Éclair Cake, a simple refrigerator cake made with layers of vanilla whipped cream and graham crackers, finished with a rich chocolate glaze.
Éclair cake is a classic no-bake dessert made from layers of graham crackers and a creamy vanilla filling, crowned with a silky chocolate glaze. It’s easy to assemble, travels well for potlucks, and improves after a day in the refrigerator when the crackers soften into cake-like layers.
I first tried this cake nearly twenty years ago after moving to the Twin Cities. A friend brought it to a birthday gathering and shared the recipe; everyone loved it. Over the years I’ve made it many times and it remains a dependable, crowd-pleasing dessert.
The original recipe calls for a non-dairy whipped topping such as Cool Whip. I usually prefer real whipped cream, so I adapted the filling to use whipped heavy cream folded with instant vanilla pudding and sweetened condensed milk, inspired by Magnolia Bakery’s banana pudding method. Both versions are delicious; use whichever you prefer.
The assembly is straightforward: layer graham crackers in a buttered 9×13-inch pan, spread half the filling, top with another graham layer, add the remaining filling, and finish with one last cracker layer. Refrigerate so the layers meld and soften. The chocolate glaze is made by melting unsweetened chocolate with butter, confectioner’s sugar, milk and corn syrup for shine and spreadability.
Éclair Cake
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Ingredients
- 1 pound box graham crackers
- 2 (3-ounce) boxes instant French vanilla pudding
- 3½ cups cold milk
- 1 (9-ounce) container non-dairy whipped cream, like Cool Whip (or see notes for real whipped cream version)
- 2 (1-ounce) squares unsweetened chocolate, melted (or 3 tbsp cocoa + 1 tbsp butter per square)
- 2 teaspoons white corn syrup
- 2 teaspoons vanilla
- 3 tablespoons butter, softened
- 1½ cups confectioner’s sugar, sifted
- 3 tablespoons milk (for glaze)
Instructions
- Lightly butter the bottom of a 9 x 13-inch glass baking pan. Line the bottom with graham crackers.
- In a large bowl, mix the instant pudding mixes with cold milk and beat with an electric mixer for 2 minutes at medium speed. Fold in the non-dairy whipped topping until no streaks remain.
- Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers, then spread the remaining pudding mixture evenly. Top with a final layer of graham crackers. Refrigerate for at least 2 hours.
- To make the chocolate glaze: beat together the melted unsweetened chocolate, corn syrup, softened butter, confectioner’s sugar, milk and vanilla until smooth. If the glaze is too thick or begins to set, microwave briefly at 50% power for 15–20 seconds to loosen it, then spread over the chilled cake.
- Cover and refrigerate at least 24 hours before serving for best texture. The cake keeps up to one week in the refrigerator.
Recipe Notes
Real whipped cream filling option: In a large bowl combine 1 box instant vanilla pudding mix, 1½ cups water and 1 (9-ounce) can sweetened condensed milk. Whisk until combined, then refrigerate until firm, at least 4 hours. In a mixer, whip 3 cups heavy whipping cream to stiff peaks. Fold the chilled pudding mixture into the whipped cream, in two additions, until no streaks remain. Assemble the cake as directed above. This version yields a richer, fresher cream filling.
Nutrition
Calories: 411 kcal • Carbohydrates: 67 g • Protein: 6 g • Fat: 14 g
Whether you stick with the original Cool Whip-style filling or opt for the real whipped cream version, this éclair cake is a reliable, no-bake dessert that’s perfect for holidays, potlucks, and weeknight treat cravings. Happy baking—or rather, happy assembling!