This dulce de leche éclair cake is a super easy, no-bake dessert that's perfect when you’re serving a group. It’s made with tea biscuits or graham crackers and creamy dulce de leche, giving it that classic éclair flavor without the fuss. This is my favorite dessert to whip up when I want something rich and indulgent, but also simple to make. The dulce de leche adds such an irresistible flavor that I can never get enough of!
Dulce de Leche Éclair Cake Recipe
Chocolate Eclair Cake is an old favorite that’s super easy to make and tastes just like a real chocolate éclair. It’s been popular at gatherings for ages, so I figured it was time to bring it back.
You don’t need to be a pro in the kitchen for this one. All you do is layer tea biscuits or graham crackers with dulce de leche custard, then finish it off with a thick layer of chocolate ganache. After letting it chill in the fridge for a few hours, the layers blend together into a creamy, chocolatey cake that looks and tastes like you spent way more time on it than you actually did.
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⭐Why You'll Love This Dulce de Leche Éclair Cake
- Simple Ingredients, Gourmet Flavor: Even with just tea biscuits, dulce de leche, and cream, this dessert tastes fancy. It shows how simple ingredients can become something amazing with the right touch.
- No-Bake Ease: This dessert is a breeze to make—just layer, chill, and you’re done. It’s perfect for prepping ahead of time or when you want to impress without spending hours cooking.
- Better with Time: The cake gets even better after sitting in the fridge. As it rests, the biscuits soften and the flavors blend, making it even more delicious the next day.
- Customizable: You can tweak the recipe to your taste. Try swapping dark chocolate for milk chocolate, adding fresh berries, or mixing in a bit of espresso for a coffee kick.
- Great for Sharing: This cake is perfect for a crowd. It’s rich, so a little goes a long way, making it ideal for parties, potlucks, or family get-togethers where you want everyone to leave happy.
🧾Ingredients
Here’s what you need to make this Dulce de Leche Éclair Cake:
- 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. They also add a touch of mild sweetness. 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 from scratch using 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. The dulce de leche adds a caramel sweetness and smooth texture. Cornstarch thickens it, so it sets perfectly. Milk keeps it balanced and smooth, while cream makes it extra creamy. Vanilla adds a lovely touch of flavor that complements the other ingredients.
- 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. The ganache gives a rich, slightly bitter contrast to the sweet custard and makes the cake look glossy and elegant. The cream helps achieve that perfect finish and rich texture.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Dulce de Leche Éclair Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Place tea biscuits at the bottom of the 20x20x6 cm mold lined with cling film.
2. In a large bowl, stir the dulce de leche until smooth.
3. In a medium bowl, stir cornstarch into the milk until it dissolves. Stir the cornstarch mixture into the dulce de leche until fully combined.
4. Pour in the milk and whisk until mixed.
5. Add vanilla to the dulce de leche and whisk until mixed.
6. Pour the dulce de leche over the cream. Cook and stir the mixture over medium heat until it thickens.
7. Take off the heat and pour half of the dulce de leche custard over the cookies, spreading it evenly.
8. Repeat the layers, finishing with biscuits on top. Chill the éclair cake for at least 4 hours to let it set.
9. In a small saucepan, heat the cream until it starts to simmer, but don't let it boil.
10. Add the chocolate to the hot cream. Let it sit for a minute, then stir until smooth.
11. Spread the ganache evenly. Refrigerate the éclair cake for at least 2 hours to let the chocolate ganache set.
12. Once set, cut into squares and serve chilled for a tasty Dulce de Leche Éclair Cake!
💭Tips for Recipe Success
Line the Mold: Cover your mold with cling film, leaving some extra hanging over the sides. This makes it easy to lift the cake out once it’s set. Smooth the film to avoid any wrinkles.
Layer Evenly: Place the tea biscuits in one even layer, making sure they cover the whole surface with no gaps. This helps them soften evenly.
Watch the Heat: Cook the custard on medium heat, stirring constantly to prevent burning. Too high heat can make it lumpy.
Cool the Custard: Let the custard cool a bit before spreading it on the cookies. This keeps it from soaking in too fast and getting too runny.
Simmer Cream: Heat the cream until it just starts to simmer, but don’t let it boil. Boiling can mess up the ganache texture.
Chop Chocolate Evenly: Cut the dark chocolate into small, even pieces so it melts smoothly with the hot cream. This makes a glossy ganache.
Use a Sharp Knife: Use a sharp knife for cutting the cake. Warm it under hot water and clean it between cuts to get nice, clean slices.
Storage: Store the leftover Dulce de Leche Éclair Cake in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness and flavor.
🍰More Cake Recipes to Try!
If you love this Dulce de Leche Éclair Cake, you'll also adore these tasty cakes:
- Yogurt Cake with 4 Ingredients
- Chocolate Banana Cake
- Flourless Chocolate Cake
- Chocolate Bundt Cake
- Carrot Cake
- Lemon Cake
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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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 Milk
- 400 ml Cream
- 1 teaspoon Vanilla
- 100 ml Cream
- 100 g Dark Chocolate
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, mix cornstarch with milk. Stir until the cornstarch is fully dissolved.
- Pour the cornstarch mixture over the dulce de leche, stirring until well combined.
- Pour in the milk and whisk well until combined.
- In a medium saucepan, add cream.
- Add vanilla to the dulce de leche mixture and whisk until well combined.
- Pour the dulce de leche mixture over the cream.
- Cook the mixture over medium heat, stirring constantly, until it thickens.
- Remove from the heat and pour half of the dulce de leche custard filling over the cookies and spread evenly.
- Repeat the layers, ending with a layer of cookies on top.
- Refrigerate the eclair cake for at least 4 hours or overnight to allow it to set.
- In a small saucepan, heat cream until it just begins to simmer. Do not let it boil.
- Cut the dark chocolate into small pieces.
- Add the chocolate to the hot cream. Let the chocolate sit in the hot cream for a minute, then stir until smooth and glossy.
- Pour the ganache over the top layer of cookies, spreading it evenly.
- Refrigerate the eclair cake for at least 2 hours to allow the chocolate ganache to 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!