No-Bake Chocolate Eclair Cake (Old-Fashioned Icebox Dessert)

If you're looking for a classic no-bake dessert that's perfect for hot summer days, this Chocolate Éclair Cake is it! Made with just four basic ingredients, it's easy to prepare and packed with nostalgic flavor.

Jump to:

• A Dessert Classic: Chocolate Eclair Icebox Cake
• What You'll Need for Chocolate Eclair Cake
• Layer, Chill, Frost: It's That Easy
• Secrets to the Best Chocolate Eclair Cake
• Make It Your Own: Éclair Icebox Cake Variations
• Serving & Storage
• More Vintage Desserts
• Chocolate Éclair Icebox Cake

A Dessert Classic: Chocolate Eclair Icebox Cake

Chocolate éclair icebox cake is the kind of unfussy dessert that tastes like summer in every bite. I love it not just because it's delicious and low-effort, but because it brings back some sweet memories: sharing a chocolate éclair with my dad at Winchell's, cooking with toddlers, camping potlucks; little flashes of bygone days.

Indeed, this easy, no-bake dessert is a cool and creamy throwback to simpler times. It's made with just four ingredients and 15 minutes of actual hands-on time. Graham crackers and ultra-creamy vanilla pudding get layered into a dish, iced with chocolate frosting, and refrigerated overnight (hence the "icebox"); transforming it into soft, cakey layers. It's as simple as that!

Icebox cake makes an excellent potluck dessert. It's an make-ahead slam-dunk, and a guaranteed crowd-pleaser. It's also a perfect recipe to make with kids-it's easy, mess-friendly, and doesn't require an oven. Little hands can help with every step, from buttering the dish to smoothing the frosting. There's no tricky measuring or cooking, just simple layering, lots of spoon-licking, and a treat everyone will look forward to digging into.

What You'll Need for Chocolate Eclair Cake

This dessert is a perfect example of how simple ingredients can come together to create something greater than the sum of their parts. With just four basic components, this easy icebox cake recipe delivers surprisingly impressive flavor and texture. Here's what you'll need:

Graham Crackers

These form the "cake" layers in this icebox cake, softening overnight as they soak up the pudding. Stick with classic honey graham crackers for the old-school flavor and texture you remember. You'll need enough to cover three layers, so you'll need about 2 - 2½ sleeves.

Unless you are making this a gluten-free icebox cake, I recommend using classic Honeymaid graham crackers. Store brand graham crackers generally seem to be more grainy, and do not soften as consistently. This can translate to a slightly sandy texture in the icebox cake.

Gluten-free: For excellent flavor and texture, Schar Gluten Free Graham Crackers are a great gluten-free option. They break easily, but this doesn't really matter once you get the icebox cake assembled.

Vanilla Pudding

Instant pudding: Instant vanilla pudding is the easiest choice here for its light texture and quick prep.

Homemade pudding: To use homemade pudding, make it at least 3 hours before you want to assemble the icebox cake, so it has ample time to chill. Be sure to press plastic wrap directly onto the surface as it cools to prevent a skin from forming as it cools. Note that homemade pudding can be prone to weeping, which can affect the texture of the icebox cake.

Whipped Topping

Cool Whip: Cool Whip contributes a lightness and stability to this icebox cake-and it's what many of us grew up with in this recipe. That said, homemade whipped cream absolutely works too if you're aiming for a less processed version.

Homemade whipped cream: Be sure to stabilize it before folding into the pudding mixture, or it may deflate and weep as it chills. One easy method: sweeten the cream with powdered sugar and add ¼ teaspoon of cream of tartar per cup of cream while whipping. This helps it hold its shape and texture.

Chocolate Frosting

The classic version of this recipe is finished with a layer of silky chocolate frosting spread over the top layer of graham crackers. As the cake chills, the frosting softens just enough to become sliceable and rich-like the icing on a giant éclair. There are a number of frosting options:

1. Make one of the two included recipes:
   • Chocolate Éclair Frosting: A classic cream-based frosting with more structure and richness.
   • Basic Chocolate Donut Glaze: A thinner option that sets into a smooth, glossy finish.
2. Use store-bought frosting.
3. Make your own favorite chocolate frosting.
4. Try a chocolate ganache for a grown-up twist.

See recipe card for quantities.

Layer, Chill, Frost: It's That Easy

Prepare the pudding: In a large bowl, whisk the vanilla pudding mix with cold milk until smooth and thickened, about 2 minutes. Gently fold in the Cool Whip (or stabilized whipped cream) until fully blended and creamy.

