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Posted by Aimee 65 comments
Published: Apr 29, 2011 Last Updated: Mar 20, 2024
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This Chocolate Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe that everyone loves!
If you love no bake desserts, be sure to try this easy S’mores Icebox Cake and of course my no bake cheesecake recipe is always a hit!
Why This Eclair Cake Recipe is Best
There are desserts on this website that I have created over the years, and then there are some that my family made that are childhood treasures.
For example, this cinnamon swirl zucchini bread is the only one I grew up eating, even though I have created dozens more zucchini bread recipe variations!
And these Pecan Tassies were at every holiday gathering. You’ll love their buttery crust with pecan pie filling!
Today’s Eclair Cake though is the one dessert that I knew how to make at a young age. It’s easy enough for the kids to help make, and it tastes incredible.
Similar to our family’s dirt cake recipes, you’ll love the pudding filling!
A chocolate eclair cake is an easy, no bake dessert the resembles chocolate eclairs. Very similar to a Boston Cream pie.
Slightly different than my cream puff cake and cream puff desserts!
Ingredient Notes
Today’s recipe has layers of graham cracker with pudding and whipped cream filling. It’s topped off with a homemade chocolate frosting!
- Graham Crackers– you’ll need a whole box for this recipe!
- Pudding Mix– be sure to choose INSTANT pudding. I like french vanilla, but regular vanilla works great too!
- Milk– any variety
- Cool Whip– or homemade whipped cream
- Frosting- you can use canned frosting, or follow my homemade frosting recipe below!
How to Make Chocolate Eclair Cake
STEP 1: In a medium size bowl, whisk together pudding and milk. Fold in thawed cool whip and set aside.
STEP 2: In the bottom of a 13×9 baking dish, layer graham crackers, then half of the pudding mixture. Top with second layer of graham crackers and remaining pudding mixture. Finish with third layer of graham crackers.
STEP 3: Frost the cake by either making the homemade frosting recipe below. Or use a can of milk chocolate frosting. Remove foil liner, microwave 20 seconds. Stir and spread over the top of the cake.
STEP 4: Refrigerate cake for at least 8 hours. This is NON-negotiable. Refrigerating the cake allows the graham cracker layers to soften, which gives this dessert it’s signature flavor and texture.
For the Eclair Cake Frosting
STEP 1: In a small saucepan, with double boiler, combine the baking chocolate with corn syrup. Heat on medium heat until chocolate is melted. Remove from heat.
STEP 2: Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.
STEP 3: Frost the top layer of graham crackers. Cover and refrigerate until serving.
PRO TIP: heat up a can of chocolate frosting and pour over the top of the cake! Either way works!
Flavor Substitutions
- ThisStrawberry Eclair Cakeis made usingCheesecake JELL-Oin the filling. Plus there’s no oven needed which means it’s perfect for the warmer weather!
- Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bakeBanana Eclair Cakea huge summer hit! To top it off, I literally topped it off a cinnamon glaze!
- I couldn’t resist making a No Bake Pistachio Eclair Cake recipe, using pistachio pudding mix! Topped with a classic chocolate frosting, you’ll love this version.
- Too hot to turn on the oven? Try making thisNo BakePeanut Butter Eclair cakeversion of aChocolate Eclair Cake! Packed with Reese’s and peanut butter, it’s a chocolate lover’s dream.
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Chocolate Eclair Cake Recipe
4.71 from 118 votes
By: Aimee
This Chocolate Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!
Prep Time: 15 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 15 minutes minutes
Servings: 24 servings
Ingredients
For the Cake:
- 1 box honey graham crackers 14.4 ounce
- 2 packages instant french vanilla pudding 3.4 ounce each
- 2½ cups milk
- 12 ounce cool whip thawed
For the Frosting:
- 2 ounce unsweetened baking chocolate
- 2 teaspoons corn syrup
- 1 teaspoon vanilla
- 3 Tablespoons butter
- 1½ cups powdered sugar
- 3 Tablespoons milk
Instructions
Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.
Layer in a 13×9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.
For the homemade frosting, mix the baking chocolate with corn syrup in a double boiler over medium heat. Stir until smooth. Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.
Frost the top layer of graham crackers. Cover and refrigerate 8 hours until serving.
Notes
- You can swap out homemade frosting for one can of milk chocolate frosting. Remove lid and foil cover. Microwave 20 seconds, stir, and spread over graham crackers.
- If you can’t find french vanilla pudding mix, swap it out for instant vanilla pudding mix.
Video
Nutrition
Calories: 131kcal, Carbohydrates: 15g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 6mg, Sodium: 46mg, Sugar: 12g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
This Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!
