No bake chocolate biscuit cake is a biscuit cake recipe, incredibly delicious and so easy to make! This is how to make a simple cake without oven in under 20 minutes of active time.
No bake chocolate cake is a biscuit cake recipe, incredibly delicious and so easy to make! This is how to make a simple cake without oven in under 20 minutes of active time.
This cake along with the chocoflan cake are two of the kids’ favorite desserts that they always go crazy for. But if you are into no-bake recipes, check out this delicious Oreo fruit dessert.
❤️ Why You’ll Love It
- Kid and adult favorite dessert.
- Easy to make no bake recipe that frees up oven space specially during the holidays.
- You can make it a few days ahead or freeze for up to 3 months.
Note: This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Unsalted butter.
- Digestive biscuits.
- Cocoa Powder.
- Semi sweet chocolate bar.
- Corn Syrup.
- Heavy Cream.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
We’ll start by making the syrup and letting it cool down:
- Mix together a good, tasty cocoa powder of your choice with some sugar. I’ve used unsweetened dark cocoa powder.
- Add water and mix until sugar dissolves completely, turn on the heat.
- When it starts to bubble, add unsalted butter and stir until completely melted and mixed.
- I really liked adding toasted hazelnut to the cake rather than any other type of nuts. Back in the old days, I did not add nuts at all, so feel free to skip.
- In a large bowl, break the biscuits to medium pieces, add chocolate mixture and nuts, if using, mixing everything well together.
- Press the mixture evenly in a 9″ spring form lined with parchment paper. Cover and set in the fridge for 30 minutes.
- Now, don’t skip that glaze part, pleeease. Make the glaze, pour it over, level the surface, cover and refrigerate for at least 4 hours or overnight.
- When ready to serve decorate with some more chocolate of your choice or more chopped nuts if you would like to.
- This cake is very easy to make. To make it even easier, roll it as as a log using aluminum foil and refrigerate until it sets then pour the chocolate ganache over.
- Now this cake is high and packed full with chocolate and biscuits, so I am estimating that it would be ok for 24 servings, more or less depending on who are you sharing this with.
- Add some dried fruit or marshmallows to the biscuit for a rocky road like cake.
- You can use graham crackers or any rich tea biscuits you like.
Place leftover chocolate biscuit cake in an airtight container and refrigerate for up 5 days. Freeze for up to 3 months.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
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To make the chocolate syrup
- In a saucepan, stir together cocoa powder and sugar then add water and stir over medium heat until it boils.
- Add butter and reduce heat, keep simmering for 5 more minutes.
- Pour syrup over biscuit pieces and mix well, fold in chopped hazelnuts.
- Press the biscuit mixture in a 9inch springform pan lined with parchment paper. Refregerate for 1 hour.
Make the glaze
- Place the chopped chocolate and corn syrup in a bowl and set aside.
- In a sauce pan over medium heat, add heavy cream and sugar.
- Stir until the sugar has completely dissolved and the mixture is hot.
- Pour over the chocolate and mix until smooth.
- Pour glaze over the chocolate cake and refrigerate again for 4 hours and preferably over night.
- Take it out of the pan. And decorate with some chocolate balls if desired.
- Any tea biscuit can work as well, like Marie.
- Use cocoa powder of your choice, I’ve used unsweetened dutch if you use sweetened then you need to reduce the amount of sugar used.
- Please check the nutrition disclaimer policy.
I am not a fan of ice box cakes, but I suddenly remembered this cake from long long time ago. I’ve found the recipe in my old notebook that came with me from Egypt a decade ago.
The story goes back to when I first got married. When you get married and after coming back from the honeymoon , friends and family come to congratulate you on your new home and wishing you the best in your new life.
Of course, you’ll have to entertain your guests usually desserts are served. Being a no cook type of girl, I used to buy from a pastry shop near my work place on my way back home.. and it was pretty expensive for a new couple.
One of my dearies, who got married a couple of months before me, suggested I make this cake. I was like ” What!!, do you expect me to bake a cake for people?”. She explained how easy it is to make, and that she is no better than me, yet she had much success.
Her recipe called for rolling the cake in aluminum foil thus making a big log, then freeze. I enhanced the recipe a bit and decorated it with chocolate balls.. any kind will do the trick.
I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.
Even food writers loathe the thought of turning on the stove during these sweltering summer days. But as fall decor and jack-o’-lanterns take over retail storefronts — yes, already — fall baking nostalgia starts making a comeback as well. How does a baking aficionado reconcile this quandary? Say hello to the no-bake lazy cake.
While the lazy cake has enjoyed iconic status across the Middle East for decades, this dessert is not typical of Arab sweets. The cake is called “lazy,” because there is no baking required. Instead of flour, the foundation of the batter consists of crushed English digestive biscuits – or Marie or Maria biscuits — possibly a remnant of the British colonial presence in the Middle East. As desert temperatures rise, families can enjoy this no-bake dessert, often serving the cake to guests right from the freezer.
