No Bake Eclair Cake

Alright, let’s be honest—some days I just want dessert without all the chaos. I don’t want to preheat the oven, grease pans, or clean up flour on the counter. I just want something sweet, cold, and ridiculously satisfying that doesn’t take forever.

That’s when I turn to this No Bake Eclair Cake. It’s been my go-to for years. I grew up eating it at family get-togethers, but the funny part is, I didn’t even know how easy it was to make until I tried it myself.

One night, craving something creamy and chocolatey (but not willing to bake), I gave it a shot—and I haven’t stopped making it since.

It’s layers of vanilla pudding and whipped cream, stacked between graham crackers, and topped with smooth chocolate ganache.

It feels like a fancy layered cake, but it’s made with the kind of ingredients you can grab in one trip to the store. No baking. No drama.

And the best part? It tastes better the next day. So I usually make it at night, forget about it till tomorrow, and by the time I cut into it, those graham crackers have turned soft and cake-like.

Every bite is creamy, chocolatey, and cool straight from the fridge. It’s honestly one of the easiest things I’ve ever made—and easily one of the most loved.

If you’re someone who loves a rich, no-fuss dessert that actually tastes like something you’d buy from a bakery, this is it. Let me show you exactly how I make it.

Table of Contents

No Bake Eclair Cake Recipe

Ingredients

For the Vanilla Cream Filling:

2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold whole milk
1½ cups heavy whipping cream
¼ cup granulated sugar
1½ teaspoons pure vanilla extract

For the Layers:

1 box (14.4 oz) rectangular plain graham crackers (about 3 sleeves)

For the Chocolate Ganache Topping:

1 cup heavy whipping cream
8 oz semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter, softened

Instructions

In a large mixing bowl, pour 3 cups of cold whole milk. Add both boxes of instant vanilla pudding mix.
Whisk vigorously for about 2 minutes until thickened. Let it sit for another 2 minutes to fully set.
In a separate chilled mixing bowl, combine 1½ cups heavy whipping cream, ¼ cup granulated sugar, and 1½ teaspoons vanilla extract.
Beat with an electric hand mixer or stand mixer using the whisk attachment on high speed until stiff peaks form (about 2–3 minutes).
Gently fold the whipped cream into the prepared pudding using a silicone spatula. Mix until well incorporated, creating a light and fluffy cream.
Lightly grease a 9×13-inch glass or ceramic baking dish with a thin layer of neutral oil or cooking spray.
Place a single layer of graham crackers on the bottom of the dish, trimming pieces to fill any gaps if necessary.
Spread half of the vanilla cream filling evenly over the graham crackers, smoothing the surface with an offset spatula.
Add a second layer of graham crackers over the cream filling.
Spread the remaining cream filling evenly over the second cracker layer.
Finish with a third and final layer of graham crackers on top. Press gently to slightly compact the layers.
In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it just begins to simmer (do not let it boil).
Remove from heat and immediately add 8 oz of finely chopped semi-sweet chocolate and 1 tablespoon of butter.
Let sit for 3 minutes without stirring, then whisk until smooth and glossy.
Allow the ganache to cool at room temperature for about 10 minutes to slightly thicken before pouring.
Pour the slightly cooled ganache over the top graham cracker layer. Use an offset spatula to spread it evenly across the surface.
For a decorative finish like in the image, use the back of a spoon to swirl a circular peak in the center.
Cover the dish tightly with plastic wrap or a fitted lid.
Refrigerate for at least 8 hours, preferably overnight, to allow the graham crackers to fully soften and the layers to set beautifully.
Slice into squares using a sharp knife wiped clean between cuts for clean edges.
Use a thin spatula to lift each piece out. Serve chilled.
Keep refrigerated in an airtight container for up to 4 days. Do not freeze as the texture will become watery when thawed.

How Long Does It Take For Eclair Cake To Set?

To get the perfect texture, the cake needs time in the fridge so the layers can soften and blend together.

