Description
This Eclair Cake is a decadent no-bake dessert featuring layers of creamy vanilla pudding, whipped cream, and graham crackers, topped with a luscious chocolate glaze. Perfectly chilled, it mimics the flavors of classic eclairs in an easy, assembled cake that’s ideal for gatherings and make-ahead treats.
Ingredients
Vanilla Pudding Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 2½ cups whole or 2% milk
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1½ teaspoons pure vanilla extract
Whipped Cream Mixture
- 1¼ cups chilled heavy whipping cream (divided)
- 2 tablespoons powdered sugar
Topping
- 1 cup semisweet chocolate chips
Other
- 14 oz box graham crackers
Instructions
- Make the Vanilla Pudding: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally every minute or two, until the mixture bubbles throughout. Continue cooking for 1-2 more minutes, whisking frequently to prevent burning. The pudding should be thick but still pourable. Immediately whisk in butter and vanilla extract. If lumps appear, strain the pudding through a fine mesh sieve. Transfer to a bowl and cool at room temperature for 30 minutes, then cover with plastic wrap directly on the surface and refrigerate until fully chilled, at least 3 hours or overnight.
- Prepare Whipped Cream: Once the pudding is chilled, use a hand mixer or stand mixer with the whisk attachment to whip ½ cup of the chilled heavy cream with powdered sugar until stiff peaks form. Remove the pudding from the fridge and whisk vigorously until smooth. Fold the whipped cream gently into the pudding with a rubber spatula until fully combined.
- Assemble the Cake: Line the bottom of an 8×8-inch square baking dish with a single layer of graham crackers, breaking to fit if needed. Spread one third of the pudding mixture evenly over the crackers. Repeat layering with graham crackers and half of the remaining pudding, then another layer of crackers, the rest of the pudding, and finish with a final layer of graham crackers. Refrigerate while preparing the topping.
- Make the Chocolate Topping: Combine chocolate chips and the remaining ¾ cup heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring well between each until smooth and fully melted. Allow to cool at room temperature for 10 minutes, then pour evenly over the top layer of graham crackers and smooth out. Refrigerate the cake for 4 to 12 hours before serving to let the layers set and flavors meld.
Notes
- Use whole or 2% milk for best creaminess in the pudding.
- Make sure to chill the pudding completely before folding in whipped cream to avoid melting the cream.
- The graham crackers soften as they absorb the pudding, so the cake slices nicely after chilling.
- You can prepare the cake the day before to save time; the flavors improve with more chilling.
- If you don’t have graham crackers, a similar plain, slightly sweet biscuit can substitute.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
