Christmas / Desserts / Holidays

Chocolate Eclair Cake

Rich, creamy, and gorgeous, this chocolate eclair cake is a showstopper that’s perfect for parties and celebrations. It’s indulgent, loaded with luscious chocolate ganache, and so easy to make. 

A slice of chocolate eclair cake on a plate, with a fork on the plate with a bite of cake.

Easy Chocolate Eclair Cake Recipe

If you’re ever not sure of what to make for dessert, then this no-bake chocolate eclair cake is probably perfect for you. With a rich and smooth chocolate ganache, creamy vanilla pudding filling, and a layer of graham crackers, this dessert has a little bit of everything. This cake is also one of the prettiest desserts that I’ve ever made, and it’s easy to make. The next time you need an impressive dessert that will turn heads, you’ve got to make this eclair cake recipe. 

Why You’ll Love This No Bake Cake

  • Easy to make straightforward recipe, and it only takes 20 minutes of prep work.
  • Bakery-quality no-bake cake that looks and tastes like something you bought at your favorite bakery! 
  • Easy to scale, and it doesn’t take any extra effort to double or triple this recipe, or you can cut it in half.
  • Perfect for parties, it is a go-to dessert for me to serve when I’m hosting or attending a party.
Overhead view of the ingredients needed for chocolate eclair cake: a bowl of vanilla pudding, a bowl of cookies, a bowl of chocolate chips, a bowl of cream, a bowl of milk, a bowl of butter, a bowl of vanilla, and a bowl of powdered sugar.

Chocolate Eclair Cake Ingredients

  • Instant vanilla pudding mix is needed for the filling of the cake.
  • Milk is mixed with the pudding mix.
  • Heavy cream to make homemade whipped cream.
  • Powdered sugar is used to sweeten the cream.
  • Vanilla extract or you can use vanilla paste.
  • Chocolate chips to make the ganache topping.
  • Heavy cream for the ganache.
  • Unsalted Butter is used to melt the chocolate chips and add flavor and texture.
  • Salt
  • Graham crackers, digestive cookies, or Maria biscuits. 

How to Make Chocolate Eclair Cake

  1. Add the pudding mix and the milk to a large bowl, and whisk together until smooth; refrigerate.
  2. Add the heavy cream for the filling to a bowl, then add the powdered sugar. Whip until stiff peaks form. Carefully fold the whipped cream into the chilled pudding until combined. 
  3. Warm the heavy cream for the ganache in a small saucepan. Then, pour it over the chocolate chips and the butter and let it sit for 2 minutes. Whisk the chocolate, butter, and cream until smooth, then stir in a pinch of salt. Let the chocolate ganache cool to room temperature. 
  4. Arrange a layer of graham crackers or cookies in the bottom of a 9×13-inch baking dish, add half of the vanilla pudding mixture over the graham crackers, and spread it out evenly.
  5. Repeat with another layer of cookies and the other half of the pudding. Add the rest of the cookies. Lay a third and final layer of graham crackers over the top of the pudding.
  6. Pour the chocolate ganache over the top and spread it evenly. Place the chocolate eclair cake in the fridge for at least 4 hours to set, then serve chilled. 
Overhead shot of chocolate eclair cake in a baking dish, and a couple of slices of the cake served on dessert plates.

Recipe Tips & Variations

  • Use a different pudding. I like this recipe best with vanilla pudding because it’s a classic flavor combination, but you can try different flavor combinations, like chocolate or strawberry.
  • Try different cookies. I use graham crackers, digestive cookies, or Maria biscuits, but the recipe works with wafers, ladyfingers, and any kind of biscuit cookie. 
  • Be careful folding the whipped cream into the vanilla pudding. If you whisk or beat the whipped cream in, it will deflate.
  • Chill longer for a tastier cake because the flavors can really meld together the longer it sits.

Storage Instructions

Place the eclair cake in an airtight container and keep it in the fridge for up to 4 days. Serve it straight from the fridge. You can also freeze it, tightly wrapped, for up to 3 months, and then thaw it in the fridge overnight before serving. 

Overhead view of a piece of chocolate eclair cake on a plate, with a bit of it broken off with a fork.

More No-Bake Desserts To Try

A slice of chocolate eclair cake on a plate, with a fork on the plate with a bite of cake.
Print Recipe
5 from 3 votes

Chocolate Eclair Cake

This no-bake Chocolate Eclair Cake is made with layers of graham crackers generously filled with creamy vanilla pudding and topped with a lavish chocolate ganache that takes it to the next level!
Prep Time30 minutes
Chilling Time4 hours
Total Time5 hours
Course: Dessert
Cuisine: American, French
Keyword: chocolate eclair cake, chocolate eclair cake recipe, no bake chocolate eclair cake
Servings: 9 servings
Calories: 344kcal


For the Pudding Filling

For the Chocolate Ganache

To Assemble


  • In a mixing bowl, whisk the instant vanilla pudding mix with the cold milk until completely smooth. Place it in the fridge so the pudding can set.
  • Add 1 cup heavy cream into a mixing bowl and add the powdered sugar. Beat it with a mixer until stiff peaks form.
  • Using a spatula, gently fold the whipped cream and the vanilla extract into the chilled pudding mixture until combined. Make sure to fold and not mix.
  • Heat the remaining 2/3 cup heavy cream in a saucepan over medium heat until it begins to simmer. Remove it from the heat.
  • Place the chocolate chips and butter in a heat-resistant bowl and pour the warmed heavy cream over them. Let the mixture sit for 2 minutes, and then whisk it until smooth. Stir in a pinch of salt, set aside, and let the ganache cool to room temperature.
  • Arrange a layer of graham crackers (or cookies) in the bottom of a 9×13-inch dish.
  • Spread half of the pudding mixture evenly over the graham crackers.
  • Add a second layer of crackers on top of the pudding, then spread the rest of the pudding evenly on top.
  • Add a third layer of crackers on top of the pudding.
  • Add the cooled chocolate ganache over the cake and spread it out evenly.
  • Put the chocolate eclair cake in the fridge for at least 4 hours, and up to overnight.
  • Slice and serve cold.


  • Experiment with various puddings. Although vanilla pudding is my go-to, feel free to mix it up with flavors like chocolate or strawberry.
  • Swap out the cookies. While I’m a fan of graham crackers, don’t hesitate to use wafers, ladyfingers, or any biscuit cookies you prefer. 
  • Fold. Handle with care when incorporating whipped cream into the vanilla pudding. Gently fold it in to maintain its fluffy texture; avoid whisking or beating to prevent deflation.
  • Chill. Allow the cake to chill for an extended period, like overnight. This extra time will enhance the flavors.
  • Store leftovers in an airtight container in the fridge for up to 4 days or double-wrapped in the freezer for 3 months.


Calories: 344kcal | Carbohydrates: 17g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 49mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 867IU | Vitamin C: 0.3mg | Calcium: 143mg | Iron: 1mg


  • Beth
    Oct 20, 2023 at 3:43 pm

    5 stars
    Oh, yes. I’m getting hungry just looking at this. It has fully activated ALL my sweet teeth.

  • Erin | Dinners, Dishes and Dessert
    Oct 21, 2023 at 3:29 am

    Looks impossible to resist! I’m just excited to make this!

  • Catalina
    Oct 22, 2023 at 7:57 am

    5 stars
    Mmmmm…. I am mouthwatering over this cake! I love the combo!

  • Tisha
    Oct 23, 2023 at 4:40 pm

    5 stars
    I love making this recipe. It’s always a crowd favorite!


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