Eclair Cake

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.

1. In a mixing bowl, whisk together pudding mix and milk until smooth. Allow to set (about 5 min).
2. Gently fold whipped topping into the pudding mixture and set aside.
3. 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).
4. 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.
   
5. Pour half of the filling over the crackers and spread evenly.
6. Create a second layer of graham crackers.
7. Pour in remaining filling and spread evenly.
8. Sprinkle crumbled graham crackers over the entire surface and place the cake in refrigerator while you prepare the ganache.
9. 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.
10. Whisk in butter until smooth.
11. Gently pour ganache over cake using an icing or rubber spatula to spread evenly.
12. 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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This post was originally published here on May 27, 2021.