If you love classic éclairs but don’t want to deal with the hassle of pastry dough, this Éclair Cake is going to be your new favorite dessert! It’s a no-bake, creamy, chocolatey delight that tastes just like an éclair—only in cake form. Layers of graham crackers, velvety vanilla pudding, and rich chocolate ganache come together in the most magical way.
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The best part? It’s super easy to make with just a handful of ingredients. Whether you’re serving it for a special occasion or just indulging your sweet tooth, this cake is guaranteed to impress. Trust me, once you try it, you’ll be hooked!
Why You’ll Love Éclair Cake
No-Bake & Easy: No need to turn on the oven—just layer, chill, and enjoy!
Minimal Ingredients: Uses simple pantry staples like graham crackers and pudding mix.
Make-Ahead Friendly: Perfect for prepping in advance; it gets even better as it chills.
Decadent Yet Light: Creamy pudding, crisp crackers, and a rich chocolate topping create the perfect balance of flavors and textures.
Crowd-Pleasing: A guaranteed hit at parties, potlucks, and family gatherings.
Ingredients in Éclair Cake
You only need a few basic ingredients to create this luscious dessert:
Graham Crackers: Acts as the “cake” layers, softening into a perfect, cake-like texture as it chills.
Vanilla Pudding Mix: The base of the creamy filling—use instant pudding for convenience.
Milk: Helps create a smooth and velvety pudding mixture.
Whipped Topping (Cool Whip): Adds lightness and a mousse-like texture to the filling.
Chocolate Ganache: A rich topping made from chocolate chips and heavy cream, giving the cake its signature éclair flavor.
Instructions
Prepare the Pudding Mixture: In a large bowl, whisk together the vanilla pudding mix and milk until smooth and thick. Gently fold in the whipped topping until fully combined.
Layer the Cake: In a 9×13-inch dish, arrange a single layer of graham crackers. Spread half of the pudding mixture over the crackers, then add another layer of graham crackers. Repeat with the remaining pudding mixture and top with a final layer of graham crackers.
Make the Chocolate Ganache: In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for a minute, then stir until smooth and glossy.
Add the Topping: Pour the ganache over the top layer of graham crackers, spreading it evenly to cover the entire cake.
Chill & Serve: Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the crackers to soften. Slice and serve chilled!
How to Serve Éclair Cake
Chilled & Sliced: This cake is best served straight from the fridge for that perfect creamy texture.
With Fresh Berries: A handful of raspberries or strawberries adds a refreshing contrast.
Drizzled with Caramel: For an extra indulgent twist, drizzle some caramel sauce over each slice.
With a Dollop of Whipped Cream: A little extra whipped topping never hurts!
Additional Tips
Chill Overnight for Best Results: The longer it sits, the softer the graham crackers become, creating that classic éclair texture.
Use High-Quality Chocolate: A good chocolate makes all the difference in the ganache topping.
Make It Ahead: This cake keeps well in the fridge for up to 3 days, making it great for prepping in advance.
Try Different Flavors: Swap vanilla pudding for chocolate or banana for a fun twist!
Cut Clean Slices: For neat slices, run a sharp knife under warm water before cutting.
FAQ
Q1: Can I use homemade whipped cream instead of Cool Whip?
A1: Yes! Just whip 1 ½ cups of heavy cream with a little powdered sugar until stiff peaks form.
Q2: Can I make this in advance?
A2: Absolutely! It’s best when made the night before serving.
Q3: How do I store leftovers?
A3: Keep the cake covered in the fridge for up to 3 days.
Q4: Can I freeze Éclair Cake?
A4: Yes! Wrap it well and freeze for up to a month. Thaw in the fridge before serving.
Q5: Can I use a different pudding flavor?
A5: Definitely! Chocolate, banana, or even butterscotch pudding would be delicious.
Q6: What can I use instead of graham crackers?
A6: Try vanilla wafers or digestive biscuits as an alternative.
Q7: Do I have to use ganache?
A7: No, you can use chocolate frosting for a shortcut!
Q8: Can I make this gluten-free?
A8: Yes! Just use gluten-free graham crackers.
Q9: Can I add a coffee flavor?
A9: Mix a little espresso powder into the pudding for a mocha twist.
Q10: How do I keep the chocolate topping from cracking?
A10: Let the ganache set at room temperature for a bit before refrigerating.
Final Thoughts
This Éclair Cake is proof that a no-bake dessert can be just as decadent as a classic pastry! It’s creamy, chocolatey, and ridiculously easy to make. Whether you’re making it for a party, a family dessert, or just because you’re craving something sweet, this cake is sure to be a hit.
Print
Éclair Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
Description
This Éclair Cake is a decadent and elegant dessert inspired by the classic French éclair. With light and airy choux pastry layers and a rich diplomat cream filling, this cake is perfect for special occasions or an indulgent treat. Made with homemade pastry cream and a fluffy whipped cream blend, every bite is creamy, delicate, and irresistible.
Ingredients
For the Éclair Layers
- 1 cup all-purpose flour (or substitute with bread flour)
- 1 cup water (or 1/2 cup milk + 1/2 cup water)
- 1/2 cup unsalted butter
- 3 large eggs
- 1 tbsp granulated sugar
- Pinch of salt
For the Diplomat Cream Filling
- 1 1/2 cups whole milk
- 2 vanilla bean pods, scraped (or 1 tbsp vanilla bean paste)
- 6 egg yolks
- 3/4 cup granulated sugar
- 6 tbsp corn starch
- 4 tbsp unsalted butter
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Step 1: Make the Pastry Cream
- Whisk together egg yolks and sugar in a large bowl until light yellow and smooth.
- Add corn starch and whisk until thick.
- In a saucepan, heat milk and vanilla over medium-low heat until steaming (do not simmer).
- Slowly pour the warmed milk into the egg mixture, whisking continuously.
- Strain the mixture back into the pot and whisk continuously for 5-7 minutes until thick.
- Remove from heat and stir in butter until smooth.
- Cover with plastic wrap (directly on the surface) and let cool for 4-5 hours.
Step 2: Make the Choux Pastry
- Preheat oven to 375°F (190°C).
- In a saucepan, heat butter, water, sugar, and salt until the butter melts and the mixture simmers.
- Add flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides.
- Transfer to a bowl and let cool for 5 minutes.
- Using a hand or stand mixer, beat in eggs one at a time until the dough becomes smooth, shiny, and thick.
Step 3: Bake the Éclair Layers
- Line two springform pans with parchment paper and butter the sides.
- Divide the dough evenly between the pans, spreading it out while creating small peaks for texture.
- Bake for 28-30 minutes until golden brown and puffy.
- Let cool for 5 minutes, then remove and transfer to a wire rack.
Step 4: Prepare the Filling
- Whip heavy cream and powdered sugar until stiff peaks form.
- Beat the chilled pastry cream until smooth, then fold in the whipped cream in thirds.
Step 5: Assemble the Cake
- Line the edges of the springform pan with parchment paper for easy release.
- Place one éclair layer at the bottom, spread all the diplomat cream filling, and top with the second éclair layer.
- Cover with plastic wrap and refrigerate for at least 2 hours before slicing.
- Serve chilled and enjoy!
Notes
- Make Ahead: Pastry cream can be made a day in advance. Whisk before using.
- For best results, bake one éclair layer at a time if using a single pan.
- Refrigerate for at least 8 hours for the best texture and flavor.
- Serve cold for a firm and creamy consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 508
- Sugar: 25g
- Sodium: 120mg
- Fat: 35 g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 205mg