This no-bake, chocolate-filled Middle Eastern cake can be sliced and served straight from the freezer. (Courtesy Blanche Shaheen)
During my summers in Bethlehem, Palestine, my grandmother always kept a lazy cake, shaped like a cylinder and wrapped in foil, in the freezer. As children, we marveled as she sliced the cake like salami. Biting into this confection, the flavor and texture were like a fusion of a dense cookie, fudge and candy bar all at once.
There are variations, too. You can make a quick ganache to spread on top for a fancier presentation, or add chocolate-hazelnut butter to the batter for an even richer depth of flavor.
Makes 1 cake
20 large digestive biscuits or 36 smaller Marie biscuits
1/2 stick butter, softened
3/4 cup condensed milk
4 rounded tablespoons cocoa
1/2 cup semisweet chocolate chips
2/3 cup chocolate-hazelnut butter or Nutella (optional)
Chocolate ganache: 1/2 cup chocolate chips and 1/2 cup cream (optional)
Place the cookies in a large plastic bag. Pound with a mallet until they resemble coarse crumbs. (Don’t pulverize them. You want some texture.) Set aside.
Mix the butter, condensed milk, cocoa, 1/2 cup chocolate chips and optional Nutella in a glass bowl. Microwave for about 1 minute, then mix until smooth or until the butter is completely melted. Gradually fold in cookie crumbs.
Line a 9-inch cake pan or a loaf pan with parchment paper. Scoop in the lazy cake, smooth it, then placing a sheet of parchment or plastic wrap on the surface, press down evenly, so the cake is firmly packed. Cover with plastic wrap and refrigerate, if planning to eat that day, or wrap in foil and freeze for later.
When ready to serve, cut the chilled or frozen cake into slices.
For a fancier presentation, make a ganache by melting 1/2 cup chocolate chips and 1/2 cup cream in a double boiler, stirring until the chocolate is melted and smooth. Spread the ganache over the cake so it drips down the sides and serve.
Bay Area food writer Blanche Shaheen hosts a “Feast in the Middle East” cooking show on YouTube. Find her Middle Eastern cookbook and more recipes at www.feastinthemiddleeast.com.
As far as pantry staples go, canned sweetened condensed milk is among the most magical. Not only is it rich, luscious and delicious on its own (we know you’ve licked the spoon clean before), but it’s also the secret to making homemade dulce de leche, cheater’s fudge and foolproof no-churn ice cream without trying too hard. Iconic treats like key lime pie, tres leches cake and Vietnamese iced coffee wouldn’t be the same without its thick, sweet splendor. Read on for 54 condensed milk recipes that prove you should always have a can on hand.
- Time Commitment: 1 hour (plus chilling time)
- Why We Love It: crowd-pleaser, <10 ingredients, gluten free, special occasion-worthy
This silky French custard gets a Vietnamese-inspired twist with the help of sweetened condensed milk. (We’re betting you already have the other five ingredients needed to pull it off, too.)
Vietnamese Iced Coffee
- Time Commitment: 5 minutes
- Why We Love It: <30 minutes, <10 ingredients, beginner-friendly
Choose a bold, strong roast to balance the condensed milk’s sweetness. (You can also swap the coffee out entirely for black or chai tea.)
Thai Iced Tea Panna Cotta
- Time Commitment: 1 hour
- Why We Love It: crowd-pleaser, gluten free, special occasion-worthy
Ombré desserts are always guaranteed to impress. This one’s made up of two layers of panna cotta—one spiked with Thai iced tea mix, the other infused with vanilla extract. The finishing touch? A generous dollop of whipped cream.
Horchata Three Ways
- Time Commitment: 8 hours and 5 minutes (includes soaking and chilling time)
- Why We Love It: make ahead, crowd-pleaser, kid-friendly
A type of creamy agua fresca, horchata is a Mexican drink traditionally made by steeping rice in water with almonds and cinnamon. Once you nail the O.G., give the coconut and matcha varieties a whirl.
Caramel Coconut Macaroons
- Time Commitment: 40 minutes
- Why We Love It: <10 ingredients, beginner-friendly, gluten free, crowd-pleaser
Sweetened condensed milk is the silky, creamy secret to the caramel sauce that holds these bite-sized cookies together.
No-Churn, 4-Ingredient Plum Swirl Ice Cream
- Time Commitment: 3 hours and 45 minutes
- Why We Love It: no bake, <10 ingredients, crowd-pleaser, beginner-friendly
Cheater’s condensed milk ice cream has endless varieties. Opt for swirling in store-bought jam instead of our homemade plum version if you’re feeling extra lazy.
