This chocolate eclair cake is made by layering tea biscuits or graham crackers and creamy vanilla pudding, topped with silky chocolate ganache.
This cake is a classic dessert that my family has been making for years! This cake is always a crowd-pleaser!
Eclair cake is one of the easiest recipes or desserts of all time. This recipe is perfect for when you don’t have time to prep a fancy dessert but still want to impress.
Make this recipe for your next BBQ, picnic, family, or friend get-together, or make it just for you!
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What is an Eclair cake?
Eclair cake is an inspired dessert based on the classic French dessert, eclairs. This cake has the flavors of classic French eclairs, vanilla filling, and chocolate ganache.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Instant vanilla pudding mix- use your favorite brand of instant vanilla pudding mix.
Milk- we used whole milk for this recipe.
Cool whip- we used thawed cool whip for this recipe, but you can use homemade whipped cream as well!
Tea biscuits/ graham crackers- we used our favorite tea biscuits for this recipe, but you can use graham crackers instead.
Heavy cream- use full-fat heavy cream for this recipe. This can't is substituted. (for the chocolate ganache)
Dark chocolate- use the best quality dark chocolate for the best flavor. You will need dark chocolate for the chocolate ganache.
Instructions
To a large bowl, add the milk and the instant vanilla pudding. Mix well with a whisk and set aside for 10 minutes.
Mix with the whisk to break any lumps and add the cold whip into the bowl. Fold lightly with a spatula until well combined.
Assemble the tea biscuits/ graham crackers at the bottom of the pan.
Add half of the vanilla cream mixture onto the tea biscuits/ graham crackers. Spread an even layer with a spatula.
Top the cream with another layer of the tea biscuits/ graham crackers, and repeat with the other half of the vanilla cream mixture.
Top the cake with the last layer of tea biscuits/ graham crackers.
Make the chocolate ganache
Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Spread an even layer of chocolate ganache on top of the cake using a spatula.
Cover the cake with plastic wrap and place it in the fridge for at least 8 hours. Serve cold and enjoy!
Expert Tips
- Let the cake sit overnight in the fridge- as much as you like to eat this cake, you will have to let it sit in the fridge overnight for the best result. When letting the cake sit in the fridge overnight, it lets the crackers soak the vanilla cream and makes the crackers soft and moist, and that’s what you want for this recipe!
- Use your favorite chocolate frosting- we topped the cake with chocolate ganache, but if you have a favorite chocolate or even vanilla frosting that you LOVE, use it on top of the cake! Make this cake yours!
Faq's
No! you can replace this cool whip with homemade whipped cream! Whip the whipped cream to stiff peaks.
This cake tastes like the classic French dessert, éclair. This cake is made with vanilla cream and topped with chocolate ganache, just like a classic éclair.
This cake lasts for up to 5 days stored in the fridge in an airtight container. Simply cover the cake with plastic wrap and it will be good for up to 5 days.
This cake needs to chill in the fridge for at least 8 hours. We suggest chilling it in the fridge overnight for best results.
When letting the cake sit in the fridge overnight, it lets the crackers soak the vanilla cream and makes the crackers soft and moist, and that’s what you want for this recipe!
Storing
Store this cake in the fridge covered with plastic wrap or foil. You can store this cake in the fridge for up to 5 days.
Freezing
This cake is perfect for freezing! Simply freeze it in a freezer-friendly airtight container for up to 2 months. When ready to thaw the cake, thaw it in the fridge overnight.
Substitutions
Low sugar- you can use a low-sugar vanilla pudding for the filling. Also, use a low-sugar chocolate frosting or chocolate ganache.
Milk- if you don't consume whole milk, you can swap it with your favorite milk like almond milk, oat milk, etc.
Variations
Frosting- we topped the cake with chocolate ganache, but if you have a favorite chocolate or even vanilla frosting that you love, use it on top of the cake!
Graham crackers- you can swap the graham crackers with chocolate biscuits, vanilla wafers, shortbread cookies, vanilla tea cookies, etc.
Pudding- you can make this cake with different flavors of pudding like chocolate, banana, caramel, white chocolate, coconut, pistachio, etc.
More no bake desserts
Peanut butter balls with rice Krispies- These no bake peanut butter balls with rice Krispies are crunchy and delicious and are super easy to make.
Easy scotcharoos- These easy scotcharoos are no bake bars made with rice Krispies cereal, and peanut butter mixture, and topped with melted chocolate and butterscotch chips.
No bake chocolate pie- This no bake chocolate pie is made with an oreo cookie crust, topped with a rich chocolate filling that is made with both dark chocolate and cocoa powder, and topped with plenty of freshly made whipped cream.
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📖 Recipe
No Bake Eclair Cake Recipe
Ingredients
- 3 cups Milk
- 100 g Instant vanilla pudding
- 350 g Cool whip
- 350 g Tea biscuits/graham crackers
Chocolate ganache:
- 200 g Dark chocolate
- 250 g Heavy cream
Instructions
- To a large bowl, add the milk and the instant vanilla pudding. Mix well with a whisk and set aside for 10 minutes.
- Mix with the whisk to break any lumps and add the cold whip into the bowl.
- Fold lightly with a spatula until well combined. Assemble the tea biscuits/ graham crackers to the bottom of the pan.
- Add half of the vanilla cream mixture onto the tea biscuits/ graham crackers. Spread an even layer with a spatula.
- Top the cream with another layer of the tea biscuits/ graham crackers, and repeat with the other half of the vanilla cream mixture.
- Top the cake with the last layer of tea biscuits/ graham crackers.
Make the chocolate ganache:
- Make the chocolate ganache by placing dark chocolate and heavy cream in a small bowl.
- Place the bowl in the microwave for a minute or until the chocolate is melted.
- Take the bowl out of the microwave and let it sit for 10 minutes.
- Mix with a whisk or a spoon until creamy and smooth. Spread an even layer of chocolate ganache on top of the cake.
- Cover the cake with plastic wrap and place it in the fridge for at least 8 hours. Serve cold and enjoy!
Vicki Smith says
Does the chocolate thicken as it sits? It’s been sitting for about 15 Minutes and it’s still quite thin.
RichandDelish says
Hi! The chocolate sets in the fridge, not at room temperature.
George Moy says
Sorry to say you might have a recipe for a backwards eclair cake, and the reason why? I’m trying to make the cake like your recipe, vanilla pudding between the crackers layer, but so far I could get is chocolate pudding, I can’t find vanilla pudding at the store, only vanilla cake frosting so when I make this Eclair cake,it will have chocolate pudding between the crackers layer and vanilla cake frosting on top layer,so know anyone who wants a Eclair that has the flavors arranged the opposite way?
Bar says
Thank you very much!