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This easy no-bake Chocolate Eclair Cake is a classic Midwestern dessert. Made with graham crackers, pudding, whipped topping, and chocolate frosting, in comes together in about 10 minutes plus chilling time.
Chocolate Eclair Cake is an old fashioned sheet cake that requires no baking and is reminiscent of a chocolate coated, creamy eclair. Made for generations, this cake is always one of the most popular desserts at any potluck, so I thought it deserved a revisit.
You don’t have to be a baker to layer graham crackers with pudding and whipped topping, and then slather everything in rich chocolate frosting.
Overnight, the refrigerator does all the hard work for you, softening those layers into a perfectly sweet, creamy, chocolatey cake that tastes like you worked much harder than you did.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
- Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
- Chocolate frosting: I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute Homemade Chocolate Frosting if you prefer that.
Step-by-step instructions
- In a medium bowl, whisk together pudding mix and milk until smooth.
- Fold in whipped topping.
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly. Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
- Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight.
- Serve chilled and store any leftovers covered in the refrigerator.
Recipe tips and variations
- Yield: This recipe yields one 9-inch by 13-inch Eclair cake. Your actual servings vary depending on how you cut the slices, but I usually aim for 20 pieces.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (I personally prefer this cake after it sits for at least 24 hours).
- Make ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that’s a good thing.
- Freezer: To freeze Eclair Cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
Frequently Asked Questions
Give this cake at least 8 hours, but those who have infinite amounts of patience make it 2 days in advance. The crackers continue to soften as the dessert sits, but this isn’t a bad thing at all.
This recipe is definitely not from scratch, but if you would rather use whipped cream folded into the pudding instead of the topping, that is absolutely fine.
Yes, you can. Really, store-bought chocolate frosting really works for this cake! I warm my tub of prepared frosting in the microwave for 20 seconds, stir, then spread. It spreads much easier.
If you’re aiming for picture-perfect cut squares of cake, it helps to freeze the cake before cutting. But if you need to freeze this cake, wrap it tightly in foil and store in a zip-top plastic bag to store in the freezer. It should keep well up to two months. Thaw the cake overnight in the refrigerator.
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Chocolate Eclair Cake
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
- 3 1/2 cups milk
- 1 (8 ounce) container whipped topping thawed (see note 2)
- 1 box graham crackers
- 1 can dark chocolate frosting (see note 3)
Instructions
- In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
- Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
- Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
Recipe Video
Notes
- Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
- Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
- Chocolate frosting: I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute Homemade Chocolate Frosting if you prefer that.
- Yield: This recipe yields one 9-inch by 13-inch Eclair cake. Your actual servings vary depending on how you cut the slices, but I usually aim for 20 pieces.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (I personally prefer this cake after it sits for at least 24 hours).
- Make ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that’s a good thing.
- Freezer: To freeze Eclair Cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This is an Easter favorite of my families! (but I sneak it in a few other times throughout the year also!) It is so simple, and quite affordable. The part I love most about THIS recipe is the canned frosting. Other recipes I have seen have ingredients listed to make the frosting, but the canned frosting is awesome…I always get the Chocolate Fudge!
Sometimes it’s better to work smarter, not harder! – Meggan
quite well but instead of chocolate icing I find homemade chocolate ganache mixes well with it if you aren’t a big fan of really sweet things
That sounds great, Shianne! – Meggan
Excellent!!!!
I’m so glad you love it! -Meggan
Cant you make this so we can post it to pinterest????????????????
Hi Arlene, you should be able to hover over any photo on the page and see a Pin-It button for pinterest in the upper left hand corner. Do you not? It should be there. Sorry for the trouble. Thanks! -Meggan
I opted for the homemade pastry cream, whipped cream, and chocolate frosting (her recipes are awesome). I made only a half batch of the creams and a quarter batch of the frosting, then put together a “micro” version of this. I didn’t have any graham crackers so I used Bahlsen cookies and I might always have to do that from now on because it was perfection. I can’t believe how much I liked it. This micro-batch made a serving the perfect size for my husband and I to share.
That sounds absolutely delicious, Marisa! Making every component from scratch is wonderful, I’m so glad you both loved them. (The Bahlsen cookies… I’ll be trying them for my next batch, yum!) – Meggan
I made this dessert for a “girls” (from my high school graduation class of 1960!) luncheon earlier this week, and it was a bit hit with them! Easy to make and took very little time. I added fresh strawberries cut in half to each serving which made this dessert look elegant!
I’m so happy it was a hit, Frances! Thank you for taking the time to write and trusting my recipe. I’m glad you all enjoyed it! – Meggan
Hi. I’m planning to make the Chocolate Eclair Cake but want to use your pastry cream recipe. Do I just double the ingredients for the pastry cream?
