Chocolate Eclair Cake — Easy Make-Ahead Dessert

Silky vanilla cream, crisp graham crackers and a glossy chocolate topping come together in a no-bake chocolate eclair cake that tastes like a cross between an éclair and a layered pudding cake. After testing this recipe eight times and refining the filling for stability, I settled on a cream-cheese–stabilized vanilla custard and a simple ganache that stays glossy after chilling. This version is fridge-ready in 4 hours and improves overnight, so it’s ideal for parties and holidays. If you love layered desserts, try a richer chocolate version like our Belgian chocolate cake for a different celebration-style treat.

Why this cake works

The instant pudding + cream cheese combo thickens fast and resists weeping when chilled, giving clean layers.
Thin graham crackers absorb moisture just enough to soften without turning mushy, creating éclair-like layers.
A warm ganache poured on top sets to a shiny shell that slices neatly after chilling.
Chill time allows the filling to fully hydrate the crackers, producing a tender, sliceable texture.
Using whipped cream folded into the filling lightens density while keeping structure for clean cuts.

Ingredients breakdown

Graham crackers — 300 g (about 36–40 squares). They form the cake layers; use honey or plain crackers. If you use soda crackers, flavor will change.
Instant vanilla pudding mix — 170 g (2 × 85 g packets). This thickens quickly and stabilizes with cream cheese. Do not substitute with cook-and-serve pudding.
Whole milk — 960 ml (4 cups). Cold milk hydrates the instant pudding correctly. Lower-fat milk will thin the filling slightly.
Cream cheese — 225 g (8 oz), softened. Adds tang and firmness. Do not use whipped or low-fat cream cheese or the filling will be runny.
Powdered sugar — 60 g (½ cup). Sweetens and firms the cream cheese. Adjust to taste.
Heavy cream — 240 ml (1 cup) for folding into filling, plus 120 ml (½ cup) for ganache. Use at least 35% fat for best texture.
Pure vanilla extract — 5 ml (1 tsp). Adds depth; don’t use imitation if you can avoid it.
Semi-sweet chocolate — 200–225 g (7–8 oz) chopped or chips for ganache. Quality chocolate affects gloss and flavor.
Unsalted butter — 15 g (1 tbsp) optional in ganache for shine.
Salt — a pinch (optional) to round flavors.
Substitutions: You can swap 240 ml (1 cup) whipped topping (Cool Whip, 300 g) for the whipped heavy cream if you need more stability, but the texture will be lighter and less fresh-tasting. For a dairy-free version, use full-fat coconut cream and a dairy-free chocolate (see Variations).

Essential equipment

33 x 23 cm (9 x 13 inch) baking dish — a 9×13 pan is ideal for this volume.
Medium mixing bowls and a large bowl for folding.
Electric hand mixer or stand mixer — for whipping cream and smoothing cream cheese.
Rubber spatula for gentle folding.
Saucepan or microwave-safe bowl to warm cream for ganache.
Off-set spatula or straight spatula for smoothing layers.
If you don’t have a 9×13 pan, use an 11 x 7 inch (smaller) and expect thicker layers and a slight increase in chill time; or use a 9 x 9 inch pan and bake nothing — the total will be taller and may need more chilling.

Step-by-step instructions

Prep time — 25 minutes; Cook time — 0 minutes; Inactive time — 4 hours chilling (overnight recommended); Total time — 4 hours 25 minutes; Servings — 12 (1 slice)

Step 1: Whip the cream

Measure 240 ml (1 cup) heavy cream and 5 ml (1 tsp) vanilla. Whip on medium-high until soft peaks form, about 2–3 minutes. Chill the whipped cream while you make the rest of the filling.

Step 2: Beat the cream cheese and sugar

In a medium bowl, beat 225 g (8 oz) softened cream cheese with 60 g (½ cup) powdered sugar until smooth, 1–2 minutes. Scrape the bowl; stop when no lumps remain. Do not overmix or the texture becomes gummy.

Step 3: Prepare the pudding base

In a separate bowl, whisk 170 g (2 packets) instant vanilla pudding mix with 960 ml (4 cups) cold milk for 30 seconds, then let it thicken for 2 minutes. The pudding should be visibly thick and hold soft peaks.

Step 4: Combine filling components

Fold the chilled pudding into the cream cheese until almost combined, about 10–15 gentle folds. Then fold in the whipped cream until uniform, 8–10 folds — stop as soon as no streaks remain to keep the filling airy.

Step 5: Assemble the layers

Spread a thin smear of filling on the bottom of the 33 x 23 cm (9 x 13 in) pan to anchor the crackers (about 60–80 g / ¼ cup). Arrange a single layer of graham cracker squares (about 300 g / 36–40 squares) to cover the bottom. Spread 360–420 g (about 1½–1¾ cups) of filling over the crackers. Repeat with a second cracker layer and another 360–420 g (1½–1¾ cups) of filling. Finish with a final cracker layer. Smooth the top gently with an offset spatula.

Step 6: Chill

Cover tightly with plastic wrap and chill for at least 4 hours, preferably overnight, until the crackers are softened and the filling has set. Overnight chilling improves sliceability and melds flavors.

Step 7: Make the ganache and finish

Heat 120 ml (½ cup) heavy cream until just simmering (do not boil), about 1–2 minutes. Pour over 200–225 g (7–8 oz) chopped semi-sweet chocolate and 15 g (1 tbsp) butter in a heatproof bowl. Let sit 1 minute, then whisk until glossy and smooth, about 30–45 seconds. Pour ganache over chilled cake and spread to the edges. Return to the fridge for 15–30 minutes to set the top before slicing.

