This no-bake chocolate eclair cake layers coffee-dipped petit beurre biscuits with fluffy vanilla pudding cream and a glossy dark chocolate ganache!
If you love the flavor of a classic chocolate eclair but don't want to make choux pastry, this is the recipe for you.
Buttery petit beurre biscuits or graham crackers get a quick coffee dip, then soften overnight in the fridge into tender, cake-like layers.
The vanilla cream is whipped from heavy cream, instant pudding, and sour cream, so it's light and airy but sets firm enough to slice cleanly.
A simple two-ingredient dark chocolate ganache finishes the top with a smooth, glossy layer. It's my go-to make-ahead dessert for holidays, birthdays, and summer gatherings when I don't want to turn on the oven.
For more easy desserts, check out my no-bake desserts, chocolate poke cake, and small chocolate cake.
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Why this recipe works
- No Oven Needed: The whole cake comes together in about 20 minutes of hands-on time, and the fridge does the rest.
- Cake-Like Layers: A quick coffee dip lets the biscuits soften overnight into tender, sliceable layers that taste like eclair pastry.
- Stable Pudding Cream: Instant pudding and sour cream stabilize the whipped cream, so it holds its shape and never weeps.
- Glossy Two-Ingredient Ganache: Equal parts cream and dark chocolate create a smooth, shiny top that sets perfectly in the fridge.
- Made For Making Ahead: This cake actually tastes better the next day, which makes it ideal for parties.
Ingredients
Before starting, measure and prepare your ingredients so assembly goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The vanilla pudding cream
Heavy Cream: Use cold cream with at least 32% fat so it whips into stiff, stable peaks.
Vanilla Instant Pudding Mix: Thickens and stabilizes the cream while adding a classic eclair vanilla flavor. Make sure it's instant, not cook-and-serve.
Milk: Hydrates the pudding mix so it sets smoothly into the cream.
Granulated Sugar: Sweetens the cream. Powdered sugar also works.
Sour Cream: Adds a subtle tang that balances the sweetness and gives the cream a richer, more custard-like body.
Vanilla Extract: Deepens the vanilla flavor of the pudding. Use pure vanilla extract or vanilla bean for the best flavor!
The biscuit layers
Petit Beurre Biscuits: Thin, buttery tea biscuits that soften into cake-like layers. Graham crackers work as a substitute.
Coffee: Brewed and cooled. A quick dip moistens the biscuits and adds a mocha note that pairs beautifully with chocolate.
The chocolate ganache
Dark Chocolate Bars: Chopped bars give the smoothest, glossiest ganache. Avoid chocolate chips, which contain stabilizers.
Heavy Cream: Heated and poured over the chocolate to create a silky, pourable ganache.
Step by Step Instructions
Make the pudding cream
Whip: In the bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy cream, milk, instant pudding mix, sugar, and vanilla. Whip on medium-high until thick and fluffy, about 2 to 3 minutes.
Add the Sour Cream: Add the sour cream and whip briefly, just until smooth and combined. Don't overwhip.
Layer the cake
Dip: Pour the cooled coffee into a shallow dish. Dip each biscuit for 1 to 2 seconds on each side. Don't soak them, or they'll fall apart.
First Layer: Arrange a single layer of dipped biscuits in the bottom of a 9x9 inch pan.
Cream: Spread ⅓ of the pudding cream evenly over the biscuits with an offset spatula.
Repeat: Add two more layers of dipped biscuits and cream, finishing with a smooth layer of cream on top.
Make the ganache
Heat: Warm the heavy cream in a small saucepan or the microwave until it's steaming and just starting to bubble at the edges.
Melt: Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir gently from the center out until smooth and glossy.
Finish and chill
Let the ganache cool for 5 to 10 minutes so it's still pourable but no longer hot. Pour it over the top layer of biscuits and spread it into an even layer.
Cover and refrigerate for at least 6 hours, or ideally overnight, until the biscuits are soft and the ganache is set.
Expert Tips
- Keep Everything Cold: Cold cream and milk whip faster and hold stiffer peaks. You can also chill your mixer bowl for 10 minutes first.
- Quick Dip Only: One to two seconds per side is plenty. The biscuits keep absorbing moisture from the cream as the cake chills.
- Cool the Coffee: Hot coffee makes the biscuits break apart and can melt the cream. Use it at room temperature or cold.
- Cool the Ganache Slightly: Pouring ganache that's too hot onto the cake can melt the cream underneath. Let it cool until it's warm, not hot.
- Give It Time: Don't skip the overnight chill. This is what transforms crunchy biscuits into soft, cake-like layers.
Troubleshooting
Why is my pudding cream runny?
Your cream was probably too warm, or you used cook-and-serve pudding instead of instant. Start with very cold cream and whip until it holds stiff peaks before adding the sour cream.
Why did my biscuits turn mushy?
They were soaked too long in the coffee. A quick dip on each side is all they need, since they continue to soften in the fridge.
Why is my ganache dull or grainy?
The cream was too hot, or the ganache was stirred too vigorously. Heat the cream just until steaming and stir gently from the center outward.
Frequently Asked Questions
Yes! Dip the biscuits in milk instead. The cake will have a milder, sweeter flavor without the mocha note.
