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This easy no-bake Chocolate Eclair Cake is a classic Midwestern dessert. Made with graham crackers, pudding, whipped topping, and chocolate frosting, in comes together in about 10 minutes plus chilling time.
Chocolate Eclair Cake is an old fashioned sheet cake that requires no baking and is reminiscent of a chocolate coated, creamy eclair. Made for generations, this cake is always one of the most popular desserts at any potluck, so I thought it deserved a revisit.
You don’t have to be a baker to layer graham crackers with pudding and whipped topping, and then slather everything in rich chocolate frosting.
Overnight, the refrigerator does all the hard work for you, softening those layers into a perfectly sweet, creamy, chocolatey cake that tastes like you worked much harder than you did.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
- Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
- Chocolate frosting: I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute Homemade Chocolate Frosting if you prefer that.
Step-by-step instructions
- In a medium bowl, whisk together pudding mix and milk until smooth.
- Fold in whipped topping.
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly. Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
- Carefully spread the frosting over the top layer of graham crackers. Cover and refrigerate at least 8 hours or overnight.
- Serve chilled and store any leftovers covered in the refrigerator.
Recipe tips and variations
- Yield: This recipe yields one 9-inch by 13-inch Eclair cake. Your actual servings vary depending on how you cut the slices, but I usually aim for 20 pieces.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (I personally prefer this cake after it sits for at least 24 hours).
- Make ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that’s a good thing.
- Freezer: To freeze Eclair Cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
Frequently Asked Questions
Give this cake at least 8 hours, but those who have infinite amounts of patience make it 2 days in advance. The crackers continue to soften as the dessert sits, but this isn’t a bad thing at all.
This recipe is definitely not from scratch, but if you would rather use whipped cream folded into the pudding instead of the topping, that is absolutely fine.
Yes, you can. Really, store-bought chocolate frosting really works for this cake! I warm my tub of prepared frosting in the microwave for 20 seconds, stir, then spread. It spreads much easier.
If you’re aiming for picture-perfect cut squares of cake, it helps to freeze the cake before cutting. But if you need to freeze this cake, wrap it tightly in foil and store in a zip-top plastic bag to store in the freezer. It should keep well up to two months. Thaw the cake overnight in the refrigerator.
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Chocolate Eclair Cake
Ingredients
- 2 (3.4-ounce) packages instant vanilla pudding mix (see note 1)
- 3 1/2 cups milk
- 1 (8-ounce) container whipped topping thawed (see note 2)
- 1 box graham crackers
- 1 can dark chocolate frosting (see note 3)
Instructions
- In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
- Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
- Carefully spread the frosting over the top layer of graham crackers. Cover and refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
Recipe Video
Notes
- Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
- Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
- Chocolate frosting: I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute Homemade Chocolate Frosting if you prefer that.
- Yield: This recipe yields one 9-inch by 13-inch Eclair cake. Your actual servings vary depending on how you cut the slices, but I usually aim for 20 pieces.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (I personally prefer this cake after it sits for at least 24 hours).
- Make ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that’s a good thing.
- Freezer: To freeze Eclair Cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
Insane.
Thanks, Kristen! – Meggan
I made this for a school lunch . Everyone loved it. I also made one with chocolate pudding. Took a vote. Which they liked better. It was a close run.
How fun! Thanks for writing, Martha! – Meggan
Hi, If I’m going to do this from scratch using your recipe too, will it just call for one serving for each? Like just one serving of the custard cream, one serving of the whipped cream and chocolate?
Thank you!
Hi Eliza! Yes, and layer with graham crackers. Also, I would omit the milk since the pastry cream should be moist enough. Hope you love it! – Meggan
Delicious and always a big hit.
I’m so glad you enjoyed it! -Meggan
Look
Hi: would these work if I used an 8×8 square pan to make them thicker?
Thanks!
Hi Spring, thanks so much for your question! The 8×8 pan wouldn’t work, it’s not deep enough. I haven’t tried it, but halving the recipe might work. Hope this helps! – Meggan
So glad to find this recipe! My husband always requested this dessert from his mom for his birthday and she passed on this summer. This will be his first birthday without her and I needed this! Thank you! I know it will make his day.
Hi Amy, I’m so sorry. My condolences. I hope he loves this cake and it brings back wonderful memories. Take care! – Meggan
Is it okay to make this In an aluminum pan
Hi Sheila, yes! This works well in a disposable pan. I hope you love it! – Meggan
My extended family got together in June and I made this. We all loved it and I’m making one tomorrow for my grown daughters birthday. She requested this and my sister was very happy about it, also!
Hi Loretta! Thanks for sharing! I’m so glad you get to make it again. My brother requested it EVERY year growing up! 🙂 -Meggan
This cake turned out great. I have made it four times now and every time my family has loved it.
I’m so glad! Thanks for taking the time to write, Zoie! – Meggan