This is one of the richest yet easiest desserts around. This no-bake biscuit cake layers milk-dipped biscuits, a smooth vanilla custard, and a glossy chocolate topping — giving a sponge-cake-like texture with much less effort.
* Updated with new photos and simplified instructions 🙂
I like to conserve energy in the kitchen. While I enjoy an elaborate recipe now and then, most of the time I prefer dishes that deliver big flavor with minimal fuss. This no-bake biscuit cake fits the bill perfectly.
Layers of milk-dipped biscuits become tender and cake-like, sandwiched with a quick, creamy homemade vanilla custard, and finished with a rich chocolate layer. Most of the time is simply chilling, so you can relax while it sets.
This cake is versatile: cool and refreshing on warm days, yet indulgent enough for holidays and special occasions.
No-Bake Biscuit Cake Ingredients:
• Sugar: sweetens the custard.
• Cornstarch: thickens the custard.
• Egg yolks: add richness, color, and help thicken the custard.
• Milk: used in the custard, to soften the biscuits during assembly, and to keep the chocolate topping sliceable.
• Butter: adds richness and helps the custard set when chilled.
• Vanilla extract: for flavor.
• Whipped topping: optional for a softer custard layer. Use up to ½ cup; more may prevent the custard from setting. You can substitute whipped cream (¼ cup heavy cream whipped ≈ ½ cup).
• Digestive biscuits: or any firm cookies you prefer.
• Semi-sweet chocolate: choose a good-quality melting chocolate for the topping.
How to make No-Bake Biscuit Cake:
Start by making a simple homemade vanilla custard. If you prefer, you can use prepared custard mix following package directions.
In a large bowl, whisk together sugar and cornstarch. In a separate bowl, whisk the egg yolks into the milk until smooth. Gradually pour the milk-and-egg mixture into the sugar-cornstarch while whisking. Strain the combined mixture into a saucepan to remove any lumps.
Cook over medium-low heat, whisking constantly, until the mixture thickens and just begins to boil, about 6–8 minutes. Remove from heat, stir in butter and vanilla until incorporated.
Transfer the custard to a heat-safe bowl and press plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature. Once cooled, gently fold in the whipped topping if using. The custard can be refrigerated for up to 2 days before assembling.
For assembly, pour ¼ cup to ½ cup milk into a shallow bowl. Quickly dip each biscuit (about 1 second per side) to soften slightly. Arrange an even layer of dipped biscuits in a 9×9 inch square dish. Spread half the custard over the biscuits. Repeat with another dipped biscuit layer, the remaining custard, then finish with a final biscuit layer. Cover and refrigerate for at least 4 hours to allow the custard to set.
Prepare the chocolate topping by combining chopped semi-sweet chocolate with ¼ cup milk. Melt gently either over a bain-marie or in the microwave:
Bain-marie: Place a heatproof bowl over a pot with an inch of barely simmering water. Stir until smooth.
Microwave: Heat for 30 seconds, stir, then heat in 10-second bursts, stirring between each, until melted and glossy.
Pour the melted chocolate over the chilled cake and smooth into an even layer. Chill another 20–30 minutes until the chocolate sets. Optionally pipe extra melted chocolate decorations. Slice and serve.
Storage:
Keep the cake refrigerated until serving. In the fridge it will keep up to 1 week. For longer storage, place it in an airtight container and freeze for up to 2 months. For an ice-cream-like texture, serve straight from the freezer; to soften after freezing, thaw overnight in the fridge.
Related no-bake desserts you might enjoy:
• Chocolate no-bake biscuit cake
• 3-ingredient cornflakes cookies
• 2-ingredient crunchy chocolate cups
• Classic tiramisu
Vanilla No Bake Biscuit Cake Recipe
5 from 1 review
- Author: Mimi
- Total Time: 4 hours 50 minutes
- Yield: 1 (9×9 inch) cake
Description
This no-bake biscuit cake is rich, simple to prepare, and layers tender milk-dipped biscuits with creamy homemade custard and a smooth chocolate topping for an impressive, fuss-free dessert.
Ingredients
For the vanilla custard layer:
- ½ cup granulated sugar
- ⅓ cup cornstarch
- 3 large egg yolks
- 2 cups milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ cup whipped topping (optional)
For the biscuit layer:
- ¼ cup milk (for dipping)
- 175 grams digestive biscuits (about 22–24 cookies)
For the chocolate topping:
- 6 ounces (¾ cup) semi-sweet chocolate, coarsely chopped
- ¼ cup milk
Instructions
- Make the custard: Whisk sugar and cornstarch in a saucepan. In a bowl, whisk egg yolks with milk. Gradually add the milk mixture to the dry ingredients, whisking to combine, then strain into the saucepan.
- Cook over medium-low, whisking constantly, until thick and boiling (6–8 minutes). Remove from heat and stir in butter and vanilla.
- Transfer to a heatproof bowl and press plastic wrap onto the surface. Cool to room temperature, then fold in whipped topping if using. Chill until ready to assemble.
- Assemble: Pour milk into a shallow bowl and quickly dip biscuits (about 1 second per side). Arrange a layer in a 9×9-inch dish, spread half the custard over them, repeat with a second biscuit layer and the remaining custard, then top with a final layer of dipped biscuits. Cover and chill at least 4 hours.
- Chocolate topping: Combine chopped chocolate and milk in a heatproof bowl. Melt over a bain-marie or in the microwave in short bursts, stirring until smooth.
- Pour the melted chocolate over the chilled cake, smooth evenly, and chill 20–30 minutes until set. Slice and serve.
Notes
* Use whipped topping or freshly whipped cream to lighten the custard. Do not exceed ½ cup or the custard may not set properly.
** For a firmer, ice-cream-like texture, freeze the assembled cake for about 4 hours before slicing. If frozen, thaw in the fridge overnight for a softer slice.
Storage: Store covered in the fridge up to 1 week, or freeze in an airtight container up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Enjoy!