This homemade chocolate éclair cake swaps graham crackers for a soft vanilla sponge and layers it with silky pastry cream and rich ganache. It delivers the nostalgic flavor of a traditional eclairs recipe in a sliceable, no bake chocolate éclair dessert. If you’re after an éclair cake recipe with a cleaner finish, better texture, and bolder flavor, this is the version to make.
Most versions of no bake chocolate éclair cake use graham crackers. They work in a pinch. But the texture always felt off to me. Dry at the bottom, soggy by day two, and never quite like the real thing.
This sponge-based version fixes that. A thin sheet of genoise, made with just eggs, sugar, and flour, holds its shape beautifully. It still softens gently under the vanilla filling. You get that soft, cohesive bite you expect from a classic éclair, only now in cake form.
Once chilled, the sponge base absorbs just enough moisture from the pastry cream. The final texture mimics the inside of an éclair shell. Light, tender, and not at all crumbly. The sharp slices, smooth filling, and glossy chocolate glaze give it a clean look on the plate.
If you’ve ever tried my Chocolate Eclairs Recipe, you’ll recognize the filling and glaze. This recipe builds from that foundation, using similar ratios for a foolproof result.
Every Ingredient Matters: What You Need
Each layer in this éclair cake recipe plays a distinct role. The sponge relies on a proper egg-sugar whip. No shortcuts there. Use room temperature eggs, beat them with sugar until pale and voluminous, and fold gently.
I always sift the flour before adding. It gives you an even texture and prevents streaks.
The filling uses whole milk and egg yolks for richness, cornstarch for stability, and just a touch of butter to smooth it out. I prefer vanilla bean paste here. It gives you that speckled look and fuller flavor without needing a whole pod.
Once cooled, folding in softly whipped cream transforms it into something closer to diplomat cream. That’s what gives this no bake éclair dessert its signature lightness.
The chocolate glaze finishes everything. I use a two to one cream-to-chocolate ratio for fluidity. A little butter adds shine. If you’ve made Pistachio Chocolate Éclair Towers, you’ve seen how well this glaze sets without cracking.
Spotlight on the Vanilla Cream Layer
This pastry cream does more than hold the cake together. It brings everything into balance. It needs to be thick enough to slice cleanly. But soft enough to melt slightly on the tongue.
That only happens when it chills properly. I cook mine until thick, then whisk off the heat until no steam remains. Let it cool fully before folding in the cream.
Rushing here leads to runny filling. If it’s still warm, the whipped cream will collapse.
If you don’t have heavy cream, you can use stabilized whipped topping. But the texture won’t be quite as smooth. The cream is what gives this no bake eclair dessert its cloudlike finish.
How to Build It Step-by-Step
Start with a completely cooled sponge base. It should be flat, pliable, and evenly baked. Lay it in a mold or on a tray with clean edges.
Spread the cream with a small offset spatula. Don’t press too hard. Keep the surface level so the glaze sits evenly.
Once the chocolate glaze is ready, pour it over the cream. I pour in the center and nudge it outward, letting it reach the edges on its own.
Chill it for four hours or more. I always wait overnight. The structure improves and the flavors blend. Slices hold better too.
How You’ll Know It’s Ready
Check the texture of the cream. It should feel firm but not stiff. The glaze should have a slight sheen and no streaks.
The sponge will soften just enough to blend into the cream layer without losing shape. Press the edge lightly. A clean bounce-back means it’s ready.
Overchilling is fine. Underchilling is not. If the cream is too soft when sliced, it hasn’t set.
Problems and How to Solve Them
If the cream runs when sliced, the pastry cream wasn’t cooked long enough. Or the whipped cream was too soft. Next time, cook longer and whip to soft peaks.
If the sponge sticks or tears, it wasn’t baked long enough. Bake until the surface springs back and pulls slightly from the pan edges.
If the glaze looks dull or grainy, the cream was overheated. Just bring it to a simmer and stir gently to preserve smoothness.
Try These Easy Variations
Use chocolate sponge instead. Swap 2 tablespoons of flour with cocoa powder for deeper flavor.
Add 2 tablespoons of espresso to the glaze. It makes a subtle mocha version.
Fold in chopped strawberries to the cream layer. Blot them dry before using so they don’t water down the texture.
