No Bake Biscuit Cake
Easy no bake biscuit cake made with chocolate, butter, and tea biscuits. A simple fridge dessert with about 15 minutes of prep, at least 2 hours of chilling, and 10 minutes of standing before slicing.
Here, biscuits means plain tea biscuits or digestive-style cookies, not the fluffy kind served with gravy. Roughly crushed pieces are folded into melted chocolate and butter, then pressed into a dish. The result is a chilled chocolate slice rather than a baked sponge cake.
Leave some small biscuit chunks instead of turning everything into fine crumbs. They give each square its pattern and texture. The other detail worth watching is the chocolate: short microwave bursts and plenty of stirring are gentler than one long blast of heat.
The hands-on work is short, but this is not a dessert to start just before guests arrive. It needs at least two hours in the refrigerator and may take longer to firm up all the way through. An overnight chill is fine, followed by ten minutes on the counter before cutting the cake into nine squares.
Questions you may have about this recipe
What type of biscuits should I use?
Plain tea biscuits or digestive style biscuits work best.
Can I add nuts or dried fruit?
Yes. Optionally fold in up to 1/2 cup total chopped nuts or dried fruit with the biscuits.
How long does it need to chill?
Refrigerate for at least 2 hours, or longer until firm throughout. Chilling overnight is also an option. Allow 10 minutes at room temperature before slicing.
Can I freeze this cake?
Yes. Wrap slices well and freeze for up to 1 month, then thaw in the refrigerator. Keep the cake covered in the refrigerator rather than storing it at room temperature.
Do I need a special pan?
Use an 8-inch square dish lined with parchment for 9 squares. A different pan size changes the thickness and may change the chilling time.
What you need to make No Bake Biscuit Cake
2 cups semi sweet chocolate chips
1/2 cup unsalted butter
2 cups plain tea biscuits, roughly crushed
1/4 cup milk
1 tsp vanilla extract
1/4 tsp salt
How to make No Bake Biscuit Cake
Line an 8-inch square dish with parchment paper, leaving enough overhang to lift out the cake.
Place the chocolate chips and butter in a microwave-safe bowl. Heat at 50% power in short 20-second bursts, stirring well after each, until mostly melted. Stir until smooth and avoid overheating.
Warm the milk gently until warm, not boiling. Add the full 1/4 cup to the warm chocolate mixture and stir until smooth, then stir in the vanilla and salt.
Fold in the roughly crushed biscuits until fully coated. If using the optional nuts or dried fruit, fold them in now.
Press the mixture evenly into the prepared dish and smooth the top.
Refrigerate for at least 2 hours, or longer until firm throughout. Chilling overnight is also an option.
Let the chilled cake stand at room temperature for 10 minutes to make slicing easier, then lift it out and cut into 9 squares. Return leftovers to the refrigerator.
Tips
Use good quality chocolate for the best flavor.
Do not crush the biscuits too fine. Small chunks give the best texture.
Let the cake sit at room temperature for 10 minutes before slicing.
Optional: sprinkle grated chocolate or cocoa powder on top for a simple finish.
Parchment for easy lifting
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Lining the dish makes it easier to lift the chilled cake onto a cutting board before slicing. Reynolds unbleached parchment paper on Amazon (paid link) is one option you can cut to fit your 8-inch square dish. Leave paper extending above two opposite sides for handles, then let the cake firm up fully before lifting it out.
Reader reviews
⭐⭐⭐⭐⭐ “Rich, simple, and perfect with a cup of tea.” Margaret D
⭐⭐⭐⭐ “Great texture and easy to put together.” Robert H
⭐⭐⭐⭐⭐ “My grandchildren asked for seconds.” Linda S
⭐⭐⭐⭐ “Nice and chocolatey without being too heavy.” Peter W
⭐⭐⭐⭐⭐ “This has become our go to fridge dessert.” Janet C
Printable Recipe
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No Bake Biscuit Cake
No bake biscuit cake with rich melted chocolate and soft biscuit pieces. A simple dessert that chills in the fridge and slices into neat, chocolatey squares.
Ingredients
- 2 cups semi sweet chocolate chips
- 1/2 cup unsalted butter
- 2 cups plain tea biscuits, roughly crushed
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line an 8-inch square dish with parchment paper, leaving enough overhang to lift out the cake.
- Place the chocolate chips and butter in a microwave-safe bowl. Heat at 50% power in short 20-second bursts, stirring well after each, until mostly melted. Stir until smooth and avoid overheating.
- Warm the milk gently until warm, not boiling. Add the full 1/4 cup to the warm chocolate mixture and stir until smooth, then stir in the vanilla and salt.
- Fold in the roughly crushed biscuits until fully coated. If using the optional nuts or dried fruit, fold them in now.
- Press the mixture evenly into the prepared dish and smooth the top.
- Refrigerate for at least 2 hours, or longer until firm throughout. Chilling overnight is also an option.
- Let the chilled cake stand at room temperature for 10 minutes to make slicing easier, then lift it out and cut into 9 squares. Return leftovers to the refrigerator.
Notes
Use an 8-inch square dish for the stated yield; a different pan size changes the thickness and may change the chilling time. Optional additions: up to 1/2 cup total chopped nuts or dried fruit. Optional finish: grated chocolate or cocoa powder. Store the cake covered in the refrigerator, not at room temperature. For longer storage, wrap slices well and freeze for up to 1 month, then thaw in the refrigerator. Allow about 15 minutes preparation, at least 2 hours chilling, and 10 minutes standing before slicing; the cake must be firm before cutting.
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