No-Bake Key Lime Cheesecake
- Time Commitment: 8 hours and 30 minutes
- Why We Love It: special occasion-worthy, crowd-pleaser, make ahead, no bake
See ya, fussy water bath. All this cheesecake needs to set is a night in the fridge. Don’t skip the pretty lime zest garnish.
The Easiest 3-Ingredient Brigadeiro
- Time Commitment: 1 hour and 30 minutes
- Why We Love It: crowd-pleaser, beginner-friendly, one pot, <10 ingredients
For the uninitiated, brigadeiro is a type of Brazilian chocolate truffle rolled in sprinkles. Chocolate milk powder gives the classic treat its flavor, but strawberry milk powder works just as well.
Creamy California Avocado and Mint Sorbet
- Time Commitment: 8 hours and 10 minutes (includes chilling time)
- Why We Love It: make ahead, crowd-pleaser, <10 ingredients, beginner-friendly
Homemade sorbet can turn out unpleasantly icy, but buttery avocados, heavy cream and sweetened condensed milk ensure this one’s silky smooth texture.
No-Churn Mint Chocolate Chip Ice Cream
- Time Commitment: 5 hours
- Why We Love It: <10 ingredients, kid-friendly, crowd-pleaser, make ahead
If you’re short on time, chocolate chips are a solid alternative to chopped dark chocolate. (Though you’ll have to wait for the cream to chill anyway, so why not go all out?)
Mini Key Lime Pies
- Time Commitment: 40 minutes (plus chilling time)
- Why We Love It: special occasion-worthy, crowd-pleaser, <10 ingredients
A teeny-tiny bite of pure sunshine. They bake in a muffin tin for just 20 minutes, so they’ll be in your mouth before you know it.
Crockpot Hot Cocoa
- Time Commitment: 2 hours and 10 minutes
- Why We Love It: slow cooker recipe, <10 ingredients, kid-friendly, crowd-pleaser
Whole milk, heavy cream, condensed milk and quality chocolate? Just call this hot cocoa a liquid brownie.
Gingerbread Swirl Fudge
- Time Commitment: 6 hours and 15 minutes
- Why We Love It: <10 ingredients, beginner-friendly, make ahead, gluten free
Just one bite will put the Scrooge of your family in the Christmas spirit. The gingerbread swirl is loaded with molasses, cinnamon and warm spices.
Easy No-Bake Peanut Butter Nutella Cheesecake
- Time Commitment: 1 hour and 25 minutes
- Why We Love It: crowd-pleaser, no bake, kid-friendly, make ahead
Complete with a flourish of chocolate and peanut butter chips, this dessert couldn’t be any more decadent. Use a store-bought graham cracker crust to save time.
Key Lime Cupcakes
- Time Commitment: 30 minutes
- Why We Love It: kid-friendly, make ahead, special occasion-worthy
Sour cream in the batter guarantees a moist, tender crumb. Feel free to substitute regular lime juice if you can’t find key limes.
Perfect Tres Leches Cake
- Time Commitment: 40 minutes
- Why We Love It: crowd-pleaser, beginner-friendly, kid-friendly
The traditional Latin dessert couldn’t be easier to prepare. The cake is soaked overnight in a mix of whole, evaporated and condensed milks.
Fudge Ice Cream Tacos with Banana Peanut Salsa
- Time Commitment: 8 hours and 10 minutes (includes chilling time)
- Why We Love It: special occasion-worthy, kid-friendly, crowd-pleaser
Candy Cane Chocolate Swirl Fudge
- Time Commitment: 3 hours and 10 minutes
- Why We Love It: <10 ingredients, crowd-pleaser, make ahead
Five ingredients + ten minutes prep + a trip to the refrigerator = the easiest holiday fudge of all time.
- Time Commitment: 8 hours and 15 minutes (includes chilling)
- Why We Love It: crowd-pleaser, <10 ingredients, beginner-friendly
It’s your pantry’s time to shine. We’re talking easy canned pumpkin purée, sweetened condensed milk, brown sugar and fall spices.
Dulce De Leche Cheesecake Brownies
- Time Commitment: 1 hour and 30 minutes
- Why We Love It: kid-friendly, beginner-friendly, crowd-pleaser, special occasion-worthy
Tangy, chocolatey and impossibly gooey. Simmer the condensed milk the night before so it has plenty of time to caramelize and cool before baking.
Southern-Style Banana Pudding
- Time Commitment: 1 hour and 15 minutes
- Why We Love It: crowd-pleaser, beginner-friendly, make ahead, kid-friendly
Topped with toasted meringue for good measure. Save time by using store-bought instant vanilla pudding.
Lemon Tres Leches Cake
- Time Commitment: 2 hours
- Why We Love It: beginner-friendly, make ahead, crowd-pleaser
Not only is there lemon zest in the cake batter, but the whipped cream topping also gets a dash of lemon extract to drive the citrusy flavor home.
