This post may contain affiliate links. Please read our disclosure policy.
This no-bake eclair cake is everything you love about the nostalgic dessert, but made the right way – with real whipped cream, vanilla pudding, and a silky homemade chocolate ganache tucked between layers of graham crackers. It has all the magic of the classic dessert, with a taste that’s unmistakably homemade.
This is one of those recipes I come back to anytime I need a dessert that’s reliable, make-ahead friendly, and always gets people asking for the recipe. Whether it’s for a Super Bowl party, summer potluck, or church gathering, this sibling to banana pudding is easy to assemble, impossible to mess up, and somehow manages to feel both nostalgic and a little elevated at the same time.
Why This Recipe Works
I’ve tested many versions of this cake over the years, and the difference always comes down to the ingredients and structure. Unlike the classic icebox versions that rely on Cool Whip and store-bought canned frosting, this recipe is built on simple but intentional upgrades – real whipped cream and homemade chocolate ganache. As the cake chills, the whipped cream and pudding mixture firms into soft, stable layers while the graham crackers absorb just enough moisture to transform into a tender, cake-like crumb. At the same time, the ganache firms up just enough to give you clean slices and a rich chocolate finish, which means after a few hours in the fridge (or overnight), you end up with a fully set, beautifully layered dessert. No baking, no shortcuts, and no plasticky aftertaste while still being no-fuss and easy to throw together.
Tips for Success
I’ve made this eclair cake more times than I’d like to admit. Much like banana pudding, this cake is always a crowd favorite. So it’s hard to find something more pleasing to bring to a party. Here’s what I’ve learned:
- The texture isn’t perfectly firm: don’t expect an absolutely firm, super stable cake. It’s still pudding after all, though firmed up and more stable because of the graham crackers; the slices won’t ever be as firm as cake.
- Handle ganache gently: Stir the cream and chocolate together just until smooth and glossy, as overwhisking can make it grainy.
- Stir pudding thoroughly: Whisk it for a few minutes until smooth and lump-free. This ensures the filling is silky, not grainy, and ensures it will set properly.
- Whip cream to stiff peaks: Over-whipping can make it too heavy (think butter), while under-whipping can make the eclair filling texture too “melty”.
- Chill overnight: While a few hours works if you want a scoopable texture, overnight in the fridge ensures the graham crackers soften perfectly and the layers slice cleaner.
- Use a sharp knife for slicing: Warm the blade under hot water, then wipe it dry between cuts for precise, clean bakery-style slices on the ganache.
What You Need & Why
This no-bake eclair cake is the epitome of easy, even when taking a few extra steps to scrap the pre-made stuff.
- Heavy whipping cream – The base of the filling and the foundation of the entire dessert. Whipped into soft, billowy peaks, it creates light, creamy layers that set up beautifully in the fridge without turning dense or gummy.
- Powdered sugar + vanilla – These gently sweeten and flavor the whipped cream without weighing it down. Powdered sugar dissolves seamlessly, keeping the filling smooth and stable instead of grainy.
- Instant French Vanilla Pudding – This is the quiet structural hero of the recipe. It stabilizes the whipped cream just enough to help the layers set cleanly while adding a vanilla richness and a classic éclair-style flavor.
- Milk – whole milk is whisked with the pudding
- Graham crackers – Act as the “cake” layers. As the dessert chills, they soften into tender, sliceable sheets that mimic pastry layers without any baking.
- Chocolate ganache (heavy cream + semi-sweet chocolate) – Replaces canned frosting with something far more refined. The ganache sets into a smooth, glossy chocolate layer that gives the cake structure, clean slices, and a rich, not-too-sweet finish.
How This Eclair Cake Comes Together
With just a few simple components and a little patience, this cake comes together effortlessly while still tasting like a bakery masterpiece.
Make the Pudding First
Start by whisking the pudding in a large bowl until it turns thick and completely smooth, with no lumps in sight. Let it sit for a few minutes to finish setting while you whip the cream separately until it’s soft, fluffy, and just sweet enough.
Once the pudding has reached a soft-set, gently fold in the whipped cream until the whole bowl turns into a light, mousse-like filling that looks rich but still airy.
