No Bake Eclair Cake: the Easy Recipe for a Delicious, Refreshing and Creamy Dessert!

Do you crave the taste of a chocolate éclair but dread turning on the oven? Then look no further than Grandma's No-Bake Eclair Cake! This creamy dessert captures all the flavors you love – creamy vanilla custard filling, crunchy graham cracker crust, and rich chocolate– in a simple, no-bake format. It's perfect for busy weeknights or whenever you need a sweet treat in a hurry. Plus, with its nostalgic name, this recipe is sure to bring back warm memories of grandma's kitchen. So, grab your mixing bowls and get ready to whip up a taste of tradition – with a time-saving twist!

What Is Grandma Cake?

Grandma Cake, also known as No-Bake Eclair Cake is a no-bake dessert with layers of graham crackers, creamy vanilla pudding, and rich chocolate. The texture mimics the classic éclair pastry – a soft, creamy inside with soft crunchiness from the cookies. This creamy dessert evoking nostalgia with its simple ingredients likely emerged sometime in the 1970s or 1980s in the United States.

Tips

• Use fresh graham crackers or cookies for the best texture and flavor. Avoid stale or broken crackers.
• Use cold milk when preparing the pudding. This will help it set properly and create a firmer texture that complements the crust.
• For a lighter and fluffier filling, fold in thawed whipped topping to the prepared pudding mixture. Opt for stabilized whipped cream to prevent it from weeping later.
• Don't be afraid to experiment with different flavor extracts.
• After assembling the cake, refrigerate it for at least 1 hour. This allows the pudding to set completely and the flavors to meld.

Can I Use Something Other Than Graham Crackers?

Yes, some alternatives include vanilla wafers, ladyfingers, or even shortbread cookies.

What If I Don't Have Time To Make Homemade Pudding?

You can use instant chocolate pudding and vanilla pudding.

Are There Ways To Make It More Decadent?

Yes! Drizzle caramel sauce over the top, add chopped nuts to the crust, or use a richer chocolate for the ganache.

Can I Use Canned Frosting to Decorate the Cake?

Yes, of course! When making the cake in a pinch, you can use any type of canned frosting you prefer!

Why Do I Have to Chill Eclair Cake?

The cake needs to be chilled before being served to allow the layers to set properly, ensuring the cream thickens and the biscuits soften, resulting in a firm and cohesive texture for easier slicing and serving.

How Can I Make It Ahead Of Time?

This cake is perfect for making ahead! Assemble it and refrigerate it for up to 3 days before serving.

Can I Freeze Eclair Cake?

Of course! Ensure it is well-wrapped in plastic wrap or stored in an airtight container to prevent freezer burn. Be aware, however, that the texture of the cake might change quite a bit! When ready to serve, thaw it in the refrigerator.

More No-Bake Desserts for Your Summer!

3-Ingredient Chocolate Puffed Rice Cake

Mini Ice Cream Sandwiches

No-Bake Strawberry Cheesecake

Strawberry Icebox Cake

No-Bake Lotus Biscoff Cheesecake

How To Store No Bake Eclair Cake

The cake can be stored in the fridge for up to 3 days, but the cookie crust may soften slightly over time.

How To Make No Bake Eclair Cake

Step 1

Step 1

Whisk together the dry ingredients (sugar and flour) in a small bowl.

Whisk together the dry ingredients (sugar and flour) in a small bowl.

Step 2

Step 2

In a separate bowl, whisk the eggs until light and fluffy. Gradually add the lemon zest and dry ingredients, followed by the vanilla sugar and milk.

In a separate bowl, whisk the eggs until light and fluffy. Gradually add the lemon zest and dry ingredients, followed by the vanilla sugar and milk.

Step 3

Step 3

Mix well until well combined.

Mix well until well combined.

Step 4

Step 4

Pour the batter into a saucepan and cook over low heat, stirring constantly, until the mixture thickens like cream. Remove from heat.

Pour the batter into a saucepan and cook over low heat, stirring constantly, until the mixture thickens like cream. Remove from heat.

Step 5

Step 5

Add 1/3 of the custard to a bowl, then whisk in the cocoa powder until fully incorporated. Cover this chocolate cream and the vanilla cream with cling film and let it cool for 10 minutes.

Add 1/3 of the custard to a bowl, then whisk in the cocoa powder until fully incorporated. Cover this chocolate cream and the vanilla cream with cling film and let it cool for 10 minutes.

Step 6

Step 6

Prepare a simple syrup by heating water and sugar in a saucepan until the sugar dissolves. Remove from heat and stir in the milk.

Prepare a simple syrup by heating water and sugar in a saucepan until the sugar dissolves. Remove from heat and stir in the milk.

Step 7

Step 7

Dip the biscuits briefly into the syrup.

Dip the biscuits briefly into the syrup.

Step 8

Step 8

Place a rectangular baking tin in a large glass dish. Arrange them in a single layer on the bottom of the baking dish.

Place a rectangular baking tin in a large glass dish. Arrange them in a single layer on the bottom of the baking dish.

Step 9

Step 9

Spread half of the vanilla cream over the soaked biscuit layer.

Spread half of the vanilla cream over the soaked biscuit layer.

Step 10

Step 10

Add another layer of dipped biscuits.

Add another layer of dipped biscuits.

Step 11

Step 11

Add a layer of chocolate cream. Smooth the top to create an even layer.

Add a layer of chocolate cream. Smooth the top to create an even layer.

Step 12

Step 12

Finish with a final layer of dipped biscuits and the remaining white cream.

Finish with a final layer of dipped biscuits and the remaining white cream.

Step 13

Step 13

Refrigerate the cake for at least 1 hour to allow the filling to set.

Refrigerate the cake for at least 1 hour to allow the filling to set.

Step 14

Step 14

Remove the cake from the fridge and dust the top with cocoa powder.

Remove the cake from the fridge and dust the top with cocoa powder.

Step 15

Step 15

Cut into slices and serve!

Cut into slices and serve!