Éclair Cake

Éclair Cake is a no-bake dessert that captures the classic flavors of an éclair in a simple and delicious cake. Perfect for those who love the taste of éclairs but want an easier preparation method, this recipe is sure to impress.

(Source: USDA)

Why You’ll Love This

You'll love this Éclair Cake because it requires no baking, making it perfect for hot summer days. It's a crowd-pleaser with its layers of creamy vanilla pudding and rich chocolate glaze, reminiscent of traditional éclairs.

Ingredients

• 3 cups (720 ml) milk
• 2 packages (3.4 oz each) instant vanilla pudding mix
• 1 container (8 oz) whipped topping
• 1 package (14.4 oz) graham crackers
• 1 cup (240 ml) heavy cream
• 1 cup (150 g) semisweet chocolate chips
• 2 tbsp (30 ml) light corn syrup
• 1 tsp (5 ml) vanilla extract
• 2 tbsp (30 g) butter
• 1/4 cup (30 g) powdered sugar
• 1/4 tsp (1 g) salt
• 1 tsp (5 ml) almond extract
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) brewed coffee
• 1/4 cup (60 g) granulated sugar
• 1/2 tsp (2 g) cinnamon
• 1/4 cup (30 g) cocoa powder
• 1/4 cup (60 ml) water

Ingredient Notes (What & Why)

• Use whole milk for a richer custard. (Source: FDA)
• Instant vanilla pudding mix is preferred for its ease of use. (Source: BBC Good Food)
• Whipped topping should be thawed before use. (Source: Serious Eats)
• Graham crackers provide a sturdy base and layers. (Source: Bon Appétit)
• Use high-quality chocolate chips for the best flavor.
• Corn syrup keeps the glaze smooth and shiny.

Equipment

• Large mixing bowl
• Whisk
• 9×13-inch (23×33 cm) baking dish
• Spatula
• Medium saucepan
• Stirring spoon
• Fine mesh sieve
• Serrated knife
• Measuring cups
• Measuring spoons

Timing & Temperature Guide

• Chill the pudding for at least 5 minutes before using.
• Refrigerate the assembled cake for at least 2 hours to set.
• The chocolate glaze should cool to about 30°C (86°F) before pouring.
• Allow the cake to sit at room temperature for 10 minutes before slicing.
• If the glaze hardens too quickly, gently reheat it over low heat.
• Whipped topping should be thawed in the refrigerator before use.
• Store the cake in the refrigerator at 4°C (39°F).
• For best results, serve the cake cold.

Step-by-step Instructions

1. In a large mixing bowl, whisk together the milk and instant vanilla pudding mix until smooth. Set aside to thicken.
2. Fold in the thawed whipped topping into the pudding mixture until well combined.
3. In a 9×13-inch (23×33 cm) baking dish, arrange a layer of graham crackers to cover the bottom.
4. Spread half of the pudding mixture over the graham crackers, smoothing out the surface.
5. Add another layer of graham crackers over the pudding.
6. Spread the remaining pudding mixture over the second layer of graham crackers.
7. Top with a final layer of graham crackers, ensuring they are evenly spaced.
8. In a medium saucepan over medium heat, combine heavy cream, chocolate chips, corn syrup, and butter.
9. Stir the chocolate mixture constantly until the chocolate is melted and the mixture is smooth.
10. Remove from heat and stir in vanilla extract and almond extract.
11. Let the chocolate glaze cool slightly before pouring it over the top layer of graham crackers.
12. Refrigerate the cake for at least 2 hours, or until set.
13. Before serving, dust the top of the cake with powdered sugar.
14. Cut into squares and serve chilled.

Culinary Science Notes

• The cornstarch in instant pudding mix helps thicken the custard without cooking.
• Corn syrup in the glaze prevents crystallization, ensuring smoothness.
• Graham crackers soften as they absorb moisture, creating a cake-like texture.
• Chocolate’s melting point is around 30°C (86°F), ideal for a silky glaze.
• Cooling the glaze slightly before pouring prevents it from soaking into the crackers.
• Heavy cream adds richness and stability to the chocolate glaze.
• Milk proteins in whipped topping create a stable, airy texture.
• Refrigeration allows flavors to meld and textures to set properly.

