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Chocolate eclair cake is a crowd-favorite no-bake dessert made with layers of graham crackers, creamy vanilla filling, and chocolate topping. This chilled dessert is easy to make ahead and perfect for feeding a crowd because the refrigerator does most of the work.
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What Is Chocolate Eclair Cake?
Chocolate eclair cake is a no-bake, refrigerated dessert made with layers of graham crackers, creamy vanilla filling, and a chocolate topping such as frosting or sauce. Overnight refrigeration is where the magic happens. The graham crackers soften and absorb moisture, transforming the layers into a rich, creamy dessert with an éclair-inspired texture.
Why You’ll Love This Recipe
This is one of those desserts that feels more impressive than the effort it takes to make. The layers are simple to mix and assemble in about 15 minutes, and after an overnight chill, the graham crackers soften into a creamy dessert that tastes like much more work than it actually is. It’s rich, nostalgic, crowd-friendly, and always one of the first desserts to disappear.
- No baking required and very little hands-on time
- Made with simple grocery store ingredients
- Easy to make ahead for parties and holidays
- The refrigerator transforms the layers overnight
- Rich and satisfying, so a little goes a long way
If you love easy no-bake desserts, try my Peanut Butter Pie or Brown Butter Rice Krispie Treats next.
Ingredients You’ll Need
- Instant vanilla pudding mix: Creates the creamy filling and helps the cake set up as it chills. Instant pudding works best because it thickens quickly.
- Milk: Used in both the filling and the chocolate topping. Any fat percentage works, so heavy cream is optional and, quite honestly, undetectable.
- Whipped topping: Lightens the filling and gives the dessert its signature creamy texture. Homemade whipped cream also works.
- Graham crackers: These create the layers and soften overnight into a tender, cake-like texture. Chocolate graham crackers are another fun option.
- Chocolate topping: You can use packaged chocolate frosting, or better yet, combine semisweet chocolate chips with warm milk to create a smooth chocolate topping that softens slightly as the cake chills. This topping is similar to a simple chocolate ganache and uses milk instead of the more traditional heavy cream.
- Flaky sea salt (optional): A sprinkle before serving adds contrast and makes the chocolate flavor pop.
How to Make Chocolate Eclair Cake
Make the filling. Whisk together the pudding and milk until thickened. Theb fold in the whipped topping until smooth and creamy.
Build the layers. Layer graham crackers evenly on the bottom. Spread half of the pudding mixture over the graham crackers. Place another layer of graham crackers (the center layer), spread the remaining pudding mixture, and add the final layer of graham crackers.
Make the chocolate topping. Warm the milk until steaming but not boiling. Add the chocolate chips and let rest 5 minutes, then stir until smooth. Pour the chocolate topping over the graham cracker layer and spread it out to the edges.
Chill overnight. Cover and refrigerate for 8 hours to let it fully set before slicing and serving.
Recipe Tips
- Milk flexibility: Use any fat percentage of milk for any part of this recipe. You do not have to use heavy cream, especially because this dessert is already very rich.
- Graham cracker swaps: Substitute chocolate graham crackers (my personal favorite!) or a GF version if desired. You can even swap in Biscoffs if you like!
- Shortcut topping: If you prefer packaged chocolate frosting, use one 16-ounce tub and gently warm it in a microwave-safe container to make it easier to spread.
- Homemade whipped cream: Use homemade whipped cream in place of packaged whipped topping.
- Serving & portioning: This 9 x 13-inch cake yields 12-16 generous servings. Cut slices for more uniform portions, or let guests use a large serving spoon to scoop directly from the pan for a more casual presentation. This dessert is rich, so a little goes a long way.
- Small batch: Halve the recipe ingredients and assemble in a 10 × 7-inch baking dish.
Graham Cracker Variation
When I originally published this chocolate eclair cake in 2016, I made it with chocolate graham crackers and a crumbly, salted graham cracker topping for added flair. Then, chocolate graham crackers were unavailable for a few years, so I gave in and took new photos of the classic version. Here's a photo of my old version in case you want the same inspo.
Can I Freeze Chocolate Eclair Cake?
You can freeze the chocolate eclair cake after it has chilled overnight and fully set. This allows the graham crackers to absorb moisture and develop their signature texture. You can freeze it in the pan or in individual slices. Wrap it tightly and freeze it up to 30 days. Thaw overnight in the refrigerator and serve chilled.
📖 Recipe
Easy Chocolate Eclair Cake
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
Eclair Cake Filling (yields 6 cups filling)
- 2 (3.4-ounce boxes) Instant Vanilla Pudding Mix
- 3 cups Milk
- 1 (8-ounce container) Frozen Whipped Topping (thawed), or 8 ounces homemade whipped cream
- 1 (14.4-ounce box) Graham Crackers
Chocolate Topping (yields 2 ½ cups)
- 1 cup Milk
- 2 ½ cups Semi-Sweet Chocolate Chips
- Optional: Flaky Sea Salt for garnish
Instructions
- Make the eclair filling. In a 2-quart mixing bowl, whisk together the PUDDING MIX and MILK until smooth. Fold in the WHIPPED TOPPING.
