Chocolate Eclair Cake (No-Bake)
This Chocolate Eclair Cake is creamy, chocolatey, and melts in your mouth. The best part? No baking needed. Just layer, chill, and enjoy a dessert that tastes like a classic éclair.
This Chocolate Éclair Cake is one of those desserts you’ll make again and again. Minimal effort. Maximum flavor.
If you want a super easy dessert that looks fancy but takes very little effort, this No Bake Eclair Cake is perfect.
No oven. No complicated steps. Just 6 simple ingredients and a little patience while it chills.
This is one of my go-to desserts when I don’t want to spend too much time in the kitchen but still want something impressive. And honestly, it tastes even better the next day.
You’ll Love This Chocolate Eclair Cake
Ingredient Notes
Here is a pic of the ingredients you’ll need to make no bake chocolate eclair cake recipe. All of them are simple and easy to find.
Complete list of ingredients and amounts is written in the recipe card below.
For Cake:
For Ganache:
How To Make Chocolate Éclair Cake (Photos)
- Make Pudding Mixture:
- In a large bowl, add the vanilla pudding mix and cold milk.
- Whisk for about 2 minutes until it starts to thicken.
- Let it sit for 5 minutes so it thickens more.
TIP: Always use cold milk so the pudding sets properly.
- Fold Whipped Topping:
- Now add the thawed whipped topping.
- Gently fold it in until smooth. Keep aside.
- Assemble The Cake:
- Take an 8×8 inch (with high sides) or 9×9 inch square pan.
- Layer 1: Start with a layer of graham crackers at the bottom. Break pieces if needed to cover the base.
- Spread ⅓ of the pudding mixture evenly.
- Layer 2: Add another layer of graham crackers.
- Spread another ⅓ pudding mixture.
- Layer 3: Repeat once more.
- Last: Finish with a final layer of graham crackers on top.
- Cover and refrigerate for 2–3 hours so it sets.
- Make Ganache, Layer & Chill:
- Heat the heavy cream until it just starts to boil. Do it on stovetop or in the microwave.
- Add chocolate to a bowl. Pour the cream over the chocolate. Let it sit for 2 minutes.
- Whisk until smooth and shiny. Let it cool for 5 minutes if hot.
- Pour the ganache over the chilled cake. Spread evenly.
- Refrigerate again for at least 8 hours or overnight.
- Cut into squares and serve chilled.
Chilling Tips:
– Give enough chilling time — this is what makes the layers soft and cake-like.
– Overnight chilling gives the best texture and flavor.
– Don’t skip the initial chill before adding ganache, or it will mix with the pudding layer.
Storage Tips
- Store in the refrigerator for up to 3–4 days.
- Keep it covered so it doesn’t dry out or absorb other food smells.
- I don’t recommend freezing, as it can turn watery and too soft after thawing.
Check Out Other No Bake Desserts
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Chocolate Eclair Cake Recipe (No-Bake)
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Cake:
- 1 (3.4 oz) Instant Vanilla Pudding Mix
- 1 ½ cup Milk, cold right from the fridge
- 1 (8 oz) tub Whipped topping, Cool whip, thawed
- ⅔ box Graham crackers
For Ganache Layer:
- 4 oz Semi-sweet chocolate
- ½ cup Heavy whipping cream
Instructions
- Make Pudding Mixture: In a large bowl, add the vanilla pudding mix and cold milk. Whisk for about 2 minutes until it starts to thicken. Let it sit for 5 minutes so it thickens more.
- Fold Whipped Topping: Now add the thawed whipped topping. Gently fold it in until smooth. Keep aside.
- Assemble The Cake: Take an 8×8 inch (with high sides) or 9×9 inch square pan.
- Start with a layer of graham crackers at the bottom. Break pieces if needed to cover the base. Spread ⅓ of the pudding mixture.
- Add another layer of graham crackers. Spread another ⅓ pudding mixture.
- Repeat once more.
- Finish with a final layer of graham crackers on top.
- Cover and refrigerate for 2–3 hours so it sets.
- Make Ganache: Heat the heavy cream until it just starts to boil. Do it on stovetop or in the microwave.
- Add chocolate to a bowl. Pour the cream over the chocolate. Let it sit for 2 minutes.
- Whisk until smooth and shiny. Let it cool for 5 minutes if hot.
- Layer & Chill: Pour the ganache over the chilled cake. Spread evenly.
- Refrigerate again for at least 8 hours or overnight.
- Cut into squares and serve chilled.
Notes
- Always use cold milk so the pudding sets properly.
- Give enough chilling time — this is what makes the layers soft and cake-like.
- Overnight chilling gives the best texture and flavor.
- Don’t skip the initial chill before adding ganache, or it will mix with the pudding layer.
- Spread layers evenly for clean slices. If graham crackers shift, gently press them down while layering.
- Use a sharp knife and wipe between cuts for neat squares.
