No-bake Chocolate Eclair Cake

Key Ingredients & Substitutions

Graham Crackers: They form the base of this cake. You can swap with digestive biscuits or crushed vanilla wafer cookies if needed. I love using honey graham crackers for extra flavor.

Instant Vanilla Pudding Mix: This gives the cake its creamy texture. If you want a different twist, use chocolate pudding mix instead. Just be aware that the flavor will change quite a bit!

Whipped Topping: This lightens the pudding mixture. If you prefer a homemade option, you can whip your own heavy cream. Just add a little sugar for sweetness—about a tablespoon per cup.

Chocolate Chips: Semi-sweet chips are perfect for the glaze. You could use milk chocolate for a sweeter taste, or dark chocolate for a richer flavor. If needed, dairy-free chocolate chips can be used as well.

How Do You Make a Smooth Chocolate Glaze?

The chocolate glaze is what ties everything together, so it’s important to get it just right! Here’s how to make it without any lumps:

• Combine chocolate chips, butter, corn syrup, and milk in a microwave-safe bowl.
• Heat it in 30-second bursts, stirring each time. This helps avoid scorching the chocolate.
• Once melted, stir until smooth. If it looks a bit thick, add a tiny bit more milk to thin it as needed.

This technique can help you achieve a shiny, smooth glaze that will make your eclair cake look extra inviting! Enjoy making this treat!

How to Make No-Bake Chocolate Eclair Cake

Ingredients You’ll Need:

For the Cake:

• 1 package (300g) graham crackers
• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 4 cups milk
• 1 container (8 oz) whipped topping (thawed)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup
• 1/4 cup milk

How Much Time Will You Need?

This recipe takes about 15 minutes of preparation. You’ll need to let the cake chill in the refrigerator for at least 4 hours—overnight is even better! This time will help the layers set perfectly. So, total time is about 4 hours and 15 minutes (or longer if chilling overnight).

Step-by-Step Instructions:

1. Make the Pudding Mixture:

In a large bowl, start by whisking together the instant vanilla pudding mix and 4 cups of milk. Keep whisking until it’s well combined. It’s important to let it sit for about 5 minutes so it thickens nicely. This will give you that creamy texture we want in the cake!

2. Combine with Whipped Topping:

Once the pudding has thickened, gently fold in the thawed whipped topping, powdered sugar, and the teaspoon of vanilla extract. Mix it slowly and carefully until everything is smooth and creamy. You want this to be nice and fluffy!

3. Layering in the Dish:

Take a rectangular dish (preferably 9×13 inches), and start by placing a layer of graham crackers at the bottom. Cover the whole surface—this will be the first layer for your cake. Next, spread half of the creamy pudding mixture evenly over these crackers. Smooth it out so every piece is covered.

4. Repeat the Layers:

Add another layer of graham crackers on top of the pudding mixture. Then, spread the remaining pudding mixture over this layer, smoothing it evenly again. Finally, add one last layer of graham crackers on top—you’re building a delicious tower!

5. Make the Chocolate Glaze:

For the tasty chocolate glaze, combine the chocolate chips, butter, corn syrup, and 1/4 cup of milk in a microwave-safe bowl. Heat it in the microwave in 30-second intervals, stirring in between. Keep heating until it’s melted and smooth. This will create a shiny and rich glaze for the top of your cake!

6. Complete the Cake:

Now, pour the chocolate glaze over the top layer of graham crackers. Use a spatula to spread it out evenly, covering all the graham crackers. Once done, cover the dish with plastic wrap or a lid and pop it in the refrigerator.

7. Time to Chill:

Let your cake chill in the fridge for at least 4 hours, but overnight is even better! This will help everything set up beautifully.

8. Serve and Enjoy:

After the chilling time is over, take your cake out of the fridge. Cut it into squares and you’re ready to serve! Enjoy this delicious no-bake chocolate eclair cake with friends or family—it’s sure to be a hit!

Can I Use Alternative Pudding Flavors?

Absolutely! You can substitute the vanilla pudding with other flavors like chocolate or butterscotch for a fun twist. Just ensure the instant pudding mix you’re using is still a custard-like base to maintain the texture.

How Can I Substitute for Whipped Topping?

If you prefer a homemade option, you can whip heavy cream with a bit of powdered sugar until soft peaks form. Use about 1 cup of heavy cream as a substitute for the 8 oz of whipped topping. This will add a delightful freshness to your cake!

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the fridge. The cake will be good for up to 4 days, but keep in mind that the graham crackers may soften the longer it sits. For best texture, enjoy it within the first couple of days!

Can I Freeze This Cake?

Yes, you can freeze the no-bake chocolate eclair cake! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. Thaw it in the refrigerator before serving for the best texture.