This rich yet simple dessert requires no baking. Layers of milk-dipped biscuits, creamy vanilla custard, and a silky chocolate topping create a cake-like texture with minimal effort.
* Updated with new photos and streamlined instructions
I’m an energy-conserving cook: I enjoy elaborate recipes occasionally, but most of the time I want fast, delicious results. That’s why this no-bake biscuit cake is perfect — you spend little active time preparing it, and most of the waiting is just chilling.
The finished dessert has biscuit layers softened with milk so they resemble sponge cake, alternating with a quick homemade vanilla custard and finished with a glossy chocolate layer.
This cake is versatile: refreshingly cool on warm days and rich enough for holidays. It’s easy to adapt and keeps well in the fridge or freezer.
No-bake biscuit cake ingredients
The recipe uses common pantry ingredients. Key components and their roles:
- Sugar — sweetens the custard.
- Cornstarch — thickens the custard.
- Egg yolks — enrich the custard and help it set.
- Milk — used in the custard, for dipping the biscuits to soften them, and with the chocolate to keep the topping sliceable.
- Butter — adds richness and helps the custard set when chilled.
- Vanilla extract — flavor.
- Whipped topping or whipped cream — optional, folds into the custard for a softer texture. Use up to ½ cup; more can prevent the custard from setting.
- Digestive biscuits — or any crisp cookies you prefer for the layers.
- Semi-sweet chocolate — a good-quality melting chocolate makes the best topping.
How to make no-bake biscuit cake
This dessert begins with a simple vanilla custard. You can also use instant custard mix prepared per package instructions if you prefer.
1. In a bowl, whisk together sugar and cornstarch and set aside.
2. In another bowl, whisk egg yolks with milk until combined. Gradually pour the milk and eggs into the sugar-cornstarch mixture, whisking constantly. Strain the combined mixture into a pot to remove any lumps.
3. Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches a gentle boil, about 6–8 minutes. Remove from heat and stir in butter and vanilla until melted and smooth.
4. Transfer the custard to a heatproof bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature. If using whipped topping or whipped cream, fold it in once the custard is cool. The custard can be refrigerated up to 2 days before assembly.
5. For assembly, pour ¼ cup to ½ cup milk into a medium bowl. Quickly dip each digestive biscuit for about a second per side to soften. Arrange a single layer of dipped biscuits in a 9×9 inch (or 8×8) square dish.
6. Spread half of the custard over the first biscuit layer. Repeat with another milk-dipped biscuit layer, the remaining custard, and finish with a final biscuit layer. Cover and chill at least 4 hours to allow the custard to set.
7. Make the chocolate topping by combining coarsely chopped semi-sweet chocolate and ¼ cup milk in a heatproof bowl. Melt using a bain-marie (place the bowl over gently simmering water and stir until smooth) or microwave (30 seconds, then in 10-second bursts, stirring between each) until fully melted.
8. Pour the melted chocolate over the chilled cake and spread into an even layer. Return to the fridge for 20–30 minutes until the topping sets. Optionally, pipe additional decoration with extra melted chocolate. Slice and serve.
Storage
Store the assembled cake chilled. In the refrigerator it will keep up to one week. For longer storage, place the cake in an airtight container and freeze for up to two months.
For an ice cream–like texture, freeze the cake and serve straight from the freezer. To serve softer slices after freezing, thaw overnight in the refrigerator.
Ingredients (summary)
- Vanilla custard layer: ½ cup granulated sugar, ⅓ cup cornstarch, 3 large egg yolks, 2 cups milk, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, ¼ cup whipped topping (optional).
- Biscuit layer: ¼ cup milk for dipping, 175 g (about 22–24) digestive biscuits.
- Chocolate topping: 6 oz (¾ cup) semi-sweet chocolate, coarsely chopped, and ¼ cup milk.
Notes
• If using whipped cream instead of prepackaged whipped topping, ¼ cup heavy cream whipped yields roughly ½ cup. Increase the whipped cream slightly for a softer custard, but do not exceed ½ cup total or the custard may not set properly.
• To achieve a firmer, more sliceable custard, omit the whipped topping. For an ice-cream-like cake, freeze the assembled dessert for about 4 hours before slicing. When freezing, store in an airtight container for best quality.
Enjoy!