This no-bake eclair cake is the perfect dessert to make when it’s too hot to turn on the oven or you don’t feel like baking.
This is a dessert I often ate when I was a child. For some reason, it sticks in my head as something made at a church gathering. The little things we remember are funny.
Eclair cake is a twist on a classic French pastry. Eclairs are made from (baked) choux pastry filled with pastry cream and topped with flavored icing (often chocolate). The cake version consists of layers of dough/crust and pastry cream, topped with chocolate ganache.
This chocolate eclair cake is a no-bake type, so it does not use the standard choux pastry. If you’re looking for an eclair cake that closely resembles a classic eclair, give this a try. This recipe from Food52.
Related: No-bake chocolate silk pie, no-bake banana cream pie, and over 30 easy no-bake desserts.
This eclair cake recipe is the simplest version I know, but it’s still so delicious. I recently made this for a group of friends and I was happy to hear that this cake received rave reviews.
Not only is it easy to make, but it’s also great that you can make it ahead of time. It’s best to make this at least 8 hours and up to 24 hours before you plan to serve it.
Therefore, this cake can be made in the morning before a big dinner party, or even the night before.
What is eclair cake made of?
- Crust – graham cracker, vanilla wafer, or biscoff cookies It’s my favorite.
- Pudding – I use both French vanilla and pudding. cheesecake flavor Pudding.
- Whipped Cream – You can use Cool Whip or make your own whipped cream.
- Chocolate Ganache – You can also use chocolate chips and heavy cream or chocolate frosting
My version here is very simple, but there are ways to make this recipe even easier, as noted in the ingredient list above.
However, I think the version below (found in the printable recipe card) is the perfect combination to create a truly delicious eclair cake that is a no-bake dessert.
Other no-bake desserts you’ll love:
- no-bake peanut butter pie
- no-bake s’mores icebox cake
- no-bake chocolate cookies
- no-bake cherry cheesecake
Instant pudding and homemade whipped cream are used for the filling. I like to use one part French vanilla and one part cheesecake pudding mix. If you can’t find cheesecake pudding mix, you can also use 2 scoops of vanilla instead.
If you want to add flavor to your eclair cake, you can simply replace one or both of the instant pudding mixes with a flavor like banana or strawberry.
No-bake eclair cakes are most often made using graham crackers in the crust layer. This is a great option because it’s easier to work with since it’s already in a square or rectangular shape. But two other options I like are vanilla wafers or Biscoff cookies.
If you want to serve your eclair cake sooner than 8 hours, or if you want to serve your eclair cake soon after making it (or within 1-2 hours), use a soft textured crust layer. We also recommend thinly sliced ​​pound cake.
Once you’ve made the filling, all you have to do is make the cake first with a layer of crust, then the filling, then the crust, then the filling again, then the top crust. Then pour the chocolate ganache on top before chilling in the fridge.
If you use store-bought chocolate frosting instead of ganache, you want the consistency to be as spreadable as possible. You may need to heat some sections in the microwave (in a microwave-safe bowl) to help spread them over the surface.
The most difficult part of making this eclair cake recipe is getting it out of the pan. lol. It’s a very soft pudding-like dessert so it might be a little difficult to get the first part out. But it’s worth it because this is a very pleasing dessert.
If you make this eclair cake, please let us know what you think in the comments.
Elcair Cake – No Bake
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material
- 2 box instant pudding French Vanilla and Cheesecake Flavors (3.4 oz box)
- 3 cup milk
- 3 cup thick whipped cream divided
- 1 box Graham crackers, vanilla wafers, or other cookies See note
- 1 1/2 cup dark or semisweet chocolate chips
Instructions
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Combine pudding mix and 3 cups of milk in a mixing bowl. Instant pudding is now ready.
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Make homemade whipped cream by whisking 2 cups of heavy cream in the bowl of a stand mixer for 2 to 4 minutes.
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Add the whipped cream to the pudding mixture and mix until just combined.
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Line the bottom of a baking sheet with graham crackers (or other cookies of your choice).
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Add half of the whipped pudding mixture and spread evenly.
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Add another layer of graham crackers or other cookies.
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Add the second half of the whipped pudding mixture and spread evenly.
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Add another layer of graham crackers or other cookies. Set aside while you make the ganache.
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In a microwave-safe bowl, combine 1 cup of heavy cream and chocolate chips. Heat in the microwave, stirring at 30 second intervals, until just combined.
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Pour the chocolate ganache over the top layer of the eclair cake. Spread evenly.
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Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Serve chilled.
Precautions
I like to use one French vanilla and one cheesecake-flavored instant pudding in this recipe, but you can also use two vanillas if you can’t easily find the cheesecake flavor.
You can use graham crackers, vanilla wafers, or Biscoff cookies for the crust layer in this recipe.
This cake is best served within 24 hours of making it, but is safe to enjoy for several days afterwards. I think the cookie dough layer will continue to soften from the moisture in the pudding, so it will eventually become too soft.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
