Chocolate Eclair Cake
Chocolate Eclair Cake is a beloved no-bake layered dessert combining soft graham crackers, creamy vanilla pudding, fluffy whipped topping, and a luscious chocolate glaze. Inspired by the classic French éclair, this easy-to-make treat delivers rich flavors and contrasting textures perfect for birthdays, potlucks, or anytime you crave a comforting chocolate-vanilla indulgence. It’s simple to assemble, requires minimal baking skills, and tastes even better after chilling overnight.
Equipment
- 9x13-inch glass or ceramic baking dish
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring Cups and Spoons
- Knife for slicing
Ingredients
- Instant vanilla pudding mix
- Cold milk (for pudding)
- Whipped topping (Cool Whip or homemade whipped cream)
- Graham crackers (or ladyfingers/cookies)
- Semi-sweet chocolate chips or chopped chocolate
- Heavy cream (for chocolate glaze)
- Optional: vanilla extract, espresso powder, crushed nuts, sea salt flakes
Instructions
- Prepare the pudding: Whisk instant vanilla pudding mix with cold milk according to package instructions. Let it thicken for a few minutes until set.
- Layer the base: Arrange a single layer of graham crackers on the bottom of the 9x13 dish, breaking pieces as needed to cover evenly.
- Add pudding layer: Spread half of the prepared vanilla pudding evenly over the cracker layer.
- Add whipped topping: Gently spread half of the whipped topping over the pudding layer.
- Repeat layers: Add another layer of graham crackers, then the remaining pudding and whipped topping layers.
- Prepare chocolate glaze: Heat heavy cream until just simmering, pour over chocolate chips, let sit 1 minute, then stir until smooth and glossy.
- Top cake: Pour chocolate glaze evenly over the top whipped layer and smooth gently.
- Chill: Refrigerate the cake for at least 4 hours, preferably overnight, allowing layers to meld and crackers to soften.
- Serve: Slice with a sharp knife, wiping between cuts for clean edges. Optionally garnish with crushed nuts or sea salt.
Notes
- Chilling is key: The cake tastes best after chilling overnight, which allows the graham crackers to soften and flavors to meld.
- Make it your own: Try adding espresso powder to pudding for mocha flavor or swirl peanut butter into the pudding layer for a nutty twist.
- Whipped topping options: For lighter texture, use homemade whipped cream instead of store-bought Cool Whip.
- Storage: Keep refrigerated and consume within 3–4 days for best freshness. Avoid freezing if using whipped cream topping.
- Gluten-free: Swap graham crackers with gluten-free cookies or crackers for a gluten-free version.
- Presentation tip: Use an offset spatula for smooth layers and drizzle extra melted chocolate on top for a bakery-style finish.