Cookie Dough Tiramisu
- Time Commitment: 30 minutes (plus chilling time)
- Why We Love It: crowd-pleaser, beginner-friendly, special occasion-worthy
Between layers of coffee-soaked ladyfinger cookies and meringue-kissed mascarpone cream is a bed of chocolate chip cookie dough. Need we say more?
Cannoli Poke Cake
- Time Commitment: 1 hour and 30 minutes
- Why We Love It: kid-friendly, beginner-friendly, crowd-pleaser
BRB, going for a dip in a pool of sweet ricotta. Might we suggest topping the cake off with crumbled cannoli shells?
Coconut Cream Eggs
- Time Commitment: 30 minutes
- Why We Love It: gluten free, make ahead, crowd-pleaser, kid-friendly
You’re only five ingredients (plus some pastel sprinkles) away from the cutest Easter favor of all time.
Easy Lemon Cream Pie
- Time Commitment: 30 minutes (plus chilling)
- Why We Love It: no bake, <10 ingredients, beginner-friendly
A buttery brown sugar crust meets a sweet-tart cream cheese filling. Did we mention you don’t even have to turn on the oven to pull it off?
White Chocolate Buttered Rum Fudge
- Time Commitment: 3 hours and 15 minutes
- Why We Love It: make ahead, crowd-pleaser, gluten free, <10 ingredients
Don’t worry, there’s not a drop of alcohol in this holiday treat. The key to its boozy flavor is rum extract.
Honey Brick Toast
- Time Commitment: 1 hour and 10 minutes
- Why We Love It: crowd-pleaser, special occasion-worthy, kid-friendly
Think of it as sugary, custard-soaked French toast. This sweet breakfast dish is typically made with milk bread, but buttery brioche is a fine substitute.
Dulce de Leche Sandwich Cookies (Alfajores)
- Time Commitment: 4 hours and 20 minutes
- Why We Love It: <10 ingredients, make ahead, crowd-pleaser
These traditional Argentinian sandwich cookies *will* change your life. Save yourself hours’ worth of simmering by using canned dulce de leche.
Pumpkin Mocha Cupcakes
- Time Commitment: 8 hours and 40 minutes
- Why We Love It: beginner-friendly, kid-friendly, crowd-pleaser
The dulce de leche topping comes together in a water bath in the slow cooker, so you won’t need to babysit the stove.
- Time Commitment: 55 minutes
- Why We Love It: <10 ingredients, kid-friendly, beginner-friendly
Three types of baking chips, coconut flakes and nuts doused in sweetened condensed milk? Pinch us, we’re dreaming.
Chocolate Caramel Fudge with Cracker Jack Popcorn
- Time Commitment: 15 minutes (plus chilling)
- Why We Love It: <10 ingredients, gluten free, beginner-friendly
The nostalgia is strong with this one. Finish the fudge with a sprinkle of flaky salt to really make the flavors pop.
Strawberry White Chocolate Gooey Bars
- Time Commitment: 35 minutes
- Why We Love It: <10 ingredients, crowd-pleaser, kid-friendly
How do these delectable handhelds only call for five ingredients, you ask? Chalk it up to sweetened condensed milk and store-bought strawberry cake mix.
Peanut Butter Hot Fudge Sauce
- Time Commitment: 20 minutes
- Why We Love It: <30 minutes, <10 ingredients, gluten free, make ahead
For ice cream sundaes, brownies and well, just about any dessert that could use a lil’ something extra. The recipe calls for melting down white chocolate chips, but you can substitute half with peanut butter chips if you’d like.
Atlantic Beach Pie
- Time Commitment: 40 minutes
- Why We Love It: <10 ingredients, beginner-friendly, crowd-pleaser, special occasion-worthy
This summery pie is famous for its sweet-and-salty saltine cracker crust. (Though we’d argue that the three-ingredient citrus filling is just as noteworthy.)
Caramel Apple Pie Poke Cake
- Time Commitment: 4 hours and 55 minutes
- Why We Love It: beginner-friendly, kid-friendly, make ahead, crowd-pleaser
Boxed cake mix and canned apple pie filling make this dessert super low lift. Besides, the real star is the caramel-topped cream cheese frosting.
Pumpkin Pie with Chocolate Crust
- Time Commitment: 3 hours and 10 minutes
- Why We Love It: crowd-pleaser, special occasion-worthy, make ahead
Trading graham crackers for chocolate wafers reinvents this old-school dessert in no time at all.
Sweet Cream Cold Brew Fudgesicles
- Time Commitment: 6 hours (includes freezing time)
- Why We Love It: make ahead, crowd-pleaser, gluten free
Admit it: You wouldn’t mind waking up at the crack of dawn to start your day with one of these bad boys. (We’ll be letting ours melt into a hot cup of joe, thank you very much.)
