Biscuit cake recipe: This biscuit cake is spongy, chocolaty, delicious, and it can be made easily with or without an oven.

Delicious homemade biscuit cake topped with sliced almonds, ready to be served. — *Indulge in this irresistible No-Bake Biscuit Cake!*

The Ultimate No-Bake Biscuit Cake Recipe: Easy, Eggless, & Utterly Delicious

Are you craving a decadent dessert that’s incredibly easy to make, requires no special baking skills, and can be prepared without an oven? Look no further than this delightful biscuit cake recipe! Perfect for beginners and seasoned bakers alike, this cake transforms humble biscuits into a rich, spongy, and deeply chocolatey treat. It’s the ultimate easy biscuit cake, making it a fantastic choice for any occasion, from a quick family dessert to an impressive potluck contribution. The best part? It doesn’t even taste like it’s made from biscuits, offering a delightful surprise to those who might not typically enjoy them.

This comprehensive guide will walk you through creating a perfect eggless biscuit cake, offering variations, crucial tips, and even options for baking on a stovetop or steaming, in addition to the traditional oven method. Get ready to impress your taste buds with minimal effort and maximum flavor!

Why This Easy Biscuit Cake Will Become Your Go-To Dessert

There are countless reasons to fall in love with this no-bake chocolate biscuit cake. First and foremost, its simplicity is unmatched. Using readily available pantry staples, you can whip up this dessert in no time. Forget about complex techniques or expensive equipment; this recipe is designed for accessibility. Secondly, its versatility is a game-changer. Whether you prefer a classic chocolate flavor or want to experiment with coffee, orange zest, or various nuts and dried fruits, this recipe provides the perfect canvas for your culinary creativity. Lastly, the texture is simply divine – moist, spongy, and melts in your mouth, defying its humble origins.

Choosing the Right Biscuits for Your Chocolate Biscuit Cake

The beauty of this basic biscuit cake lies in its adaptability. You can use virtually any sweetened, thick biscuits you have on hand. Common choices include arrowroot biscuits, glucose biscuits, chocolate biscuits, or digestive biscuits. I often find that a mix of different types, such as chocolate, digestive, and glucose biscuits, yields a wonderfully complex flavor profile. Popular brands like Oreo, Bourbon, Marie, or Parle-G also work exceptionally well. If you opt for cream biscuits, remember that they are sweeter, so you might need to adjust or omit any additional sugar in the recipe. Also, cream biscuits may require slightly less milk to achieve the right batter consistency, so pay close attention as you mix.

Essential Ingredients & Flavor Enhancements

While the core recipe for this oven-free cake is designed to be simple, there are numerous ways to elevate its flavor. Consider adding a tablespoon of instant coffee for a mocha twist, a teaspoon of orange zest for a citrusy brightness, or a handful of dried fruits and nuts for added texture and richness. Choco chips are always a welcome addition for an extra chocolate boost. For those with a sweet tooth, feel free to incorporate some castor sugar (powdered sugar) into the batter, especially if your chosen biscuits are less sweet. However, I’ve intentionally kept this recipe with no added sugar to highlight the natural sweetness of the biscuits and cocoa, making it a lighter option for many.

Baking or Steaming: Your Choice for a Perfect Biscuit Cake

One of the most appealing aspects of this homemade biscuit cake is the flexibility in cooking methods. You can achieve a perfectly baked cake using either a traditional oven, a stovetop setup, or even steaming. Each method yields a slightly different result but promises a delicious outcome.

Stovetop Baking for Your No-Oven Biscuit Cake

For those without an oven or who prefer a rustic approach, stovetop baking is an excellent option. You’ll need a heavy-bottomed kadai, a large pot, or a pressure cooker with a lid. Instead of baking directly, you’ll create a makeshift oven using salt or sand as an insulator. I personally prefer salt because it’s cleaner and can be reused indefinitely. Simply spread a layer of salt at the bottom of your vessel, place a stand or small heat-proof bowl on top, and then your cake tin. If using a pressure cooker, ensure you remove the whistle and rubber ring before closing the lid to allow steam to escape and prevent pressure buildup. This ancient technique of baking in salt or sand ensures gentle and even heat distribution, resulting in a beautifully cooked cake.

Traditional Oven Baking

If you have an oven, baking this biscuit cake is straightforward. Simply preheat your oven and bake at the specified temperature and time. The key is to ensure it’s thoroughly cooked but remains moist.

