Eclair Cake with Chocolate Ganache
by Sommer Collier — last updated on Jan 27, 2026 When my sweet tooth kicks in, which is often, and I’m craving something decadent and creamy, this easy no-bake eclair cake with chocolate ganache is my go-to dessert to make for myself or a crowd. It’s an indulgent layered twist on classic eclairs, using graham crackers and pudding, and it’s all made in a simple baking dish.
This rich eclair cake with chocolate ganache is loaded with creamy filling, and it’s honestly one of my all time favorite no-bake desserts. Don’t get me wrong, I love a classic French eclair, but it takes sooo much time and effort to make. I make this easier version with an instant vanilla pudding mix, layers of graham crackers, good old American Cool Whip, and a whole lot of chocolate. As the graham crackers rest with the fluffy pudding mixture and chocolate, they soften and hold everything together in thin cakey layers. Its texture is like a chocolate twist on banana pudding cake. Every bite is perfection, whether you’re hosting a dinner party or attending a potluck. This impressive cake delivers serious flavor and decadence.
Toni Dash – ⭐⭐⭐⭐⭐ This is so good and delicious!! Everyone at my house enjoyed this! I will definitely make it again!
Table of Contents
Sommer’s Recipe Highlights
No-Bake Magic – The fact that I can make an impressive dessert without ever turning on the oven is GOLD. All you need to do is layer, layer, layer and pop in the fridge — that’s it. It’s fast and fantastic!
Great For Making Ahead – This creamy treat actually tastes better the longer it stays in the fridge, so do yourself a favor and make it in advance.
Simple Ingredients – No fancy specialty baking ingredients required here. I just head to my local supermarket and grab a few simple staples. There’s a chance you might already have everything you need in your pantry and fridge.
Key Ingredients and Tips
- Graham crackers – These rustic crackers will absorb moisture from the pudding, then soften and puff a little to create a pastry-like layer between the chocolate and the vanilla cream.
- Instant vanilla pudding mix – To make that rich creamy filling, and to save some time, I use a French vanilla instant pudding.
- Milk – Whether you use full-fat or skimmed milk, the key is to use cold milk so that all the layers stick together. I go for cow’s milk to get the best flavor and silky texture.
- Cool whip – This is the key to getting that signature fluffy and airy texture. I prefer Cool Whip, but you can use a knockoff brand instead.
- Semisweet chocolate chips – For a decadent chocolate ganache glaze, use semisweet chips so the sweetness isn’t overpowering. Dark chocolate chips will work as well.
- Half and half – I use some half and half for the perfect pourable ganache consistency.
- Corn syrup – This is totally optional, but it adds a gorgeous shine to the chocolate frosting.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Make the graham cracker layer – The first thing I do is make the graham cracker layer. I grab a big baking dish and then I line it with squares of graham crackers, all in a single layer.
Make the filling – To make that decadent and creamy second layer, I pour the pudding mix and cold milk into a mixer and I pulse that until it’s thick. Then I gently add in some of that Cool Whip to accentuate the fluffiness of this layer.
Top it up – Now I pour that pudding mixture over the graham crackers and I use a spatula to spread it out evenly. Once that’s done, I layer it with another single layer of graham crackers. Crunchy, creamy and crunchy again!
Make the ganache – For the smooth and rich chocolate ganache, I melt the chocolate chips, half and half and a little bit of that corn syrup together in a bowl. I like to do this in a microwave, but feel free to melt it using a double boiler.
Let it chill – For that final layer, I pour the warm ganache over the graham crackers and I smooth it out. Then I pop the cake in the refrigerator and I let it chill for a couple of hours until I’m ready to serve. That’s it!
Recipe Variations
- Frosting – On occasion, I use a southern-style brownie frosting or a store-bought chocolate frosting instead of the classic ganache. See below in the recipe section for instructions on how to make that chocolate brownie frosting from scratch.
- Crust alternatives – Not a fan of graham crackers? Try using vanilla wafers, digestive biscuits, or even Oreos instead.
