Eclair Cake
Eclair Cake is the ultimate dessert that combines layers of creamy vanilla filling, crisp graham crackers, and rich chocolate ganache.
With instant pudding, whipped topping, and graham crackers, this no-bake dessert is as easy to make as it is indulgent to eat! A chill time allows the flavors to meld, creating a smooth and decadent cake that tastes just like a classic eclair.
Perfect for gatherings or a quick treat, it brings the classic eclair flavor in a simple, make-ahead format.
Eclair Cake Recipe Highlights
- Just 15 minutes of prep with a quick stovetop ganache
- No baking required—simply chill before serving
- Classic eclair flavors in an easy-to-make cake
- Perfect for parties, potlucks, or make-ahead desserts
- Delicious layers that soften to creamy perfection as it chills
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
MILK – We’re using whole milk here for its richness. It also helps the instant pudding thicken quickly and creates a creamy base for the dessert. If you prefer a lighter option, 2% milk will also work, but avoid skim milk as it may not set the pudding as well.
PUDDING – Instant vanilla pudding is key to achieving a smooth, stable filling that layers easily. Make sure to use instant pudding mix, not cook-and-serve. The instant pudding sets up quickly and this helps the cake to come together in minutes!
GRAHAM CRACKERS – These act as the “cake layers” in this dessert. The crackers absorb moisture from the pudding to create a soft, tender texture similar to an eclair. If you have large crackers, break them to fit evenly in the baking dish for full coverage which helps with the dessert’s structure.
CREAM – Heavy whipping cream is combined with butter to make the ganache. The higher fat content helps create a thick, velvety sauce that spreads smoothly over the cake. Don’t substitute with light cream, as it won’t yield the same rich texture.
BUTTER – Unsalted butter is used here to control the salt content, allowing the chocolate flavor to shine. It adds creaminess and helps the ganache set up with a silky texture.
CHOCOLATE CHIPS – Semi-sweet chocolate chips are the perfect choice for this ganache topping, as they balance the cake’s sweetness without overpowering it. Semi-sweet chocolate also melts easily and smooths out nicely when mixed with cream and butter. If you like a slightly darker ganache, feel free to use bittersweet chocolate.
How To Make an Eclair Cake
Please check the printable recipe card below for more detailed instructions.
- Whisk milk and pudding until thick, then fold in whipped topping.
- Heat cream and butter, pour over chocolate chips, and whisk until smooth for ganache.
- Layer graham crackers in a 9×13” dish, spread half the pudding mixture, add another graham cracker layer, then the remaining pudding mixture, and top with a final graham cracker layer.
- Pour ganache over the top, cover, and chill for at least 2 hours before slicing and serving.
Leftovers and Storage
STORE – Cover any leftover eclair cake with plastic wrap or an airtight lid and refrigerate for up to 3 days. As it sits, the graham crackers will continue to soften, giving the cake an even creamier, more cake-like texture with time.
FREEZE – For longer storage, you can freeze the eclair cake for up to 1 month. Wrap the entire dish securely in plastic wrap, then cover with a layer of foil to prevent freezer burn and maintain freshness. Thaw in the refrigerator overnight before serving to preserve the cake’s creamy consistency.
SERVE COLD – This dessert is best served chilled, so there’s no need to reheat. If you’ve frozen the cake, let it thaw completely in the refrigerator until it’s cool and ready to serve.
MAKE AHEAD – Eclair cake is an ideal make-ahead dessert because it benefits from chilling. You can prepare the entire cake up to 24 hours in advance, allowing the flavors to meld and the layers to set, making it easier to cut and serve.
Serving Suggestions
BERRIES – Fresh strawberries, raspberries, or blueberries make a bright and refreshing addition on the side. Their natural tartness balances the rich, creamy layers of the eclair cake, and they add a pop of color that makes each serving even more inviting.
WHIPPED CREAM – A generous dollop of homemade whipped cream on each slice adds an extra layer of light, fluffy texture that complements the cake’s creamy filling. If you like, sprinkle a little cocoa powder or chocolate shavings on top of the whipped cream for a touch of elegance.
COFFEE – A warm coffee or espresso pairs wonderfully with this dessert, cutting through the sweetness and enhancing the chocolate ganache. For a special treat, try a flavored coffee like hazelnut or vanilla, which adds a lovely aroma that enhances the cake’s decadent flavors.
More Easy and Delicious No-Bake Desserts
Recipe Success Tips
CHILL TIME – For the best texture, chill the cake for at least 2 hours, or even overnight if possible. This softens the graham crackers to a cake-like consistency.
As mentioned earlier, don’t use light cream when making the ganache. The heavy whipping cream is key to success.
WHIPPED TOPPING – Make sure the whipped topping is fully thawed before folding it into the pudding. This keeps the filling smooth and easy to layer.
SMOOTH GANACHE – Whisk the ganache thoroughly until it’s smooth and lump-free before pouring. A silky ganache spreads evenly and creates a beautiful finish.
More Easy and Delicious Dessert
Frozen Lemonade Pie – some recipes will never go out of style
Yogurt Pie – 3 ingredients and endless flavors
Strawberry Tiramisu – fruity and cream
Eclair Cake
Ingredients
- 3 cups whole milk
- 2 3.4-ounce package instant vanilla pudding
- 8 ounces whipped topping thawed
- 3 sleeves graham crackers
- 1 cup heavy whipping cream
- 4 tablespoons butter unsalted
- 2 cups semisweet chocolate chips
Instructions
- In a large bowl, whisk the milk and instant pudding together until it thickens. About 2 minutes. Fold the whipped topping into the pudding mixture.
- Bring the heavy cream and butter to a simmer in a medium saucepan over medium heat.
- Add the chocolate chips to a large mixing bowl and then pour the heated heavy cream mixture over the top. Whisk the chocolate and cream until smooth. Set the ganache aside.
- Create a single layer of graham crackers that line the bottom of your 9×13” baking dish. You may have to break some of the crackers to create an even layer that covers the dish.
- Smooth half of the pudding mixture over the graham crackers in an even layer.
- Add a layer of graham crackers over the pudding mixture and add the remaining pudding mixture over the second layer of graham crackers.
- Top the pudding mixture with a layer of graham crackers and pour the chocolate ganache over the final layer of graham crackers and smooth it into an even layer.
- Cover the dish and refrigerate for at least two hours before cutting and serving. Use a sharp knife to cut the eclair cake into 12 squares and serve chilled.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.