The Sweet Nostalgia of Éclair Cake
Before getting married, I spent most of my weekends at home, which was something I enjoyed so much. Of course, it was also the time when my grandmother surprised us with her magic cakes, and her Eclair Cake was one of the best for all of us, that first slice consisting of cold pudding, crispy graham crackers softened just right, and that shiny chocolate topping! oh my god, every slice brings the warmth of those wonderful childhood moments. Until today I’m still hearing those laughs around the table every time I bake this Eclair Cake.
Why Is It Called Éclair Cake?
The name “Éclair Cake” was obtained because this cake can be compared with the French pastry known as éclair made of choux pastry, cream, and chocolate topping. Traditional éclairs are made as individual treats with subtle flavors, but this no-bake cake version makes the bold taste easier to achieve with less effort. Instead of the choux pastry, it was the graham crackers that created the layers, with the filling tasting just as rich but in its more custard form. While it is unknown who first inspired this cake variation, the name most likely comes from the already existing famous dessert – the éclair- and was where one did not have to know complicated pastry skills to enjoy the same delicious flavors. It may be remembered as a quicker and easier way of forming the taste of that French dessert so that amateur bakers could try to bake a deferred sometimes.
A Few Tips from My Kitchen to Yours
- Chill it overnight : The longer it sits, the better the flavors meld together. Trust me, it’s worth the wait!
- Get creative with toppings : Like some Crushed nuts, fresh berries, or even drizzles of caramel can take it to the next level.
- Go easy on the chocolate layer : A thin layer of chocolate topping is enough—too much can make it overpowering.
- Serve chilled : It’s best served straight out of the fridge for that creamy, dreamy texture.
THE RECIPE
Prep Time: 25 mins
Additional Time: 4 hrs
Total Time: 4 hrs 25 mins
Servings: 14
Yield: 1 (9×13-inch) pan
INGREDIENTS:
- 3 cups milk
- 1 (8 oz) container frozen whipped topping, thawed
- 2 (3.5 oz) packages instant vanilla pudding mix
- 1 (16 oz) package graham cracker squares
- 1 (16 oz) package prepared chocolate frosting
INSTRUCTIONS:
- Prepare Ingredients: Gather all the ingredients.
- Mix Pudding Mixture: In a medium-sized bowl, stir together the milk, whipped topping, and vanilla pudding mix until smooth and well combined.
- Layer Graham Crackers: Take a 9×13-inch pan and place a single layer of graham crackers on the bottom.
- Add Pudding Mixture: Spread half of the pudding mixture over the crackers, then top with another layer of graham crackers. Spread the remaining pudding mixture on top and finish with a final layer of graham crackers.
- Chill the Cake: Cover the cake and refrigerate for about 30 minutes to let it set.
- Frost the Cake: After chilling, spread the chocolate frosting evenly over the top layer of graham crackers, all the way to the edges.
- Final Chill: Cover the pan again and refrigerate for at least 3 ½ hours (or overnight) before serving.
