Dessert

Eclair Cake Recipe

ByAiden Wells January 5, 2026January 5, 2026

Introduction

Eclair Cake is a no-bake dessert that layers creamy vanilla filling between graham crackers and finishes with a rich chocolate ganache. It’s an easy way to enjoy classic eclair flavors without the fuss of pastry dough. Perfect for a crowd or a simple weeknight treat.

A close-up view of a layered dessert slice with four visible layers: the bottom layer is a crumbly, light brown biscuit base, followed by a thick, smooth, pale yellow cream layer, then another crumbly biscuit layer similar to the bottom, topped with another thick cream layer, and finished with a glossy dark brown chocolate layer on top. The dessert sits on a clean white plate against a background with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups whole milk
2 Tbsp. butter
1 Tbsp. pure vanilla extract
1/3 cup heavy cream (for filling)
2 Tbsp. powdered sugar
15 graham crackers
3/4 cup semisweet chocolate chips (for ganache)
1/2 cup heavy cream (for ganache)

Instructions

Step 1: Place egg yolks in a medium heat-safe bowl and whisk until lightened in color, about 2 minutes.
Step 2: In a medium pot, whisk together granulated sugar and cornstarch. Slowly add milk while whisking. Place pot over medium heat and bring to a boil, whisking constantly. Once mixture boils, reduce heat to low. Slowly pour about ½ cup of the hot mixture into the yolks while whisking.
Step 3: Pour the warmed egg mixture back into the pot while whisking. Let it boil until thickened to a pudding-like consistency, about 1 to 2 minutes. Remove from heat and whisk in butter and vanilla extract.
Step 4: Pour the mixture through a fine mesh strainer into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
Step 5: In a medium bowl, whip heavy cream and powdered sugar using a hand mixer until stiff peaks form.
Step 6: Stir the chilled pastry cream, then gently fold in the whipped cream until just combined.
Step 7: For the ganache, place chocolate chips in a small heat-safe bowl. Heat cream in a small pot over medium heat until simmering. Pour cream over chocolate chips and let sit undisturbed for 2 minutes. Whisk until smooth and let cool to room temperature.
Step 8: Assemble the cake in an 8-inch square pan. Place an even layer of graham crackers, breaking as needed to cover the bottom completely. Spread half of the pastry cream over the crackers. Repeat with another layer of graham crackers and the remaining cream, then finish with a third layer of graham crackers.
Step 9: Pour cooled ganache over the top, smoothing to an even layer. Cover and refrigerate until well chilled, at least 4 hours or overnight for best results.

Tips & Variations

Use a hand mixer to whip the cream for the filling for the best light and fluffy texture.
For a fun twist, try using chocolate graham crackers or add a layer of fresh berries between the cream layers.
You can swap semisweet chocolate chips for dark or milk chocolate, depending on your sweetness preference.

Storage

Store the eclair cake covered in the refrigerator for up to 3 days. The graham crackers will continue to soften and absorb the cream, making the cake even more delicious. Reheat is not recommended; serve chilled straight from the fridge.

How to Serve

A close-up of a slice of layered dessert held by a metal spatula, showing three thick layers of light beige creamy filling alternating with three medium brown crunchy biscuit layers, topped with a smooth, shiny, dark chocolate layer. The dessert has a rich texture with the biscuits looking slightly crumbly and the cream silky. The background is plain black with the rest of the dessert pan slightly visible at the bottom on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s best made ahead and refrigerated for several hours or overnight. This allows the flavors to meld and the graham crackers to soften perfectly.