Home » Cakes & Pies » Chocolate Cherry Eclair Cake

Chocolate Cherry Eclair Cake

This uptown Chocolate Cherry Eclair Cake is a riff on the potluck classic eclair cake. In it, maraschino cherries, cheesecake pudding and a homemade fudgy chocolate topping combine to form this spectacular sheet pan dessert.


Easy Chocolate Cherry Eclair Cake Recipe

Eclair cake is one of those no bake desserts that tends to be a hot favorite for potlucks. It’s sort of an old school desserts that never gets old. A classic eclair cake like this recipe one from Culinary Hill is made using layers of graham crackers and pudding then topped with chocolate frosting. This chocolate cherry variation is a riff on that classic combo. It seemed like the perfect twist to me and after experimenting with ingredients and amounts this one hit our proverbial sweet spot.

Chocolate-Cherry-Eclair-Cake ingredients

How to Make the Best Chocolate Cherry Eclair Cake Recipe

Chocolate covered cherries begin showing up on store shelves during the holiday season and that flavor is what inspired this variation of eclair cakes. They’re really are a vintage sweet and I loved adapting that flavor combination to this eclair cake recipe. The trio of flavors formed by the creamy cherry filling, maraschino cherries and a homemade fudge topping is certain to elevate this recipe to one of your go to special occasion desserts.

  • Ingredients you’ll need to make homemade Chocolate Cherry Eclair Cake: Chocolate graham crackers, maraschino cherries, instant cheesecake pudding mix, almond extract, whole milk and frozen whipped topping, thawed. (i.e. Cool Whip or similar)
  • For the chocolate topping you’ll need: Butter, cocoa powder, heavy cream and powdered sugar plus additional Cool whip and maraschino cherries for garnishing.
  • Kitchen tools you’ll need: A 13 x 9 inch dish or cake pan, a stand mixer or a hand mixer, measuring cups and spoons, a medium saucepan and a rubber spatula. To decorate as pictured you’ll need a piping bag fitted with a jumbo open star tip.
  • Cheesecake flavored instant pudding is delicious in this recipe. In a pinch, you could use white chocolate instant pudding mix.
  • This eclair cake recipe uses frozen whipped topping for the filling and garnishing. If you want to make your own whipped cream, you can. You’ll need 2 cups of sweetened whipped cream for the filling plus additional for the top.
  • How do you make homemade whipped cream? Place the beaters and medium size mixing bowl in the freezer for 15 minutes. Add 2 cups of heavy cream with 1 teaspoon of vanilla extract to the mixing bowl, then beat on medium high speed for a few seconds, Lower the speed of the mixer and gradually add 1/4-1/3 cup of granulated sugar. Beat until stiff peaks form, then proceed with the recipe as written. This will make ample for the filling and garnishing.
  • Store Chocolate Cherry Eclair Cake chilled in the refrigerator for up to 4 days.

decorated Chocolate Cherry Eclair Cake

More Cherry Dessert Recipes to Make

I’m not sure what I like most the flavor combination or the fact that this eclair cake requires no baking at all. I think it’s both. I love to garnish with whipped cream and a cherry on top giving the eclair cake a special piece for 16 special individuals. Make this no-bake dessert one day in advance, and have it ready to satisfy your sweet tooth on a busy day and your family will go nuts for it. If you’re a diehard chocoholic checkout my recipe for Death By Chocolate Eclair Cake, too.

cut Chocolate Cherry Eclair Cake

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chocolate Cherry Eclair Cake

Prep Time20 minutes
Cook Time5 minutes
Chilling time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate-cherry-eclair-cake, chocolate-eclair-cake, eclair-cake-recipes
Servings: 16 servings
Calories: 429kcal
Author: Melissa Sperka


  • 1 14 oz package chocolate graham crackers
  • 3 3.4 oz boxes instant cheesecake pudding mix
  • 3 cups whole milk
  • 1 10 oz jar sliced maraschino cherries, drained reserve 1/2 cup juice
  • 1/2 tsp pure almond extract
  • 1 8 oz frozen whipped topping, thawed
  • Frosting:
  • 3/4 cup butter
  • 3/4 cup heavy cream
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp pure almond extract
  • 3 cups powdered sugar
  • Whipped topping and maraschino cherries with stems for garnishing optional


  • In a large mixing bowl, whip together the packages of instant pudding mix, milk, 1/2 cup reserved maraschino cherries juice and 1/2 tsp almond extract. Whip with a hand mixer for 3 minutes or until thickened.
  • Mix in 8 oz whipped topping and sliced maraschino cherries by hand.
  • To assemble: In a non stick 13 x 9-inch baking dish arrange a layer of chocolate graham crackers side by side. Pour 1/2 of the pudding mixture over the graham crackers.
  • Arrange another layer of chocolate graham crackers and the remaining pudding. Spread evenly. Finish with a final layer of graham crackers.
  • In a heavy bottomed saucepan melt together the butter, cream and cocoa powder cooking over medium heat stirring constantly just until combined. Remove from the heat and add 1/2 tsp almond extract.
  • Gradually beat the powdered sugar in with a hand mixer until smooth. Pour over the top layer of graham crackers. Spread evenly and chill for at least 4 hours or overnight.
  • Garnish with additional whipped topping and maraschino cherries, if desired.. Store chilled


1 (14.0 oz) box of graham crackers includes 3 individual packages. Use one for each layer, breaking when needed to fit the dish.


Serving: 1serving | Calories: 429kcal | Carbohydrates: 57g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 394mg | Potassium: 134mg | Fiber: 3g | Sugar: 45g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. I make this recipe just as it’s written. However, if you’re handy in the kitchen it could probably be adapted. If you try it let me know how it goes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating