Easy Chocolate Eclair Cake

A plate of one slice of chocolate eclair cake with a graham cracker base, creamy filling, and a thick chocolate topping, garnished with flaky salt. A fork rests on the plate.

5 from 12 votes

This chocolate eclair cake is an easy no bake dessert made with layers of graham crackers, creamy vanilla filling, and a smooth chocolate topping. As the cake chills, the graham crackers soften into a cake-like texture for a classic make-ahead dessert.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 193kcal

Author: Traci

Equipment

2-quart mixing bowl
whisk
9 x 13-inch baking dish
silicone spatula
large spoon or offset spatula
microwave-safe bowl

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.

Video

Notes

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.

Try chocolate graham crackers: Substitute them for even more chocolatey goodness.

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.

Small batch: Halve the recipe ingredients and assemble in a 10 × 7-inch baking dish.

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.

Nutrition