Hi Ann, thank you so much for your question! Yes, you’ll need about 3.5 cups of pastry cream, so you might have a little leftover. You can also use the slider bar in the pastry cream recipe to move the amounts for 7 servings, but then a little culinary math would be involved. I hope you love it! Please write back with anymore questions. – Meggan
Sorry, but I have to ask another question. I plan to double the recipe for the pastry cream (eat whatever is left over). Would I then double the amount of whipped cream? I’m planning to make this the beginning of March and will let you know how it turned out. Many thanks.
Hi Ann, thanks for writing back! You would still need the 8 ounces of whipped topping or whipped cream for one full recipe of the éclair cake. You can double to the whipped cream and fold it together with the doubled pastry cream, and enjoy what is left, or make the pastry cream recipe doubled, measure out what you need for the cake, fold that amount with the whipped cream, and enjoy the remaining pastry cream alone. It’s up to you! – Meggan
what other crusts can i use
Hi Cookie, you can use the filling and topping with any crust, I think an OREO crust would go nicely with this, so would a Nila Wafer one. It’s up to you! Hope this helps! – Meggan
I made this and was extremely impressed! Now, however, I’m planning on making it again. This time I’m going to make the pastry cream from scratch. The link you provide for the pastry cream makes 2.25 cups. This recipe calls for 3 1/2 cups of milk to be mixed with the instant pudding. So my question is exactly how much pastry cream should I make? Can you list the ingredients measured by weight for this recipe? I’ll be making the whipped cream myself as well though that one I can handle! Thanks for the terrific recipe!
Hi Janet, about 3 1/2 cups of pastry cream should work perfectly for this recipe (to substitute for about 3 1/2 cups of milk/pudding). Here are the measurements for 7 servings (3 1/2 c) pastry cream. You can adjust the slider in the pastry cream recipe for number of servings and select metric to adjust to what you would like to make.
828.07 ml whole milk
10.5 egg yolks
350 g granulated sugar
56 g cornstarch
2.48 g Salt
8.63 ml vanilla extract
Hope this helps! – Meggan
Made this today using the homemade pastry cream and my own frosting recipe. I found it unnecessary to use any whipping cream as I made this in an 8×8 pan, and the pastry cream recipe made just enough for the smaller pan. Tastes great, and I eliminate all the extra additives by making the cream and frosting myself.
I’m so happy you loved it, Gina! Thank you for taking the time to make this éclair cake and write! – Meggan
Hi! I am making this for the first time. Might be an obvious question but after you make it, do you cover with foil/wrap to chill in the fridge? Or only for leftovers?
Hi Diane, it should be covered while it is refrigerator while chilling, and the leftovers should be covered as well. I hope you love it! – Meggan
Love this cake goes over really well at church lunches!!
I’ve made this for years. However, I use French Vanilla pudding and top with Magic Shell which hardens nicely. It’s always a hit!
That sounds great, Vickie! Take care! – Meggan
Hi Meggan,
If I were to make this recipe using homemade pastry cream instead of pudding, would I omit the whipped topping, or still use it? Thank you!
Hi Ang, I would still use it, but omit the milk since the pastry cream should be thick and moist. I hope you love this cake! Please write back and let me know how you like it! – Meggan
This cake was delicious! I did both the homemade pastry cream and chocolate frosting. One batch of the pastry cream wasn’t enough to have thick enough layers for the 13×9 cake, but was the perfect amount for an 8×8. I’ll definitely be doubling the pastry cream next time so I can make the larger cake because it was so good. Thank you for the recipes and quick response to my question!
I grew up with my gram bringing this. Im making this for the first time in years. My in laws haven’t even heard of it. I’m excited. I looked up vanity cakes. It’s like individual fried pastry. It’s from Little House on the Prairie. Seems cool so I’m gonna have to try it. Let us know if you do.
Thank you so much, Michelle! I hope your in laws love it. The vanity cakes sound sweet and delicious. I will write when I do! Take care! – Meggan
It’s scrumptious and my husband loves it! I used almond milk. And it came out just a bit runny – I’ll cut down on the milk next time.
Had a hard time spreading the frosting, so I put it in the fridge to set first, but still challenging. Any tips? Thanks
Hi Pam, sorry you’re having trouble with the frosting. I like to microwave the frosting to soften it up before spreading over the cake. I’ll update the recipe to include a note about that! Sorry for it not being clear. Take care! – Meggan
Omg, I just finished frosting the top and realized I forgot the whipped topping! Can I do anything?
