If you haven’t tried No Bake Biscuit Cake with Pudding yet, add it to your list — it’s an easy, no-oven dessert that looks beautiful when sliced. Layers of square biscuits and creamy vanilla pudding, finished with crushed biscuits and chocolate shavings, make an impressive yet simple treat.
Butter biscuits work best for the light layers, but any square or rectangular biscuit will do. The contrast between the light biscuits and a darker variety creates an attractive pattern when you slice the cake.
For best texture and clean slices, prepare the dessert ahead of time and chill in the refrigerator overnight. This allows the pudding to set and the biscuits to soften just enough without becoming soggy.
No Bake Biscuit Cake with Pudding
Total Time: About 25 minutes active preparation + overnight refrigeration. Prep time for the cake assembly is approximately 25 minutes; allow extra time if you make the pudding from scratch.
Summary
This no-bake biscuit cake is built from alternating layers of biscuits and vanilla pudding, finished with crushed biscuits and grated dark chocolate. It serves as an elegant dessert for gatherings or an easy treat for family weeknights. The recipe is simple, requires no baking, and is ideal for making ahead.
Yields
Servings: 12 slices (using a 25 x 10 cm loaf tin)
Author
Julia
Ingredients
- 500 ml vanilla pudding (prepared in advance and cooled if possible)
- 100 g square or rectangular butter biscuits
- 100 g square or rectangular dark-coloured biscuits
- 150 g unsalted butter, softened to room temperature
- 2 tbsp icing sugar
- Dark chocolate, for grating or shavings to finish
Instructions
- Prepare the vanilla pudding a day ahead if you can, and chill it until cool. You will need about 500 ml (16.9 fl oz).
- Whisk the softened butter with the icing sugar until the mixture is light and fluffy. Reserve roughly half of this mixture for later decoration or extra layers if you like.
- Add a few spoonfuls of the cooled pudding to the butter and whisk until smooth. Continue adding pudding bit by bit and mix until the butter and pudding are fully incorporated and the filling has an even, spreadable consistency. Work quickly enough that both components are at similar temperatures — this helps prevent curdling.
- Line a loaf tin (approximately 25 x 10 cm) with foil, ensuring all sides are covered so you can lift the cake out easily after chilling.
- Cover the bottom of the tin with a single layer of butter biscuits. Spread about 3–4 tablespoons of the pudding filling evenly over the biscuits.
- Add a layer of the darker biscuits and spread more pudding on top. Continue alternating layers of light biscuits, pudding, and dark biscuits until you run out of filling. Make sure the final layer is pudding so the top is smooth for decoration.
- Sprinkle crushed biscuits and grate dark chocolate over the top to finish. Press lightly so the topping adheres.
- Wrap the tin tightly with cling film and refrigerate overnight to allow the pudding to set and the biscuits to soften to the right texture.
- Keep the cake chilled until serving. When ready, lift the cake from the tin using the foil, slice with a sharp knife, and serve cold.
Storage
Store the cake in the refrigerator for up to 3–4 days. Keep it covered to prevent it from absorbing other fridge odors. For clean slices, return the cake to the fridge for 15–30 minutes before cutting if it has warmed up.
Tips & Variations
- Use flavored puddings (e.g., chocolate or caramel) to change the profile of the cake.
- If you prefer, replace the buttercream-pudding mix with whipped cream stabilized with a little mascarpone or cream cheese for a lighter filling.
- Swap in different biscuits for texture and flavor: speculoos, graham crackers, or plain tea biscuits all work well.
- To speed up setting, chill the assembled cake in the coldest part of your fridge.
Nutrition (per slice)
Calories: 359 kcal; Carbohydrates: 53 g; Protein: 1 g; Fat: 16 g; Saturated Fat: 9 g; Cholesterol: 28 mg; Sodium: 335 mg; Potassium: 66 mg; Fiber: 1 g; Sugar: 40 g; Vitamin A: 320 IU; Calcium: 16 mg; Iron: 1.1 mg.
Nutrition information is an estimate and may vary depending on brands, ingredient substitutions, and portion sizes.
This no-bake biscuit cake is forgiving and easy to assemble. With minimal ingredients and no oven required, it’s a dependable dessert for both casual and special occasions. Try it as written or adapt layers and toppings to suit your taste.