Creamy, nostalgic, and wildly easy — this Eclair Cake is the kind of dessert that disappears fast at parties and makes weeknight dessert feel like a celebration. Imagine layers of graham crackers softened by a cloudlike vanilla pudding filling, topped with a glossy chocolate sauce and a delicate white chocolate drizzle. It’s a no-bake classic that delivers huge flavor with minimal effort. Fun fact: many families call this an “icebox cake” because it comes together in the fridge, not the oven — making it a summertime favorite.
If you love simple make-ahead desserts, this recipe is perfect: it’s quick to assemble, family-friendly, and requires only a handful of pantry staples. For more no-bake inspiration, check out this layered version with a slightly different texture in my roundup of freezer-friendly desserts at Eclair Ice Box Cake. Ready to make something that tastes like a bakery without the fuss? Let’s get started.
What is Eclair Cake?
Ever wondered how a cake that doesn’t involve choux pastry got the name “eclair”? Did someone mistake graham crackers for choux? Or was it just the heavenly chocolate topping that sealed the deal? Either way, it’s a delightful misnomer that makes you smile. The joke goes that calling it an eclair somehow heightens expectations — and it rarely disappoints. After all, “the way to a man’s heart is through his stomach.” Who can argue with that? Try this recipe and see for yourself why the name stuck.
Why You’ll Love This:
This eclair cake is irresistible for three big reasons:
- Luxuriously creamy filling: The instant vanilla pudding folded with Cool Whip creates a silky, cloudlike center that melts on the tongue and contrasts perfectly with the slightly soft graham crackers.
- Economical and quick: No special equipment, no baking, and mostly pantry ingredients make this a cost-saving dessert when compared to store-bought layered cakes. You can feed a crowd without breaking the bank.
- Decadent toppings: The warm, glossy chocolate sauce poured over the top gives that classic eclair vibe while the white chocolate drizzle adds a sophisticated, sweet finish that looks bakery-worthy.
If you enjoy quick no-bake desserts, this recipe is a close cousin of the classic no-bake chocolate eclair and pairs well with other cold cakes like the one featured here: No Bake Chocolate Eclair Cake. Make it for potlucks, holidays, or just when you want something comforting and impressive with little fuss.
How to Make:
Quick Overview
This eclair cake comes together in under 30 minutes of prep and chills for 2–3 hours. It’s simple to assemble: mix pudding, fold in Cool Whip, layer with graham crackers, then pour a warm chocolate topping over the top. Expect soft, creamy layers with a slightly fudgy chocolate finish. Prep time: 15–20 minutes. Chill time: 2–3 hours. Total time: about 2.5–3 hours.
Ingredients
- 15–20 graham crackers, broken in half (approximate; you’ll layer about 30 squares total)
- 1 package vanilla instant pudding mix (3.4 oz), dry
- 1-1/2 cups 2% milk, cold
- 8 ounces Cool Whip, thawed
- 1/2 cup brown sugar, packed
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup butter (unsalted preferred), cut into pieces
- 1/4 cup milk (for chocolate topping)
- 1 tablespoon vanilla extract
- 1/2 cup white chocolate chips, for melting and drizzling
Directions
- In a large mixing bowl, pour in the 1-1/2 cups cold 2% milk and add the 3.4 oz package of instant vanilla pudding mix. Using a hand mixer, beat on low for about 1 minute, then increase speed and beat 1–2 more minutes until slightly thickened.
- Let the pudding rest for a minute to set up, then gently fold in the thawed 8 ounces of Cool Whip until fully incorporated and smooth. Stir in 1 tablespoon vanilla extract for added flavor.
- In an 8 x 8-inch square pan, arrange approximately 10 graham cracker squares in a single layer to cover the bottom. It’s okay if you have to break a few pieces to fit.
- Spread half of the pudding mixture evenly over the first graham cracker layer with a spatula, smoothing the top gently.
- Add another layer of about 10 graham cracker squares over the pudding. Press lightly to even out the layers.
- Spread the remaining pudding mixture over the new graham cracker layer until smooth.
- Top with the last 10 graham cracker squares, covering the pudding completely.
- Prepare the chocolate topping: in a small bowl, whisk together 1/2 cup brown sugar and 1/4 cup unsweetened cocoa powder until combined.
- In a small saucepan over medium heat, add 1/4 cup butter and 1/4 cup milk. Heat until the butter melts and the mixture comes to a gentle boil. Let it boil, stirring occasionally, for 3–5 minutes to slightly thicken and cook out raw flavors.
- Remove the pan from heat and quickly whisk in the cocoa and brown sugar mixture until the sauce is smooth and glossy. If needed, whisk in a splash more milk to reach pourable consistency.
- Pour the warm chocolate topping evenly over the top layer of graham crackers, tilting the pan as needed to coat evenly.
- Refrigerate the cake for 2–3 hours to allow the graham crackers to soften and the layers to set.
- For the white chocolate drizzle, melt 1/2 cup white chocolate chips in the microwave in 20-second increments, stirring between intervals until smooth. Drizzle the melted white chocolate over the chilled cake in a decorative pattern.
- Cut into squares with a sharp knife, serve chilled, and enjoy!
What to Serve With:
- Fresh berries or a mixed berry salad for a bright, tart contrast.
- A dollop of extra whipped cream or vanilla ice cream for extra indulgence.
- Coffee or espresso to balance sweetness with a bitter edge.