Hi Heather! I would just enjoy the cake as-is. The pudding will be denser without the whipped topping, but it will still soften the crackers and it will be fine. Assuming you like vanilla pudding. 🙂 The world won’t end and you’ll be fine! Maybe serve with a dollop of whipped topping on top? That’s what I’d do! I hope it works out and you aren’t sad. I’m pulling for you! Hugs – Meggan
Megan I’m writing back to explain about making a chocolate eclair cake is that I wanted to know if you can’t get vanilla pudding for the layers of the cake, would it be ok to use chocolate pudding for the layers of the cake instead, then use vanilla cake frosting for the top layer of the cake?
Hi George, thank you so much for writing back! I don’t see why not! It may come out a little less “chocolatey” using regular instant chocolate pudding. Sounds delicious! – Meggan
Chocolate eclair cake isn’t bad that choice for some of us crave for, but I like to know if you can top off the top with vanity cake frosting instead? The vanilla cake frosting that I brought from target was delicious for a different cake I was making and it was very vanilla flavor great ,so I want something in vanilla so can you do so?
Hi George, I’m sorry but I’m not sure what vanity cake frosting is. Sorry about that! I wouldn’t want your cake to turn out terribly. – Meggan
I messed up and got the “cook and serve” pudding instead of instant. Can I still use this? and it calls for 2 cups of milk for each box, do I just make it like it says or lessen the milk?
Hi Sheri, I haven’t tried it myself, but if I were to, I would make the pudding as directed, and one set, fold in the whipped topping. I’m not sure that the layering would be as solid like with instant pudding. If you do try it, please stop back by and let me know how it turned out! – Meggan
I know I’m crazy late on this comment but incase anyone else were wondering… I made this same mistake. It turned out fine. It’s frustrating waiting for the pudding to set versus the instant being ready in 5 minutes but it will definitely still work. 🙂
Hi i was wondering if you have a homemade chocolate recipe for the eclair instead of the canned frosting?
Hi Beth, I do have a recipe! Here it is: https://www.culinaryhill.com/chocolate-frosting/ Hope you enjoy the cake! – Meggan
I saw this recipe, bought all the ingredients then lost the recipe! Thank you for making it easy to find… about to make it now, hope I can keep my honey out of it till tomorrow! Looks amazing!
i HAVE YET TO MAKE IT, HOWEVER PLAN TO DO SO FOR OUR FAMILY DINNER FOR CHRISTMAS
I have made this twice now, and the only change I think I might make is to do thinner layers with more graham crackers to give the cake a little more shape and substance, maybe just a third layer, nothing crazy. I also make it with the ganache – I use Ghirardelli semi-sweet 60% cacao chocolate chips and it’s amazing.
Was wondering how long this would stay good for once preparing, If making this 48 hours before serving will it still be good or should I wait until the night before? Thank you! 🙂
Hi Kaitlin, preparing the day before would be best. It will likely be fine if you did it 48 hours before, the layers may be a little softer than if you did it just the day before. – Meggan
I’ve made this for at least 30 years. Here in the south it’s always been called Chocolate Eclair Dessert. Whatever the name it’s the perfect dessert. Easy, fast ,and absolutely delicious. Never any leftovers. Great for get togethers. My one difference is I use French Vanilla Pudding. This REALLY gives it that eclair flavor. I melt the tubs of chocolate frosting in the microwave for a minute or so until its pourable out of the tub.
Hi! My older daughter ,Soni, brought this back from Fort Bragg. Those army wives know how to cook. She would use ready malk low fat puddin cups. They just a $1 at dollar tree. She would buy 2 sets of 4 vanilla. And 3 cups of 4 chocolate. She poured chocolate pudding first on the graham crackers then a layer of crackers covered in the frosting Vanilla pudding with cool whip then layer of frosted crackers and cool whip mixture. She bought 2 boxes of graham crackers and loved to put crumbs on top. She also found that if she held the crackers in her hand to put frosting on. It went much faster than pouring frosting on. Plus this way she controlled the frosting to get two layers of the frosted crackers. Her kids love this! I’ll have to share one of my no bake no cook desserts!
My mom made this all the time when I was growing up. I honestly thought this WAS an eclair. I didn’t realize eclairs were fancy French pastries until I was an adult. This brings back so many memories. I’m making for a July 4th gathering. I can’t wait! 😋
I’m a single dad of 9 year old twin girls and I’m just now learning how to cook (god help me). My mom used to make this for my birthday every single year, even as an adult. She died 11 years ago and I never asked for the recipe. I thought I would never taste it again. She called it “pudding cake” so I was never able to find it by that name. This is definitely it. I made it for my daughters’ birthday and they both went back for seconds. I even caught one of them sneaking a piece from the fridge later that night. I told them it was their grandma’s signature dessert. So simple and basic but it brought back so many memories. Not to mention I was relieved when I realized I didn’t actually have to cook anything. There’s no way anyone could screw this up. Now I know why my mom made it so often, because it’s fast, easy and cheap. Thank you so much for this recipe, I’m so glad I finally found it.
