This dulce de leche eclair cake is an easy, no-bake dessert made with tea biscuits and creamy caramel layers. It's rich, simple to make, and always a crowd-pleaser.
The Best Dulce de Leche Éclair Cake, Easy, No-Bake, and Irresistible
Chocolate Eclair Cake has always been one of those nostalgic desserts for me, simple, familiar, and surprisingly impressive for how little effort it takes. The dulce de leche eclair cake version has been a family favorite for years, and it somehow gets better with time. After a night in the fridge, the biscuits soften, the flavors blend together, and you get that classic chocolate-eclair taste without any of the pastry work. It's the kind of dessert that's perfect for sharing at family gatherings or potlucks.
What I enjoy most is how effortless and customizable it is. You just layer tea biscuits or graham crackers with a silky dulce de leche custard and finish it with a generous layer of chocolate ganache. From there, you can make it your own, swap dark chocolate for milk, add fresh berries, or even mix in a touch of espresso. After a few hours in the fridge, it transforms into a creamy, chocolatey dessert that tastes like you spent far more time on it than you actually did.
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⭐Why You'll Love This Recipe
- Simple Ingredients, Gourmet Flavor: Even with just tea biscuits, dulce de leche, and cream, this dessert tastes fancy.
- No-Bake Ease: This dessert is a breeze to make, just layer, chill, and you're done.
🧾Dulce de Leche Eclair Cake Ingredients
Here's what you need to make this Dulce de Leche Eclair Cake recipe:
- Tea Biscuits: I love using rectangular tea biscuits for the cake base. They soak up the dulce de leche custard and turn soft, like cake, giving a nice contrast to the creamy filling and ganache. If you don't have tea biscuits, graham crackers, or sponge cake work just as well.
- Dulce de Leche Custard (dulce de leche, cornstarch, milk, cream, and vanilla): I make the custard dulce de leche, cornstarch, milk, cream, and vanilla. Doing it myself means I know exactly what's in it, and it tastes richer and creamier.
- Cream and Dark Chocolate: For the ganache, I use cream and a 70% dark chocolate bar. You can use dark chocolate chips if you're in a rush.
👩🏻🍳How to Make Dulce de Leche Éclair Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Line a 20x20x6 cm mold with cling film and place a layer of tea biscuits at the bottom.
2. In a bowl, mix dulce de leche until smooth.
3. Dissolve cornstarch in milk, then whisk it into the dulce de leche along with vanilla.
4. Cook the mixture over medium heat, stirring until it thickens into a custard.
5. Pour half of the custard over the biscuits and spread evenly.
6. Add another layer of biscuits and repeat with the remaining custard, finishing with a final biscuit layer.
7. Simmer cream in a small saucepan, then add chopped chocolate and stir until smooth to make the ganache.
8. Spread ganache on top and chill the dulce de leche eclair cake for at least 4 hours to set, plus 2 more hours for the ganache.
💭My Tips for Recipe Success
Line the Mold: I like to cover the mold with cling film, leaving a bit extra hanging over the sides; it makes lifting the cake out so much easier later. I always smooth the film well so there are no wrinkles.
Layer Evenly: When I place the tea biscuits inside, I take a moment to line them up in a single, even layer. It keeps everything tidy and helps the biscuits soften the same way throughout.
Storage: If you have leftovers, just keep the Dulce de Leche Éclair Cake in an airtight container in the fridge. It stays fresh and delicious for about 3-4 days.
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Recipe
Dulce de Leche Eclair Cake
Ingredients
- 27 Rectangular Tea Biscuits
- 398 g Dulce de Leche
- 120 g Cornstarch
- 600 ml Whole Milk
- 400 ml Heavy Cream
- 1 teaspoon Vanilla
- 100 ml Heavy Cream
- 100 g Dark Chocolate - Chopped
Instructions
- Line 20x20x6 cm mold with cling film, leaving a surplus to the sides.
- Layer a third of the cookies at the bottom of the prepared mold. Set aside.
- In a large mixing bowl, pour the dulce de leche, mixing well until smooth.
- In a medium bowl, whisk the cornstarch into a little milk until it fully dissolves. Add this mixture to the dulce de leche and stir until smooth. Pour in the remaining milk and whisk again until everything is well combined.
- In a medium saucepan, pour in the cream. Add the vanilla to the dulce de leche mixture and whisk until fully blended. Pour this mixture into the saucepan with the cream. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from the heat and pour half of the dulce de leche custard over the cookies, spreading it into an even layer. Repeat the layers, finishing with a layer of cookies on top. Refrigerate the eclair cake for at least 4 hours, or overnight, to allow it to set fully.
- In a small saucepan, heat the cream until it just starts to simmer; avoid letting it boil. Remove from the heat and add the chopped chocolate. Let it sit for a minute, then stir until the mixture becomes smooth and glossy.
- Pour the ganache over the top layer of cookies, spreading it evenly. Refrigerate the eclair cake for at least 2 hours, or until the ganache is fully set.
- Once set, cut into squares and serve chilled this delicious Dulce de Leche Éclair Cake!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I'm officially obsessed with this dulce de leche eclair cake!