This vanilla no bake biscuit cake is a rich yet effortless dessert made with soft milk-dipped biscuits, a smooth homemade vanilla custard, and a glossy chocolate topping. With no oven required, it delivers the texture of a sponge cake layered with creamy custard, making it perfect for both casual treats and special occasions.

Why You’ll Love This Recipe

This recipe is ideal when you want an impressive dessert without complicated steps. The biscuits soften into a cake-like texture, the custard is creamy and comforting, and the chocolate topping adds just the right touch of indulgence. It’s easy to prepare ahead of time, great for all seasons, and perfect for beginners who want a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 or whipped cream

For the biscuit layer
¼ cup milk
175 grams digestive biscuits, approximately 22 to 24 biscuits

For the chocolate topping
¾ cup semi-sweet chocolate, chopped
¼ cup milk

Directions

Begin by preparing the vanilla custard. In a saucepan, whisk together the sugar and cornstarch until well combined. In a separate bowl, whisk the egg yolks with the milk. Gradually pour the milk mixture into the sugar and cornstarch while whisking continuously.

Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens and begins to boil, about 6 to 8 minutes. Remove from heat, then whisk in the butter and vanilla extract until smooth. Transfer the custard to a heatproof bowl, cover with plastic wrap touching the surface, and allow it to cool completely. Once cooled, gently fold in the whipped topping and set aside.

To assemble, pour the milk for dipping into a shallow bowl. Quickly dip each digestive biscuit into the milk for about one second per side. Arrange a single layer of biscuits in a 9×9 inch square dish. Spread half of the custard evenly over the biscuits. Repeat with another layer of dipped biscuits and the remaining custard, finishing with a final layer of biscuits on top. Refrigerate for at least 4 hours to allow the custard to set.

For the chocolate topping, combine the chocolate and milk in a heatproof bowl. Melt gently using a double boiler or microwave in short intervals, stirring until smooth. Pour the melted chocolate evenly over the chilled cake and spread into a smooth layer. Refrigerate for another 20 to 30 minutes until set, then slice and serve.

Servings and timing

This recipe yields approximately 9 generous servings.
Preparation time is about 20 minutes.
Cooking time for the custard is around 10 minutes.
Chilling time is at least 4 hours, plus 30 minutes for the chocolate topping.

Variations

You can add a thin layer of sliced bananas or strawberries between the custard and biscuit layers for a fruity twist. For a richer flavor, use dark chocolate instead of semi-sweet chocolate. A hint of coffee or cocoa powder added to the milk for dipping can also create a deeper flavor profile.

Storage/Reheating

Store the biscuit cake covered in the refrigerator for up to one week. It can also be frozen in an airtight container for up to two months. For a firmer, ice-cream-like texture, serve directly from the freezer. For a softer texture, thaw overnight in the refrigerator before serving. Reheating is not recommended, as this dessert is best enjoyed chilled.

FAQs

Can I make this cake without eggs?

Yes, you can use an egg-free custard made with extra cornstarch or a ready-made custard powder as a substitute.

What biscuits work best for this recipe?

Digestive biscuits are ideal, but tea biscuits or plain cookies also work well.

How long should I dip the biscuits in milk?

Dip each biscuit briefly for about one second per side to avoid sogginess.

Can I skip the whipped topping?

Yes, the custard will still set without it, resulting in a firmer texture.

Is this cake suitable for summer?

Absolutely, it’s a refreshing chilled dessert that’s perfect for warm weather.

Can I prepare this cake a day ahead?

Yes, making it a day in advance allows the layers to set beautifully.

What size dish should I use?

A 9×9 inch square dish works best for even layers.

Can I use flavored chocolate on top?

Yes, chocolate with hints of coffee or caramel can add extra depth.

Why is my custard too runny?

The custard may not have cooked long enough or may need more chilling time.

Can I freeze individual slices?

Yes, individual slices can be frozen and thawed as needed.

Conclusion

Vanilla no bake biscuit cake is the perfect balance of simplicity and indulgence. With minimal effort and no baking required, you get a layered dessert that’s creamy, chocolatey, and incredibly satisfying. Whether served fresh from the fridge or slightly frozen, it’s a recipe you’ll come back to again and again.

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