Pro Tips

• For a smoother glaze, strain it through a fine mesh sieve before pouring.
• Chill the cake overnight for the best texture.
• Use a serrated knife to cut the cake for cleaner slices.
• For an added crunch, sprinkle chopped nuts over the chocolate glaze.
• Ensure the pudding is fully set before layering.
• Use a spatula to evenly spread the pudding mixture.
• Place parchment paper strips along the edges of the dish for easy removal.
• Serve with a dollop of whipped cream for extra indulgence.
• Garnish with fresh berries for a pop of color.
• Allow the cake to sit at room temperature for a few minutes before cutting.
• To make the dessert more festive, add colorful sprinkles to the top.
• For a coffee-flavored variation, add espresso powder to the pudding mix.

Variations

• Try using chocolate graham crackers for a more chocolatey taste.
• Incorporate sliced bananas between layers for a fruity twist.
• Substitute the vanilla pudding with chocolate pudding for a double chocolate version.
• Add a layer of crushed Oreos between the pudding and graham crackers.
• Use homemade custard instead of instant pudding for a richer flavor.
• Add a layer of caramel sauce over the pudding for added sweetness.
• Incorporate a layer of sliced strawberries for a fresh flavor.
• Top with toasted coconut flakes for a tropical variation.
• Include a layer of peanut butter for a nutty flavor.
• Replace the whipped topping with freshly whipped cream for a lighter texture.
• Add a hint of mint extract to the chocolate glaze for a mint chocolate variation.
• Swap the graham crackers for digestive biscuits for a different base.

Substitutions

• Use almond milk instead of whole milk for a dairy-free option.
• Replace heavy cream with coconut cream for a tropical twist.
• Use gluten-free graham crackers for a gluten-free dessert.
• Substitute dark chocolate chips for semisweet for a richer flavor.
• Replace corn syrup with honey for a natural sweetener.
• Use Greek yogurt instead of whipped topping for a tangy flavor.
• Opt for sugar-free pudding mix for a lower-calorie dessert.
• Use margarine instead of butter for a dairy-free alternative.
• Replace almond extract with hazelnut extract for a different nutty flavor.
• Use stevia instead of granulated sugar for a low-sugar version.
• Try using oat milk for a nut-free milk alternative.
• Incorporate agave syrup instead of corn syrup for a vegan-friendly glaze.

Dietary Adaptations

• For a vegan version, use plant-based milk and coconut whipped cream.
• Gluten-free graham crackers can be used for a gluten-free diet.
• Opt for sugar-free pudding and sweeteners for a diabetic-friendly dessert.
• Use lactose-free milk for those with lactose intolerance.
• Coconut cream can replace dairy cream for a dairy-free option.
• For nut allergies, omit almond extract.
• Choose a soy-based whipped topping for a soy-friendly dessert.
• Select dark chocolate with a high cocoa content for a low-sugar option.

Serving Suggestions & Menu Ideas

• Serve with a side of fresh berries for added freshness.
• Pair with a scoop of vanilla ice cream for a decadent dessert.
• Garnish with mint leaves for a pop of color.
• Dust with cocoa powder for an extra chocolatey touch.
• Add a drizzle of caramel sauce for additional sweetness.
• Serve with a cup of coffee or espresso for a perfect pairing.
• Top with crushed nuts for a crunchy texture.
• Accompany with a glass of dessert wine for an elegant finish.
• Offer alongside a fruit salad for a balanced dessert course.
• Serve in individual ramekins for a personalized touch.

Menu Ideas

• Perfect for a no-bake summer dessert menu.
• Include as part of a dessert buffet with other pastries.
• Serve at a tea party with finger sandwiches and scones.
• Ideal for a potluck dinner or family gathering.
• Feature in a French-themed dinner alongside quiche and ratatouille.
• Add to a brunch menu with fresh fruit and savory quiches.
• Pair with a savory cheese platter for a balanced meal.
• Include in a holiday dessert spread with cookies and pies.

Seasonal Variations

• In summer, add fresh berries between layers for a seasonal touch.
• Use pumpkin spice pudding in the fall for a festive flavor.
• Add peppermint extract to the glaze for a wintery twist.
• In spring, incorporate lemon zest into the pudding for freshness.
• Top with edible flowers in spring for an elegant appearance.
• Use cinnamon graham crackers in the fall for a spiced variation.
• Incorporate cranberry sauce into the pudding for a holiday touch.
• Use orange zest in the glaze for a zesty winter flavor.

