly grease a 9×13 pan. This dessert completely fills the pan so make sure it’s not smaller than 9×13!
- Line the bottom of the pan with a single layer of whole graham crackers
- In a bowl, mix the pudding with 3 ½ cups of milk, then whisk for two minutes
- Add in cool whip and combine
- Pour half of the pudding mixture over the layer of graham crackers in your pan. Spread evenly over the top
- Place another layer of whole graham crackers on top of the layer of pudding mixture
- Pour the remaining pudding mixture over the graham cracker layer, spreading evenly
- Top with another layer of crackers and place in the refrigerator for two hours
- Whisk together the cocoa powder and canola oil in a bowl and then add in the remaining ingredients – corn syrup, vanilla, butter, powdered sugar, and 3 tablespoons of milk. Whisk until combined and you have a smooth chocolate frosting
- Pour the frosting evenly over the top of the cake, spreading with a spatula as needed
- Cover and refrigerate the cake for 24 hours
- Slice and serve cold!