Steaming Your Eggless Biscuit Cake

Steaming is another fantastic method that guarantees an incredibly moist and tender cake. You can use a steamer, an idli cooker, or even a large pot with a lid and a stand. The principle is to allow the water to boil first, then place your covered cake tin on a stand inside the pot, ensuring the water doesn’t touch the tin directly. Steaming is a gentle cooking process that locks in moisture, making for a wonderfully soft cake.

Key Ingredients and Essential Tips for Your Biscuit Cake

Understanding each ingredient and its role is crucial for baking success. Here’s a breakdown with useful tips and potential variations:

Biscuits: As mentioned, any sweetened, thick biscuits will work wonders for this Indian biscuit cake. Experiment with different varieties or brands to find your favorite flavor profile. If using cream-filled biscuits, remember to reduce or omit additional sugar, and adjust the milk quantity as their creaminess contributes to the batter’s consistency.
Milk: I typically use cow’s milk to achieve a perfectly moist texture. However, feel free to use any milk of your choice. For a delicious vegan biscuit cake or a dairy-free alternative, plant-based milks like cashew nut milk, almond milk, or oat milk are excellent substitutes. Ensure the milk is at room temperature for optimal mixing.
Ghee (Clarified Butter): Melted ghee imparts a wonderful aroma and richness to the cake. If ghee is unavailable, melted unsalted butter is a perfect substitute. For a dairy-free option, any unflavored cooking oil (like vegetable oil or sunflower oil) will work just as well, ensuring your cake remains moist and tender.
Baking Powder and Baking Soda: These leavening agents are vital for giving the cake its spongy texture. They react with the wet ingredients to create air bubbles, making the cake light and airy. As a substitute, you can use ½ teaspoon of Eno fruit salt. If using Eno, add it last, just before pouring the batter into the tin, and bake immediately.
Vanilla Essence: Vanilla essence adds a classic, comforting flavor. You can easily replace it with vanilla extract for a more intense vanilla note, or even a pinch of vanilla bean powder. If you don’t have vanilla, don’t fret! Coffee powder (instant coffee dissolved in a tiny bit of milk) or a touch of orange zest can provide equally delightful aromatic qualities.
Cocoa Powder: The addition of cocoa powder is entirely optional, but highly recommended for a rich chocolate biscuit cake. Always opt for good quality unsweetened cocoa powder for the best flavor. For an even more indulgent chocolate experience, you can melt some dark chocolate with the milk before adding it to the biscuit mixture. This creates a deeply flavorful and moist cake.
Almonds (or other toppings): Sliced or chopped almonds provide a lovely crunch and visual appeal. But this is where your creativity can truly shine! Feel free to use any dry fruits or nuts you love – walnuts, cashews, pistachios, or even a mix. Choco chips are another popular and delicious topping that never disappoints.

Serving & Enjoying Your Homemade Biscuit Cake

This versatile biscuit cake is perfect for a variety of occasions. Serve it as an after-meal dessert, a delightful snack with your evening tea or coffee, or even pack a slice in your kid’s lunch box for a special treat. Its rich flavor and moist texture make it a crowd-pleaser that everyone will enjoy.

Slice of no-bake biscuit cake with almonds on top, next to a whole cake.

Other Delicious Recipes You Might Enjoy

If you loved making this easy biscuit cake, you might also enjoy these other fantastic recipes from our collection:

Crispy Grated Potato Fritters
Creamy Peanut Butter Milkshake
Decadent Chocolate Peda Recipe
Copycat McDonald’s Pancake Recipe

Ultimate Biscuit Cake Recipe

Biscuit Cake Recipe

This biscuit cake is wonderfully spongy, rich with chocolate flavor, and incredibly delicious. Best of all, it can be effortlessly made with or without an oven, making it a perfect dessert for any kitchen!

