Skip Navigation
Search recipes, ingredients, articles, products...
Chocolate Éclair Cake
Get started!



1 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 3/4 cups whole milk

3 tablespoons Land O Lakes® Butter, cut into 3 pieces

2 tablespoons vanilla extract

2 tablespoons water

1 packet (2 1/4 teaspoons) unflavored gelatin

1 1/2 cups Land O Lakes® Heavy Whipping Cream

Graham Crackers

1 cup all-purpose flour

1 cup whole wheat flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 large Land O Lakes® Egg

1/4 cup Land O Lakes® Butter, melted

1/4 cup honey

2 tablespoons whole milk


1 cup semi-sweet chocolate chips

3/4 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    To make pudding, combine 1 cup sugar, cornstarch and 1/4 teaspoon salt in large saucepan. Whisk 3 3/4 cups milk into sugar mixture until smooth. Bring to a boil over medium-high heat, whisking constantly. Once boiling, reduce heat to low; continue whisking 5-7 minutes or until thickened. (While boiling, scrape bottom frequently with rubber spatula.) Remove from heat; stir in 3 tablespoons butter and vanilla. Pour into large bowl. Cover with plastic food wrap, pressing gently so wrap is touching pudding. Refrigerate 2 hours or until cool.

  2. STEP 2

    Meanwhile, to make graham crackers, combine flours, 1/3 cup sugar, baking powder, cinnamon and 1/2 teaspoon salt in bowl. Combine egg, melted butter, honey and 2 tablespoons milk in another bowl. Add to flour mixture; stir until just combined. Turn out onto counter; gently knead until dough comes together. Wrap in plastic food wrap; refrigerate at least 1 hour. 

  3. STEP 3

    Heat oven to 300°F.

  4. STEP 4

    Remove graham cracker dough from refrigerator. Divide dough in half; roll each half out onto parchment paper, flouring if necessary to prevent sticking, until 1/16 inch thick. Place dough and parchment paper onto baking sheets. Bake 5 minutes, then rotate pans; contine baking 5 more minutes. Remove from oven; cut into 2x3-inch rectangles, but do not separate. Gently poke each graham cracker with chopstick to create signature graham cracker look. Return to oven; continue baking 20 minutes, rotating pans halfway through. Turn oven off; open door for 3 minutes. Close oven door; leave crackers in oven 20 minutes to dry out. Remove from oven; transfer to cooling racks to cool completely.

  5. STEP 5

    Stir water and gelatin together in small bowl. Let sit 5 minutes. Microwave mixture 15-30 seconds or until mixture starts to bubble and gelatin is dissovled. Set aside.

  6. STEP 6

    Beat 1 1/2 cups whipping cream in bowl at high speed, scraping bowl often, until soft peaks form. Add gelatin mixture; continue beating at high speed until stiff peaks form. 

  7. STEP 7

    Whisk one-third of whipped cream into chilled pudding. Gently fold remaining whipped cream into pudding until combined.

  8. STEP 8

    Cover bottom of 13x9-inch baking dish with graham crackers, breaking if necessary to cover. Top with half of pudding mixture (about 4 cups) and another layer of graham crackers. Repeat once more with remaining pudding and graham crackers. 

  9. STEP 9

    Place chocolate chips into medium bowl. Place 3/4 cup whipping cream into small saucepan; cook over low heat until bubbles form around edge of pan. Pour over chocolate chips; let sit 1 minute. Stir until chocolate chips are melted and smooth. Pour over graham crackers and gently spread to cover top of cake. Refrigerate 8 hours or overnight. (Top will crack.)

"A Little Less Homemade" Chocolate Eclair Cake

If you are in need of a time saver for this recipe, we tested with store-bought graham crackers as well. The recipe works exactly as written; you'll need 1 (14-ounce) box of graham crackers. We don't recommend instant pudding or store-bought whipped topping thoug as making those two parts of the recipe is definitely worth the extra effort for overall taste. 

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.