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Chocolate Eclair Cake Recipe

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4.4 from 73 reviews

  • Author: Amina
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

Description

This easy refrigerated Chocolate Eclair Cake is a luscious no-bake dessert featuring layers of graham crackers, creamy vanilla pudding folded with fresh whipped cream, and topped with a homemade rich chocolate frosting. Perfect for parties or a comforting treat, it requires minimal ingredients and time to prepare while delivering classic eclair flavors in a simple layered cake.

Ingredients

Cake Layers

  • 1 (16-ounce) package graham crackers

Pudding Mixture

  • 2 (3.4-ounce) packages vanilla or cheesecake pudding (or one of each)
  • 4 cups milk
  • 1 pint heavy whipping cream

Chocolate Frosting

  • 1 stick (8 tablespoons) butter
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1/3 cup milk

Instructions

  1. Prepare Graham Cracker Base: Line the bottom of a 9×13-inch pan with a single layer of graham crackers and set it aside while you prepare the pudding mixture.
  2. Make Pudding and Whip Cream: Prepare the pudding by mixing the pudding powder with 4 cups of milk according to package directions. While the pudding sets and thickens, whip the heavy cream until medium peaks form. Gently fold the whipped cream into the pudding mixture until well combined and smooth.
  3. Layer Pudding and Crackers: Carefully spread half of the pudding and whipped cream mixture evenly over the layer of graham crackers. Place another layer of graham crackers on top, then spread the remaining pudding mixture over that layer. Finish with a final layer of graham crackers on top. This creates a multi-layered cake with creamy filling between the cracker layers.
  4. Prepare Chocolate Frosting: In a medium microwave-safe bowl, melt the stick of butter. Whisk in the cocoa powder, vanilla extract, powdered sugar, and 1/3 cup milk. Whip the mixture until it becomes light, fluffy, and smooth. Microwave it for 20 seconds at 50% power to make it soft and shiny but not fully liquid.
  5. Frost the Cake: Gently spread the chocolate frosting evenly over the top layer of graham crackers. Cover the pan with foil and refrigerate the cake for at least 8 hours, allowing the layers to set and flavors to meld.
  6. Serve: After chilling, cut the cake into squares and serve chilled. Enjoy this creamy, chocolaty, no-bake dessert perfect for any occasion.

Notes

  • Use either vanilla or cheesecake pudding according to your taste preference or combine one package of each for a unique flavor.
  • Folding whipped cream into pudding lightens the texture, making the filling fluffy and smooth.
  • The refrigeration step is essential for the graham crackers to soften and for the flavors to develop.
  • If you prefer a less sweet frosting, reduce the powdered sugar slightly.
  • This dessert is best served chilled and consumed within 3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: No-Bake Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-eclair-cake-recipe/