- A simple green salad with a vinaigrette if serving alongside a light meal.
Top Tips for Perfecting:
- Use cold milk for the pudding mix — it helps the instant pudding set properly and keeps the texture light.
- Don’t rush the chilling time. The 2–3 hour chill lets the graham crackers soften to a cake-like texture and allows the flavors to meld.
- For a richer topping, substitute half and half for the 1/4 cup milk when making the chocolate sauce.
- If your white chocolate seizes while melting, stir in a teaspoon of vegetable oil or a small splash of milk to smooth it out.
- Common mistake: pouring hot chocolate topping over the graham crackers immediately can make them too soggy. Let the sauce cool slightly so it’s warm and pourable, not scalding.
Storing and Reheating Tips:
- Refrigeration: Store leftovers covered in the refrigerator for up to 3–4 days. Keep it tightly wrapped to prevent the top from drying out.
- Freezing: You can freeze individual slices for up to 1 month. Wrap each piece in plastic wrap and place in an airtight container. Thaw overnight in the refrigerator before serving.
- Reheating: This dessert is best served chilled; reheating is not recommended. If you prefer a slightly softer texture, let slices sit at room temperature for 10–15 minutes before serving.
FAQs
Can I use homemade pudding instead of instant pudding mix?
Yes, you can substitute homemade pudding, but be aware that instant pudding sets firmer and helps the layers hold together. If using homemade, make sure it’s thick and cooled before folding in the Cool Whip.
Can I use whipped cream instead of Cool Whip?
You can use stabilized whipped cream, but ordinary whipped cream will soften more quickly. Cool Whip helps maintain structure and keeps the filling light and airy.
How many servings does this 8 x 8 pan make?
Plan for about 9–12 servings depending on how large you cut the squares. It’s easy to stretch for a crowd because a little goes a long way.
Can I make this ahead of time?
Absolutely — in fact, it tastes better after a few hours in the fridge. You can assemble it the night before and chill overnight for best results.
What if my chocolate topping is too thick?
If the chocolate sauce thickens too much as it cools, whisk in a tablespoon of warm milk at a time until you reach a pourable consistency.
Conclusion
This Eclair Cake is a no-fuss, crowd-pleasing dessert that combines nostalgic flavors with modern convenience. It’s simple to assemble, budget-friendly, and perfect for family gatherings or potlucks. If you’re curious about the original inspiration or want to compare variations, you can find a classic version online at the original chocolate eclair cake recipe. Give this one a try — it’s an easy way to impress guests and make sweet memories without spending hours in the kitchen.
Eclair Cake
Equipment
- Mixing Bowl
- Small saucepan
- Spatula
- 8 x 8-inch Square Pan
Ingredients
Graham Crackers
- 15-20 squares Graham crackers, broken in half Approximately 30 squares total for layering.
Pudding Mixture
- 1 package Vanilla instant pudding mix 3.4 oz package, dry.
- 1.5 cups 2% milk Cold.
- 8 ounces Cool Whip Thawed.
Chocolate Topping
- 0.5 cup Brown sugar Packed.
- 0.25 cup Cocoa powder Unsweetened.
- 0.25 cup Butter Unsalted, cut into pieces.
- 0.25 cup Milk For chocolate topping.
- 1 tablespoon Vanilla extract
- 0.5 cup White chocolate chips For melting and drizzling.
Instructions
- In a large mixing bowl, pour in the 1-1/2 cups cold 2% milk and add the 3.4 oz package of instant vanilla pudding mix. Using a hand mixer, beat on low for about 1 minute, then increase speed and beat 1–2 more minutes until slightly thickened.
- Let the pudding rest for a minute to set up, then gently fold in the thawed 8 ounces of Cool Whip until fully incorporated and smooth. Stir in 1 tablespoon vanilla extract for added flavor.
- In an 8 x 8-inch square pan, arrange approximately 10 graham cracker squares in a single layer to cover the bottom. It’s okay if you have to break a few pieces to fit.
- Spread half of the pudding mixture evenly over the first graham cracker layer with a spatula, smoothing the top gently.
- Add another layer of about 10 graham cracker squares over the pudding. Press lightly to even out the layers.
- Spread the remaining pudding mixture over the new graham cracker layer until smooth.
- Top with the last 10 graham cracker squares, covering the pudding completely.
- Prepare the chocolate topping: in a small bowl, whisk together 1/2 cup brown sugar and 1/4 cup unsweetened cocoa powder until combined.
- In a small saucepan over medium heat, add 1/4 cup butter and 1/4 cup milk. Heat until the butter melts and the mixture comes to a gentle boil. Let it boil, stirring occasionally, for 3–5 minutes to slightly thicken and cook out raw flavors.
- Remove the pan from heat and quickly whisk in the cocoa and brown sugar mixture until the sauce is smooth and glossy. If needed, whisk in a splash more milk to reach pourable consistency.
- Pour the warm chocolate topping evenly over the top layer of graham crackers, tilting the pan as needed to coat evenly.
- Refrigerate the cake for 2–3 hours to allow the graham crackers to soften and the layers to set.
- For the white chocolate drizzle, melt 1/2 cup white chocolate chips in the microwave in 20-second increments, stirring between intervals until smooth. Drizzle the melted white chocolate over the chilled cake in a decorative pattern.
- Cut into squares with a sharp knife, serve chilled, and enjoy!