4.75 from 4 votes

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Course: Desserts, Snack

Cuisine: Indian

Keyword: Basic biscuit cake, Biscuit cake recipe, Easy eggless biscuit cake recipe, No-bake cake, Chocolate biscuit cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 people

Calories: 137 kcal

Author: Geetanjali

Ingredients

35 thick biscuits (approx. 150 grams)
½ cup milk or a little more (at room temperature)
2 tablespoons melted ghee (clarified butter) or oil
1 teaspoon vanilla essence
1 tablespoon cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
6-7 sliced or chopped almonds (or any nuts of your choice for topping)

Instructions

Making the Biscuit Cake Batter

Break the biscuits into small pieces. Then, using a food processor or grinder, process them until they form a smooth, fine powder. Be careful not to over-grind, as this can release oils and alter the texture.
In a large mixing bowl, sift together the ground biscuit powder, cocoa powder, baking powder, and baking soda. Sifting helps to remove any lumps and ensures an airy, light cake.
Add the melted ghee (or oil), half of the milk, and vanilla essence to the dry ingredients. Gently stir the mixture in one direction until just combined. Avoid overmixing.
Gradually add the remaining milk, mixing until you achieve a smooth batter. The consistency should be neither too thick nor too thin – it should pour easily but not be watery. Add a little more milk if needed to reach the desired consistency. Remember to always mix in one direction to maintain the airiness.

Baking Your Biscuit Cake (Stovetop, Oven, or Steamed)

Prepare your cake tin: Grease it thoroughly with oil or butter. Line the bottom with a piece of parchment paper, and then lightly grease the parchment paper as well. This prevents sticking and ensures easy removal.
For Stovetop Baking: Spread a generous layer of salt (or sand) in a heavy-bottomed kadai, a large vessel, or a pressure cooker. Cover it with a lid and preheat it over medium to high flame for about 10 minutes. If using a pressure cooker, ensure the whistle and rubber ring are removed before closing the lid to prevent pressure build-up.
Pour the prepared biscuit cake batter into the greased cake tin. Gently tap the tin 2-3 times on your countertop to release any trapped air bubbles. Sprinkle the sliced almonds (or your chosen toppings) evenly over the top of the batter.
Carefully place a metal stand or a small, heat-proof container over the preheated salt in your chosen vessel. Then, gently place the cake tin onto this stand.
Cover the vessel tightly with its lid and bake on a low to lower-medium flame for 25-30 minutes. Baking time may vary, so keep an eye on it.
If using an oven: Preheat your oven to 180°C (350°F). Bake the cake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
If steaming: Bring water to a boil in your steamer or large pot for about 10 minutes. Once the water is boiling, place your cake tin on a stand inside the steamer (ensuring the water doesn’t touch the tin). Cover and steam on a low flame for 25 minutes.
To check for doneness, insert a toothpick or thin skewer into the center of the cake. If it comes out clean, your biscuit cake is ready. If there’s wet batter clinging to it, continue cooking for a few more minutes and re-check.
Once baked, remove the cake from the flame or oven. Carefully take the cake tin out and let the cake cool completely on a wire rack before attempting to unmold it. This prevents it from breaking. Once cool, slice and enjoy your delicious homemade biscuit cake!

Pro Tips & Notes for a Perfect Biscuit Cake

Sifting the dry ingredients (biscuit powder, cocoa, baking powder, baking soda) is recommended for a lighter, more airy cake. However, if you are using cream biscuits, you can skip the sifting step, as the cream might make it difficult.
This recipe does not include additional sugar, as most biscuits are already sweet. If you prefer a sweeter cake or are using unsweetened biscuits, you can add 1-2 tablespoons of powdered sugar (castor sugar) to the batter, adjusting to your taste. Do not add extra sugar if using cream biscuits, as they are typically very high in sugar content.
Always add milk gradually and in batches. This allows you to control the batter consistency precisely and prevent it from becoming too runny.
Mix the batter gently and consistently in one direction. This helps to develop the gluten evenly and trap air, contributing to a spongy texture.
Avoid overmixing the batter. Overmixing can lead to a tough cake, as it develops the gluten too much. Mix just until the ingredients are combined and smooth.
During stovetop baking or steaming, try not to open the lid too frequently, as this causes heat loss and can prolong the cooking time or affect the cake’s rise.
Baking times are approximate and may vary slightly depending on your specific stove flame, oven calibration, and the type of utensil used for baking (kadai, pressure cooker, oven, steamer).
For an even richer chocolate flavor, you can melt 2-3 tablespoons of dark chocolate with the milk before adding it to the batter.
Always ensure your leavening agents (baking powder and soda) are fresh for the best results. Test them by adding a pinch to hot water – if it bubbles, they’re good to go!

Nutrition Information

Nutrition Disclaimer:

Nutrition information is a general estimate only and should not be considered professional dietary advice. Actual values may vary significantly based on the specific ingredients, brands, and precise measurements used. For the most accurate and personalized nutritional guidance, please consult a registered dietitian or utilize a trusted nutrition calculator with your exact ingredient inputs.