Good job on learning how to cook.
I enjoy making sweets.
Can’t wait to try this recipe.
Best wishes from Canada
Hi! Do you know if it will work if I make homemade whipped cream and don’t have cool whip?
Hi Martha, yes. I haven’t made it that way myself, but I’ve seen many people over the years use homemade whipped cream as a substitute for cool whip. So I think it will work fine, and it’s probably better tasting too. I need to test it out myself so I know! -Meggan
My family loves this dessert. I am getting ready to make it now for tomorrow. My daughter wants this instead of a birthday cake.
How would this be with banana pudding instead of vanilla? 🙂 has anyone tried this?
I haven’t tried it, but I really want to! That sounds amazing!! I have this rule that if there is a banana dessert on the menu at a restaurant, I order it. 🙂 So yes, I’m adding this to my next test kitchen day. I have to know! -Meggan
Love this with Lemon pudding. Love it
This is a great recipe, although I tweak mine a bit, I add 4-6 ounces of cream cheese to my filling as well.. I like it both ways, but prefer it with cream cheese… Wendy M.
Hi! Do you leave it uncovered while it is softening? Even overnight ? Thanks!
Hi Pam, you don’t need to leave it uncovered. Don’t leave it uncovered! That won’t have any bearing on the softening process. So it should be covered and in the refrigerator. If you need anything else, please let me know! Thanks! -Meggan
What is the least amount of time for chilling I just made it and want some Soo bad right now lol Thanks!!
The best dessert ever
May be it is just a graham crackers cake, but it definitely is NOT an eclair cake. You know, eclair is something completely different my dear. ma be just ganache is common with this creation. Google in , and read at least basic definition about eclairs
Hi Eva, sorry for the confusion! “Eclair Cake” is a THING in the Midwest, something everyone knows and loves, and it’s obviously not truly eclairs made into a cake (I’m well aware, having gone to culinary school, what an eclair is). I have to call it by this name so people on the internet, who are searching for chocolate eclair cake, find what they want. If I called it Graham Cracker Cake, no one in the Midwest would have any idea what I was talking about. It’s just a regional cake that I guess you have never heard of. Sorry about that.
Pretty sure megan knows what shes doing 😁
I’m from the south and we call it the same – my grandma used to make this all the time ! Thanks for the recipe to jog my memory of it and inspire me to make one myself.
Everyone I know calls this an Eclair Cake. We know it’s not an Eclair. I can’t imagine calling it anything else. I’m from North Carolina. Where are you from? Have you never heard of an eclair cake before? How about Pig pickin cake? It’s not made of pig though. Have you heard of that?
I have never wanted anything as badly as this cake. I had one at my cousin’s birthday party in 1997 and I’ve been dreaming of it ever since. In fact it is the only thing I can remember from 1997. Thanks for sharing it.
I zap the frostingt for few seconds, easier to spread.
this was so good! i made it twice in the same weekend! thank you!
Your parents are amazing! Two of you having the same bday? That’s nuts! I love the simplicity behind this cake!!!! AHH YUM! My mom used to make a Russian version of this but she made it with pastry cream she made from scratch that I got to eat with a spoon 🙂 Ahhh it was always so good…I can just taste it now 🙂 YUMMERS
Thanks lady! I always thought it was so cool sharing my birthday, but now that I’ve gone through the whole trying-to-conceive/pregnancy/birth situation and know how CRAZY it is, the odds of sharing a birthday seem even more bizarre. 🙂
My goodness, Meggan, this is genius! The photos really do make it look like something you’ve slaved over, not pulled together in 10 minutes.
This is most definitely up my alley!
Thank you, Helen! You just can’t go wrong with these Midwestern classics, and it’s my job to tell you all about them. 🙂 As you can see, we get lazy with our desserts at times…. 😉
Desserts you make the night before are the best! This reminds me so much of growing up. So yummy and easy!
Thank you, it tastes WAY better than it looks! I hope you enjoy it.
How come my filling (the pudding, milk, and whipped cream) is soupy as I pour onto my graham crackers?? I followed the directions. Help!
Hi Morgan!!! It firms up as it sits. So chances are, you are just fine, just give it time. It needs to chill for a while! You can’t eat it immediately. Provided you followed the directions (and didn’t leave out one of the boxes of pudding, for example, since it calls for two), you will be FINE! Don’t worry!!! Sorry for the confusion. thanks! -Meggan