Run a sharp knife under hot water, wipe it dry, and slice. Clean and rewarm the blade between each cut.
Yes. Graham crackers soften the same way and create the classic American version of this cake.
Storing
Because this cake is made with dairy, keep it covered in the refrigerator for up to 4 days.
Freezing
Freeze the cake, covered tightly, for up to 2 months. Thaw in the fridge overnight before serving. The cream may be slightly softer after thawing.
Make It Ahead Of Time
Assemble a day early
This cake is best made 1 day ahead. The overnight chill softens the biscuits and lets the flavors come together.
Add the ganache later
For the shiniest top, assemble the biscuit and cream layers a day ahead, then add the ganache a few hours before serving.
Substitutions
Biscuits: Swap the petit beurre for graham crackers, tea biscuits, or ladyfingers.
Gluten-free: Use gluten-free tea biscuits or gluten-free graham crackers instead of Petit Beurre biscuits. Check that your instant pudding mix is labeled gluten-free too.
Sour Cream: Use mascarpone or cream cheese for an even richer cream. If you add cream cheese, the flavor will be tangy.
Pudding Flavor: Use French vanilla or white chocolate instant pudding for a slightly different flavor. Or use chocolate instant pudding for a chocolate éclair cake!
Dairy-free: Use plant-based whipping cream, a dairy-free sour cream alternative, plant milk, and dairy-free dark chocolate. Check that your pudding mix sets with non-dairy milk.
Variations
Banana: Add a layer of sliced bananas between the biscuits and cream.
Mocha: Add 1 teaspoon of instant espresso powder to the pudding cream.
Strawberry: Layer fresh sliced strawberries over the cream before adding the next layer of biscuits.
Peanut Butter: Whisk 2 tablespoons of smooth peanut butter into the warm ganache.
Milk Chocolate: Swap half of the dark chocolate for milk chocolate for a sweeter, kid-friendly topping.
How to Scale This Recipe for Different Pans
- 8x8 Inch (20x20 cm) Square: Make the recipe as written. The layers will be slightly taller.
- 9x13 Inch (23x33 cm): Multiply the recipe by 1.5 (150%).
Equipment
- 9x9 inch pan
- Stand mixer or electric hand mixer
- Shallow dish for dipping
- Small saucepan
- Offset spatula
More No-Bake Recipes
If you love easy chocolate desserts, check out my chocolate fudge frosting, chocolate rice krispie treats, and chocolate Oreo cake!
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📖 Recipe
Chocolate Eclair Cake (No Bake)
Ingredients
For the pudding cream
- 10 oz Petit beurre biscuits or graham crackers
- 2 cups Heavy cream cold, full fat
- 2.8 oz Vanilla instant pudding mix
- 1 cup Milk
- 1 teaspoon Vanilla extract
- ⅓ cup Granulated sugar
- 7 oz Sour cream
For dipping the biscuits:
- 1 cup Coffee
For the chocolate ganache
- ⅓ cup Heavy cream
- 3 oz Dark chocolate
Instructions
Make the pudding cream
- Whip: In the bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy cream, milk, instant pudding mix, sugar, and vanilla. Whip on medium-high until thick and fluffy, about 2 to 3 minutes.
- Add the Sour Cream: Add the sour cream and whip briefly, just until smooth and combined. Don't overwhip.
Layer the cake
- Dip: Pour the cooled coffee into a shallow dish. Dip each biscuit for 1 to 2 seconds on each side. Don't soak them, or they'll fall apart.
- First Layer: Arrange a single layer of dipped biscuits in the bottom of a 9x9 inch pan.
- Cream: Spread ⅓ of the pudding cream evenly over the biscuits with an offset spatula.
- Repeat: Add two more layers of dipped biscuits and cream, finishing with a smooth layer of cream on top.
Make the ganache
- Heat: Warm the heavy cream in a small saucepan or the microwave until it's steaming and just starting to bubble at the edges.
- Melt: Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir gently from the center out until smooth and glossy.
Finish and chill
- Let the ganache cool for 5 to 10 minutes so it's still pourable but no longer hot. Pour it over the top layer of biscuits and spread it into an even layer.
- Cover and refrigerate for at least 6 hours, or ideally overnight, until the biscuits are soft and the ganache is set.
Notes
- Instant Pudding: Use instant vanilla pudding mix, not cook-and-serve, or the cream won’t set.
- Keep It Cold: Use very cold heavy cream and milk so the cream whips into stiff, stable peaks.
- Quick Dip: Dip the biscuits for just 1 to 2 seconds per side. They keep softening in the fridge as the cake chills.
- Even Layers: Divide the cream into 3 equal portions so each layer is the same thickness.
- Ganache Temperature: Let the ganache cool for 5 to 10 minutes before pouring, so it doesn’t melt the top layer of cream.
- Chill Time: Refrigerate for at least 6 hours, or ideally overnight, so the biscuits turn soft and cake-like and the slices hold their shape.
- Clean Slices: Use a sharp knife dipped in hot water and wiped dry between each cut.
- Substitute: Graham crackers can replace the petit beurre biscuits.
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