If you’re searching for your next delightfully decadent dessert, look no further than this irresistible NO BAKE CHOCOLATE ECLAIR CAKE. Creamy layers of vanilla pudding and whipped topping, silky chocolate frosting, and perfectly softened graham crackers come together in a harmony that tastes like you spent hours in the kitchen… but without ever turning on the oven. Each bite delivers that classic eclair flavor you crave, with a nostalgic twist that makes it perfect for potlucks, celebrations, or just a spontaneous treat at home.

NO BAKE CHOCOLATE ECLAIR CAKE Recipe - Recipe Image

Ingredients You’ll Need

The best part about this NO BAKE CHOCOLATE ECLAIR CAKE is how accessible every ingredient is, yet each one plays a starring role. No fancy or hard-to-find items here: just pantry staples transforming into something extraordinary together!

Instant vanilla pudding mix (2 packages, 3.4 oz each): This is the key to that luscious, custard-like filling without the fuss of stovetop cooking.
Cold milk (3 cups): Makes your pudding smooth and creamy, and helps everything set up just so.
Frozen whipped topping, thawed (8 oz): Adds cloud-like fluffiness and lightness to the filling for that unmistakable eclair texture.
Graham crackers (1 box): These become magically cake-like as they soak up the creamy layers; they’re the secret to the “no bake” magic!
Unsalted butter (1/2 cup): Creates a rich, glossy base for your homemade chocolate frosting.
Milk (1/4 cup): Keeps the frosting pourable and luxurious.
Granulated sugar (1 cup): Balances the cocoa and ensures your frosting has the perfect sweetness.
Unsweetened cocoa powder (1/3 cup): Provides that deep, dreamy chocolate flavor every eclair deserves.
Vanilla extract (1 teaspoon): The finishing touch for depth and warmth in your frosting—don’t skip it!

How to Make NO BAKE CHOCOLATE ECLAIR CAKE

Step 1: Whisk the Vanilla Pudding

Start by grabbing your largest mixing bowl and whisking together both packages of instant vanilla pudding mix and the 3 cups of cold milk. Keep whisking for about two minutes until the pudding thickens up and looks luscious and creamy—it should resemble a dreamy custard you can barely resist nibbling with your spoon.

Step 2: Fold in the Whipped Topping

Once your pudding is set, gently fold in the thawed whipped topping. Use a spatula and light hand, folding until the two amalgamate into a silky, pillowy mixture. This is what gives the NO BAKE CHOCOLATE ECLAIR CAKE its signature creamy bite.

Step 3: Build the First Graham Cracker Layer

In a standard 9×13-inch baking dish, arrange a layer of graham crackers, covering the entire bottom. Some crackers might need a little breaking or Tetris-style maneuvering—don’t worry, perfection isn’t required. This is your foundation, and it only gets better as they soak up the creamy layers above.

Step 4: Add Half the Pudding Mixture

Spread half of your lovely pudding and whipped topping blend right over the graham crackers. Smooth it out with a spatula, making sure every cracker is cozily tucked under a blanket of filling.

Step 5: Second Graham Cracker Layer

Carefully add the next layer of graham crackers, covering the filling as best you can. Each layer means more “cake” flavor and a gorgeous cross-section when sliced!

Step 6: Spread Remaining Pudding Mixture

Now, spoon the remaining pudding mixture over the top graham cracker layer. Spread it evenly for a perfectly creamy middle—every forkful should get some of both layers.

Step 7: Final Graham Cracker Crown

Top things off with a third and final layer of graham crackers. This top layer is destined to soak in all the chocolate frosting magic that’s coming up next.

Step 8: Make the Chocolate Frosting

In a medium saucepan over medium heat, combine butter, milk, sugar, and cocoa powder. Stir constantly as it comes to a gentle boil—then let it bubble away for one minute to thicken slightly. Remove from heat, add vanilla extract, and allow the frosting to cool for a few minutes. These steps guarantee a pourable, glossy finish you’ll want to lick from the spoon.

Step 9: Frost the Cake

Once the frosting has cooled just enough to not melt your whipped layers but is still spreadable, pour it over the entire top layer of graham crackers. Use a spatula to coax it into every corner and smooth it into an even chocolatey sheet.

