Chocolate Eclair Cake Luxurious No-Bake Magic
Chocolate eclair cake: a no-bake, make-ahead dessert with silky cream, graham layers, and glossy ganache, easy prep, clean slices, crowd-pleasing.
Ingredients
- Here’s everything you need for a luxurious no-bake eclair cake in a standard 9×13 pan—plus smart swaps so the recipe fits your pantry.
Core chocolate eclair cake ingredients
- Graham crackers: about 24 full sheets ≈240 g, enough for 3 snug layers
- Instant vanilla pudding mix: 2 boxes 3.4 oz/96 g each
- Cold milk: 3 cups 720 ml to make a thicker, sliceable filling
- Whipped topping thawed: 8 oz (225 g) or see fresh whipped cream option below
Optional richness (highly recommended)
- Cream cheese softened: 8 oz (226 g)
- Powdered sugar: ⅓ cup 40 g
- Vanilla extract: 1 tsp 5 ml
Chocolate topping (ganache)
- Semisweet chocolate chopped: 8 oz (225 g)
- Heavy cream: 1 cup 240 ml
- Butter: 1 Tbsp 14 g for shine (optional)
Flavor boosts & finishes
- Espresso powder: ½–1 tsp for deeper chocolate notes optional
- Flaky sea salt: a pinch to finish optional
- Garnishes: shaved chocolate fresh berries, toasted nuts (optional)
Smart swaps and notes
- No whipped topping? Whip 2 cups 480 ml heavy cream to soft peaks with 2–3 Tbsp (24–36 g) sugar and 1 tsp vanilla; fold into the pudding for the same cloud-light texture.
- Chocolate shortcut: Warm 1 tub chocolate frosting ≈16 oz/454 g until pourable for an easy glaze if you’re skipping ganache.
- Gluten-free option: Use GF graham-style crackers; texture stays excellent after chilling.
- Flavor variations: Swap in chocolate pudding for part or all of the vanilla; add a thin layer of sliced strawberries or a drizzle of peanut butter between cream layers.
- Pan size & yield: Built for a 9×13 pan serves 12–16. For a smaller batch, halve all ingredients and use an 8×8 pan.
- This concise list keeps the no-bake eclair cake approachable while covering the essentials and flexible options so you can shop once and assemble with confidence.
Instructions
- Follow this step-by-step guide for a foolproof, no-bake eclair cake with clean, elegant slices.
Prep the pan
- Line a 9×13 pan with parchment, leaving two short overhangs for easy lifting.
- Arrange a snug first layer of graham crackers, trimming to fit edge-to-edge. Gaps cause shifting later.
Make the cream filling
- If using cream cheese: Beat cream cheese with powdered sugar and vanilla until perfectly smooth (no lumps).
- In a separate bowl, whisk instant vanilla pudding with cold milk for 1–2 minutes until thick and glossy.
- Fold whipped topping (or fresh whipped cream) into the pudding until the mixture is cloud-light. Avoid over-mixing so the layered pudding dessert stays airy.
Build the layers
- Spread half of the cream evenly over the crackers; smooth to the corners with an offset spatula.
- Add a second cracker layer, pressing lightly for contact.
- Spread the remaining cream.
- Finish with a third cracker layer, aligned neatly for bakery-clean edges. This structure is key for a sliceable refrigerator cake.
Make the chocolate topping
- Place chopped semisweet chocolate in a heat-safe bowl.
- Heat heavy cream until steaming (not boiling), then pour over chocolate. Let sit 2–3 minutes.
- Whisk slowly from the center outward until silky. Add butter for shine and a pinch of espresso powder for depth, if desired.
- If using a shortcut, warm canned chocolate frosting until pourable.
Glaze and smooth
- Pour ganache over the top cracker layer; tilt the pan to self-level, then finish with a light pass of the spatula for a glassy surface.
- Optional: Sprinkle a whisper of flaky sea salt.
Chill to set
- Cover the pan loosely so the wrap doesn’t touch the chocolate (tent it).
- Chill at least 6–8 hours; overnight yields the most luxurious texture and clean slices—the hallmark of a great chocolate eclair cake.
Slice and serve
- Warm a sharp knife under hot water, wipe dry, and cut straight down; wipe between cuts for defined layers.
- Lift pieces with a thin spatula. Garnish with chocolate shavings, berries, or toasted nuts.
Quick success tips
- Filling too loose? Rest it in the fridge 5–10 minutes, then fold once more.
- Ganache too thick? Whisk in 1–2 teaspoons warm cream. Too thin? Let it cool 5 minutes before pouring.
- For transport, keep the pan cold and the surface uncut; slice on arrival.
Notes
Nutrition Information (per serving)
- Calories: ~360
- Total Fat: ~22 g
- Saturated Fat: ~12 g
- Carbohydrates: ~38 g
- Sugars: ~25 g
- Fiber: ~1 g
- Protein: ~5 g
- Sodium: ~220 mg