What are the ingredients for Chocolate Eclair Cake?

The classic Chocolate Eclair Cake is made with just a handful of simple ingredients. You’ll need graham crackers , instant vanilla pudding mix , milk , whipped topping (like Cool Whip), and a chocolate frosting of your choice. These ingredients are layered in a dish to create a soft, cake-like texture without baking. Many home bakers also like to customize the recipe. You can substitute homemade whipped cream or use pastry cream instead of the instant pudding if you prefer a more made-from-scratch approach. Some even top it off with ganache or fudge sauce for a richer finish.

What’s the difference between a chocolate eclair and a long john?

Although they might look alike at first glance, chocolate eclairs and long johns are actually quite different. An eclair is made from choux pastry , filled with pastry cream or custard, and topped with a glossy chocolate glaze. It’s typically light, airy, and often found in bakeries as a delicate French dessert. A long john, on the other hand, is more like a rectangular donut. It’s made from yeast dough , deep-fried, and often filled with cream or custard—then topped with chocolate icing. While an eclair is baked and has a firmer outer shell, a long john is soft and fluffy with a more casual, American-style taste. Chocolate Eclair Cake captures the flavor profile of an eclair but skips the pastry. It’s a clever shortcut that layers creamy pudding and chocolate over graham crackers for that same indulgent taste—without any dough.

Can you make eclair cake ahead of time?

Yes—and in fact, you should . Chocolate Eclair Cake actually gets better the longer it chills. Letting it rest in the refrigerator for at least 8 hours (or preferably overnight) gives the graham crackers time to soften and soak up the pudding layers. This transforms them into a soft, cake-like texture that holds its shape beautifully when sliced. If you’re prepping for a party or busy week, you can even assemble it 1 to 2 days in advance . Just be sure to cover it tightly and keep it refrigerated. It stays fresh for up to 4 days —though it rarely lasts that long!

What is the most famous chocolate cake?

When it comes to world-famous chocolate cakes, the Sachertorte from Austria often tops the list. It’s a rich, dark chocolate cake layered with apricot jam and coated in a shiny chocolate glaze. Served with whipped cream, it's been a dessert icon since the 1800s. In the U.S., classics like devil’s food cake , German chocolate cake , and Mississippi mud cake are household names. Each version has its own fan base, whether it’s the deep chocolate flavor, creamy frosting, or rich, gooey texture. But for fans of no-bake treats, Chocolate Eclair Cake is gaining popularity fast—it’s easy to make, incredibly satisfying, and has all the chocolatey goodness of a traditional cake with half the effort.

Chocolate Eclair Cake – 5-Minute No-Bake Dessert Everyone Will Love - Mary Recipes

Name: Chocolate Eclair Cake: The Best No-Bake Dessert For Every Occasion
Prep time: 15 min
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 (3.4 oz) packages instant vanilla pudding mix; 3 ½ cups cold milk (whole milk preferred for creamier texture); 1 (8 oz) container whipped topping, thawed (e.g., Cool Whip); 1 box graham crackers (regular or honey flavor); 1 (16 oz) tub chocolate frosting (dark or milk chocolate)

Description

This easy Chocolate Eclair Cake is a no-bake dessert layered with graham crackers, vanilla pudding, whipped topping, and rich chocolate frosting. It’s creamy, chilled, and incredibly simple to prepare—no oven required. Perfect for holidays, potlucks, or a last-minute sweet treat that tastes even better the next day.

Ingredients

Scale

2 (3.4 oz) packages instant vanilla pudding mix
3 ½ cups cold milk (whole milk preferred for creamier texture)
1 (8 oz) container whipped topping, thawed (e.g., Cool Whip)
1 box graham crackers (regular or honey flavor)
1 (16 oz) tub chocolate frosting (dark or milk chocolate)

Instructions

In a large mixing bowl, whisk together the pudding mix and cold milk until smooth and thickened (about 2 minutes).
Gently fold in the thawed whipped topping until fully combined and fluffy.
In a 9×13-inch baking dish, arrange a single layer of graham crackers to fully cover the bottom.
Spread half of the pudding mixture over the crackers and smooth it out evenly to the edges.
Add a second layer of graham crackers on top of the pudding.
Spread the remaining pudding mixture over the second cracker layer.
Place a third layer of graham crackers on top.
Microwave the chocolate frosting for 15–20 seconds to soften, then stir well.
Gently spread the warmed frosting over the top cracker layer, covering it fully.
Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours or overnight.
Slice into squares and serve chilled.

Notes

Whipped Topping Substitute: Use homemade whipped cream for a fresher flavor—simply whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
Pudding Swap: Homemade pastry cream works well in place of instant pudding for a more traditional texture.
Frosting Tip: Warming the frosting makes it spread easily without cracking the cracker layer.
Flavor Boost: Try adding thinly sliced strawberries or raspberries between layers for a fruity twist.
Make Ahead: Best when chilled overnight—perfect for prepping in advance.

Prep Time: 15 minutes
Cook Time: 0 minutes (no baking required)
Category: Dessert, No-Bake Recipe
Cuisine: American, Midwestern

Nutrition

Serving Size: 1 square slice (approx. 2.5 x 2.5 inches)
Calories: 264 kcal
Sugar: 30 g
Sodium: 261 mg
Fat: 9 g
Saturated Fat: 4 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 5 mg