Step 8: Slice and serve

Run a sharp knife under hot water, dry it, and slice the cake into 12 pieces for clean cuts. Wipe the knife between slices and reheat the blade as needed.

Expert Tips & Pro Techniques

Common mistake: soggy middle from too-heavy wetting. Use plain cold milk to mix pudding and avoid pouring liquid over crackers. Let the filling hydrate crackers gently in the fridge.
For neat slices, chill overnight and warm your knife under hot water between cuts to slice smoothly through the ganache and layers.
Make-ahead: Assemble up to 24 hours in advance; cover tightly and refrigerate. Ganache sets quicker and will keep a glossy finish.
Professional trick: Temper the ganache by letting it cool to 35–38°C (95–100°F) before pouring — it spreads evenly and sets shinier.
If you don’t have instant pudding, make a quick pastry cream (cook 500 ml (2 cups) milk with 60 g (⅓ cup) sugar, temper into 3 beaten egg yolks with 30 g (¼ cup) cornstarch, cook until thick) and cool completely; fold into whipped cream and stabilized with 100 g (3½ oz) cream cheese.
Avoid overwhipping cream; it should be soft to medium peaks so it folds smoothly and the filling stays tender.

Storage & reheating

Refrigerator: Store covered tightly in the pan or an airtight container for up to 4 days. The cake stays moist and slices cleanly for the first 48 hours.
Freezer: Freezing is not recommended because the cracker layers can become soggy when thawed. If you must freeze, wrap tightly in plastic and foil and freeze for up to 1 month; thaw in the fridge 12–24 hours before serving.
Reheating: This is served cold. If the ganache firms too hard, let slices sit at room temperature for 10–15 minutes before serving. Avoid microwaving; it ruins texture.

Variations & substitutions

Gluten-Free Version: Replace graham crackers with a gluten-free graham cracker or crushed GF digestive biscuits at a 1:1 weight ratio (300 g). No other changes; chill time unchanged.
Vegan Version: Use 400 g full-fat coconut cream whipped, dairy-free cream cheese (225 g), and a dairy-free chocolate ganache (use coconut cream for the ganache). Texture will be slightly coconut-forward; chill longer to firm.
Pudding Eclair Cake (lighter): Use 170 g instant vanilla pudding but swap 120 ml (½ cup) heavy cream for 120 ml (½ cup) whipped topping for a lighter hold. The phrase "pudding eclair cake" is often used for this style.
Graham cracker eclair cake with cookie base: Substitute graham crackers with 300 g (about 40) chocolate wafer cookies for a chocolate-layered version; the filling and chill time stay the same.
Mini parfaits: Layer crushed graham crackers, filling, and ganache in individual 240 ml (1 cup) glasses; chill 2–3 hours. Serves 8–10 depending on portion.

Serving suggestions & pairings

Serve with a dollop of lightly whipped cream and flaky sea salt to brighten the chocolate.
Pair with fresh berries or a simple berry compote to cut richness; try this alongside our chocolate-chip cheesecake bars for a dessert table.
Offer coffee or a bold espresso to balance the sweet cream and chocolate.
For a themed menu, pair with lemony sides, or serve with a scoop of vanilla ice cream and a dusting of cocoa powder; match with our cheesecake brownies for chocolate variety.

Nutrition information
Serving size: 1 slice (of 12). Servings: 12.

Calories: 420 kcal
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 80 mg
Sodium: 220 mg
Total Carbohydrates: 50 g
Dietary Fiber: 1 g
Sugars: 32 g
Protein: 5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cake turn out soggy?
A: If crackers were soaked or you used too-thin filling, the layers will become mushy. Use cold pudding and avoid pouring extra liquid onto crackers. Chill at least 4 hours.

Q: Can I make this without dairy?
A: Yes. Use full-fat coconut cream whipped for the filling and a dairy-free chocolate ganache. Expect a coconut flavor and slightly different texture.

Q: Can I double this recipe?
A: You can double the ingredients to fill two 33 x 23 cm (9 x 13 in) pans, or use two pans for a larger crowd. Assemble separately; chilling time remains the same per pan.

Q: Can I prepare this the night before?
A: Yes. In fact, refrigerating overnight improves the texture and makes slicing easier. Keep it covered to prevent the top from absorbing fridge flavors.

Q: How long does this keep in the fridge?
A: Stored in an airtight container or covered pan, it keeps well for up to 4 days. Best within 48 hours for optimal texture.

Q: Can I replace the instant pudding with homemade pastry cream?
A: Yes — cook-and-chill pastry cream works, but be sure it is fully cooled before folding into whipped cream. Also consider adding a little cream cheese (50–100 g) for stability.

Q: My ganache lost its shine. How can I fix it?
A: Warm the ganache gently (30–40°C / 85–104°F) and whisk in 5–10 g (1 tsp) butter or a teaspoon of corn syrup to restore gloss, then pour back over the cake and chill briefly.

Conclusion

If you want a tried-and-true baseline, compare notes with the classic Allrecipes No-Bake Chocolate Eclair Cake to see how different techniques shape the final texture. For a very simple, family-friendly version with store-bought swaps, this Easy No-Bake Chocolate Eclair Cake Recipe from Mom Loves Baking is a helpful reference.