No-Bake Eclair Cake
This no-bake eclair cake is a creamy, layered dessert that tastes like a bakery classic but made at home with real whipped cream, silky chocolate ganache, and tender graham cracker layers. No baking required, and it chills into delicious sliceable layers.
Servings: 12 servings
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.