For holidays, finish with gold glaze like in these Éclairs with Gold Glaze. It’s a simple way to elevate the look.
How to Store and Serve
This cake holds well in the fridge for three days. Keep it covered. The filling stays smooth and the glaze sets nicely.
Freezing isn’t recommended. The cream won’t stay the same after thawing.
Serve it cold from the fridge. It slices cleaner that way. You don’t need to dress it up. Just a fork and a plate.
A Few Notes From My Kitchen
Use parchment if you want clean sponge removal. Grease under the paper to prevent sliding.
Cool the pastry cream fully before adding cream. Warm pastry cream will deflate it.
A thin offset spatula helps keep the layers neat. It’s worth having one.
Let the glaze settle. Once it’s poured, don’t touch it. It smooths out on its own.
Save This Recipe and Share Your Thoughts
Pin this éclair cake no bake recipe so you always have it ready for your next gathering.
If you try it or tweak it in your own way, I’d love to hear how it went. Share your thoughts or questions in the comments below.
Chocolate Éclair Cake Recipe
This No Bake Chocolate Eclair Cake is a quick and irresistible dessert layered with graham crackers, creamy vanilla filling, and rich chocolate topping. It’s everything you love about an eclair cake recipe, minus the oven time. Perfect for busy days or last-minute guests, this no bake eclair dessert comes together effortlessly and chills to perfection. Bring a touch of nostalgia with this homemade chocolate eclair cake, inspired by traditional eclairs recipe flavors. Great for parties, potlucks, or when you need a crowd-pleasing chocolate eclair dessert that delivers every time.
Ingredients
- FOR THE SPONGE BASE
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- FOR THE VANILLA PASTRY CREAM FILLING
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla bean paste or extract
- ½ cup heavy cream (whipped and folded in)
- FOR THE CHOCOLATE GLAZE
- 1 cup semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- BAKE THE SPONGE BASE: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet or 9x13-inch pan with parchment paper, allowing a slight overhang for easy removal. In a stand mixer or large bowl, beat the eggs and sugar together for 4–5 minutes until pale, thick, and tripled in volume. Add the vanilla extract and salt, and mix briefly to combine. Gently fold in the sifted flour using a spatula, taking care not to deflate the batter. Pour the batter onto the prepared pan and spread it into an even, thin layer. Bake for 12–14 minutes or until lightly golden and springy to the touch. Remove from the oven and cool completely in the pan.
- MAKE THE PASTRY CREAM: In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale. Slowly pour in about ½ cup of the hot milk, whisking constantly to temper the egg mixture. Return the tempered mixture to the saucepan and cook over medium heat, whisking constantly until the cream thickens and becomes glossy, about 3–5 minutes. Remove from heat, then whisk in the butter and vanilla until fully combined. Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and chill until cold.
- LIGHTEN THE CREAM: In a clean bowl, whip the heavy cream to soft peaks. Once the pastry cream is thoroughly chilled, gently fold in the whipped cream in batches using a spatula. Mix until smooth and uniform. This creates a soft, pipeable filling with classic éclair texture.
- ASSEMBLE THE LAYERS: Place the cooled sponge base onto a serving platter or into a square frame mold. Spread the vanilla cream mixture evenly over the sponge, smoothing the top with an offset spatula. Keep the edges clean for sharp slices. The layer should be thick and level across the surface.
- MAKE THE CHOCOLATE GLAZE: In a heatproof bowl, combine the chopped chocolate and butter. Heat the cream in a small saucepan until just simmering, then pour it over the chocolate and butter. Let it sit for 2 minutes, then stir slowly from the center outward until the mixture becomes smooth and glossy.
- GLAZE THE CAKE: Pour the warm chocolate glaze over the cream layer and use a spatula to gently spread it to the edges. Work carefully to avoid dragging the cream underneath. Let the glaze settle naturally into a smooth surface.
- CHILL AND SET: Refrigerate the assembled cake for at least 4 hours or overnight to allow the layers to set and the sponge to absorb some moisture from the filling. This resting time ensures clean, neat slices and a classic éclair-style texture.
Notes
For best results, use high-quality chocolate and full-fat dairy. If using a frame mold, remove it gently after chilling to preserve clean sides. Store covered in the refrigerator for up to 3 days.
