Eclair cake combines pudding mix, milk, and whipped topping layered between graham crackers and topped with a silky smooth chocolate ganache. It’s a no-bake wonder that’s always a hit at gatherings!
Why this recipe works
Eclair cake is inspired by the well-loved donut. It’s decadent, creamy, and so easy to make. This icebox cake uses pudding, graham crackers, and whipped topping with a smooth and luscious chocolate ganache to top it all off.
This easy eclair cake is always a hit at backyard BBQs or potlucks. It’s something straight out of a dream. Your guests will be asking for seconds and thirds!
RELATED: you might also like this recipe – Lemon Icebox Cake
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – Not only is the crust made from graham crackers but 3 whole layers of graham-goodness are packed into this dessert. Want to switch it up? Try using chocolate graham crackers in place of regular. You may also skip pulsing the graham crackers if you wish and use them whole as the layers.
PUDDING – Vanilla instant pudding mixed with whipped topping is the perfect combination for the creamy layers in this eclair cake. We suggest you use instant pudding instead of cook and serve for this recipe, and you will not need to follow the directions or ingredients listed on the back of the box- we’ve added everything into our recipe card you will need to mix your vanilla pudding. You can try other instant pudding flavors if you’d like, like cheesecake or even white chocolate!
CHOCOLATE – The chocolate topping on this cake is made with sifted cocoa, sugar, milk, and butter creating a silky smooth and delicious ganache. You can use a can of chocolate frosting, chocolate buttercream frosting or chocolate fudge frosting if you’d prefer not to make a homemade ganache.
How to Make Eclair Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a mixing bowl, whisk together pudding mix and milk until smooth. Allow to set (about 5 min).
- Gently fold whipped topping into the pudding mixture and set aside.
- In a food processor, pulse 1 sleeve graham crackers into crumbs; set both aside. (this step is only required if you want to use graham cracker “crumbs” for the top layer).
- In a 10.5 x 7 baking dish, line bottom with a single layer of graham crackers.
EXPERT TIP – Use a flat icing spatula to pack down the bottom layer of graham crackers. - Pour half of the filling over the crackers and spread evenly.
- Create a second layer of graham crackers.
- Pour in remaining filling and spread evenly.
- Sprinkle crumbled graham crackers over the entire surface and place the cake in refrigerator while you prepare the ganache.
- In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa. Heat and whisk until gentle boil occurs; remove from heat.
- Whisk in butter until smooth.
- Gently pour ganache over cake using an icing or rubber spatula to spread evenly.
- Cover and refrigerate overnight and serve chilled.
Frequently Asked Questions & Expert Tips
Yes, you can certainly make this cake 24 hours in advance. We like to make ours a day in advance and allow to chill in the refrigerator so the layers can set up well. Simply store in the refrigerator covered with an air-tight lid or plastic wrap until ready to serve.
Eclair cake will last in the refrigerator kept tightly sealed with plastic wrap or an air tight lid for 3-4 days. If you plan on using plastic wrap, try placing toothpicks on top of your cake to keep the plastic wrap from coming in contact with the ganache layer.
Yes, you can use full graham crackers as the layers instead of pulsing them into crumbs.
Serving Suggestions
This one pan dessert is awesome for get-togethers or parties. You can get around 15 slices to serve individually on plates. A few tips for cutting the cake, the ganache layer on top will be tricky to cut so we recommend using a hot sharp knife to slice right as the cake comes out of the refrigerator. Use a wide spatula to remove the slices from the pan. Serve chilled.
More One Pan Dessert Recipes
- Pineapple Dream Dessert
- Chocolate Lasagna
- Blueberry Delight
- Cream Puff Chocolate Eclair Cake
- Boston Cream Poke Cake
- Better Than Sex Cake
- Lemon Cream Cheese Pudding Dessert
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Icebox Eclair Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3.4 oz box vanilla instant pudding & pie filling
- 2 cups milk any kind
- 8 oz whipped topping thawed
- 14 oz graham crackers 1 box
For the Chocolate Frosting
- ¼ cup milk any kind
- ½ cup sugar
- ⅓ cup cocoa sifted
- 2 tbsp butter softened
Things You’ll Need
Before You Begin
- It is not necessary to use the entire box of graham crackers for this recipe, you’ll probably end up with a whole extra sleeve.
- A few tips for cutting the cake, the ganache layer on top will be tricky to cut so we recommend using a hot sharp knife to slice right as the cake comes out of the refrigerator. Use a wide spatula to remove the slices from the pan. Serve chilled.
Instructions
- In a mixing bowl, whisk together pudding mix and milk until smooth. Allow to set (about 5 min).
- Gently fold whipped topping into the pudding mixture and set aside.
- In a food processor, pulse 1 sleeve graham crackers into crumbs; set both aside. (this step is only required if you want to use graham cracker "crumbs" for the top layer).
- In a 10.5 x 7 baking dish, line bottom with a single layer of graham crackers.
- Pour half of the filling over the crackers and spread evenly.
- Create a second layer of graham crackers.
- Pour in remaining filling and spread evenly.
- Sprinkle crumbled graham crackers over entire surface; place cake in refrigerator while you prepare frosting.
For the ganache:
- In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa. Heat and whisk until gentle boil occurs; remove from heat.
- Whisk in butter until smooth.
- Gently pour frosting over cake using an icing or rubber spatula to spread evenly.
- Cover and refrigerate overnight and serve chilled.
Nutrition
This post was originally published here on May 27, 2021.
Amanda Davis
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Darlene says
What’s the difference in vanilla pudding mix and vanilla pudding pie filling
Amanda Davis says
Usually nothing as long as they say instant on the box. The major differences in puddings is whether it’s instant or cook n serve.
Mary Rains says
I remember my mother making this dessert when I was very young. I found your recipe, and I have to say it is a dream dessert. I have bow made it about 4 times in the past 3 months (due to request) and everytume it turns out perfect. You are absolutely talented, and Im so glad you share your yummy recipes with everyone, because your recipes are always my go to especially when I want to impress company…lol Thank You again and happy cooking ….
Karen says
Being home during Covid-19, I’ve been doing a LOT more baking. I’ve been trying many of your recipes. In short, my family NEVER wants me to return to work!!!!! They are just loving everything I make. Your directions are clear, concise, and simple to follow. Thank You!!!
Amanda Formaro says
Karen this absolutely made my week, thank you so much!!