Hey y'all! If you’re searching for a truly irresistible dessert that’s super easy to whip up, look no further than this Éclair Cake recipe. It’s a dreamy, no-bake treat with creamy vanilla layers, graham crackers, and decadent chocolate frosting—all the flavors of a classic éclair, but without the fuss. Perfect for family gatherings, potlucks, or just a sweet craving, this Éclair Cake is guaranteed to disappear fast! Let’s get cooking!
Why You'll Love This Éclair Cake
- No-bake and easy—just layer and chill, no oven required!
- Creamy, rich texture with a delightful chocolate finish.
- Feeds a crowd, making it perfect for parties and potlucks.
- Can be made ahead for stress-free entertaining.
- Customizable with different flavors and toppings.
Éclair Cake Ingredients
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
- 1 box graham crackers (about 14.4 oz)
- 1 (16 oz) container chocolate frosting
- Optional: 1 teaspoon vanilla extract
Éclair Cake Directions
Step 1: Prepare the Pudding Layer
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thick and smooth.
- Fold in the thawed whipped topping and vanilla extract (if using) until fully combined and creamy.
Step 2: Assemble the Cake
- Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers (break to fit as needed).
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers over the pudding.
- Spread the remaining pudding mixture on top, then finish with a final layer of graham crackers.
Step 3: Add the Chocolate Frosting
- Microwave the chocolate frosting (uncovered) for 20-30 seconds until pourable but not hot.
- Pour or spread the frosting evenly over the top graham cracker layer, smoothing with a spatula.
Step 4: Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 6 hours (overnight is best) to allow the layers to meld and soften.
- Slice into squares and enjoy chilled!
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Notes & Tips for Éclair Cake Success
- Be sure to use instant pudding mix, not cook-and-serve, for best results. Learn more about pudding types.
- Letting the cake chill overnight makes the graham crackers perfectly soft and cake-like.
- For an extra-smooth finish, warm the frosting just enough to pour, not so much that it melts the layers. More baking tips here.
Éclair Cake Variations
- Chocolate Éclair Cake: Use chocolate pudding in place of vanilla for a richer taste.
- Strawberry Éclair Cake: Add sliced strawberries between layers and use strawberry pudding.
- Peanut Butter Éclair Cake: Swirl ½ cup creamy peanut butter into the pudding mixture.
Required Equipment for Éclair Cake
- 9x13-inch baking dish
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Microwave (for frosting)
Éclair Cake Storage Instructions
Store Éclair Cake covered in the refrigerator for up to 5 days. For best texture, keep it chilled and only slice as needed. Freezing is not recommended, as the texture may become soggy after thawing.
Suggested Pairings & Serving Recommendations for Éclair Cake
- Serve chilled with fresh berries or a dusting of powdered sugar.
- Pair with a hot cup of coffee or a glass of cold milk for a classic combo.
- Top with chopped nuts or mini chocolate chips for extra crunch.
Pro Tips for the Best Éclair Cake
- Use full-fat milk for the creamiest pudding layer.
- Let the cake chill overnight—patience pays off for that perfect, cake-like texture.
- Gently score the chocolate frosting layer with a knife before slicing to help prevent cracking. Find more no-bake desserts here.
Éclair Cake FAQ
- Can I make Éclair Cake ahead of time?
Absolutely! It’s best made a day ahead to let the layers soften and flavors meld. - Can I use homemade whipped cream instead of frozen topping?
Yes, but stabilize it with a bit of powdered sugar to avoid the layers becoming runny. - Can I use homemade chocolate ganache instead of canned frosting?
Definitely! Ganache makes an even richer topping—just let it cool before spreading.
Ingredients
- 1 box (14.4 oz) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 can (16 oz) chocolate frosting
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened.
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2Fold the whipped topping and vanilla extract into the pudding mixture until well combined.
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3Arrange a single layer of graham crackers on the bottom of a 9x13 inch baking dish, breaking crackers as needed to fit.
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4Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
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5Microwave the chocolate frosting for about 20 seconds to soften, then spread evenly over the top layer of graham crackers.
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6Cover and refrigerate for at least 4 hours or overnight to allow the cake to set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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