The Chocolate Éclair Cake is a no-bake dessert that’s easy to prepare and always a crowd-pleaser. Layers of graham crackers are stacked with creamy vanilla pudding and topped with rich chocolate frosting, creating a dessert that’s reminiscent of a classic éclair. This cake is perfect for parties, potlucks, or any occasion where you need a simple yet delicious treat. It’s best when chilled overnight, allowing the layers to meld together for a smooth, rich texture. With just a few simple ingredients, you’ll have a dessert that’s sure to impress.
This no-bake Chocolate Éclair Cake is the perfect dessert for any occasion, with layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting. It’s simple to make but looks and tastes amazing. Let’s take a look at the ingredients you’ll need to create this delicious treat.
INGREDIENTS
- Graham crackers: 1 (16-ounce) package to create the layered base for the cake.
- Milk: 4 cups for mixing with the vanilla pudding to create the creamy filling.
- Instant vanilla pudding mix: 2 (3.5-ounce) packages to provide the rich and creamy filling.
- Frozen whipped topping: 1 (16-ounce) package, thawed, to give the filling a light and airy texture.
- Chocolate frosting: 1 (16-ounce) package of prepared frosting to top off the cake with a rich chocolate layer.
INSTRUCTIONS
- Step 1:
- Prepare a baking dish by arranging graham cracker pieces to fully cover the bottom of the dish.
- Step 2:
- In a large mixing bowl, whisk together the vanilla pudding mix and 4 cups of milk until smooth and thickened. Fold in the thawed whipped topping to create a light and creamy filling.
- Step 3:
- Spread half of the pudding mixture over the graham cracker layer in the dish.
- Step 4:
- Place another layer of graham crackers on top of the pudding, covering the entire surface.
- Step 5:
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Step 6:
- Heat the chocolate frosting gently in the microwave for about 15 seconds to soften it, making it easier to spread.
- Step 7:
- Evenly spread the softened frosting over the top layer of pudding, covering the entire surface.
- Step 8:
- Place the cake in the refrigerator and chill for at least 12 hours to allow the layers to set and the flavors to meld together.
Serving and Storage Tips
- For the best flavor and texture, refrigerate the Chocolate Éclair Cake for at least 12 hours before serving. This allows the layers to meld and the graham crackers to soften, creating a smooth, cake-like texture.
- Serve chilled and slice the cake into squares to ensure each portion has layers of graham crackers, pudding, and chocolate frosting.
- If you have leftovers, store them in the refrigerator in an airtight container. The cake will keep well for up to 3 days.
Helpful Notes
- If you want to make the cake even more decadent, you can use chocolate graham crackers for extra chocolate flavor.
- For a lighter version, you can use sugar-free pudding mix and reduced-fat whipped topping.
- If the frosting is too thick to spread easily, warm it gently in the microwave for a few more seconds to make it more workable.
Tips from well-known chefs
- Chef Alton Brown recommends making this dessert a day in advance to allow the flavors to fully meld and the graham crackers to soften.
- Chef Ina Garten suggests adding a sprinkle of crushed graham crackers on top for a decorative and crunchy finish.
- Chef Rachel Allen advises layering fresh fruit, such as sliced strawberries or raspberries, between the pudding layers for a fruity twist.