No-Bake Biscuit Cake

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No-Bake Biscuit Cake

A no-bake biscuit cake is a quick, indulgent dessert that layers simple tea biscuits with a rich chocolate or cream filling. It’s perfect for lazy afternoons, last-minute gatherings, or when you want a delicious treat without turning on the oven. With its soft, layered texture and chocolatey sweetness, it’s a crowd-pleaser for both kids and adults.

Ingredients

For the Cake:

  • Tea biscuits – 250 g (or Marie biscuits)

  • Unsalted butter – 100 g (room temperature)

  • Sweetened condensed milk – 1 cup (approx. 300 g)

  • Cocoa powder – 2 tbsp (unsweetened)

  • Dark chocolate – 100 g (optional, for richer flavor)

  • Vanilla extract – 1 tsp

  • Milk – 1/4 cup (to adjust chocolate cream consistency)

Optional Toppings:

  • Chopped nuts (almonds, walnuts, pistachios)

  • Grated chocolate or cocoa powder

  • Fresh fruits (strawberries, bananas)

Instructions

1. Prepare the Chocolate Cream

  1. Melt the butter and chocolate together in a saucepan on low heat or in a microwave-safe bowl.

  2. Add sweetened condensed milk and cocoa powder, stirring until smooth.

  3. Add vanilla extract.

  4. If the mixture is too thick, add milk gradually until it reaches a spreadable consistency.

Tip: The cream should be soft enough to spread, but not runny.

2. Layer the Biscuits

  1. Line a rectangular or square dish with parchment paper.

  2. Dip each biscuit briefly in milk to soften (do not soak, just a quick dip).

  3. Arrange a layer of biscuits on the bottom.

  4. Spread a layer of chocolate cream over the biscuits.

  5. Repeat layers until all biscuits and cream are used, finishing with a chocolate layer on top.

Tip: Press gently to compact the layers without breaking the biscuits.

3. Chill the Cake

  1. Cover the cake with cling film or foil.

  2. Refrigerate for 4–6 hours, or overnight for best results.

  3. Remove from the fridge and slice into squares before serving.

Tip: A sharp knife warmed with hot water makes clean slices.

Servings

  • Makes 8–10 servings, depending on portion size.

Nutritional Information (per serving, approx.)

  • Calories: 320 kcal

  • Carbohydrates: 40 g

  • Sugars: 28 g

  • Fat: 16 g

  • Saturated Fat: 10 g

  • Protein: 4 g

  • Fiber: 1 g

  • Sodium: 80 mg

(Values are approximate and vary with brands and exact quantities.)

Benefits

  • Quick & Easy: No baking required, perfect for busy schedules.

  • Versatile: You can add fruits, nuts, or different chocolate layers.

  • Kid-Friendly: Sweet, chocolatey, and fun to assemble with children.

  • Customizable: Can be made vegan by using plant-based butter and condensed milk.

Notes & Tips

  • Use fresh, crisp biscuits to avoid a soggy cake.

  • Adjust the sweetness by reducing or increasing condensed milk.

  • For extra flavor, sprinkle a little coffee or liqueur on the biscuits before layering.

  • Keeps well in the fridge for 3–4 days, or freeze for up to 2 weeks.

  • Slice carefully—warming the knife helps prevent the layers from crumbling.

Q&A for No-Bake Biscuit Cake

Q1: Can I use other types of biscuits?
A1: Yes! Digestive biscuits, graham crackers, or chocolate wafers work well. Adjust dipping time for softer biscuits.

Q2: Can I make it chocolate-free?
A2: Absolutely! Replace the chocolate cream with flavored whipped cream, caramel, or fruit jam layers.

Q3: How can I make it vegan?
A3: Use coconut condensed milk and plant-based butter or margarine.

Q4: Why is my cake too soft?
A4: Likely the biscuits absorbed too much liquid. Dip briefly in milk and chill longer to firm up.

Q5: Can I serve it immediately?
A5: It tastes best chilled, but you can serve after 1–2 hours if pressed for time.

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