No-Bake Chocolate Éclair Cake is a dreamy dessert that’s as easy to make as it is delicious. Layers of creamy vanilla pudding, whipped topping, and graham crackers come together to create a cake that tastes just like an éclair, without the fuss of baking.
This dessert is perfect for any occasion—whether you’re looking for a sweet treat to share at a gathering or simply want to indulge in something special at home. The rich chocolate glaze on top adds the perfect finishing touch, making each bite a delight. Best of all, this no-bake recipe means you can enjoy a decadent dessert without turning on the oven. If you’re craving a creamy, chocolatey dessert that’s quick and simple to prepare, you’ve come to the right place!
Kitchen Equipment Needed:
- Mixing bowl
- Whisk
- 9×13 inch (23×33 cm) baking dish
- Spatula
- Saucepan
- Measuring cups and spoons
- Plastic wrap
Ingredients:
For the Cake:
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 (14.4 oz) box graham crackers
For the Chocolate Glaze:
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Directions:
- Prepare the Pudding: In a mixing bowl, whisk together the instant pudding mix and cold milk until the pudding thickens. Fold in the whipped topping until fully combined.
- Layer the Cake: In a 9×13 inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers on top of the pudding mixture, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
- Make the Chocolate Glaze: In a saucepan over medium heat, melt the butter and then whisk in the cocoa powder, powdered sugar, and milk until smooth. Bring the mixture to a gentle boil, stirring constantly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake: Pour the warm chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Serve: Slice into squares and serve chilled.
Prep Time:
- 20 minutes
Cook Time:
- 10 minutes (for the glaze)
Total Time:
- 30 minutes (plus chilling time)
Nutrition (Per Serving):
- Calories: 270
- Protein: 4g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 2g
- Sugar: 30g
Indulge in this No-Bake Chocolate Éclair Cake, a perfect blend of creamy vanilla and rich chocolate that’s sure to satisfy any sweet tooth!
No-Bake Chocolate Éclair Cake
No-Bake Chocolate Éclair Cake is a dreamy dessert that’s as easy to make as it is delicious. Layers of creamy vanilla pudding, whipped topping, and graham crackers come together to create a cake that tastes just like an éclair, without the fuss of baking.
Equipment
- Mixing bowl
- Whisk
- 9x13 inch (23x33 cm) baking dish
- Spatula
- Saucepan
- Measuring cups and spoons
- Plastic wrap
Ingredients
- 2 3.4 oz packages instant vanilla pudding mix
- 3 cups cold milk
- 1 8 oz container whipped topping, thawed
- 1 14.4 oz box graham crackers
- For the Chocolate Glaze:
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pudding: In a mixing bowl, whisk together the instant pudding mix and cold milk until the pudding thickens. Fold in the whipped topping until fully combined.
- Layer the Cake: In a 9x13 inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers on top of the pudding mixture, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
- Make the Chocolate Glaze: In a saucepan over medium heat, melt the butter and then whisk in the cocoa powder, powdered sugar, and milk until smooth. Bring the mixture to a gentle boil, stirring constantly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake: Pour the warm chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Serve: Slice into squares and serve chilled.
- Prep Time:
- 20 minutes
- Cook Time:
- 10 minutes (for the glaze)
- Total Time:
- 30 minutes (plus chilling time)
- Nutrition (Per Serving):
- Calories: 270
- Protein: 4g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 2g
- Sugar: 30g
- Indulge in this No-Bake Chocolate Éclair Cake, a perfect blend of creamy vanilla and rich chocolate that’s sure to satisfy any sweet tooth!
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