Desserts, unlike food, find their way to your heart, not your stomach. Desserts can be challenging to make for some people, especially if they don’t have baking skills. But don’t worry, I’ve got your back! It’s time to introduce the No Bake Éclair Cake, a simple-to-make and scrumptious dessert you will fall in love with from the very first bite.
With chocolate frosting on top, this layered No Bake Éclair Cake is a crowd-pleaser and immediately satisfies your sugar craving. Though it has a longer cooling time, this flavorful and creamy sweet will refresh your summer hot days. Once you try it, you’ll always crave it.
*This recipe is a slightly adapted version from AllRecipes.
Irresistible Layered Cake
An Easy No-Bake Cake With a French Touch
In order to stay productive, we need a source of energy to get us through the hectic days. Sweets will always be a great idea, but that can be challenging if you don’t have the time and energy. This No Bake Éclair Cake is prepared by simply mixing the ingredients together and then cooling the cake for a few hours. Getting this recipe right takes only a little bit of patience, but it’s well worth your time.
Treat your guests and friends to a mouthwatering dessert with a French touch! The main flavor of this delicious No Bake cake is the Éclair, a French pastry founded by a French pastry chef.
What Exactly is An Éclair?
Éclairs are long French pastries made from choux pastry, filled with pastry cream or custard, and dipped in fondant. Éclairs are best known for their chocolate fondant and custard or pastry cream fillings.
No Oven Needed
You Heard it Right, It’s a No-Bake Cake!
Many people prefer to make quick and easy recipes that can be ready just by whipping together a few ingredients without the need to turn the oven. Let’s be honest, spending a long time in the kitchen is not an easy task. And dealing with a hot oven, especially during the summer can be somewhat unpleasant.
No-bake cakes are always a great idea to stay refreshed during hot days and to avoid heating the oven. Not only that, but this cake is also so easy which makes it perfect for beginners. This creamy dessert is a fan favorite!
Tips For a Perfect No Bake Éclair Cake
For the best results, keep the cake in the refrigerator overnight before serving. This allows the flavors to meld perfectly together.
Change up the crackers by using cinnamon graham crackers, chocolate graham crackers, or honey graham crackers.
In this recipe, make sure to use regular milk as dairy-free or lactose-free milk will not set the pudding.
This No Bake Éclair Cake can be stored in the refrigerator for four to five days. But make sure that it is tightly wrapped or stored in an airtight container.
You may find one or two broken pieces in the box of graham crackers, these pieces fill perfectly the gaps along the edges or the uneven edge of a slightly broken cracker.
A Cake Worth the Wait
Frequently Asked Questions (FAQs)
Of course, try using a chocolate pudding, a French vanilla pudding, or even a cheesecake pudding.
Yes, a butter cookie or a wafer cookie can be used in this no-bake éclair cake.
No, freezing the éclair cake is not recommended. It does not defrost properly, and the texture becomes unpleasant.
The leftovers can be covered and stored in the refrigerator for 4 to 5 days.
The Easiest Cake You’ll Ever Make
Ingredients
What makes this recipe easy is its simple ingredients found everywhere. Here is everything you will need to make this mouthwatering cake:
Graham Crackers, to make the layers.
Cool whip, to maintain the texture without it melting over time.
Vanilla Pudding, to create the pudding filling.
Milk, to make the texture lighter and stronger.
Chocolate Frosting, to decorate and add chocolate flavor to the cake.
Steps to Prep
First, using a whisk (or hand mixer), mix 3 cups of cold milk with the 2 packets of vanilla pudding, and the thawed tub of cool whip until thickened.
Then, set aside.
After, lightly dunk each graham cracker in the remaining 1 cup of milk and layer the bottom of your pan.
Next, spread some of the pudding mixtures on top and repeat the layers until finished. Keep in mind that your last layer should be graham crackers.
Once done, spread the entire can of frosting on top. To make it easier, remove the plastic cap and the foil cover and microwave for a short amount of time, 10 seconds at a time, until it’s easier to spread (but not melted).
Finally, once added to the pan, cover and refrigerate for 3 hours.
I used a small glass pan to get 3 layers of the cake but you can use a bigger pan to get less layers.
Must-Try Recipes:
Layali Lubnan (Lebanese Nights Dessert)
Nescafe Cake (Ice Box Coffee Cake)
Rich White Hot Chocolate Recipe
Palestinian Sesame Tea Cookies
Ashta, Middle Eastern Clotted Cream
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
*This recipe is a slightly adapted version from AllRecipes.
No Bake Éclair Cake
Equipment
- 1 Baking pan
- 1 Mixing bowl
- 1 Hand mixer or stand mixer
- 1 Measuring cup and spoon
- 1 Silicone spatula or spoon
Ingredients
- 1 box graham crackers
- 1 tub cool whip
- 2 3½ ounces packages of vanilla pudding
- 4 cups milk
- 1 tub chocolate frosting
Instructions
- Using a whisk (or hand mixer), mix 3 cups of cold milk with the 2 packets of vanilla pudding, and the thawed tub of cool whip until thickened. Set aside.
- Lightly dunk each graham cracker in the remaining 1 cup of milk and layer the bottom of your pan.
- Spread some of the pudding mixtures on top and repeat the layers until finished. Keep in mind that your last layer should be graham crackers.
- Once done, spread the entire can of frosting on top. To make it easier, remove the plastic cap and the foil cover and microwave for a short amount of time, 10 seconds at a time, until it's easier to spread (but not melted).
- Once added to the pan, cover and refrigerate for 3 hours.
Notes
- The No Bake Éclair Cake can last be stored in the refrigerator for four or five days. Make sure it is tightly wrapped or in an airtight container.
- Change up the crackers by using cinnamon graham crackers, chocolate graham crackers, or honey graham crackers.
- Dairy-free or lactose-free milk will not set the pudding. In this recipe, make sure to use regular milk.
One of the best desserts I’ve ever had! So good and satisfying. Made it for my family and it was gone in a couple hours.
What kind of chocolate frosting did you specifically use? Some of them taste really good and some dont! But the one you used has a nice texture
hello, I used the betty crocker one. You just need to heat it up a bit (without the foil covering) so it gets smooth.
Love love love! Sooo good i couldn’t stop eating it
I love this recipe!! It’s so so easy to make and it takes so little time. The results are amazing.