Troubleshooting & Common Mistakes

• If the pudding is too runny, allow it to chill longer before using.
• Should the glaze be too thick, add a tablespoon of cream to thin it.
• If the graham crackers are too hard, let the cake sit longer to soften.
• For lumpy pudding, whisk vigorously to smooth out any clumps.
• If the chocolate glaze separates, reheat gently and stir until smooth.
• Should the cake layers slide, chill the dessert longer to set.
• To prevent a soggy bottom, ensure the first layer of crackers is dry.
• If the glaze is too sweet, add a pinch of salt to balance the flavors.
• For a cracked glaze, let it cool slightly before pouring.
• If the cake is too sweet, serve with plain whipped cream to balance.
• Preventing air bubbles in the glaze by stirring gently.
• If the cake is difficult to slice, use a warm knife for cleaner cuts.
• Using hot pudding can melt the whipped topping, ruining the texture.
• Pouring hot glaze directly on the pudding causes separation.
• Not allowing the cake to chill long enough results in a runny dessert.
• Skipping the cooling step for the glaze can create an uneven texture.
• Using low-fat milk might prevent the pudding from setting properly.
• Overmixing the whipped topping can cause it to lose its fluffiness.
• Forgetting to cover the cake in the fridge leads to drying out.
• Using expired pudding mix can affect the final taste.
• Not aligning the graham crackers leads to uneven layers.
• Rushing the chilling time results in a messy presentation.

Make-Ahead, Storage & Reheating

This Éclair Cake is perfect for making ahead as it needs time to set in the refrigerator. Prepare it the day before serving and let it chill overnight for the best results.

Store the Éclair Cake covered in the refrigerator for up to 4 days. Ensure it is tightly wrapped to prevent it from absorbing any fridge odors.

The Éclair Cake is best served cold, so reheating is not necessary. If needed, let it sit at room temperature for a few minutes before serving.

Freezing, Leftovers & Scaling

While Éclair Cake can be frozen for up to 1 month, the texture of the pudding and crackers may change. Wrap it tightly in plastic wrap and foil before freezing.

Creative Leftover Ideas

• Chop leftover cake and serve it in parfait glasses with layers of fresh fruit.
• Use it as a topping for ice cream sundaes.
• Blend leftovers with milk for a creamy milkshake.
• Layer leftover cake with yogurt for a breakfast parfait.
• Mix into a trifle with berries and whipped cream.
• Crumble and use as a topping for cupcakes.
• Incorporate into a bread pudding mixture for a unique dessert.
• Transform into cake pops by mixing with cream cheese and dipping in chocolate.

To scale the recipe, simply double or halve the ingredients as needed. Use a larger or smaller baking dish accordingly.

Keep in mind that chilling time may vary with size adjustments.

Budget Notes & Substitutions

The cost of this Éclair Cake can vary based on the quality of ingredients. Using store-brand items can reduce costs, while premium chocolate or organic milk may increase it.

Nutrition Facts

• Calories: Approximately 350 per serving
• Total fat: 18g
• Saturated fat: 10g
• Cholesterol: 30mg
• Sodium: 350mg
• Total carbohydrates: 40g
• Dietary fiber: 2g
• Sugars: 25g
• Protein: 5g
• Vitamin D: 2%
• Calcium: 15%
• Iron: 10%
• Potassium: 4%
• Vitamin A: 8%
• Vitamin C: 0%

Background & Origins

The Éclair Cake is inspired by the classic French éclair, a pastry filled with cream and topped with chocolate glaze. This no-bake version was popularized in American kitchens for its simplicity and ease of preparation, especially during the rise of convenience foods in the 20th century.

Glossary of Terms

Éclair

A French pastry made from choux dough filled with cream and topped with chocolate.

Choux

A light pastry dough used for making éclairs, profiteroles, and gougères.

Custard

A mixture of milk, eggs, and sugar cooked to a creamy consistency.

Whipped Topping

A non-dairy product used as a substitute for whipped cream.

Corn Syrup

A syrup made from corn starch, used to prevent crystallization in sweets.

Ganache

A mixture of chocolate and cream used as a filling or glaze.

