No-brainer Recipe: Easy Chocolate Eclair Cake

Easy Chocolate Eclair Cake Recipe

Are you in need for a easy dessert to take to casual summer parties? Chocolate Eclair Cake is a great way to go. It is best served the first or second day, after being refrigerated for a few hours.

I originally made the frosting from scratch but it turned out kinda grainy and gross. I will go the easy route next time around and try out a pre-made frosting.

I love it!


Chocolate Eclair Cake

Yield: Makes one 9" x 13" cake


1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting


1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

2. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Image: Chocolate eclair cake, originally uploaded by Jeremy Carbaugh.

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Ali blogs about cooking, blogging tutorials and kid activities at Jam Hands.

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23 Responses to “No-brainer Recipe: Easy Chocolate Eclair Cake”

  1. #
    Amy {Mom Spark/Mom Made That!} — May 29, 2009 at 12:56 am

    I’m officially drooling! Looks sooooo yummy.


  2. #
    Prohomemaker.Com — May 29, 2009 at 7:21 am

    YOu could probably easily cut it in half and just do in a prepared graham cracker crust. Great and simple recipe — thanks for sharing


  3. #
    xiaoyen — February 26, 2010 at 5:33 pm

    I make frosting from scratch because it tastes so much better and the best part is no preservatives and additives. It does take more work and more clean up but the end result is worth it.


    • KrissyDongre replied: — November 25th, 2011 @ 7:09 am

      @xiaoyen, I made my own frosting too, because ALL of the frosting on the shelves have TRANS FAT in them!!!! YIKES!!! This recipe is heavenly!!!


    • Stephanie replied: — August 20th, 2013 @ 6:17 pm

      what is your recipe for chocolate icing


  4. #
    gingerlyspice — December 10, 2011 at 10:34 pm

    I like Eclairs but never thought of it in a cake… May have to try this recipe! Thanks for sharing!


  5. #
    Cat Davis - Food Family Finds — December 11, 2011 at 6:49 am

    I love simple desserts like this and this one sounds so good!


  6. #
    Curt — December 11, 2011 at 7:03 am

    Easy is good! And this certainly does look mighty good!


  7. #
    Cookin' Canuck — December 11, 2011 at 9:16 am

    Now that’s what I call easy decadence!


  8. #
    Shop with Me Mama (Kim) — December 12, 2011 at 12:37 am

    Sooo good sounding!! YUM!


  9. #
    lisa @StudioJewel — March 25, 2012 at 2:48 pm

    this looks amazing. thank you for the instant craving :)


    • Mom Spark replied: — March 25th, 2012 @ 4:00 pm

      My pleasure. :)


  10. #
    Carolyn Yarbrough — June 20, 2013 at 3:27 pm

    We LOVE this dessert. I’m a caterer and get requests for this all the time. We also love using the Chocolate Graham Crackers (in fact, it’s our family’s favorite). We even experimented with several different frostings and we always came back to Milk Chocolate!


    • Margaret Rutherford replied: — May 9th, 2014 @ 12:22 pm

      I made this to take to someones party and it was not able to be cut. I just scooped it into bowls like a bowl of pudding. I was so disappointed. It was like mush….


  11. #
    Lori — June 20, 2013 at 8:14 pm

    This sounds soooooooo sinful!! Do I end with a layer of pudding or crackers before the icing???


  12. #
    Xana — October 25, 2013 at 6:42 pm

    I usually make this with saltine crackers and use 2 diff flavors of pudding… also very tasty


  13. #
    Lynn Lavendef — November 5, 2013 at 4:30 pm

    Best dessert ever. Been making this for years. I use a can of the dark frosting. Open and microwave for about 20 seconds, then spread over cake. People’s think you worked so hard on this. So easy and delicious.


    • Mom Spark replied: — November 6th, 2013 @ 4:48 pm

      We totally agree!



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