Chocolate Eclair Cake (No Bake, 6 Ingredients)

Today, I’m sharing the classic Chocolate Eclair Cake. It’s a no-bake delight that’s both timeless and incredibly scrumptious.

Think layers of creamy goodness, graham crackers, and velvety chocolate frosting coming together in perfect harmony.


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This Chocolate Eclair Cake is a long-time family favorite. I can remember coming home from school and my Mom would have it made in the fridge, ready with a tall glass of milk. Pure comfort food.

This dessert is perfect for potlucks or parties and has the decadence of a classic French Éclair without all the fuss. 

This easy dessert recipe is a favorite, as well as Paula Deen’s No Bake Chessman Banana Pudding and this Pumpkin Lush Dessert Recipe.

Why You’ll Love This No Bake Eclair Cake

  • Quick and Easy: This recipe is a breeze to make and requires no baking. You can have a delightful dessert ready with minimal effort.
  • Classic Flavor: It captures the beloved flavors of a traditional eclair but in cake form, with layers of creamy pudding, graham crackers, and chocolate frosting.
  • Make-Ahead Delight: It’s a perfect make-ahead dessert for gatherings and special occasions. You can prepare it in advance and chill until it’s time to serve. You can freeze it too!
  • Family Favorite: This cake is a crowd-pleaser. Its familiar and comforting taste is loved by kids and adults alike.

What is Chocolate Eclair Cake Made Of?

This simple, no-bake Chocolate Eclair Cake is a timeless dessert favorite. Prepared with graham crackers, pudding, whipped topping, and luscious chocolate frosting, it comes together in just about 10 minutes, with some additional chilling time.

Can I Make this Cake in Advance for a special occasion?

You sure can! Chocolate Eclair Cake is the perfect make-ahead dessert because it is required to chill.

Prepare it a day in advane and it will be ready to impress your guests when you need it!

Ingredients for Chocolate Eclair Cake

Labelled ingredients for chocolate eclair cake recipe on marble board.
  • Instant Vanilla Pudding Mix
  • Milk – use whole in this recipe
  • Cool Whip Topping
  • Sour Cream – I recommend using full fat sour cream.
  • Chocolate Frosting – this dessert is made with store-bought frosting. If you’d like to make your own homemade chocoalte frosting, that will work too!

How to Make This Easy Chocolate Eclair Cake

You can find a full printable recipe card by scrolling down to the bottom of the page. I’ve added some step-by-step images with instructions below to help you along with the recipe.

Process step for chocolate eclair dessert with pudding mixture in bowl with wire whisk.

STEP ONE – In a large bowl add pudding mix, and milk, whisking thoroughly.

Next step for chocolate eclair recipe which is adding the sour cream and whipped topping to the pudding mixture.

STEP TWO – Add the sour cream and Cool Whip to the pudding mixture.

Graham crackers lining the bottom of 9x13-inch baking dish for eclair grahma cracker cake recipe.

STEP THREE – In the bottom of a 9×13 pan, place a single layer of graham crackers.

TIP: The crackers may not fit in perfectly and that is okay! Break the crackers but hand, or cut them with a serrated knife and fit them in as best as possible.

Pudding mixture is spread on top of the graham crackers for recipe for eclair cake.

STEP FOUR – Scoop 1/3 of the pudding mixture onto cracker layer, about 2 cups, spreading into even layer with spoon or offset spatula.

Final layer of graham cracker spread on top of remaining ingredients for no bake chocolate elair cake.

STEP FIVE – Repeat layering twice, ending with a graham cracker layer.

Chocolate frosting is dropped in dollops on top of final graham cracker layer for eclair icebox cake.

STEP SIX – Stir tub frosting to loosen, alternately microwave frosting for 15-20 seconds to help make easier to spread.  Top graham cracker layer with frosting, spread into an even layer, so no pudding or crackers show.

STEP SEVEN – Cover cake, and refrigerate for 3-4 hours, until crackers have softened and can be sliced.  Enjoy!

Icebox eclair cake served on a white plate with a bite taken out of it.

My Top Tips for Making this Recipe

This recipe is very easy to make. The secret to a perfect no-bake eclair cake is to allow it to chill for the full time. The graham crackers will soft and combine perfectly with the pudding layers.

Storage & Freezing Instructions

Storage: Cover the dessert with plastic wrap and refrigerate for up to 4 days.

Freezing: You can freeze this easy no-bake dessert by covering it with plastic wrap, then a layer of foil and freezing for up to 2 months. Thaw overnight in the refrigerator to enjoy the following day.

Graham cracker eclair cake bite shot on a fork with remaining piece of eclair cake on plate.

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Chocolate Eclair Cake (No Bake, 6 Ingredients)


  • Author: Sandra Flegg
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings

Ingredients

1 and 1/2 boxes graham crackers

25.1oz. boxes instant vanilla pudding mix

5 cups milk, whole or 2%

1/2 cup sour cream

1/2 of an 8oz. tub of cool whip, thawed

1 16oz. tub chocolate frosting


Instructions

  1. In a large bowl add pudding mix, and milk, whisking thoroughly.
  2. To pudding mix, add sour cream and cool whip, whisking until combined.
  3. In the bottom of a 9×13 pan, place a single layer of graham crackers, breaking or cutting crackers with a serrated knife, to cover the bottom.
  4. Scoop 1/3 of the pudding mixture onto cracker layer, about 2 cups, spreading into even layer with spoon or offset spatula.
  5. Repeat layering twice, ending with a graham cracker layer.
  6. Stir tub frosting to loosen, alternately microwave frosting for 15-20 seconds to help make easier to spread.  Top graham cracker layer with frosting, spread into an even layer, so no pudding or crackers show.
  7. Cover cake, and refrigerate for 3-4 hours, until crackers have softened and can be sliced.  Enjoy!

Notes

 

Ingredients Notes:

The smaller 3.4oz box of instant pudding can be used, will need 3 boxes, and same amount of milk.

  • Any graham cracker flavor could be used, this recipe calls for regular graham crackers, but honey or even chocolate could be used.
  • This recipe only works with “instant” vanilla pudding, not the cook and serve variety.
  • Milk alternatives like soy, almond, or oat, can be used in place of regular milk.  This will affect the set of the pudding though, and less milk will be used. Pudding will have a softer set than with regular milk.
  • If using the 3.4 oz box of pudding mix, the recipe will use 4 boxes instead of 3 with still 5 cups of liquid milk alternative.
  • If using the 5.1oz box of pudding, the recipe will use 3 boxes instead of 2 with 6 ½ cups of milk alternative.

Storage: Cover the dessert with plastic wrap and refrigerate for up to 4 days.

Freezing: You can freeze this easy no-bake dessert by covering it with plastic wrap, then a layer of foil and freezing for up to 2 months. Thaw overnight in the refrigerator to enjoy the following day.

  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 286
  • Sugar: 43.7 g
  • Sodium: 387.3 mg
  • Fat: 8.7 g
  • Saturated Fat: 3.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 48.7 g
  • Fiber: 0.6 g
  • Protein: 5 g
  • Cholesterol: 6.3 mg

Keywords: Chocoalte Eclair Cake, No Bake Chocolate Eclair Cake

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