Éclair Cake is a no-bake dessert inspired by the flavors of the classic French éclair—light pastry filled with creamy custard and topped with rich chocolate glaze. Instead of pastry, this easy version layers graham crackers, vanilla pudding, and whipped topping to recreate the same decadent taste with minimal effort.
Eclair Cake:
It’s a crowd-pleasing treat that’s perfect for gatherings, potlucks, or whenever you need a quick and impressive dessert. The best part? It tastes even better the next day as the layers soften into a creamy, cake-like texture.
History:
The traditional éclair originated in 19th-century France, credited to the famous chef Marie-Antoine Carême. Over time, American home bakers created the Éclair Cake as a simpler, no-bake adaptation using pantry staples. This version became especially popular in the mid-20th century, thanks to its ease and deliciously nostalgic flavor.
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Eclair Cake
Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 (14.4 oz) box graham crackers
- 1 (16 oz) container chocolate frosting
Instructions
- In a large bowl, whisk pudding mix and milk until thickened. Fold in whipped topping until smooth.
- In a 9x13-inch dish, arrange a single layer of graham crackers on the bottom.
- Spread half the pudding mixture over the crackers. Add another layer of crackers and the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Microwave chocolate frosting (uncovered) for 15–20 seconds until pourable. Spread evenly over the top layer.
- Cover and refrigerate for at least 4 hours or overnight for best texture.
Notes
- Use French vanilla pudding for a richer flavor.
- Let the cake chill overnight for the best texture.
- Substitute chocolate graham crackers for extra indulgence.
- Homemade ganache can replace canned frosting.
- Keep refrigerated until serving.
Tips for Eclair Cake:
- Line the pan with parchment for easier cleanup.
- Add sliced bananas or strawberries for variety.
- Use sugar-free pudding and light whipped topping for a lighter version.
- Chill frosting slightly before slicing for clean cuts.
- Serve with a drizzle of caramel or chocolate syrup for extra flair.
FAQ’s:
Q: Can I make Éclair Cake ahead of time?
Yes! It’s best made a day in advance so the layers soften perfectly.
Q: Can I freeze Éclair Cake?
Yes, freeze up to 1 month; thaw overnight in the refrigerator before serving.
Q: What can I use instead of graham crackers?
Try digestive biscuits, vanilla wafers, or ladyfingers.
Q: Can I use homemade pudding?
Absolutely! Just ensure it’s cooled before layering.
Q: How long will it last in the fridge?
Up to 4 days when covered tightly.
Conclusion:
Éclair Cake delivers all the indulgence of a French pastry with none of the fuss. Creamy, chocolatey, and wonderfully simple, it’s the perfect dessert to impress guests or treat yourself to something special—no oven required!