Chocolate Eclair Cake

This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.

We love baking year round in my household, but when summer comes around and the weather starts heating up, we avoid turning the oven on at all costs.

I still need to get my sweet fix in, which is why I love no-bake desserts like my no-bake Oreo cheesecake recipe. Today we have another great no-bake recipe for you with this chocolate eclair cake. It takes a favorite pastry and turns it into a delicious cake that is so easy to make.

slice of eclair cake on a plate

Why you’ll love this cake:

  • icebox cake – cool and refreshing!
  • simple ingredients you might already have on hand
  • comes together in less than 15 minutes
  • no oven needed

What is Chocolate Eclair Cake?

Chocolate eclair cake uses layers of graham crackers, pudding, and Cool Whip to mimic the flavor of a chocolate eclair puff pastry.

If you’ve never had a chocolate eclair before (though I’m guessing you have if you’ve stumbled across this recipe), it is an air pastry filled with cream and usually served cold. They are so delicious and our chocolate eclair cake is a perfect way to get the same flavor without a bakery.

No heat. All flavor. It doesn’t get much better than this!

How to Make Chocolate Eclair Cake

  • In a large bowl, whisk together the pudding and the milk.
  • Stir in the Cool Whip.
  • Line the bottom of a 9 x 13″ baking pan with 7 whole graham crackers.
  • Pour half of the pudding mix over the graham crackers.
  • Add another layer of graham crackers on top of the pudding.
  • Pour the rest of the pudding mix over the crackers.
  • Add one last layer of graham crackers on top.
  • Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to stir the frosting. This softens the frosting so it is easier to spread. You don’t want it hot and totally melted, just softened enough so you can spread it easily.
  • Spread the frosting over the graham crackers carefully.
  • Refrigerate for at least 8 hours or overnight.

Variations for the Chocolate Eclair Cake

Here are some ways to change up this eclair cake recipe if you prefer something a little different:

  • Use sugar free or fat-free Vanilla pudding mix if you want a lighter version.
  • Substitute sugar-free or light Cool Whip.
  • Make your own homemade chocolate frosting instead of using store bought.

Can I Make this Recipe Gluten Free?

The graham crackers in this recipe do contain gluten, but all the other ingredients are gluten free. You may be able to find gluten-free graham crackers at a specialty market or health food store and then make this recipe gluten free using gluten-free graham crackers.

eclair cake in a 9x13 baking pan

How Long Should I Refrigerate this Cake?

Refrigerate the finished cake for at least 8 hours or overnight. It’s so good when it’s served cold and the flavors have had time to really soak in.

You can also make this cake a day or two in advance and store it in the refrigerator before serving.

Enjoy making this deliciously easy dessert. It’s a perfectly sweet treat on a hot day.

piece of chocolate eclair cake on a plate
piece of chocolate eclair cake on a plate

Chocolate Eclair Cake

4.70 from 10 votes
This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.
Servings 15
Prep Time 15 minutes
Chill Time 8 hours

Ingredients
 

  • 2 small boxes vanilla instant pudding (3.4 ounces each)
  • 3 1/2 cups whole milk
  • 8 ounces Cool Whip (thawed)
  • 21 whole graham crackers
  • 16 ounces dark chocolate frosting

Instructions
 

  • In a large bowl, whisk together the pudding and the milk.
  • Stir in the Cool Whip.
  • Line the bottom of a 9×13 baking pan with 7 graham crackers.
  • Pour half of the pudding mix over the graham crackers.
  • Add another layer of graham crackers on top of the pudding.
  • Pour the rest of the pudding mix over the crackers.
  • Add one last layer of graham crackers on top.
  • Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don’t want it hot and totally melted, just softened so you can easily spread it.
  • Spread the frosting over the graham crackers carefully.
  • Refrigerate for at least 8 hours or overnight.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 221mg | Potassium: 185mg | Fiber: 1g | Sugar: 27g | Vitamin A: 119IU | Calcium: 99mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 261
Keyword no bake cake, picnic, summer

About Julie Clark

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5 stars
Fantastic! Made it for my grandson’s birthday.

Honestly, I use Club Crackers instead of Graham crackers. It gives the cake a more authentic Eclair taste. Try it, I’m sure you’ll agree.

5 stars
Great tips. I made my own gluten free biscuits and chocolate frosting from the links. The frosting turned out a bit light so next time I’ll add more coco powder or find one to buy 👍 I just improvised from what I had in the cupboard. Fun to make. Thank you.