No bake cake recipes are my favorite. Simply compile all the ingredients together, cover, refrigerate for at least 12 hours and you are all set. A delicious cake is ready without turning on the oven.
No Bake Cake Recipes
Turning on the oven during the summer is definitely not what we want to do. I don’t know about your house but if we put the oven on at any point during a hot day, the entire house feels like a thousand degrees. Simple recipes that do not need to be heated are always a welcome.
No Bake Éclair Cake
Ingredients
Filling-
2 cups whipping cream
2 tsp vanilla extract
2 boxes vanilla pudding mix, sugar-free (4 oz each)
3 cups milk
1 box Graham Crackers (plain)
Chocolate Topping-
1/3 cup cocoa powder
1 cup sugar
¼ cup milk
1 stick butter, unsalted
Directions
For the cake –
- Use a 9×13 baking dish and line the bottom with a layer of graham cracker.
- In the bowl of a stand mixer whip the whipping cream on high speed for about 5 minutes. (keep an eye on it- you don’t want to make butter!) Scoop out the whipped cream from the stand mixer bowl into another bowl and set aside.
- To the stand mixer bowl (you do not have to wash in between) add the 3 cups of milk and vanilla pudding mix. Beat for about 2-3 minutes until combine.
- Fold the pudding mixture into the whipped cream and add the vanilla extract until combined.
- Add half of the pudding mixture over the graham crackers in the baking dish. Use a spatula to evenly spread the filling.
- Repeat with another layer of graham crackers and the rest of the pudding mixture.
- Top with a final layer of graham crackers.
For the chocolate topping-
- In a small pot, combine the cocoa powder, milk and sugar and bring to a boil. Use a whisk to stir for at least one-minute boiling to get your topping smooth.
- Remove the pot from heat. Add the butter and vanilla and keep stirring until the butter is melted and your topping is smooth.
- Pour over the final graham cracker layer and using a spatula spread out the chocolate evenly.
- Refrigerate for at least 12 hours but overnight is best.
No Bake Éclair Cake
This cake is light and delicious and the best part? No hot oven! This is a hit at barbecues, pot lucks and more. I love that you can make it ahead of time so the day of your party you can just relax and enjoy your company.
Happy Baking!
Have a look at these other no-bake cakes from of my favorite bloggers:
No-Bake Peanut Butter Cup Cheesecake – Pumpkin ‘n Spice
LEMON ICEBOX CAKE – Crayons & Cravings
3 Ingredient Cream Puff Trifle – Lake, Life- State of Mind
NO-BAKE CHOCOLATE PEANUT BUTTER PIE -Shane & Simple
Chrissy’s Famous Homemade Ice Cream Cake – Drugstore Divas
Fruit Summer Delight – Mrs. Criddle’s Kitchen
No Bake Peanut Butter Pie – Recipes from a Pantry
MINI NO-BAKE KETO BLUEBERRY CHEESECAKE – Moscato Mom
No Bake S’mores Pudding Cake Recipe – Close to Home
Strawberry Jell-O Cake – Finding Zest
Mile High Mud Pie – The Fresh Cooky
No Bake Éclair Cake
Ingredients
- Filling-
- 2 cups whipping cream
- 2 tsp vanilla extract
- 2 boxes vanilla pudding mix sugar-free (4 oz each)
- 3 cups milk
- 1 box Graham Crackers plain
- Chocolate Topping-
- 1/3 cup cocoa powder
- 1 cup sugar
- ¼ cup milk
- 1 stick butter unsalted
Instructions
- Use a 9x13 baking dish and line the bottom with a layer of graham cracker.
- In the bowl of a stand mixer whip the whipping cream on high speed for about 5 minutes. (keep an eye on it- you don’t want to make butter!) Sccop out the whipped cream from the stand mixer bowl into another bowl and set aside.
- To the stand mixer bowl (you do not have to wash in betweeadd the 3 cups of milk and vanilla pudding mix. Beat for about 2-3 minutes until combine.
- Fold the pudding mixture into the whipped cream and add the vanilla extract until combined.
- Add half of the pudding mixture over the graham crackers in the baking dish. Use a spatula to evenly spread the filling.
- Repeat with another layer of graham crackers and the rest of the pudding mixture.
- Top with a final layer of graham crackers.
- For the chocolate topping-
- In a small pot, combine the cocoa powder, milk and sugar and bring to a boil. Use a whisk to stir for at least one-minute boiling to get your topping smooth.
- Remove the pot from heat. Add the butter and vanilla and keep stirring until the butter is melted and your topping is smooth.
- Pour over the final graham cracker layer and using a spatula spread out the chocolate evenly.
- Refrigerate for at least 12 hours but overnight is best.
