Recipe for Chocolate Eclair Cake with Glaze

Last Updated on February 7, 2021 by Ellen Christian

This recipe for chocolate eclair cake is an easy summer dessert that requires no baking. The recipe includes an eclair glaze recipe that makes the perfect topping.

We typically make this recipe each year for Father’s Day. Both my husband and my father have a sweet tooth. And, Father’s Day is the perfect time to indulge them. 

Recipe for Chocolate Eclair Cake

I’m not generally very into dessert recipes. But, since my husband enjoys his sweets occasionally, this recipe for Chocolate eclair cake is a great choice for summer get-togethers. 

So, if you’ve ever had a chocolate pudding graham cracker cake, this one is similar. This recipe for chocolate eclair cake uses vanilla pudding instead of chocolate. But, you could change it up if you want to. And, you can always make homemade pudding if you prefer. In the summer, I prefer to spend as little time in the kitchen as possible. 

The chocolate eclair glaze recipe is made from scratch. It’s similar to the glaze that you find on a real chocolate eclair. The rest of the ingredients are ready-made. This means that you can easily customize them for the people you’re serving.

My husband is diabetic so I often use sugar-free instant pudding when I make his desserts. If you like traditional pudding, you can use that. And, if you prefer homemade pudding, that’s good too.

When making this recipe for chocolate eclair cake, the middle layer is whipped topping. You can use your favorite brand. Or, you can make homemade whipped cream and use that.

My personal favorite is Truwhip because it has no high fructose corn syrup. But, if you are concerned about the sugar content, there is a Cool Whip version that is sugar-free you may want to use instead. 

What is a chocolate eclair cake?

This recipe for chocolate eclair cake is a no-bake sheet cake that is similar in taste to a real chocolate eclair. The eclair glaze recipe is similar to the chocolate frosting that you would find on your eclair.

The base of this cake is graham crackers. Then, you make layers of the filling which is a mixture of whipped topping or whipped cream, instant pudding mix, and milk.

This is followed by another layer of graham crackers, etc. The whole no-bake cake is topped with a delicious eclair glaze recipe.

How do you make this no-bake cake?

The full ingredient list and directions are below. Scroll down for a printable copy of this recipe.

1. Place a layer of graham crackers in the bottom of a 9×13 casserole dish.
2. Whisk together pudding mix and milk until thick and creamy, about 3 minutes. Fold in frozen whipped topping until completely mixed.
3. Spoon half of the pudding mixture over the graham crackers and spread into an even layer. Cover the pudding with a layer of graham crackers and top with remaining pudding in another layer. Top with additional graham crackers to create the final layer.
4. Place chocolate chips in a medium bowl.
5. In a microwave-safe cup, heat milk in a microwave until warm, about 30 seconds. Pour milk over chocolate chips and allow to rest until the chocolate has melted. Stir until well incorporated. Using a mixer, beat in the butter. When well mixed, add the confectioner’s sugar and whip until completely incorporated. Continue to mix for an additional 2 to 3 minutes or until the frosting is smooth and fluffy.
6. Spread the topping over the final layer of graham crackers.
7. Cover the dessert and refrigerate overnight before serving to allow the crackers to soften.

Variations to the recipe for chocolate eclair cake

If you want a sugar-free or low-fat version of this cake, you can simply use sugar-free instant pudding and sugar-free whipped topping. For the base, look for a low-fat or reduced-fat version of graham crackers.

You can easily change up the flavor of pudding you use in the recipe for chocolate eclair cake. Why not try chocolate or even pistachio. Or, use banana instant pudding and add a layer of sliced bananas to the center. Yum. You could even add extra bananas to the top for decoration.

If you want this recipe for chocolate eclair cake to be gluten-free, you can use a gluten-free instant pudding mix and gluten-free graham crackers. Everything else should be naturally gluten-free.

If you want to try something else besides graham crackers for the bottom, you can use Nilla wafers. These are available in a gluten-free version as well.

If you would prefer not to make the eclair glaze recipe, you can use plain chocolate frosting instead. It’s an easy way to save time. But, I really think the homemade version is best.

Does this have to sit overnight?

Allow extra time when you make this recipe for chocolate eclair cake because it’s best when it sits in the refrigerator overnight. If you don’t want to wait that long, you can cut the refrigeration time down to eight hours. But, I would not use less than 8 hours or more than 24 hours.

Can I freeze this cake?

Yes, this cake can be frozen easily. Just wrap it tightly in aluminum foil. Be sure that the container you put it in is one that won’t break in the freezer. Then, when you want to eat it, you can thaw it overnight in the refrigerator. It will last for about two months in the freezer.

More cake recipes

• Keto-friendly mint chocolate chip cake

• Gluten-free ring ding recipe

• Organic cupcakes recipe

• Honey bundt cake

Continue to Content

Yield: 18

Recipe for Chocolate Eclair Cake with Glaze

Print

This recipe for chocolate eclair cake is an easy summer dessert that requires no baking. The recipe includes an eclair glaze recipe that makes the perfect topping.

Prep Time 20 minutes

Additional Time 8 hours

Total Time 8 hours 20 minutes

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups frozen whipped topping, thawed
• 3 cups of milk
• 1 (16 ounces) package graham crackers

For topping:

• 3 tablespoons milk
• ¼ cup bittersweet or semi-sweet chocolate chips
• 3 tablespoons butter
• 1 ½ cup confectioners sugar

Instructions

1. Place a layer of graham crackers in the bottom of a 9×13 casserole dish.
2. Whisk together pudding mix and milk until thick and creamy, about 3 minutes. Fold in frozen whipped topping until completely mixed.
3. Spoon half of the pudding mixture over the graham crackers and spread into an even layer. Cover the pudding with a layer of graham crackers and top with remaining pudding in another layer. Top with additional graham crackers to create the final layer.
4. Place chocolate chips in a medium bowl.
5. In a microwave-safe cup, heat milk in a microwave until warm, about 30 seconds. Pour milk over chocolate chips and allow to rest until the chocolate has melted. Stir until well incorporated. Using a mixer, beat in the butter. When well mixed, add the confectioner’s sugar and whip until completely incorporated. Continue to mix for an additional 2 to 3 minutes or until the frosting is smooth and fluffy.
6. Spread the topping over the final layer of graham crackers.
7. Cover the dessert and refrigerate overnight before serving to allow the crackers to soften.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 124mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 2g

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Ellen Christian

Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.