Assemble the Layers
Grab your pan and lay down a single layer of graham crackers, breaking a few to fit the edges. Spread a thick, even layer of the cream mixture over the top, smoothing it all the way to the corners, then repeat the layers — crackers, cream, crackers.
Pour over Ganache
The ganache is ridiculously simple—just two ingredients: heavy cream (aka heavy whipping cream or double cream) and pure chocolate. Grab a bar of baking chocolate from the baking aisle, usually 4-oz bars found near the chocolate chips section of the supermarket. I love Ghirardelli or Baker’s. My favorite is Lindt, but it comes in a 3.5-oz bar, forcing you to buy more. Either semi-sweet or bittersweet works.
To make it, heat the cream just until it starts to simmer, then pour it over the finely chopped chocolate. Let it sit for a couple of minutes so the chocolate softens, then stir until it’s completely smooth, melted, and glossy – perfect for pouring over your cake.
Be sure to whisk gently to prevent air bubbles from forming.
Cover the dish tightly with plastic wrap (avoiding contact with the ganache) and let it rest in the fridge until everything has had time to settle and soften. The crackers turn cake-like, the filling sets into clean layers, and the ganache firms up just enough that when you finally slice into it, you get those beautiful, bakery-style layers.
Looking for More Easy Desserts?
Banana Pudding Recipe
Coffee Punch
Biscoff No-Bake Cheesecake
Cinnamon Roll Bites
No-Bake Dubai Cheesecake
Orange Cinnamon Rolls
I hope you enjoyed this recipe for my Dubai Chocolate Cheesecake! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
No-Bake Eclair Cake
Ingredients
For the filling:
- (2) 3.4 oz boxes instant French vanilla pudding
- 3 1/2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the layers:
- 14 oz box graham crackers
For the ganache:
- (2) 4 oz bars semi-sweet or bittersweet chocolate* finely chopped
- 1 cup heavy cream
Instructions
- Make the pudding: Add the instant pudding into a large bowl, pour in the milk and whisk for a few minutes until smooth and lump-free. Let it sit for 5 minutes to begin soft-setting.
- Whip the cream: While the pudding rests, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Combine: Gently fold the whipped cream into the pudding until fully incorporated, leaving no streaks of yellow pudding.
- Layer: In a 9×13-inch pan, lay down a single layer of graham crackers, breaking to fit as needed. Spread half of the filling on top. Repeat layers: graham crackers, remaining cream, and finish with a final layer of graham crackers.
- Make the ganache: Heat the cream until it just begins to simmer. Pour over the chopped chocolate and let sit for 2–3 minutes. Stir gently until it comes together into a smooth and glossy ganache, being careful not to overwhisk. Let it cool for 5 minutes.
- Top the cake: Pour the ganache over the top layer of graham crackers, spreading evenly with the back of a spoon or offset spatula to cover the surface.
- Chill: Cover and refrigerate for at least 4-8 hours for best results. This allows the graham crackers to soften and the layers to set perfectly.*
Notes
- The ganache is intended to be a thick, hefty chocolate layer. If you prefer less chocolate, you can halve the recipe using 1 (4 oz) bar of chocolate and a 1/2 cup of heavy cream.
- Because the ganache was warmed, when you cover the cake in plastic wrap and refrigerate it, some condensation will form on the plastic wrap. I don’t like it dripping back onto the ganache as it discolors it. So I like to let the cake cool in the fridge without plastic first (for 30 minutes) and then cover it tightly in plastic wrap.
- Overnight chilling is best: While a few hours works in a pinch, letting the cake sit overnight allows the graham crackers to soften fully and the layers to set perfectly.
- Whipped cream tips: Beat to soft peaks for light, airy layers—don’t overwhip or it will turn grainy.
- Ganache care: Stir gently until smooth and glossy; overwhisking can make it lose its silky texture.
- Slicing made easy: Use a sharp knife warmed under hot water and wiped dry between cuts for clean, bakery-style slices.
- Individual servings: Assemble in small glasses or jars for a fun, make-ahead option.