Cold Brew Coconut Horchata
- Time Commitment: 10 minutes
- Why We Love It: no cook, beginner-friendly, <30 minutes, <10 ingredients
Take it from one of Miami’s best baristas: Sweet dreams are made of these ridiculously easy lattes. All you need is ice and a blender to pull them off.
Dulce de Leche Skillet Brownie
- Time Commitment: 2 hours and 20 minutes
- Why We Love It: crowd-pleaser, special occasion-worthy, beginner-friendly, kid-friendly
It doesn’t get more ooey-gooey than this marbled masterpiece. (If you like your brownies less fudgy, bake for 40 to 45 minutes instead of 30.)
No-Churn Strawberry Shortcake Ice Cream
- Time Commitment: 12 hours (includes freezing time)
- Why We Love It: <10 ingredients, no bake, beginner-friendly, make ahead
Bye-bye, ice crystals. Your scoop will be smooth and grit-free, thanks to condensed milk and a dash of citrus liqueur. The only crunchy part will be the broken shortbread cookies.
- Time Commitment: 4 hours and 15 minutes
- Why We Love It: <10 ingredients, no bake, crowd-pleaser, kid-friendly
This vibrant, no-bake pie tastes like childhood. Choose any Kool-Aid flavor you’d like. Whipped topping and sweetened condensed milk pairs with just about anything.
Jump to Recipe
Who said cake has to be difficult? With this recipe, I will show you that cake does not have to be difficult to make, nor include loads of ingredients.
Lazy cake is the ultimate dessert that has a wonderful taste and lovely texture, and the best thing is that it is done in only 10 minutes, plus a little chilling time!
What Is Lazy Cake?
Lazy cake is a type of cake which is made with biscuits, cacao, butter, and condensed milk. It’s a delicious biscuit cake with a rich chocolate/cacao coating. It is chocolatey, crunchy, and absolutely addictive!
The base of the cake is very simple – just biscuits, any kind, broken into pieces. The chocolate part is made by combining condensed milk, melted butter, cacao, and just a bit of vanilla extract.
Lazy cake is just perfect for days when you are feeling lazy and do not want to spend too much of your time in the kitchen. This cake will satisfy your cravings for the sweets, without demanding all your time and effort.
Why Is Lazy Cake So Good?
First of all, I love this cake because it is just so easy to make. With this cake, you can’t go wrong, under or over bake it, skip the “crucial” step, or make a mess in the kitchen.
It is unbelievably easy, and all you have to do is stir up the ingredients.
The cake is also customizable. You can add in your favorite ingredients, like bits of chocolate, some dried fruits, chopped nuts, or shredded coconut.
Which Biscuits To use
The biscuits here are an important part. Always choose thinner biscuits over thick ones. For this recipe, I went with French petit-beurre biscuits, which are type of French butter biscuits.
These come plain or with one side covered with chocolate. If you cannot find these, you can choose Maria biscuits/cookies, or digestive cookies.
Make sure your cookies are fresh and not stale. The stale cookies miss that well-known cookie crunch.
Do I Need Sweetened Condensed Milk?
This recipe calls for the sweetened condensed milk. If you are worried about the amount of sugar in this recipe, you can use evaporated milk instead.
If you are using the evaporated milk, you will not get that same sweet and caramelized flavor, but with consistency, you will get very close.
With evaporated milk, you can add your desired amount of sweetener, like honey, agave, or maple syrup, and sweeten it as you like it.
Cocoa Powder Vs Chocolate
You are probably wondering if you could use melted chocolate for this recipe. Using melted chocolate on its own will not give you the desired results.
First, you will need loads of chocolate, and second, the condensed or evaporated milk really gives that silky mixture which also binds ingredients and holds them in place.
If you want, you can melt chocolate, 4oz, and combine it with the condensed milk and butter. You will get a slightly paler mixture compared to the mixture that has cacao powder in it. However, the cake will still taste amazing, regardless of the color.
The cocoa powder used in this recipe is Dutch processed cocoa. You can also use the natural version. Natural cocoa powder has some bitterness, and has a sharp flavor.
Dutch cocoa powder has a smoother, more mellow flavor that is often associated with earthy, woody notes. There is also heavy Dutch “black” cocoa powder, a bittersweet cocoa powder, like the one found in Oreos.
Making Lazy Cake (Overview)
I covered my lazy cake with chocolate. You can choose milk chocolate or white chocolate, or simply leave the cake as it is.
For a richer cake, add few tablespoons of Nutella into the melted butter. You can also add mini marshmallows or flavor it with rum extract.