Parfait

A dessert consisting of layers of cream, fruit, and custard.

Trifle

A layered dessert with sponge cake, fruit, and custard.

FAQs

Can I use homemade pudding instead of instant?

Yes, homemade pudding can be used, but ensure it is thickened properly before layering.

Is it necessary to chill the cake overnight?

While not necessary, chilling overnight enhances the flavor and texture of the cake.

Can I add a different flavor to the pudding?

Absolutely! Feel free to experiment with different pudding flavors like chocolate or butterscotch.

How can I make the glaze shinier?

Adding a bit more corn syrup to the glaze can increase its shine.

What if my glaze is too runny?

If the glaze is too runny, allow it to cool further or add more chocolate to thicken.

Can I prepare individual servings?

Yes, you can assemble the layers in small ramekins for individual servings.

Is there a way to reduce the sweetness?

To reduce sweetness, opt for dark chocolate in the glaze and unsweetened whipped topping.

Can I add alcohol to the recipe?

A splash of liqueur, such as Baileys or Kahlua, can be added to the pudding for an adult twist.

What type of chocolate is best?

High-quality semisweet or dark chocolate chips are recommended for the best flavor.

How do I prevent the cake from becoming soggy?

Ensure each pudding layer is thick and allow adequate chilling time to prevent sogginess.

Can I use cream cheese in the recipe?

Yes, blending cream cheese into the pudding adds richness and a slight tang.

What can I do with extra pudding mixture?

Use extra pudding as a simple dessert on its own, topped with fruit or granola.

Éclair Cake

Print

Servings12

Prep20m

Cook5m

Total185m

Calories350

Ingredients

• 3 cups (720 ml) milk
• 2 packages (3.4 oz each) instant vanilla pudding mix
• 1 container (8 oz) whipped topping
• 1 package (14.4 oz) graham crackers
• 1 cup (240 ml) heavy cream
• 1 cup (150 g) semisweet chocolate chips
• 2 tbsp (30 ml) light corn syrup
• 1 tsp (5 ml) vanilla extract
• 2 tbsp (30 g) butter
• 1/4 cup (30 g) powdered sugar
• 1/4 tsp (1 g) salt
• 1 tsp (5 ml) almond extract
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) brewed coffee
• 1/4 cup (60 g) granulated sugar
• 1/2 tsp (2 g) cinnamon
• 1/4 cup (30 g) cocoa powder
• 1/4 cup (60 ml) water

Instructions

1. In a large mixing bowl, whisk together the milk and instant vanilla pudding mix until smooth. Set aside to thicken.
2. Fold in the thawed whipped topping into the pudding mixture until well combined.
3. In a 9×13-inch (23×33 cm) baking dish, arrange a layer of graham crackers to cover the bottom.
4. Spread half of the pudding mixture over the graham crackers, smoothing out the surface.
5. Add another layer of graham crackers over the pudding.
6. Spread the remaining pudding mixture over the second layer of graham crackers.
7. Top with a final layer of graham crackers, ensuring they are evenly spaced.
8. In a medium saucepan over medium heat, combine heavy cream, chocolate chips, corn syrup, and butter.
9. Stir the chocolate mixture constantly until the chocolate is melted and the mixture is smooth.
10. Remove from heat and stir in vanilla extract and almond extract.
11. Let the chocolate glaze cool slightly before pouring it over the top layer of graham crackers.
12. Refrigerate the cake for at least 2 hours, or until set.
13. Before serving, dust the top of the cake with powdered sugar.
14. Cut into squares and serve chilled.

Notes:

• For a smoother glaze, strain it through a fine mesh sieve before pouring.
• Chill the cake overnight for the best texture.
• Use a serrated knife to cut the cake for cleaner slices.
• For an added crunch, sprinkle chopped nuts over the chocolate glaze.
• Ensure the pudding is fully set before layering.
• Use a spatula to evenly spread the pudding mixture.
• Place parchment paper strips along the edges of the dish for easy removal.
• Serve with a dollop of whipped cream for extra indulgence.
• Garnish with fresh berries for a pop of color.
• Allow the cake to sit at room temperature for a few minutes before cutting.
• To make the dessert more festive, add colorful sprinkles to the top.
• For a coffee-flavored variation, add espresso powder to the pudding mix.