Eclair Cake Recipe
Perfect for potlucks, family gatherings, or a sweet weekend treat, this Eclair Cake requires no baking, minimal preparation time, and delivers maximum flavor. It's a testament to the idea that gourmet taste doesn't always demand gourmet complexity.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl
- Refrigerator
Ingredients
- For the Cake
- 1 box graham crackers
- 2 3.4 oz packages instant vanilla pudding mix
- 3 cups cold milk
- 1 8 oz container whipped topping, thawed
- 1 container chocolate frosting
Instructions
- Pudding Preparation
- In a large bowl, whisk pudding mix and milk for 2 minutes until smooth
- Fold in whipped topping until fully incorporated
- Layering
- Place first layer of graham crackers in 9x13 inch dish
- Spread half the pudding mixture evenly
- Add second layer of graham crackers
- Spread remaining pudding mixture
- Top with final graham cracker layer
- Frosting
- Microwave chocolate frosting 15-20 seconds to soften
- Pour and spread evenly over top layer
- Chilling
- Refrigerate cake for 4-6 hours
- Best if left overnight
- Storage Options
- Refrigerator: 3-4 days in airtight container
- Do not freeze (affects texture of graham crackers)
- Keep consistently chilled
- Cover with plastic wrap to prevent drying
Notes
Use instant pudding mix for best consistency
Ensure milk is cold when mixing pudding
Soften frosting briefly for easy spreading
Chill thoroughly for optimal texture
Ensure milk is cold when mixing pudding
Soften frosting briefly for easy spreading
Chill thoroughly for optimal texture