Lazy Cake Recipe
Preparation time: 10 minutes + inactive time
Servings: 9 slices
- 6 oz biscuits
- 1 cup condensed milk
- 6 tbsp cocoa powder
- ½ cup melted butter
- 2 tsp vanilla extract
- 3 oz chocolate, melted, to garnish
1. Line 9-inch loaf pan with parchment paper.
2. Break your biscuits up into smaller pieces.
3. In a sauce pot, melt butter over medium heat.
4. Whisk in cocoa until smooth.
5. Whisk in condensed milk and vanilla extract.
6. Place broken cookies into the bowl. Pour over the cocoa mixture and stir to combine.
7. Press the mixture into the loaf pan with the back of your spoon.
8. Pop the cake into a freezer for 2 hours.
9. Invert the cake on a plate and drizzle with melted chocolate. Place it in the freezer for another 10 minutes.
10. Remove the cake from the freezer 10 minutes before slicing and serving.
Lazy Cake (Chocolate)
This lazy cake is as delicious as it is easy to make!
Bourbon Biscuit Cake
Protein Mug Cake
No-Bake Chocolate Cake
Hey, I’m Jaron and I’m a self-proclaimed food expert and author of this website! I’ll be honest with you, I started this website because someone told me I couldn’t and I needed to prove them wrong. Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don’t hesitate to contact me!
Thanks to its ultra-thick, silky smooth texture, and caramel sweetness, these condensed milk desserts are about as rich and creamy as they come.
Condensed milk is basically sweetened and concentrated milk.
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Because of its low water content, it thickens as it’s heated, which is perfect for making desserts luscious and fudgy.
Making your own condensed milk is as easy as gently heating milk and sugar until it turns syrupy.
You can even make it using coconut milk if you need it for vegan recipes!
You’ll be amazed at the difference this one little ingredient can make. I think I’ll start with some brownies!
Magic Cookie Bars Recipe
Magic cookies bars are made using layers of yummy ingredients that bake together to create this sweet and delicious treat.
It starts with a graham cracker crust, though you could use any cookie you prefer. I’ve made it with Oreos in the past for something super chocolatey.
Over this, you’ll pour condensed milk and top it with chocolate chips, coconut, and chopped nuts.
As it bakes, the milk will thicken enough so that you can slice it.
Condensed milk is often used in fudge because it’s super creamy, and, like caramel, it continues to thicken as it cools.
Bavarian mints are like chocolate and mint candies, with a wonderfully chewy texture and decadent chocolate coating.
Unlike fudge, though, the texture of these is a little bit lighter. That’s because you’ll whisk the mixture as it cools to add extra air.
Tres Leches Cake Recipe
As the name suggests, tres leches cake contains three different types of milk.
You’ll need condensed milk, heavy cream, and evaporated milk, and since you’ll mix the three and pour them over the baked cake, the crumb here is ridiculously moist.
Evaporated milk is often confused with condensed milk, but luckily there’s an easy way to tell them apart: evaporated milk is not as sweet or as thick.
3-Ingredient No-Churn Ice Cream
Did you know you can make luxurious ice cream at home with nothing more than a whisk and 10 minutes of your time?
It’s true! You don’t need a fancy ice cream maker, just a can of condensed milk, real vanilla, and whipped cream.
The best part is that this is an excellent base for other flavors. So feel free to swirl through some cookie dough, chocolate chips, caramel, or peanut butter.
Condensed Milk Chocolate Chip Cookies
Some recipes make things easy and use full cans of condensed milk, but others require just half a can.
Of course, you could use the leftovers in your morning coffee (be careful because it’s addictive).
But why not make a batch of tender, sweet, and dreamy cookies?
Not only do these taste like yummy shortbread cookies, but they’re so easy to make vegan because they don’t contain any eggs.
Just swap out the butter for vegan butter and use coconut condensed milk instead.
I remember being so pleasantly surprised the first time I tried this pie.
With all that condensed milk inside, I thought it would be too sweet and overwhelming.
But it’s also loaded with cream cheese, pineapple, chopped cherries, and pecans, making it tangy, fruity, and full of great texture to boot.
There’s also plenty of Cool Whip, which lightens the whole thing up.
Instead, you’ll want to devour the whole batch in one sitting, and I wouldn’t blame you one bit.
Fudgesicles are tasty, but when you add cold brew coffee and indulgent sweet cream to the mix, they’re out of this world amazing.
I highly recommend making this in two parts to give you that incredible contrast.
But if you’re in a rush, you can just mix everything together to create a lighter fudgesicle.
Slice of Life
I first tried a ‘slice of life’ in a cafe in Melbourne many years ago. It was soft, crumbly, sweet, and not at all what I expected (in a good way!).
It also had a marshmallow layer to make it more like an iced Vovo.
The base for this is a no-bake cookie and condensed milk blend. However, it’s not just any cookie base.
These need to include malted milk biscuits and powder to keep their signature flavor, but, unfortunately, I haven’t been able to find malted milk cookies in the states.
