Easy No-Bake Chocolate Eclair Cake Recipe

Savor the Creamy Delight of Easy No-Bake Chocolate Éclair Cake

Embark on a sweet journey with this Easy No-Bake Chocolate Éclair Cake recipe, marrying layers of pudding, whipped topping, chocolate icing, and graham crackers into a chilled, dreamy dessert.

Whether you’re treating your family after dinner or bringing something special to a gathering, this no-bake cake feels like a timeless classic.

Perfect for warm days or stress-free celebrations, this dessert brings joy without turning on the oven. Let’s dive into the simple steps and tips to make it shine.

Smooth, Chocolatey, and Effortless: Easy No-Bake Chocolate Éclair Cake You’ll Love

This Easy No-Bake Chocolate Éclair Cake is rich, creamy, and delightfully easy. Not only does it skip baking, but it layers flavors beautifully. You’ll impress guests while barely sweating in the kitchen. You’ll learn how to get perfect pudding layers, silky chocolate topping, and ideal setting.

Pro Tips for a Stunning No-Bake Chocolate Éclair Cake

1. Chill thoroughly — Let the cake rest overnight so flavors meld and texture sets.
2. Use cold ingredients — Cold milk and well-chilled whipped topping help maintain your layers.
3. Avoid overmixing — Stir just until smooth to preserve lightness and avoid grainy texture.
4. Cover edges — Spread filling fully to edge to avoid dry graham cracker borders.
5. Slice with a hot knife — Run a knife under hot water, then dry and slice clean squares.

Easy No-Bake Chocolate Éclair Cake (Focus Keyword)

• Preparation time: 15 minutes
• Setting / Chilling time: Overnight (about 8 hours)
• Servings: 12
• Equipment: 13×9-inch baking dish, mixing bowls, whisk, saucepan, spatula

Ingredients:

• 2 boxes (3.4 oz each) vanilla instant pudding mix
• 4 cups whole milk (for pudding)
• 2 cartons frozen whipped topping, thawed (8 oz each)
• 1 cup sugar
• ½ cup whole milk (for chocolate icing)
• ⅔ cup unsweetened cocoa powder
• 1½ sticks (¾ cup) unsalted butter
• ⅓ cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 sleeves graham crackers (about 18 sheets total)

Directions:

1. Make the pudding layer.
   In a bowl, whisk together the two boxes of instant pudding and 4 cups of milk. Stir until thick and set up. Then fold in the thawed whipped topping gently until uniform. Set aside.
2. Prepare the chocolate icing.
   In a medium saucepan, combine sugar, cocoa powder, and ½ cup milk. Whisk while heating until it begins to bubble. Then lower heat and stir in butter and chocolate chips until melted. Remove from heat and stir in vanilla and salt until smooth.
3. Layer the cake.
   Arrange a single layer of graham cracker sheets on the bottom of your 13×9 dish. Spread half of the pudding mixture over them. Then place another full layer of graham crackers on top.
4. Add the chocolate topping.
   Pour the warm chocolate icing evenly over the second cracker layer. Use a spatula to spread it gently, making sure it fully covers the surface.
5. Chill overnight.
   Refrigerate, covered, for at least 8 hours or overnight. This lets the flavors set and the layers meld together.

Ready to Relish Your No-Bake Chocolate Éclair Cake!

After chilling, cut into squares and serve chilled. Every bite should reveal creamy vanilla pudding, soft crackers, and a silky chocolate layer.

This Easy No-Bake Chocolate Éclair Cake is a comforting dessert that’s perfect for potlucks, birthdays, or casual family dinners. Its richness and simplicity make it stand out.

Want to try more desserts as easy as this? You might enjoy checking out recipes like a bundt cake for breakfast, a pumpkin bread variant, or a simple chocolate cobbler. Also, if you're looking for other make-ahead treats, you could explore some no bake banana pudding cheesecake or a classic sticky bun breakfast ring.

Enjoy making and sharing your Easy No-Bake Chocolate Éclair Cake — it’s sure to become a favorite in your dessert lineup!

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