Chocolate Eclair Cake Recipe

Introduction

Chocolate Eclair Cake is a no-bake dessert that layers creamy vanilla pudding, graham crackers, and rich chocolate frosting for a luscious treat. It’s simple to prepare and perfect for any occasion when you want a crowd-pleasing dessert with minimal effort.

Ingredients

• 2 (3.4-ounce) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (8-ounce) container whipped topping, thawed
• 1 box graham crackers
• 1 can dark chocolate frosting

Instructions

1. Step 1: In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth. Gently fold in the whipped topping until fully combined.
2. Step 2: In a 9-inch by 13-inch pan, arrange a single layer of graham crackers on the bottom. Break some crackers as needed to cover the entire surface.
3. Step 3: Pour half of the pudding mixture over the graham cracker layer and spread evenly with a spatula.
4. Step 4: Add another layer of graham crackers on top of the pudding, then pour the remaining pudding mixture over this second layer. Spread evenly.
5. Step 5: Place a final layer of graham crackers on top, then carefully spread the can of dark chocolate frosting over the crackers to cover the entire surface.
6. Step 6: Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cake to set and the flavors to meld.
7. Step 7: Serve chilled. Store any leftovers covered in the refrigerator.

Tips & Variations

• Use milk chocolate frosting instead of dark chocolate for a sweeter finish.
• Try adding sliced bananas between layers for a fresh twist.
• For a firmer texture, chill the cake overnight before serving.
• Make sure the whipped topping is fully thawed and slightly chilled before folding it in to maintain fluffiness.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat is not recommended since this is best served chilled. The graham crackers will soften over time, enhancing the cake’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves after sitting overnight in the fridge. It allows the pudding to set and the graham crackers to soften perfectly.

Can I use fresh whipped cream instead of the whipped topping?

Yes, homemade whipped cream can be substituted but make sure it is stabilized so it holds its shape well when folded into the pudding mixture.

Chocolate Eclair Cake Recipe

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4.8 from 135 reviews

This easy no-bake Chocolate Eclair Cake is a creamy, decadent dessert featuring layers of vanilla pudding, whipped topping, graham crackers, and rich chocolate frosting. Perfect for making ahead, it comes together quickly and delights with its smooth, layered texture and luscious chocolate topping.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pudding Layer

• 2 (3.4-ounce) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (8-ounce) container whipped topping, thawed

Layers

• 1 box graham crackers

Topping

• 1 can dark chocolate frosting

Instructions

1. Prepare the pudding mixture: In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture is smooth and begins to thicken. Gently fold in the thawed whipped topping until fully combined and creamy.
2. Assemble first layer: Line the bottom of a 9-inch by 13-inch pan with a single layer of graham crackers, breaking some as necessary to fill the area completely. Pour half of the pudding mixture evenly over the graham crackers, spreading it to cover all areas.
3. Add second layer: Place another full layer of graham crackers on top of the pudding layer. Pour the remaining pudding mixture over this layer and spread it evenly again.
4. Top with final graham cracker layer: Add a third layer of graham crackers over the second pudding layer, ensuring the surface is fully covered.
5. Spread the frosting: Carefully spread the can of dark chocolate frosting over the top graham cracker layer, smoothing it evenly to cover the entire surface.
6. Refrigerate: Cover the assembled cake with plastic wrap or a lid and refrigerate for at least 8 hours or preferably overnight to allow the graham crackers to soften and the flavors to meld.
7. Serve chilled: Slice the cake into portions and serve cold. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

• For best results, use instant pudding mix to ensure quick and smooth setting.
• Thawed whipped topping creates a light and creamy texture that complements the pudding.
• Dark chocolate frosting adds a rich, glossy finish to the cake; you can substitute with semi-sweet if preferred.
• The cake improves with time as the graham crackers soften, so it’s ideal to prepare it the day before serving.
• Store leftovers in an airtight container to maintain freshness and moisture.

Keywords: Chocolate eclair cake, no-bake dessert, pudding dessert, layered dessert, graham cracker cake, easy chocolate dessert