Assemble the layers:

1. Spread a thin layer of pudding mixture in the bottom of the pan. This will help keep the first graham crackers in place.
2. Add a single layer of graham crackers.
3. Alternate pudding and crackers two more times, for a total of three cracker layers and two pudding layers.

Frost the Top: Using your choice of frosting, frost the top of the assembled icebox cake.

▶︎ Chocolate Éclair Frosting

Place the chopped chocolate into a microwave-safe bowl and heat it in 30-second bursts, stirring after each one, until it's completely melted and silky smooth. (Keep an eye on it-chocolate can burn fast if it gets too hot.)

Once it's melted, whisk in the heavy cream until everything comes together. Once the mixture is smooth and glossy, begin slowly whisking in the powdered sugar. Keep whisking until the frosting is thick, creamy, and ready to spread.

▶︎ Basic Chocolate Donut Glaze

In a medium bowl, whisk together the melted butter and vanilla extract. Sift in the powdered sugar and cocoa powder, then give it a good whisk until everything's well combined.

Add hot water to the mixture a teaspoon or two at a time, whisking well after each addition. Keep going until the glaze is smooth and glossy, but still thick enough to hold up. Don't let it get too thin, or it will become runny during the long chilling process.

▶︎ Other frosting options:

1. Store-bought frosting: Microwave a tub of chocolate frosting in 10-15 second bursts, stirring after each interval, until soft and spreadable.
2. Homemade chocolate frosting: Use any homemade chocolate frosting you love. Warm it gently just until spreadable.
3. Chocolate ganache: Make sure it's cooled but still spreadable before using.

Chill thoroughly: Refrigerate the cake uncovered for 30 minutes to let the frosting soft-set-this helps prevent smudging when you cover it. Then cover and chill for at least 6 hours, or ideally overnight, so the layers can soften and the flavors fully meld.

Chocolate eclair icebox cake keeps well for about about 5 days in the fridge. (We've never had one last longer than that!)

Secrets to the Best Chocolate Eclair Cake

• Don't skimp on the chill time. The magic of this dessert happens in the fridge. The graham crackers need that time to soften into cake-like layers, and the flavors come together into that classic éclair taste. Overnight is ideal.
• Using homemade pudding or whipped cream? Be sure your pudding is completely cooled (with plastic wrap pressed directly on top to prevent a skin), and use stabilized whipped cream if substituting for Cool Whip, so the texture holds up.
• Warming the frosting: If using store-bought frosting, warm it in the microwave in 10-15 second bursts, stirring well between each one, until it's soft and spreadable. Avoid overheating-it can melt the top pudding layer and cause the cake to weep.
• Need to break your graham crackers to fit? No worries-just puzzle the pieces together like tiles. Once chilled, no one will notice the cracks.
• Make it ahead: This cake is perfect for making a day in advance. It keeps well in the fridge for up to 5 days (maybe longer?), though the texture is best within the first 48 hours.
• Want a cleaner slice? Run a sharp knife under hot water and wipe it dry between cuts for neater edges.

Make It Your Own: Éclair Icebox Cake Variations

This icebox cake recipe leaves ample room to have a little fun with the layers. Here are a few tasty variations:

• Double-chocolate: Swap out the vanilla pudding for instant chocolate pudding for a rich, double-chocolate version.
• Snickers-inspired: Use butterscotch pudding, then drizzle the top with caramel sauce and garnish with chopped up Snickers just before serving.
  • Tip: Freeze the Snickers first to make them easier to chop or crush into candy-like bits.
• Banana Cream Style: Use butterscotch or banana pudding, and add a layer or sliced bananas between the pudding and the crackers.
• Berry: Add thinly fresh blueberries and/or raspberries between the pudding layers to give the cake a fresh bite. Garnish it with fresh berries just before serving.
• Alternate Crackers: Graham crackers are traditional, but you can substitute digestive biscuits, vanilla wafers, oatmeal cookies, or even chocolate graham crackers for a slightly different texture or flavor profile.
• Gluten-free: Making this chocolate cream icebox cake gluten-free is as simple as substituting in gluten-free graham crackers.

Serving & Storage

For optimum texture and flavor, try to serve this icebox cake 16-30ish hours after you make it; however, it keeps well in the fridge for up to 5 days. We do not recommend freezing this recipe.

More Vintage Desserts

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