So, I just make my own! Grab some malted milk powder online, and you’re good to go.
2-Ingredient Condensed Milk Chocolate Truffles
Amazingly, these truffles are both vegan and chocolate-free.
Instead of adding a ton of expensive, high-quality chocolate, you just need premium cocoa powder and coconut condensed milk.
Oh, and a bit of elbow grease.
You’ll make a simple and smooth dough using condensed milk and cocoa.
Add the powder a little at a time and finish by kneading it on the counter.
Eggless Chocolate Cake
How many times have you rushed to the kitchen to make a cake and found that you’re out of eggs? It’s frustrating, right?
That’s why every avid baker should have an egg-free recipe up their sleeve, and this one is a doozy!
It’s light, fluffy, super flavorful, and wickedly easy to make. You’ll just need one big bowl and a simple ganache topping. How easy is that?
Easy Moist Banana Bread
When it comes to making banana bread, there are a few things to keep in mind.
The first thing is that you’ll need super ripe bananas. That means they should be brown (almost black) and pretty soft.
Next, try not to mix the batter too much. Keep it loose and even a little lumpy, and it will come out light and moist.
You’ll also use condensed milk for added moisture and a hit of creamy sweetness.
Chocolate Bourbon or Rum Balls Recipe
These might look like Brigadeiros, but they’re actually sinfully fudgy brownie truffles.
You’ll start by making up a boxed cake mix. Of course, chocolate will give you the best flavor, but, believe it or not, you shouldn’t use a brownie mix.
Brownies are already super fudgy, and if you add condensed milk and rum, they’ll be far too wet.
So, start with cake, and then once you’ve broken it down into crumbs, gently stir through rum or bourbon and condensed milk.
Like Thai coffee, Vietnamese coffee is sweet and incredibly flavorful.
This is the kind of coffee where you can actually taste that rich deliciousness, not just sugar and milk.
Use espresso or a cafetière if you have one. That way, the coffee will drip to perfection. Then, just pour it right over the condensed milk and enjoy.
But if you want to impress, buy a few of these filter sets. It will leave you with something authentic and Insta-worthy!
Plus, your guests will love the added fun and flair.
Fruit Salad With Condensed Milk
Fruit custard is a traditional Indian dessert made using a selection of yummy fruits and custard powder.
It’s a little like crème anglaise; only it will set thicker. In the states, we would typically substitute it with instant pudding.
But this recipe is a little easier, using condensed milk for that thick and creamy texture.
This won’t set in the same way, but it’s still luscious and loaded with fresh fruits. Trust me, after one bite, you’ll never eat plain fruit salad again.
Easy No-Bake Cheesecake
As convenient as they are, I typically shy away from no-bake cheesecakes because they’re lighter and taste more like whipped cream than cheesecake to me.
But believe it or not, this recipe doesn’t even use heavy cream.
Instead, you’ll beat cream cheese with condensed milk and then incorporate lemon (or lime) juice.
There’s a complicated scientific explanation somewhere, but the gist is this: citrus juice will thicken the already thick condensed milk.
That’s how this baby sets and how it stays dense and delicious.
Malpua are little pancakes made using thickened milk and flour, which are soaked in a sweet, saffron-infused syrup after frying.
Of course, using condensed milk is a shortcut and provides added sweetness to the mix too.
Add crushed fennel seeds, cardamom powder, salt, and semolina to the flour, and then slowly whisk in the condensed milk until it’s smooth and totally lump-free.
The batter should be relatively thick, and it needs to rest. Make the syrup in that time, so it’s warm when you add the cooked pancakes.
Eagle Brand Fudge
If you like to make fudge, you really need to try this Eagle Brand recipe. It comes right off the can, so you know it’s tried and true!
Not only that, but you don’t need any special equipment or skills to make this.
Just melt the chocolate chips with condensed milk and salt and pour them into a dish to set.
Leave it plain, or jazz it up with chopped nuts, mini marshmallows, or even cookie crumbs.
Sweetened Condensed Milk Frosting
I was kind of skeptical when I saw this recipe. I mean, frosting with no powdered sugar or complicated sugar syrups? Could it be true?
Yes! It’s not only super straightforward; it uses just three ingredients.
Start by whisking the butter until it’s nice and airy, and then slowly incorporate the condensed milk and vanilla. Leave to set in the fridge, overnight if possible.
Rava Ladoo With Condensed Milk
This traditional Indian treat almost always has a base of flour, ghee, and sugar.
You may have seen ladoo (or laddu) in the past, but this is a variation that specifically uses rava flour.
Rava is a kind of semolina, which is similar to flour, only it’s more coarse. That gives this ladoo a slightly different texture.
Along with that, this recipe calls for coconut and condensed milk, for something creamy and tasty,
Hot Chocolate with Condensed Milk
Hot chocolate is already pretty decadent, but why not go all out?