- Build the layers. Arrange GRAHAM CRACKERS in an even layer in the bottom of a 9 x 13-inch baking dish, breaking pieces as needed to fit. Spread half of the PUDDING MIXTURE over the crackers. Add another layer of GRAHAM CRACKERS, followed by the remaining PUDDING MIXTURE, then a final layer of GRAHAM CRACKERS.
- Make the chocolate topping. Warm the MILK until steaming but not boiling. Add the CHOCOLATE CHIPS and let rest 5 minutes, then stir until smooth.
- Finish the cake. Pour the warm chocolate topping over the top layer and spread to the edges with a spoon or offset spatula.
- Refrigerate. Cover and refrigerate at least 8 hours or overnight. Don’t rush the chill or your eclair cake won’t set up or hold its shape.
- Serve. Sprinkle with FLAKY SEA SALT before serving, if desired. For cleaner slices, wipe the knife between cuts.
- Freeze. Once the eclair cake has chilled overnight and fully set up, wrap the pan tightly in plastic wrap. Thaw overnight in the refrigerator and serve chilled.
Recipe Notes
Equipment
- 2-quart mixing bowl
- 9 x 13-inch baking dish
- large spoon or offset spatula
- microwave-safe bowl
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Jane says
For the chocolate eclair dessert - I am unable to find chocolate graham crackers. Can you use honey graham crackers?
Traci says
You most certainly can use honey grahams in this recipe 🙂 Let me know if you have any more questions. Enjoy!!!
Sandra Tofte says
I couldn't find them either. I'm going to try it with chocolate Teddy Grahams 🤞
Traci says
Yes! Great substitute! I have definitely noticed so far this year that chocolate graham crackers are not on the retail shelves anywhere. I hope you can find the Teddy variety. You can always use plain graham crackers 🙂 Thanks for chiming in. Enjoy!!
JB says
This chocolate eclair cake is one of the best desserts I've ever had. Our neighbor is calling it "crack" lol...and he's right! It's easy enough for anyone to make too. Thanks for another winner, KG!
Courtney says
I had eclair cake recently and absolutely LOVED IT. I'm SO into your chocolate and salt twist on it - I can not wait to try this!
Traci Antonovich says
Awww thanks, Courtney! I had to come up with something different...and it's always been a smash hit 🙂 Hope you love it!
Liz says
To me, it's not dessert if it doesn't have chocolate! Haha this recipe is right up my alley. It looks so creamy and delicious!
Traci Antonovich says
Ha! Me too!! Thanks Liz 🙂
Vicky says
I have never been a fan of eclairs because I don't like the dough. You have eliminated that completely with this recipe and so I know I will love it. Such a great idea to make this with chocolate graham crackers.
Traci Antonovich says
Haha nice! Glad we could help you find a workaround 🙂 Hope you love this eclair cake like we do!
Tatiana says
I don’t’ normally like eclairs, but I feel like I would LOVE this! Looks like the perfect summer dessert.
Traci Antonovich says
Haha thanks, Tatiana! A chilled chocolate eclair cake really is the perfect summer dessert!
Lauren Vavala says
This looks amazing! Eclairs are an old favorite of mine - what a fun idea to make a frozen dessert, This is just perfect for summer!
Traci Antonovich says
Thanks Lauren! Omgosh they're a fav of mine too! This icebox cake tastes just like them...and always gets DEVOURED at parties! 🙂
Danielle says
Good lord. This is my kind of dessert. I just need to figure out how to make room in my fridge - the age old battle.
Traci Antonovich says
Haha, yes Danielle! We made a couple of them for the 4th...they were demolished!
gardenley says
Hi Traci Antonovich
loved your recipe. definitely I will make it, it will be very delicious.
Traci Antonovich says
Thanks so much! Hope you love it like I do 🙂
Dawn says
Who doesn't want a sexy chocolate dessert?! Tell me! Cause seriously, I'll take their piece 😉 The idea of having this cake inspired by an eclair is brilliant! I gotta give this one a try, Traci 🙂
Traci Antonovich says
Haha thanks Dawn! Love your enthusiasm...I feel exactly the same way about this beauty LOL. The eclair cake was definitely not my original idea, but I embellished the traditional kind with chocolate grahams...and Kosher salt 🙂
Vicky says
I just love no bake desserts. We serve them a lot when we entertain during the summer. For the chocolate lovers, like me, the addition of chocolate graham crackers is welcome.
Traci Antonovich says
Thanks Vicky! Yes, these are so often made with regular graham crackers, so of course I had to switch it up 🙂
Jessica Formicola says
This cake looks absolutely dreamy! I need a slice or two of this in my life asap!
Traci Antonovich says
Haha thanks Jessica! It's pretty dreamy all right! You'll want two slices, for sure 🙂
Veena Azmanov says
Wow, this dessert looks very tasty! I want to eat it for breakfast, lunch and dinner! One of my favs! This is absolutely fantastic! I definitely want to try this! Thank you for sharing this great recipe!
Traci Antonovich says
Thanks Veena! Love hearing your enthusiasm...hope you get to try this sometime! 🙂
Suzy says
What a treat! And thanks for the great pictures
Traci Antonovich says
Thanks Suzy! This dessert IS a treat! Glad you enjoy the pictures 🙂