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Éclair Cake

By: Author Kelly Wildenhaus

Posted on  - Last updated:

Categories Desserts, Recipes

Recipe

Éclair Cake, a simple refrigerator cake made with layers of vanilla whipped cream and graham crackers, topped with a decadent chocolate glaze. 

Éclair Cake, two slices on serving plate

Éclair cake, layers of vanilla whipped cream, graham crackers and topped with a decadent chocolate glaze.  If you're a regular reader of this blog then you know I don't bake a lot.  But since it's Valentine's Day coming up, I thought I'd make a couple desserts for the special day.

I also noticed that these desserts are from a friend in Minnesota.  Like, I think this is the fourth dessert I've shared of hers.  Éclair cake, no baking required!

Éclair Cake, overhead in glass dish.

Almost 20 years ago we moved to the Twin Cities.  My friend had us over for a birthday party for one of her sons and she made this éclair cake.  So good, everyone loved it and she gave me the recipe.  I have been making this ever since.  I took it to a potluck once and people went nuts over it, someone even thought it was tiramisu.  Ha!

Éclair Cake, in pan, cut to show layers.

The recipe calls for non-dairy whipped topping, i.e., Cool Whip.  Yuck.  I have a thing about certain things, this is one such thing.  I prefer the real McCoy.  I use it anyway, but this time I decided to try using real whipped cream.

The inspiration comes from the banana pudding at Magnolia Bakery in NYC.  They use real whipping cream, vanilla pudding mix and sweetened condensed milk.  So that's what I tried and it was a perfect fit for this cake.

Éclair Cake, folding pudding mixture into whipped cream.

Éclair Cake, layering with graham crackers in glass dish.

I'm giving you the recipe as I've made it for years, and I'll footnote the real whipped cream filling if you want to try that.  Both ways are very good, and maybe you're not weird about Cool Whip like I am.  I'm also weird about cream of whatever soups and non-dairy coffee creamers.  But, hey, that's just me.  Happy Valentine's Day ~ Kelly🍴🐦

Éclair Cake, forkful of cake, slices in background.

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Éclair Cake

Éclair Cake

Éclair Cake.  Layers of vanilla whipped cream and graham crackers, topped with a decadent chocolate glaze.  Creamy deliciousness, simple refrigerator cake.
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Chill Time: 1 day
Total Time: 1 day 30 minutes
Servings: 12 servings
Calories: 411kcal
Author: Kelly Wildenhaus

Ingredients

  • 1 pound box graham crackers
  • 2 (3-ounce) boxes instant French vanilla pudding
  • 3½ cups cold milk
  • 1 (9-ounce) container non-dairy whipped cream, like Cool Whip
  • 2 (1-ounce) squares unsweetened chocolate, melted (can substitute: 3 tablespoons cocoa + 1 tablespoon butter = one 1-ounce square)
  • 2 teaspoons white corn syrup
  • 2 teaspoons vanilla
  • 3 tablespoons butter, softened
  • 1½ cups confectioner's sugar, sifted
  • 3 tablespoons milk

Instructions

  • Lightly butter bottom of 9 X 13-inch glass baking pan. Line bottom with graham crackers.
  • Mix pudding mix with milk in large bowl and beat with electric mixer for 2 minutes at medium speed. Fold in Cool Whip and mix gently until combined, no streaks.
  • Pour half of mixture over graham crackers in pan. Place a second layer of graham crackers over pudding mixture. Add remaining pudding mixture over crackers and spread evenly. Top with final layer of graham crackers. Refrigerate for at least 2 hours.
  • Make chocolate glaze: Beat remaining 6 ingredients until smooth. Spread over cake. If glaze is too thick or starting to harden, microwave on 50% power for 15 - 20 seconds to make more desirable consistency.
  • Cover and refrigerate at least 24 hours before serving. Keeps 1 week.

Recipe Notes

To make real whipped cream filling, combine 1 box instant vanilla pudding mix, 1½ cups water and 1 (9-ounce) can sweetened condensed milk in a large bowl. Whisk until well combined. Cover and refrigerate until firm, at least 4 hours. In bowl of mixer, place 3 cups heavy whipping cream and whip until stiff peaks form. Fold in pudding mixture, half at a time, and gently combine until there are no streaks. Assemble cake as per instructions above.

Nutrition

Calories: 411kcal Carbohydrates: 67g Protein: 6g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 17mg Sodium: 394mg Potassium: 239mg Fiber: 2g Sugar: 45g Vitamin A: 225IU Calcium: 141mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

 

4.50 from 2 votes (2 ratings without comment)
Recipe Rating




Quinn Kelley

Wednesday 24th of February 2016

Now, I didn't make this (yet), but I got to eat it at the same party with the braised chicken. I've been talking about the Hungry Bluebird, and a friend made this. It's outrageously good, a cloud of whipped cream and chocolate. Silence descended on the dining room as everyone focused on eating one of the best desserts I can remember someone serving. Thank you!

Kelly

Saturday 27th of February 2016

It's so easy and so good. One of my kids favorites. That's so neat your friend made it and brought it for dessert, makes me happy.

mark

Tuesday 9th of February 2016

If it's topped with a decadent chocolate glaze, I'm all in!