Condensed milk will make your next cup of cocoa extra thick and creamy, and it provides added sweetness, too.
With that in mind, this is best made with unsweetened cocoa powder. If you opt for instant cocoa, it will be very sickly.
Semiya Payasam | Semi-Homemade Vermicelli Kheer with Evaporated and Condensed Milk
Vermicelli is a type of pasta, and it’s kind of like thin spaghetti. Kheer is a type of sweet pudding that’s often made with rice.
In this case, you’ll use vermicelli, which adds a fun texture. Rice can be a little mushy, after all.
This is pretty similar to sweet lokshen kugel, which also uses pasta and a sweet custard to help it set.
If you’re not a fan of cardamon, feel free to use vanilla and cinnamon instead. I also like to throw in some golden raisins.
Gooey Chocolate Chip Cookie Bars
What could possibly be better than a batch of thick and chewy chocolate chip cookie bars?
How about these insanely rich and gooey chocolate chip cookie bars with heavenly chocolate and sweetened condensed milk filling?
As if that’s not enough, this recipe also calls for brown butter. If you’ve never made or baked with brown butter before, you’re in for a real treat!
Rice Pudding (Arroz Con Leche)
When I was young, I used to sit and watch as my grandma made rice pudding every Sunday.
First, she’d grease the glass dish with butter and scatter it over the rice.
Then she’d sprinkle plenty of sugar and finish it with lots of evaporated milk.
As an adult, I like to skip that middle step. I know rice pudding isn’t exactly healthy, but if I don’t see the sugar go in, I can at least have a second helping, right?
Plus, I think that using condensed milk makes this insanely indulgent and creamy.
Serve it hot or cold, with cinnamon or chocolate, or even mango if you like. You can’t go wrong.
Old-Fashioned Macintosh Toffee
Macintosh’s toffee has been around since 1890. It’s not too hard nor too soft, and it’s surprisingly easy to make at home.
A lot of English toffee recipes will leave you with something pretty hard. They even come with mini-hammers in some specialty stores!
But this recipe uses corn syrup and condensed milk, so it stays nice and chewy while keeping that intense toffee taste.
Milk Cream Using Condensed Milk
Milk cream is a type of milky fudge that is made and served during the Christmas holidays in east India.
This recipe uses condensed milk, leaving it slightly creamier and more golden in color.
You’ll also add cashew powder to this for a pleasant nutty taste. Substitute that with almond flour if you prefer.
Pumpkin Pie with Condensed Milk
This recipe is pretty similar to my favorite pumpkin pie recipe, and they’re both excellent.
You’ll notice that this version doesn’t include any added sugar. That’s because condensed milk is already sweet.
Not only that, but I found this pie to be much more dense and very rich.
I prefer it that way, but you could quickly lighten it up with a dollop of whipped cream on top.
Traditional Brigadeiros (Brazilian Fudge Balls)
These Brazilian fudge balls are impossible to resist.
I love making them as gifts, and I’ve always had nothing but great feedback as people munch on them right out of the bag.
This recipe is a blend of sweet condensed milk, chocolate powder, and butter.
Some older recipes may include eggs, but you won’t see that too often these days.
The key to getting this to the right consistency is to use low heat and keep it moving.
You’ll see it thicken as it cooks, and then it needs to cool before you roll into balls.
Condensed Milk Brownies
How do you like your brownies? Soft, cakey, fudgy, falling apart, or maybe a little bit slutty? Is there a wrong answer?
In this case, yes. If you like your brownies to be cakey and firm, this isn’t the recipe for you.
But if you want them insanely chewy and fudgy, get to the kitchen asap!
Since there are no eggs in here, you can easily make these vegan, too!
Just remember that white chocolate isn’t vegan, so you’ll need to go for dark chunks instead.
This caramel pie needs just three ingredients and a few hours of your time.
But don’t worry, you won’t have to hover over the stove during that time!
Just submerge your can of condensed milk and let it boil. After a few hours, you’ll have homemade dulce de leche.
Keep it simple and sweet, or maybe add a layer of sliced bananas under the caramel and make banoffee pie instead!
Macaroons are a crazy-easy little treat that’s naturally gluten and nut-free.
The most you’ll have to do is whip up some egg whites and then mix everything together.
Since this is such a sticky mix, I like to use baking wafers. Pop them on the tray, and then scoop the macaroon mix on top.
Finally, these are super yummy when they’re drizzled with dark chocolate!
- Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
- Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Unclasp sides of pan, and remove cheesecake.
Skip the crust: use cheesecake filling in a parfait and invent a whole new “layer cake.” Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.
Chocolate cheesecake: make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Once you’ve mixed the filling, gently stir in 1 cup mini chocolate chips, and then fill the crust. Sprinkle more chips on top of the chilled cake.