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.
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