- Fruit – When making this in the summer, I sometimes add slices of fresh banana or strawberries on top of the cream layer for a fun and colorful twist.
- Peanut butter – Swirl your favorite peanut butter into the ganache frosting for extra decadence.
- Coffee – Mix espresso into the chocolate ganache layer for a subtle coffee flavor reminiscent of mocha.
Serving Suggestions
This eclair cake is incredibly indulgent on its own, but if you don’t want to keep it simple, you can also dress it up. Here are some of my favorite ways to enjoy it:
- Garnished with fresh berries for a pop of color
- Topped with an extra dollop of whipped cream and cocoa powder
- Served with an espresso or hot americano
- Cut into tiny squares for guests to enjoy at your next party
Frequently Asked Questions
Totally. This is one of the best cakes to make ahead of time, because the more it chills, the better it tastes! I like to make it a day or two before serving so the filling is very well set.
Yep, but just keep in mind that Cool Whip is pretty sturdy, so it usually helps the cake keeps it texture better than a homemade version of whipped cream.
Storing
Place leftover cake slices in an airtight container and store in the refrigerator for up to 5 days. Definitely don’t freeze this cake!
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Eclair Cake with Chocolate Ganache
Video
Ingredients
- 10 ounce graham crackers about 2 sleeves
- 6.8 ounces instant French vanilla pudding mix (2 boxes)
- 2 ½ cups cold milk
- 8 ounce tub Cool Whip
- 12 ounce semisweet chocolate chips
- 1 ¼ cups half & half
- 1 tablespoon corn syrup optional for shine
Instructions
- Set out a 9X13 inch baking dish. Lay graham crackers over the bottom of the dish, in a single layer. Break them, if needed, to fit the bottom of the pan.
- In a large mixing bowl, combine the pudding mix and milk. Beat with an electric mixer, on medium-high, until thick and smooth. Then use a spatula to fold in the Cool Whip.
- Spread the pudding mixture evenly over the graham crackers. Then lay a second layer of graham crackers over the top.
- In a clean mixing microwave-safe mixing bowl, combine the chocolate chips, cups half & half, and corn syrup. Microwave for 1 minute. Then stir to melt the chocolate chips. If needed, microwave another 30-60 seconds. Stir until smooth.
- Pour the chocolate ganache topping over the graham crackers. Smooth into an even layer. Then cover and refrigerate for at least 4 hours. Cut and serve.
Notes
- 5 tablespoons unsalted butter softened
- 5 tablespoons unsweetened cocoa powder
- 1 ½ tablespoons corn syrup or honey
- 2 teaspoons vanilla extract
- 1 ¾ cup powdered sugar
- 5 tablespoon heavy cream
- 1 pinch salt
- In a medium bowl, use a hand mixer on medium speed to beat the softened butter and cocoa powder together until very smooth.
- Scrape the bowl, and then beat in the corn syrup or honey and vanilla extract. Turn the mixer on low, and beat in the powdered sugar and a pinch of salt.
- Next, add one tablespoon of heavy cream at a time while continuing to blend, until the frosting is perfectly smooth.
I made this and it was good but instead of cool whip I used real whipped cream. I maybe should have added some vanilla and maybe even a little powdered sugar or perhaps I should have reduced the milk (for the pudding) a bit.
I used the corn syrup but I wonder if the 1 1/4 cups of half and half should be reduced to maybe just 1 cup – the ganache was soft and I had expected it to firm up a bit more than it did.
Looking forward to making this recipe. My question is, do you need to butter the inside of the 9×13 pan before you line the first layer of graham crackers in it, so the cake will come out of the pan easier?
Thank you
Nancy
Hi Nancy!
You don’t need to, but if you are concerned with sticking, line the pan with parchment paper.
I made it for a dinner party and they loved it!
This is so good and delicious!! Everyone at my house enjoyed this! I will definitely make it again!
I love chocolate eclair cakes! Brings me back to my childhood years!