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My uncle ate two pieces of my mother’s chocolate eclair cake at a family reunion and told her, very kindly, that she ought to tell the bakery it was the best thing they made. There was no bakery, and she had never turned on the oven. He asked her for the bakery’s name for two years before she finally told him the truth. Chocolate eclair cake is one of those old potluck desserts that does something nobody believes until they see it: a dish of dry crackers and pudding goes into the refrigerator, and the next day it comes out as a layered cake.
Here is how it works. Graham crackers line the bottom of a dish. A thick vanilla pudding, cooked on the stove and folded into whipped cream, goes over them, then more crackers, more cream, a last layer of crackers, and a chocolate glaze poured over the top. Overnight the crackers drink up the moisture from the cream and go soft and tender, the layers settle, and you can cut neat squares that show every stripe. Most recipes use a boxed pudding; my mother cooked hers from scratch, and so does this one. The chocolate glaze has one small trick that keeps it shiny instead of dull, explained in the steps.
Why this chocolate eclair cake works
- The night in the refrigerator. The crackers absorb moisture from the pudding and turn into soft cake layers.
- Pudding folded into whipped cream. It is light like an eclair filling but firm enough to hold the layers.
- A homemade pudding. Real vanilla, eggs and milk taste like a bakery eclair, not a box.
- Butter and corn syrup in the glaze. They keep the chocolate glossy and soft enough to cut cleanly when cold.
- No oven at all. Perfect when the oven is full or the kitchen is busy.
Ingredients
Makes one 9x13 inch dish, about 15 squares. The measurements are in US cups with grams in brackets. Make it the day before.
For the vanilla pudding
- 3 cups whole milk (720ml)
- 3/4 cup granulated sugar (150g)
- 1/3 cup cornstarch (40g)
- 1/4 teaspoon fine salt
- 4 large egg yolks
- 2 tablespoons unsalted butter (28g)
- 2 teaspoons vanilla extract
For the cream and layers
- 1 1/2 cups cold heavy cream (360ml)
- 1/4 cup powdered sugar (30g)
- About 24 full graham cracker sheets (one 14 ounce box, 400g)
For the shiny chocolate glaze
- 4 ounces semisweet chocolate, chopped (115g)
- 1/2 cup heavy cream (120ml)
- 2 tablespoons unsalted butter (28g)
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
Plain honey graham crackers are traditional. Chocolate graham crackers make an even richer cake. You can use a box of instant vanilla pudding in a hurry, but the stovetop pudding here is what makes it taste like a real eclair.
How to make chocolate eclair cake
Pudding
- In a saucepan, whisk the sugar, cornstarch and salt. Whisk in the egg yolks, then the milk, until smooth.
- Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble, 6 to 8 minutes. Let it bubble for 1 minute more, still whisking.
- Take it off the heat and stir in the butter and vanilla. Press plastic wrap onto the surface and chill until completely cold, about 2 hours.
Layers
- Whip the cold cream with the powdered sugar to stiff peaks. Stir the cold pudding smooth, then fold in the whipped cream gently in two additions.
- Line the bottom of a 9x13 inch dish with a single layer of graham crackers, breaking pieces to fill the gaps.
- Spread half of the pudding cream over the crackers. Add a second layer of crackers, the rest of the cream, and a final layer of crackers on top.
Glaze
- Heat the cream, butter and corn syrup in a small saucepan until it just starts to steam. Take it off the heat, add the chopped chocolate, wait 2 minutes, then stir slowly until smooth and glossy. Stir in the vanilla.
- Let the glaze cool for 5 minutes, then pour it over the top crackers and spread it to the edges.
- Cover and refrigerate at least 8 hours, or overnight, before cutting into squares.
Tips that make the difference
- Give it the whole night. Cut it after two hours and the crackers are still crunchy.
- Use a thin knife dipped in hot water and wiped dry between cuts for neat squares.
- The pudding must be completely cold before you fold in the cream, or the cream will deflate.
- Cool the glaze a little before pouring so it does not melt the cream underneath.
Variations
- Chocolate pudding. Make a chocolate pudding layer instead of vanilla for a double chocolate cake.
- Banana. Lay thin banana slices over the first pudding layer.
- Peanut butter. Whisk 1/3 cup creamy peanut butter into the warm pudding.
- Quick version. Use two small boxes of instant vanilla pudding made with 3 cups milk instead of the stovetop pudding.
Storage and make-ahead
Keep the eclair cake covered in the refrigerator for up to 4 days. It is at its best on days one and two.
Serve it cold, straight from the refrigerator.
It freezes well for up to 1 month, tightly wrapped. Thaw overnight in the refrigerator; some people like it half frozen.
Frequently asked questions
Why is it called eclair cake?
The soft graham layers, vanilla cream filling and chocolate top taste like a bakery eclair, without making any choux pastry.
Why are my crackers still crunchy?
It has not chilled long enough. The crackers need at least 8 hours in the refrigerator to soften into cake.
Can I make it two days ahead?
Yes. It holds well for two days. After that the bottom layer becomes very soft.
My glaze looks dull. Why?
The chocolate got too hot or was stirred too hard. Warm the cream only until steaming and stir slowly; the corn syrup and butter keep it glossy.
Crackers, a vanilla cream, a shiny chocolate top and one patient night. Bring it to the next family dinner and let somebody ask you which bakery it came from.
No-Bake Chocolate Eclair Cake with Homemade Vanilla Pudding
Old-fashioned no-bake chocolate eclair cake: graham crackers layered with homemade vanilla pudding folded into whipped cream, topped with a shiny chocolate glaze. A night in the refrigerator turns the crackers soft as cake.
Ingredients
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon fine salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 1/2 cups cold heavy cream
- 1/4 cup powdered sugar
- About 24 full graham cracker sheets
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan, whisk the sugar, cornstarch and salt. Whisk in the egg yolks, then the milk, until smooth.
- Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble, 6 to 8 minutes. Let it bubble for 1 minute more, still whisking.
- Take it off the heat and stir in the butter and vanilla. Press plastic wrap onto the surface and chill until completely cold, about 2 hours.
- Whip the cold cream with the powdered sugar to stiff peaks. Stir the cold pudding smooth, then fold in the whipped cream gently in two additions.
- Line the bottom of a 9x13 inch dish with a single layer of graham crackers, breaking pieces to fill the gaps.
- Spread half of the pudding cream over the crackers. Add a second layer of crackers, the rest of the cream, and a final layer of crackers on top.
- Heat the cream, butter and corn syrup in a small saucepan until it just starts to steam. Take it off the heat, add the chopped chocolate, wait 2 minutes, then stir slowly until smooth and glossy. Stir in the vanilla.
- Let the glaze cool for 5 minutes, then pour it over the top crackers and spread it to the edges.
- Cover and refrigerate at least 8 hours, or overnight, before cutting into squares.
