No-bake desserts are often underrated. They are quick and easy, they don’t require you to power up your oven, and they are great for kids or adults who don’t have a lot of baking experience.
This no-bake chocolate éclair cake has all the yummy flavours of a chocolate éclair but in cake form, making it a great dessert for entertaining guests.
It has graham cracker layers, light, and fluffy vanilla pudding, and whipped topping and it’s all topped off with rich chocolate frosting.
So, next time you are craving the flavours of a chocolate éclair, but need something to feed a crowd, turn to this recipe for éclair cake with graham crackers and chocolate frosting.
INGREDIENTS NEEDED
- 2 (3.5 oz) packages instant vanilla pudding mix – the pudding mix helps the filling hold its shape so that the cake doesn’t fall apart
- 1 (8 oz) container frozen whipped topping, thawed – like the whipped cream filling found in real eclairs, the whipped topping helps keep the filling of this cake light and fluffy
- 3 cups milk – milk is needed to activate the instant pudding. Use whole milk if possible
- 1 (16 oz) package graham crackers – the graham crackers will soften up as the cake sets and they will turn into a cake-like texture
- 1 (16 oz) container prepared chocolate frosting – the prepared chocolate frosting is a great time-saver, but feel free to use a homemade recipe like the one below
HOW TO MAKE CHOCOLATE ÉCLAIR CAKE?
- In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside
- In the bottom of a 13×9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan)
- Spread half of the pudding mixture over top of the graham crackers
- Top with another layer of graham crackers.
- Spread the remainder of the pudding mixture overtop
- Top with one final layer of graham crackers.
- Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help to make spreading easier)
- Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving
HOW TO MAKE CHOCOLATE FROSTING FOR ÉCLAIR CAKE?
If you prefer to make your own frosting for this éclair cake, rather than using store-bought, try this recipe:
Using an electric mixer, beat together ½ cup softened butter and ¼ cocoa powder until smooth. Slowly add in 2 ½ cups powdered sugar and ½ tsp vanilla extract.
Slowly pour in 2 tbsp milk and whip the frosting until light and fluffy. Spread over cake
CAN YOU FREEZE CHOCOLATE ÉCLAIR CAKE?
This cake can be made ahead and frozen, or leftovers can be frozen too.
Cover the whole pan or leftovers tightly with plastic wrap and store in the freezer for up to 3-months. Allow the cake to thaw prior to serving.
HOW TO STORE ÉCLAIR CAKE?
To store leftovers of this éclair cake, either cover the entire pan with plastic wrap or store in a sealed airtight container and keep in the fridge for up to 5-days.
More Recipes You’ll Love
- CINNAMON ZUCCHINI CAKE
- MOIST APPLE CRUMBLE COFFEE CAKE
- 3 INGREDIENTS CAKE MIX RECIPE
- MISSISSIPPI MUD CAKE
Ingredients
- 2 (3.5 oz) packages instant vanilla pudding mix
- 1 (8 oz) container frozen whipped topping, thawed
- 3 cups milk
- 1 (16 oz) package graham cracker squares
- 1 (16 oz) package prepared chocolate frosting
Instructions
- In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside
- In the bottom of a 13x9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan)
- Spread half of the pudding mixture over top of the graham crackers
- Top with another layer of graham crackers
- Spread the remainder of the pudding mixture overtop
- Top with one final layer of graham crackers
- Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help making spreading easier)
- Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving
Leave a Reply