Description
The Gingerbread Éclair Cake is a modern twist on the classic chocolate éclair cake, with a festive holiday touch. Instead of the typical chocolate flavor, this recipe incorporates gingerbread spices, molasses, and whipped cream layers. It’s a no-bake dessert, meaning you don’t have to worry about turning on the oven, making it perfect for a stress-free holiday treat. The graham crackers soften as they absorb the rich, spiced pudding mixture, resulting in a cake-like texture that’s both creamy and satisfying.
Ingredients
For the Layers
2 boxes (3.4 oz each) instant vanilla pudding mix
2 ½ cups cold milk
1 (8 oz) tub Cool Whip or 2 ½ cups whipped topping
1 tbsp molasses
2 tsp ground ginger
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
1 box cinnamon graham crackers (or honey grahams)
For the Topping
1 cup heavy cream
½ cup white chocolate chips or vanilla candy melts
1 tbsp molasses
Optional: crushed gingersnap cookies or cinnamon sugar for garnish
Instructions
1. Make the Gingerbread Cream Filling
In a large bowl, whisk together instant pudding mix and cold milk for about 2 minutes until thick.
Whisk in molasses, ginger, cinnamon, nutmeg, and cloves.
Gently fold in the Cool Whip until smooth and fluffy.
2. Assemble the Cake
In a 9×13-inch pan, spread a thin layer of the pudding mixture on the bottom.
Add a layer of graham crackers (break them as needed to fit).
Spread ⅓ of the gingerbread pudding mixture on top.
Repeat layers — graham crackers, pudding, graham crackers, pudding — ending with the pudding layer on top (3 layers total).
3. Make the Molasses Ganache Topping
Heat heavy cream in a small saucepan until just simmering (don’t boil).
Pour over white chocolate chips in a heatproof bowl and let sit 1 minute.
Whisk until smooth and glossy.
Stir in molasses for a caramel-like holiday flavor.
Pour over the top layer of the cake and spread evenly.
4. Chill
Cover and refrigerate for at least 6 hours (overnight is best).
This allows the graham crackers to soften into a cake-like texture.
5. Serve
Top with:
Crushed gingersnap cookies
Cinnamon sugar dust
Or a drizzle of caramel or extra molasses
Slice and serve cold — it’ll taste like gingerbread tiramisu meets éclair cake. ✨
Notes
For a festive touch, top your gingerbread éclair cake with a dusting of cinnamon or crushed gingersnap cookies before serving. You can also drizzle a bit of caramel or white chocolate sauce for extra sweetness and holiday flair!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
Keywords: Gingerbread cake, no-bake gingerbread dessert, holiday éclair cake, festive dessert