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–+ servings
chocolate filled pastry layered cake

Eclairs Cake

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine French
Servings 12 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Mixing bowl
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula or knife
  • 1 plastic wrap sheet

Ingredients
  

  • 2 package instant vanilla pudding mix 3.4 ounces each
  • 3 cup cold whole milk
  • 1 teaspoon pure vanilla extract
  • 8 ounce whipped topping thawed
  • 1 box graham crackers about 14.4 ounces
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup unsalted butter
  • 1/4 cup whole milk
  • 1 teaspoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions
 

  • Whisk the instant vanilla pudding mix with cold milk and vanilla extract in a mixing bowl for 2 minutes until thickened, then fold in the whipped topping until smooth.
  • Line the bottom of the 9x13-inch baking dish with a single layer of graham crackers, breaking pieces to fit snugly.
  • Spread half of the pudding mixture evenly over the graham crackers using a spatula.
  • Add a second layer of graham crackers over the pudding, then spread the remaining pudding mixture on top.
  • Finish with a final layer of graham crackers, pressing lightly to adhere.
  • For the chocolate glaze, whisk together granulated sugar, cocoa powder, milk, corn syrup, and salt in a saucepan over medium heat until smooth and just beginning to bubble.
  • Remove from heat, add butter and vanilla extract, and whisk until glossy and fully combined.
  • Let the glaze cool for 5 to 10 minutes until slightly thickened but still pourable, stirring occasionally.
  • Pour the glaze over the top graham layer and smooth with an offset spatula to the edges.
  • Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight until the graham crackers soften and the cake sets.
  • Slice into squares with a sharp knife, wiping the blade between cuts, and serve chilled.

Notes

For the cleanest slices, chill the cake overnight so the graham crackers fully soften and the layers set firmly. If you prefer a less sweet glaze, reduce the sugar to 3/4 cup or add a tablespoon of hot coffee to deepen the chocolate flavor. Use full-fat milk and a stabilized whipped topping for best texture; if substituting fresh whipped cream, whip to medium-stiff peaks and serve within 24 hours. To prevent sticking, lightly mist the dish with nonstick spray before the first cracker layer. The glaze thickens as it cools, so pour while still spreadable, and rewarm gently if it becomes too stiff.
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