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Chocolate Eclair Cake Recipe

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!

One square slice of chocolate eclair cake with layers of graham cracker, pudding, and chocolate frosting, on a white plate and teal napkin.

What is an Eclair Cake?

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 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

Ingredients needed to make chocolate eclair cake.

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!

Step by Step Instructions

How to make chocolate eclair cake step by step photos.

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.

Fork with chocolate eclair cake

For the 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.

Or, heat up a can of chocolate frosting and pour over the top of the cake! Either way works!

Recipe FAQs

How many packages of Graham Crackers for an eclair cake?

You will need one box of graham crackers. Each layer is approximately one packs (9 crackers), and there are three packs in a box.

How to do you store Eclair Cake?

Cover cake with plastic wrap and refrigerate 8 hours before serving. Store leftovers covered in refrigerator for up to 5 days.

Can Eclair Cake be made in advance?

Yes! You can prepare and refrigerate eclair cake up to two days in advance.

Can you use canned frosting on eclair cake?

Yes. Instead of the homemade chocolate frosting, use one can of milk chocolate frosting instead. Remove lid and foil wrapper. Microwave 20 seconds. Stir and pour over top layer.

Slice of chocolate eclair cake on a stack of two white plates, with one forkful removed.

Flavor Substitutions

  • This Strawberry Eclair Cake is made using Cheesecake JELL-O in 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 bake Banana Eclair Cake a 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 this No Bake Peanut Butter version of a Chocolate Eclair Cake! Packed with Reese’s and peanut butter, it’s a chocolate lover’s dream.
13x9 baking dish with chocolate eclair cake. Teal napkin in background.

More Easy Dessert Recipes:

Yield: 24 servings

Chocolate Eclair Cake Recipe

Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes

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!

Ingredients

For the Cake:

  • 1 box honey graham crackers (14.4 ounce)
  • 2 packages (3.4 ounce each) instant french vanilla pudding
  • 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

  1. Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.
  2. Layer in a 13x9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.
  3. 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.
  4. 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.
  • See blog post for more recipe tips, tricks, and substitutions.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 46mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 5, 2020

Comments & Reviews

  1. To make this even easier I buy store bought frosting. Put it in the microwave for a minute until it melts and pour it over the top and refrigerate. It’s perfect.

  2. I’ve been making this for years and it’s always a hit. I do make it a day or too ahead of time to make sure that the graham crackers have time to get soft.

    1. Just lay them in the dish whole. If they break in half or fourths don’t worry about it though.

  3. Ok, so I couldn’t resist! 🙂 I made this for the holiday weekend and YUM!!! Posted about it on my blog and linked back to you. Thanks for sharing!!!

  4. yum!!! I haven’t had this in years and now I seriously want to head to the store for the ingredients!!!

  5. Hey!! We are sponsoring a milk Linky party!! We would love for you to go link up your recipe!!

    http://alattewithotta.blogspot.com/2011/06/ott-as-iron-chef-challenge-milk-linky.html

  6. Mmm, I’ve had this cake before and love how easy it is to make. I think I like it even better than the real chocolate eclairs.

  7. @ anonymous, thank you! I just clarified that recipe. I use unsweetened baking chocolate. Enjoy!

  8. One of my favorites! So creamy and delicious…. you can’t stop! I just came across your site and look forward to cooking some of your lovely recipes. Thank you.

  9. @Sinful Sundays- very easy, quite tasty 🙂
    @ Aunt Sandy- invite me over when you make them!! I’ll try to make it out!
    @ walking by faith- they really are easy! I’ve seen a few variations, but all look good.
    @ Leslie- thanks for the kind words!

    1. My 6 year old grandson and I just made this. Eight hours is going to be a looooong time to wait, he says! LOL We are so looking forward to having it tomorrow! Way too yummy sounding to pass up! And so easy!!! Thank you for sharing! I have a feeling I’ll be making this many more times to come!
      Lori

  10. This looks so tasty! I happen to LOVE eclairs!!
    You have a great blog here–Keep up the good recipes!
    ~Leslie

  11. We make a dessert similar to this a whole lot, especially since it’s so easy to whip together. Love it!

    Thanks for sharing with So Sweet Sundays! 🙂

  12. OMG! Now I have to go to the store and buy the ingredients for this! I can’t wait till we have it for all our summer bbq’s!!!!!
    YUM! Love your blog, Aimee!!

    Aunt Sandy

  13. This looks great and I like how its not as time consuming as an eclair, but probably tastes as good or even better!

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