Minimum chill time: Let it chill for at least 6 to 8 hours.
Overnight is better: If you can wait, overnight gives the best results.
Don’t rush it: Cutting too early can make it messy and the crackers might still be crunchy.
Cover the dish: Always cover it tightly before putting it in the fridge to keep the top layer smooth and fresh.
Use a flat-bottom dish: A deep, flat-bottomed pan helps the layers set more evenly.

Does Eclair Cake Need To Be Refrigerated Overnight?

Yes, refrigerating overnight is the best way to make sure your cake sets properly and tastes great.

Crackers become soft like cake: They soak in the cream and pudding.
Flavors blend together: Everything tastes more balanced the next day.
The chocolate topping firms up: You’ll get that neat, shiny layer on top.
Easier to slice: Slices hold their shape better when cold and fully set.
Less messy: No sliding or pudding spilling out when you cut into it.

How Do I Keep The Eclair Cake From Getting Soggy?

If your cake turns soggy instead of soft and creamy, these tips will help keep the balance just right.

Don’t over-mix pudding: A runny filling can soak the layers too fast.
Use thick pudding: Let it sit for a few minutes after mixing so it thickens before layering.
Avoid soaking crackers: Don’t wet them or add any syrup—they’ll soften naturally from the cream.
Layer evenly: Spread cream in smooth, even layers to avoid heavy wet spots.
Chill just right: Too long can make it mushy. Overnight is perfect, but don’t leave it uneaten for days.

Can I Make Eclair Cake Ahead Of Time?

Yes, this dessert is perfect for making ahead—it actually tastes better the next day!

Make it 1 day before serving: Chill it overnight and it will be perfect the next day.
Cover it well: Use plastic wrap or a tight lid to stop it from drying out or picking up fridge smells.
Add toppings later (optional): If you’re adding extra toppings like fruits or nuts, wait until just before serving.
Don’t freeze it to save time: Freezing changes the texture—stick to the fridge.
Great for events: Make it the night before a party or dinner so you have one less thing to do on the day.

Why Is My Eclair Cake Runny?

If your cake feels more like pudding soup than layered cake, a few things might’ve gone wrong.

Pudding not thick enough: Let it sit longer before layering so it firms up.
Didn’t use instant pudding: Cook-and-serve pudding won’t set the same way.
Too much milk: Follow the box instructions carefully—don’t eyeball it.
Didn’t chill long enough: The cake needs several hours for the layers to hold.
Whipped cream was too soft: Make sure it forms stiff peaks before folding into the pudding.

How Many Layers Should An Eclair Cake Have?

You don’t need too many layers to make it taste great—3 layers of graham crackers and 2 layers of cream is the sweet spot.

Bottom: Graham crackers
Middle: Half of the pudding-cream filling
Next layer: More graham crackers
Top cream layer: Remaining filling
Final cracker layer: For topping
Finish: Thick chocolate topping over the top crackers

Is No Bake Eclair Cake Safe For Kids To Eat?

Yes, it’s a great dessert for kids—soft, no sharp edges, no raw eggs, and easy to chew.

No baking needed: No heat or hot pans to worry about.
Soft texture: Easy for even small kids to chew.
Simple ingredients: Pudding, crackers, cream—nothing risky or too fancy.
Customizable: You can leave out nuts or add fun toppings like sprinkles.
Safe storage: Just keep it chilled and covered in the fridge.

How Can I Make Eclair Cake Without Gelatin?

Good news—most versions don’t need gelatin at all. The pudding and whipped cream are enough to set the layers.

Instant pudding mix
Whipped cream (homemade or store-bought)
Mascarpone (optional for thicker filling)
Cream cheese (for a slightly firmer filling, if desired)

Can I Freeze No Bake Eclair Cake?

You can freeze it, but it’s not always the best idea if you want it to taste the same after thawing.

Texture changes: Freezing can make the cream grainy or watery after thawing.
Only freeze leftovers: If you have to freeze, do it with leftovers, not a fresh batch.
Wrap it tightly: Use plastic wrap and foil together to prevent freezer burn.
Thaw slowly in fridge: Move it from the freezer to the fridge and let it thaw overnight—never microwave.
Avoid freezing for more than 1 month: After that, the quality drops a lot.