Decadent No-Bake Chocolate Éclair Cake

This crowd-pleasing classic tastes like a bakery éclair—silky vanilla cream, tender “pastry” layers, and a glossy chocolate top—without turning on the oven. It’s perfect for parties, potlucks, and “make it the night before” desserts.

What You’ll Need (9×13 in / 23×33 cm pan)

Cream Filling

2 small boxes instant vanilla pudding mix (3.4 oz / 96 g each) or 1 large box (5.1 oz / 144 g)
3 cups (720 ml) very cold whole milk
1 tsp vanilla extract
Pinch of fine salt (optional, enhances flavor)
8 oz (225 g) whipped topping, thawed or 2 cups (480 ml) softly whipped heavy cream, lightly sweetened

Layers

1 box graham crackers (14.4 oz / ~24–28 full sheets) — plain or chocolate

Chocolate Topping (choose one)

Glossy Cocoa Glaze (classic):
- ¼ cup (60 g) unsalted butter
- ¼ cup (60 ml) milk
- 3 Tbsp (18 g) unsweetened cocoa powder
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
OR Easy Ganache:
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) semisweet chocolate chips or chopped chocolate
OR Shortcut: 1 (16 oz/450 g) can chocolate frosting, slightly warmed to spread

Step-by-Step Method

1) Line the Pan with Crackers

Lay a snug single layer of whole graham cracker sheets in the bottom of your 9×13.
Break pieces to fill gaps—full coverage helps the layers set neatly.

2) Mix the Cream Filling (2 minutes)

In a large bowl, whisk instant pudding and cold milk for ~2 minutes until thick.
Whisk in vanilla and a pinch of salt.
Fold in whipped topping (or softly whipped cream) until just combined and fluffy.

Pro tip: Instant pudding needs cold milk to set. If your kitchen is warm, chill the bowl and whisk first.

3) Assemble the Layers

Spread half the cream over the cracker layer.
Add a second, snug layer of crackers.
Spread the remaining cream.
Finish with a third, final layer of crackers on top (this keeps the chocolate separate from the cream so it slices cleanly).

4) Make the Chocolate Topping

Option A — Glossy Cocoa Glaze (no cream needed)

In a saucepan or microwave, gently melt butter with milk until warm (not boiling).
Whisk in cocoa, then powdered sugar and vanilla until smooth and pourable.
Let it cool 5–10 minutes; you want it fluid but not hot (prevents soaking/cracking).
Pour over the top layer and smooth quickly.

Option B — Silky Ganache

Heat cream until steaming; pour over chocolate.
Let stand 3 minutes, then stir from the center outward until glossy.
Cool 5–10 minutes until spreadable; blanket the cake.

Option C — Shortcut Frosting

Microwave the can (opened, in a microwave-safe bowl) 15–20 seconds, stir, then spread.

5) Chill Until the “Pastry” Softens

Cover the pan and refrigerate at least 8 hours, preferably overnight (12–24 hours).
During this time, the crackers hydrate and turn pastry-soft while the filling fully sets.