Chocolate Éclair Cake

published Oct 12, 2022
Chocolate Éclair Cake Recipe

This showstopper of a no-bake cake is as easy to assemble as it will be to devour.


Prep15 minutes

Cook1 minute to 2 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
A photo of a slice of chocolate eclair cake.
Credit: Perry Santanachote

Chocolate éclair cake is an outrageously easy-to-make icebox cake that looks like an éclair if it were cake. Think of it like an éclair that exists in an alternate universe. In this version of reality, the dessert can be assembled in minutes and requires zero time over a hot stove or oven. Oh, and there’s no piping involved, either. Sound too good to be true? Just wait until you taste it.

When this chocolate éclair cake went viral on social media, many renditions were made with store-bought chocolate frosting on top. While fine, we figured that you’re already making so many shortcuts using ready-made foods, that you can splurge and whip up a quick ganache instead. This one swap makes a big difference in terms of the cake resembling a true éclair.

What Is Chocolate Eclair Cake Filling Made Of?

You only need five main ingredients to make a chocolate éclair cake, all of which are easily found at most grocery stores.

  • Instant vanilla pudding mix
  • Milk
  • Cool Whip
  • Graham crackers
  • Chocolate chips
Credit: Perry Santanachote

Can You Make Chocolate Éclair Cake from Scratch?

The draw of this recipe is that you don’t need to made all the layers from scratch, but we get that not everyone wants to eat boxed pudding mix and Cool Whip, even on rare occasions. Every component can be homemade instead of store-bought — we just haven’t tried it.

How Long Does Chocolate Éclair Cake Last in the Fridge?

Chocolate éclair cake will keep tightly covered in the fridge for up to five days and in the freezer for up to two months. Let it thaw in the refrigerator overnight before enjoying.

Chocolate Éclair Cake Recipe

This showstopper of a no-bake cake is as easy to assemble as it will be to devour.

Prep time 15 minutes

Cook time 1 minute to 2 minutes

Serves 16

Nutritional Info


  • 3 (3.4-ounce) packages

    instant vanilla pudding

  • 1 quart

    (4 cups) whole milk

  • 1 (8-ounce) tub

    Cool Whip

  • 1 (14.4-ounce) box

    graham crackers (26 to 28 graham cracker sheets)

  • 1 cup

    dark chocolate chips (about 6 1/2 ounces)

  • 3/4 cup

    heavy cream

  • 1/4 cup

    light corn syrup

  • 1/8 teaspoon

    kosher salt


  1. Place 3 (3.4-ounce) packages instant vanilla pudding and 1 quart whole milk in a large bowl and whisk until smooth. Add 1 (8-ounce) tub Cool Whip and use a flexible spatula to gently fold together until well combined.

  2. Arrange a layer of graham crackers (about 1 sleeve) in 9x13-inch baking dish, breaking the crackers as needed to fit. Spread half of the pudding mixture evenly over the graham crackers. Arrange a second layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the top. Finish with a third layer of graham crackers.

  3. Place 1 cup dark chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, stirring after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)

  4. Pour the chocolate mixture evenly over the top layer of graham crackers. Smooth it out with the spatula. Cover the baking dish and refrigerate for at least 8 hours or up to overnight before cutting and serving.

Recipe Notes

Storage: The chocolate éclair cake can be covered and refrigerated for up to 5 days or frozen for up to 2 months. Let it thaw in the refrigerator overnight before serving.