Vanilla No Bake Biscuit Cake Recipe

There’s something undeniably satisfying about making a dessert that feels indulgent yet requires minimal effort, and that’s exactly what I promise with this Vanilla No-Bake Biscuit Cake—it’s like a hug in cake form!

I love how this Vanilla No-Bake Biscuit Cake combines the creamy richness of white chocolate with the perfect crunch from those digestive biscuits. The melted unsalted butter binds the biscuits into a delightful base, while the slow, luscious drape of heavy cream that has been whipped to the perfect consistency mixes with vanilla extract and tops the cake.

Vanilla No Bake Biscuit Cake Recipe Ingredients

• Digestive Biscuits: Carbohydrate-rich base with a mild sweetness; adds texture.
• Unsalted Butter: Adds creaminess and richness; essential for binding ingredients.
• Heavy Cream: Creamy texture; provides fat and richness to the dessert.
• White Chocolate: Sweetness; contributes smooth, creamy texture, infused with cocoa butter.
• Vanilla Extract: Aromatic; enhances sweetness and flavor depth.
• Granulated Sugar: Sweetens; balances flavors in the mixture.

Vanilla No Bake Biscuit Cake Recipe Ingredient Quantities

• 200 g digestive biscuits (or any tea biscuits)
• 100 g unsalted butter, melted
• 300 ml heavy cream
• 200 g white chocolate, chopped
• 2 tsp vanilla extract
• 50 g granulated sugar
• Pinch of salt
• White chocolate curls or shavings for garnish (optional)

How to Make this Vanilla No Bake Biscuit Cake Recipe

1. Start by using a food processor to turn the digestive biscuits into fine crumbs, or place them in a sealed bag and pound them with a rolling pin until they are very fine.

2. Mix the melted butter with the biscuit crumbs in a bowl until the mixture looks like wet sand.

3. Pack this crumb mixture evenly into the base of a springform pan to form the cake base. Use the back of a spoon to compact it firmly, and set aside.

4. In a saucepan over low heat, combine the chopped white chocolate, heavy cream, granulated sugar, and a pinch of salt. Stir continuously until the chocolate is melted and the mixture is smooth.

5. Take the saucepan off the heat and add the vanilla extract.

6. Let the mixture sit at room temperature to cool. Stir it now and then so that it doesn’t form a skin.

7. After the chocolate-cream mixture has cooled, pour it into the springform pan over the biscuit base, and spread it evenly. The chocolate cream has to be cooled.

8. Plastic wrap is used to cover the pan. Refrigerate it, now wrapped in plastic, for at least four hours. You want the cake to set and be firm to the touch.

9. After it is set, gently take the cake out of the pan and move it to a plate for serving.

10. If you would like to, you can garnish your Vanilla No Bake Biscuit Cake with white chocolate curls or shavings before you serve it. It’s a simple recipe that I hope you will enjoy!

Vanilla No Bake Biscuit Cake Recipe Equipment Needed

1. Food processor or rolling pin and a sealed bag
2. Mixing bowl
3. Spoon (for mixing and compacting)
4. Springform pan
5. Saucepan
6. Stirring utensil (e.g., spatula or spoon)
7. Plastic wrap
8. Plate (for serving)

FAQ

• Can I use a different type of biscuit?Certainly, digestive biscuits can be replaced with any other tea biscuit, graham cracker, or even a chocolate-flavored biscuit for a variation in taste.
• Is there a dairy-free version of this recipe?Ingredients:

  • Dairy-free butter substitute
  • Dairy-free cream substitute
  • Dairy-free white chocolate

  Method:

  This is a basic recipe that can be adapted in many ways.

• How long does the cake need to set?Refrigerate the cake for at least 4 hours or until it is firm enough to slice. Chilling it overnight will give it the best texture.
• Can I add fruit to this cake?Fresh berries or a fruit puree can be added between the layers to complement the vanilla taste and give the cake a refreshing new twist.
• What is the best way to melt the white chocolate?The safest way is to use a double boiler or to microwave in short bursts, stirring often, to avoid overheating and seizing.
• Can I make this cake ahead of time?Certainly, it may be prepared one day prior to serving and kept in the refrigerator, which frequently enhances the taste as the components coalesce.
• How should I store leftovers?Store any uneaten cake in an airtight container in the fridge. It should be consumed within 3-4 days for optimal taste and texture.

Vanilla No Bake Biscuit Cake Recipe Substitutions and Variations

Graham crackers or any variety of tea biscuits can be used in place of digestive biscuits.
You can substitute salted butter for unsalted butter. Just leave out the pinch of salt that the recipe calls for.
You can substitute white chocolate with milk chocolate for a different flavor profile.
For a richer vanilla taste, you can use vanilla bean paste instead of vanilla extract.
Powdered sugar can replace granulated sugar to achieve a smoother texture.

Pro Tips

1. Biscuit Base Tip To ensure the biscuit base holds together well, chill it in the refrigerator for about 15-20 minutes before pouring the chocolate mixture on top. This will help it firm up and prevent any crumbs from mixing with the chocolate layer.

2. Chocolate Melting When melting the white chocolate with cream, use a heatproof bowl over a pot of simmering water (double boiler method) instead of direct heat. This prevents the chocolate from burning and ensures a smooth, creamy texture.

3. Cooling the Mixture For faster cooling of the chocolate-cream mixture, you can place the saucepan in a larger bowl filled with ice water. Stir continuously to avoid forming a skin and to maintain an even temperature throughout.

4. Set Time For best results, allow the cake to set in the refrigerator overnight. This gives the flavors time to meld and results in a firmer texture, making it easier to slice and serve.

5. Extra Flavor Add a teaspoon of almond or coconut extract along with the vanilla to impart a subtle additional flavor that complements the white chocolate. Adjust the amount according to your taste preference.