Chocolate Eclair Cake
Layers of graham crackers, creamy vanilla pudding, and fluffy whipped topping are topped with rich chocolate frosting for an easy, no-bake dessert that’s perfect for make-ahead meals, parties, or family treats. Chill, slice, and enjoy a creamy, decadent dessert that’s simple yet crowd-pleasing.
Equipment
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 — 9x13 inch baking pan
- Measuring cups and spoons
Ingredients
- 2 packages 3.4 oz each instant vanilla pudding mix
- 3 ½ cups milk
- 1 container 8 oz whipped topping, thawed
- 1 box graham crackers
- 1 can dark chocolate frosting
Instructions
- Prepare the Vanilla Pudding Base: In a medium mixing bowl, pour the instant vanilla pudding mix. Gradually add 3 ½ cups of cold milk while whisking continuously. Make sure to stir thoroughly until the mixture is completely smooth and lump-free. This step creates the silky, creamy base that gives the cake its luscious, velvety texture. Take your time—smooth pudding ensures perfect layers and an even consistency throughout the cake.
- Fold in the Whipped Topping: Once the pudding is smooth, gently fold in the thawed whipped topping using a spatula. Lift and fold carefully rather than stirring vigorously, which preserves the airy texture. Continue folding until the whipped topping is evenly incorporated. The result should be a light, fluffy pudding mixture that will make each layer soft and creamy, balancing perfectly with the graham crackers.
- Create the First Graham Cracker Layer: Line the bottom of a 9x13-inch baking pan with a single layer of graham crackers. Break the crackers as needed to fill gaps and ensure the entire surface is covered. This layer forms the structural base of your cake, so it’s important to arrange them neatly. A fully even layer allows the pudding to settle uniformly and prevents cracks or uneven sections in the finished cake.
- Add the First Pudding Layer: Spoon half of the prepared pudding mixture over the first layer of graham crackers. Using a spatula, spread it evenly from edge to edge. Make sure the pudding seeps into the cracks and covers every part of the layer. This step is essential to achieve a smooth, cohesive texture that combines the creamy filling with the crisp cracker base.
- Construct the Second Graham Cracker Layer: Place another layer of graham crackers on top of the first pudding layer. Adjust and break crackers as needed to ensure complete coverage. Press lightly to create an even surface without crushing the crackers. This second layer builds the structure for the next pudding layer while keeping the cake’s signature alternating texture intact.
- Add the Second Pudding Layer: Spoon the remaining pudding mixture over the second graham cracker layer. Smooth it gently with a spatula so it evenly covers the crackers beneath. This layer adds the bulk of the creaminess, creating a soft, decadent filling. Even spreading ensures every bite contains the perfect balance of pudding and crackers.
- Top with the Final Graham Cracker Layer: Arrange the last layer of graham crackers over the second pudding layer. Take care to align them neatly; this top layer will be covered with chocolate frosting, so an even surface ensures a polished, professional look. Press lightly to secure the layer without breaking the crackers.
- Frost the Cake: Slightly warm the can of chocolate frosting in the microwave for about 20 seconds to make it easier to spread. Stir well to achieve a smooth, creamy consistency. Carefully spread the frosting over the top graham cracker layer using a spatula. Cover the entire surface evenly, creating a glossy, chocolatey finish that enhances both flavor and appearance.
- Chill the Cake: Cover the cake loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or ideally overnight. Chilling allows the graham crackers to absorb moisture from the pudding, softening them to create the cake’s signature melt-in-your-mouth texture. This step also allows the flavors to blend beautifully, resulting in a dessert that’s creamy, rich, and perfectly set.
- Slice and Serve: Remove the chilled cake from the refrigerator and use a sharp knife to cut it into slices, aiming for about 20 pieces. Serve immediately for the best creamy, decadent experience. Any leftovers should be stored covered in the refrigerator for up to 4 days, as the flavors improve after sitting for at least 24 hours.
Notes
- Instant pudding: You can substitute instant pudding with homemade pastry cream for a less processed, fresher flavor. Ensure it’s fully cooled before layering.
- Whipped topping: Frozen whipped topping works best, but freshly whipped cream can also be used for a lighter texture.
- Chocolate frosting: Slightly warming the frosting makes it easier to spread evenly without cracking the graham crackers underneath.
- Make-ahead: The cake can be prepared up to two days in advance. The layers improve in flavor and texture after chilling overnight.
- Serving size: This 9x13-inch cake yields roughly 20 slices, but you can adjust portions depending on the occasion.
