No-Bake Chocolate Éclair Cake Recipe

This No-Bake Chocolate Éclair Cake is an easy-to-make dessert with layers of graham crackers, creamy vanilla pudding, and a rich chocolate topping. Perfect for any occasion, this dessert requires no baking and is ready in just a few simple steps. It’s light, delicious, and sure to impress your guests!

Ingredients

For the Cake Layers

• 2 packets (3.4 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
• 1 box (14.4 oz) graham crackers (approximately 3 sleeves)

For the Chocolate Topping

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons corn syrup (optional, for shine)

Instructions

Step 1: Prepare the Vanilla Filling

1. Mix the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
2. Fold in Whipped Topping: Gently fold the whipped topping into the pudding until well combined. Set aside.

Step 2: Assemble the Layers

1. Base Layer: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers. Break them as needed to fit and cover the entire surface.
2. First Filling Layer: Spread half of the vanilla pudding mixture evenly over the graham crackers.
3. Second Graham Cracker Layer: Add another layer of graham crackers over the pudding mixture.
4. Second Filling Layer: Spread the remaining pudding mixture on top of the second graham cracker layer.
5. Final Graham Cracker Layer: Place a final layer of graham crackers on top, covering the pudding completely.

Step 3: Make the Chocolate Topping

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
2. Melt the Chocolate: Remove the cream from heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then whisk until smooth.
3. Add Butter and Corn Syrup: Stir in the butter and corn syrup (if using) until the mixture is glossy.

Step 4: Assemble and Chill

1. Top the Cake: Pour the chocolate topping over the final layer of graham crackers and spread it evenly with a spatula.
2. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the graham crackers to soften.

Step 5: Serve

1. Slice: Once the cake is set, slice it into squares or rectangles.
2. Optional Garnishes: Garnish with whipped cream, chocolate shavings, or a drizzle of caramel sauce for an extra touch.
3. Enjoy: Serve chilled and enjoy the creamy, chocolatey layers.

Tips for Success

• Overnight Chilling: Let the cake chill overnight for the best texture. The graham crackers will soften, creating a cake-like consistency.
• Custom Flavors: Swap vanilla pudding for chocolate or butterscotch pudding for a different flavor profile.
• Make Ahead: This dessert is perfect for preparing in advance, making it ideal for parties and gatherings.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Conclusion

The No-Bake Chocolate Éclair Cake is a simple, crowd-pleasing dessert that looks as good as it tastes. With its creamy layers and rich chocolate topping, it’s a dessert everyone will love. Whether you’re a seasoned baker or just starting, this no-bake recipe is foolproof and delicious!