No-Bake Chocolate Éclair Cake!!!
Crackly graham layers, a silky “pastry cream,” and a glossy chocolate top—this classic fridge cake tastes like a fancy bakery éclair with almost zero effort and absolutely no oven. It’s perfect for hot days, potlucks, or whenever you want maximum payoff for minimal work.
What You’ll Make
A 9×13-inch (23×33 cm) layered dessert: graham crackers + vanilla cream + more crackers + more cream, all sealed under a fudgy chocolate glaze. After a good chill, the crackers soften into cake-like layers.
Hands-on: 20 minutes
Chill: 6–12 hours (overnight best)
Serves: 12–16
Ingredients
Cream Layer (Faux “Pastry Cream”)
- 2 (99–102 g) boxes instant vanilla pudding mix (not cook-and-serve)
- 3 cups (720 ml) cold milk (whole or 2% for best body)
- 1 cup (240 ml) cold heavy cream or 8 oz (225 g) whipped topping
- 2 tsp pure vanilla extract
- Pinch of fine salt
Layers
- 1 (14.4 oz / 408 g) box honey graham crackers
No grahams? Use ~400 g petit beurre/Marie/tea biscuits or digestive biscuits.
Chocolate Glaze
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) semi-sweet chocolate, chopped or chips
- 2 Tbsp unsalted butter
- 1 tsp light corn syrup or honey (optional, for shine)
- Pinch of salt
Equipment
- 9×13-inch (23×33 cm) pan
- Whisk + large bowl
- Rubber spatula
- Small saucepan or microwave-safe bowl
- Plastic wrap
Step-by-Step Method
1) Mix the Cream
- In a large cold bowl, whisk the instant pudding and cold milk for 2 minutes until thick.
- In a separate bowl, whip the heavy cream to soft peaks (or open your whipped topping).
- Fold the whipped cream into the pudding with vanilla and a pinch of salt until fluffy and smooth.
Goal: light, spreadable cream without deflating the whip.
2) Build the Layers
- Line the bottom of the pan with a tight, single layer of graham crackers (trim to fit gaps).
- Spread half the cream evenly over the crackers.
- Add a second cracker layer.
- Spread the remaining cream.
- Finish with a third cracker layer on top.
Tip: Keep layers flat—clean edges give you bakery-style slices.
3) Make the Chocolate Glaze
Stovetop:
- Heat heavy cream in a small saucepan until steaming (just before a simmer).
- Remove from heat; add chocolate, butter, syrup (if using), and salt.
- Let sit 2 minutes, then whisk until glossy and smooth.
Microwave:
- Combine cream, chocolate, butter, syrup, and salt in a microwave-safe bowl.
- Heat 45–60 seconds; rest 1 minute; whisk smooth. Repeat brief bursts only if needed.
Cool 5 minutes until pourable but not hot.
4) Top and Chill
- Pour glaze over the top cracker layer; tilt the pan or use an offset spatula to smooth.
- Press plastic wrap directly onto the glaze (optional) to prevent a skin.
- Chill at least 6 hours, ideally overnight. The crackers will soften into “cake.”
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