Step 10: Chill and Set

Patience pays off here! Cover your NO BAKE CHOCOLATE ECLAIR CAKE with plastic wrap and refrigerate for at least 4 hours—overnight is even better. This lets the graham crackers soften to that perfectly cake-like state, and melds all the flavors for the most incredible bite.

How to Serve NO BAKE CHOCOLATE ECLAIR CAKE

Garnishes

For a true bakery-style finish, sprinkle your NO BAKE CHOCOLATE ECLAIR CAKE with a dusting of powdered sugar, a handful of mini chocolate chips, or delicate chocolate curls. A swirl of whipped cream or a drizzle of extra chocolate syrup at serving time never hurts, either!

Side Dishes

Since this cake is the showstopper on any dessert table, pair it with fresh berries, a cold glass of milk, or a hot cup of coffee to let those creamy, chocolatey layers shine. If you’re serving at a party, fresh fruit or tart sorbet makes a refreshing contrast.

Creative Ways to Present

Try cutting the NO BAKE CHOCOLATE ECLAIR CAKE into petite squares for easy-to-grab party bites, or get fancy by layering individual portions into parfait glasses for dinner guests. Dress it up with gold sprinkles or edible flowers for special occasions—either way, it’s guaranteed to wow!

Make Ahead and Storage

Storing Leftovers

Extra slices of NO BAKE CHOCOLATE ECLAIR CAKE can be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. The cake actually gets even better after a day—just make sure to enjoy it within 4 to 5 days for peak texture and flavor.

Freezing

If you want to tuck some away for later, you can freeze the cake (wrapped well) for up to 2 months. Thaw overnight in the refrigerator. The texture remains delightfully creamy, but the graham crackers will be a bit softer—still delicious!

Reheating

This is a cool and creamy treat, so reheating isn’t necessary. Simply slice and enjoy chilled straight from the fridge for the best NO BAKE CHOCOLATE ECLAIR CAKE experience. If serving from the freezer, let it sit at room temperature for a few extra minutes to take off the chill.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! If you prefer homemade whipped cream over store-bought whipped topping, just whip up about 3 cups’ worth and fold it into your pudding mixture as directed; the result will be even richer and airier.

Can I make NO BAKE CHOCOLATE ECLAIR CAKE a day ahead?

Yes, in fact, it’s encouraged! Allowing the cake to sit overnight makes the graham crackers wonderfully soft and lets all the flavors mingle for maximum deliciousness the next day.

What can I use if I don’t have instant vanilla pudding mix?

You can swap in French vanilla or even chocolate instant pudding for a fun twist on the classic flavor, but make sure it’s “instant” so the texture and setting time remain the same.

How do I keep my chocolate frosting from getting grainy?

Stir the frosting constantly while it cooks, and make sure your sugar dissolves fully before removing from the heat. Letting the frosting cool for a few minutes after boiling also helps prevent graininess.

Can I add extras to the filling?

Definitely! For texture and flavor, try folding in a handful of mini chocolate chips, chopped nuts, or a ribbon of caramel right into the pudding mixture. Just don’t go overboard and overpower that classic eclair taste!

Final Thoughts

This NO BAKE CHOCOLATE ECLAIR CAKE is a dessert that wins hearts every single time—it’s nostalgic, easy, and outrageously delicious. It’s the kind of treat you’ll want to make for family, friends, or honestly just yourself. Try it once, and you’ll understand why this recipe is an absolute keeper!

NO BAKE CHOCOLATE ECLAIR CAKE Recipe

★★★★★

5.2 from 22 reviews

Author: anna
Total Time: 4 hours 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this delightful no-bake chocolate eclair cake, a luscious dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale

For the Cake:

2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 container (8 oz) frozen whipped topping, thawed
1 box graham crackers

For the Chocolate Frosting:

1/2 cup unsalted butter
1/4 cup milk
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold in the thawed whipped topping until well combined.
Arrange a single layer of graham crackers in a 9×13-inch baking dish to cover the bottom.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers over the pudding mixture.
Spread the remaining pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
In a medium saucepan, combine the butter, milk, sugar, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
Stir in the vanilla extract and let the mixture cool for a few minutes.
Pour the slightly cooled chocolate frosting over the top layer of graham crackers, spreading it evenly.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 310mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg

Keywords: No-Bake Chocolate Eclair Cake, Eclair Cake Recipe, Easy Dessert Recipe