Our classic Chocolate Eclair Cake recipe is a no-bake dessert with layers of graham crackers, smooth pudding, and rich chocolate ganache. It’s a cool, creamy crowd-pleaser made with simple ingredients from your local grocery store.
It’s the kind of dessert that shows up on every plate at the party.
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It may sound fancy, but Chocolate Eclair Cake is as all-American as it gets.
I’ve seen versions of this in church cookbooks, potluck tables, and old-school diners for decades, and let me tell you, it always disappears.
The graham crackers soften into something almost cake-like after a good chill, the pastry cream brings that smooth, rich bite, and the ganache on top seals the deal.
Everyone who tries it goes back for seconds, no questions asked.
It’s the kind of crowd-pleasing dessert that looks really impressive but comes together with just a few simple steps.
And it’s perfect for making ahead, which means less stress and more time to enjoy the party.
For more knockout layered cakes, try our Chantilly Cake, a soft, simple showstopper that’s perfect for celebrations.
And if you’re after something a little bolder, the Chocolate Peanut Butter Cake delivers rich layers with a salty-sweet combo that never misses.
Ingredients
Gather the ingredients to prepare our Chocolate Eclair Cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Absolutely. We made our Eclair Cake with regular graham crackers, but you can swap in cinnamon graham crackers or even chocolate graham crackers for a different twist. Each option brings a slightly new flavor, but they all work.
For the pudding layer, instant vanilla pudding mix gives you that classic flavor, but French vanilla or even white chocolate instant pudding mix can change things up in a fun way. Just stick with instant pudding and whole milk so it sets up right.
If you want to get a little fancy, try adding a layer of sliced strawberries or bananas between the pudding layers.
You can also top the chocolate ganache with chopped peanuts, crushed toffee, or a sprinkle of sea salt to bring some texture and contrast.
How to Make a Chocolate Eclair Cake
Follow along with my simple step-by-step instructions to learn how to make a Chocolate Eclair Cake in your home kitchen.
- Add the granulated sugar, cornstarch, salt, milk, and egg yolks to a saucepan over medium-low heat.
- Whisk to combine. Cook the mixture, whisking occasionally, until the mixture is bubbling.
- Once bubbling, continue cooking for 1-2 additional minutes, whisking as needed. Immediately add the unsalted butter and vanilla extract. Whisk to combine.
*If the mixture has lumps, pour it through a fine mesh sieve. - Transfer the pudding to a bowl and let it cool to room temperature (about 30 minutes). Place a piece of plastic wrap directly over the pudding and refrigerate until chilled thoroughly, at least 3 hours (overnight is best).
- Add ½ cup heavy cream and the confectioners’ sugar to the bowl of a stand mixer fitted with the whip attachment.
- Whip until stiff peaks have formed.
- Remove the pudding from the refrigerator and whisk until smooth, then add the whipped cream.
- Using a rubber spatula, gently fold the whipped cream into the pudding.
- Add chocolate chips and the remaining ¾ cups of heavy cream to a microwave-safe bowl.
- Microwave at 15-second increments, stirring after each, until the chocolate is fully melted and smooth. Let it cool for 10 minutes.
Place a piece of parchment paper in the bottom of an 8×8-inch baking pan, allowing it to overlap on two sides.
- Line the bottom of the pan with a single layer of graham crackers. Break the crackers to fit if needed.
- Add half of the pudding mixture and spread it into an even layer.
- Add another layer of graham crackers, then repeat the process with the remaining pudding. Next, add the final layer of graham crackers. Refrigerate until needed.
- Pour the chocolate mixture over the top layer of graham crackers and smooth into an even layer. Refrigerate for 4-12 hours.
This is the perfect dessert for holidays, birthdays, or any time you want something a little special that’s still easy to make.
After just one bite, folks will be eyeing the tray for another slice!
How to Store Éclair Cake
Cover any leftovers with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
You can also use aluminum foil if that’s what you’ve got, just wrap it tightly to keep air out. If the foil touches the ganache, it might stick a little, so it’s best to keep it slightly raised or avoid pressing it down.
This recipe isn’t ideal for freezing, since the texture of the pudding and whipped cream can separate once thawed.
Recipe FAQs
It sure is. The graham crackers soften up, the layers settle, and everything just comes together. That overnight chill takes it from good to great.
You bet. Just grab some gluten-free graham crackers and build it the same way. The texture still holds up, and the flavor’s right on point.
It’s best served cold, but letting it sit out for 10 minutes before slicing makes it easier to cut and even easier to eat.
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Chocolate Eclair Cake Recipe
Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon table salt
- 2 ½ cups whole milk
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 ¼ cups heavy whipping cream -divided
- 2 tablespoons powdered sugar
- 1 cup semisweet chocolate chips
- 14 oz graham crackers (almost one full box)
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Instructions
- Add the granulated sugar, cornstarch, salt, milk, and egg yolks to a saucepan over meidum-low heat.
- Whisk to combine, then cook the mixture, whisking occasionally, until the mixture is bubbling.
- Once bubbling, continue cooking for 1-2 additional minutes, whisking as needed. Make sure that the pudding doesn't burn. *The pudding will be thick and will continue to thicken as it cools.
- Immediately add the unsalted butter and vanilla extract. Whisk to combine. *If the mixture has lumps, pour it through a fine mesh sieve.
- Transfer the pudding to a bowl and let it cool to room temperature (about 30 minutes).
- Place a piece of plastic wrap directly over the pudding and refrigerate until chilled completely, at least 3 hours (overnight is best).
- Add ½ cup heavy cream and the confectioners' sugar to the bowl of a stand mixer fitted with the whip attachment. Whip until stiff peaks have formed.
- Remove the pudding from the refrigerator and whisk until smooth.
- Using a rubber spatula, gently fold the whipped cream into the pudding.
- Place a piece of parchment paper in the bottom of an 8×8-inch baking pan, allowing it to overlap on two sides.
- Line the bottom of the pan with a single layer of graham crackers. Break the crackers to fit if needed.
- Add half of the pudding mixture and spread it into an even layer.
- Add another layer of graham crackers, then repeat the process with the remaining pudding. Next, add the final layer of graham crackers. Refrigerate until needed.
- Add chocolate chips and the remaining ¾ cups of heavy cream to a microwave-safe bowl.
- Microwave at 15-second increments, stirring after each, until the chocolate is fully melted and smooth. Let it cool for 10 minutes.
- Pour the chocolate mixture over the top layer of graham crackers and smooth into an even layer. Refrigerate for 4-12 hours.
- Serve with whipped cream and fresh berries.
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