Name: Biscuit Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: International
Ingredients: 3 tbsp Sugar; 2 tbsp Cocoa Powder; 1 tbsp Cornstarch (Cornflour); ½ cup Milk; ½ tsp Vanilla Extract; 10 Digestive Biscuits; ½ cup Milk (for dipping); ¾ cup Dark Chocolate, chopped; 2 tbsp Unsalted Butter

Jump to Recipe· 4.2 from 52 reviews

If you’re looking for a delightful dessert that feels like a warm hug in every bite, this Biscuit Cake Recipe is exactly what you need. Combining the humble digestive biscuit with a luscious cocoa cream and a glossy dark chocolate finish, it’s an easy-to-make treat that’s perfect for sharing with friends or indulging yourself after a long day. The magic lies in how simple ingredients come together to create layers of flavor and texture that surprise and satisfy.

Ingredients You’ll Need

The image shows several clear glass bowls and containers arranged on a white marbled surface. On the far left, there is a white plate stacked with round, light brown cookies. Next to the plate, from left to right, are glass bowls filled with white powdered sugar, chopped dark chocolate, and a small amount of white powder. Behind these bowls, there is a clear measuring cup filled with milk, a maroon container labeled cocoa, a small glass bowl with yellow butter, and a small bottle of vanilla extract. The background behind everything is dark, making the white marbled surface and containers stand out clearly. photo taken with an iphone --ar 4:5 --v 7

This Biscuit Cake Recipe requires just a handful of essential ingredients, each playing a crucial role in building flavor, creaminess, and that irresistible chocolate finish. From crisp digestive biscuits to rich cocoa and melt-in-your-mouth dark chocolate, every element is simple yet powerful enough to turn an ordinary recipe into something extraordinary.

Digestive Biscuits (10 no): These form the cake’s sturdy, crunchy base with a lightly sweet and wholesome taste.
Milk (½ cup + ½ cup): Used both to soften the biscuits and as part of the creamy cocoa mixture, adding richness and moisture.
Sugar (3 tbsp): Balances the bitterness of cocoa and dark chocolate for a perfectly sweetened dessert.
Cocoa Powder (2 tbsp): Provides a deep chocolate flavor and the signature color for the creamy filling.
Cornstarch (1 tbsp): Helps thicken the cocoa mixture into a smooth, pudding-like consistency.
Vanilla Extract (½ tsp): Adds warmth and a subtle fragrant note that elevates the chocolate flavor.
Dark Chocolate, chopped (¾ cup): Melts into a glossy, decadent topping that seals the cake with rich chocolate goodness.
Unsalted Butter (2 tbsp): Enhances the chocolate topping with a silky texture and helps it set firm yet creamy.

How to Make Biscuit Cake Recipe

Step 1: Prepare the Cocoa Mixture

Begin by combining sugar, cocoa powder, and cornstarch in a saucepan. Add the vanilla extract and half a cup of milk, stirring everything together to dissolve the dry ingredients. Cook this mixture gently over low heat, stirring often, until it thickens into a smooth, rich cream. This step is key because the cocoa mixture acts as the luscious filling that brings softness and chocolatey goodness between the biscuit layers. Once thickened, set it aside to cool slightly without letting it harden.

Step 2: Dip and Layer the Biscuits

Next, take each digestive biscuit and quickly dip it into the remaining half cup of milk to soften just enough without becoming soggy. Lay the softened biscuits side by side in a foil-lined plate to form the first layer. Spread a generous amount of the cocoa cream over the biscuits, creating a decadent layer of softness and flavor. Repeat the process of dipping biscuits and spreading cocoa cream until you run out of biscuits. Make sure to leave the final biscuit layer without any cocoa on top. This layering method builds the cake’s distinctive texture—crispy, creamy, firm, and velvety all at once.

Step 3: Refrigerate the Base

Once your biscuit and cocoa layers are assembled, pop the plate into the refrigerator and chill for about 30 minutes. Cooling helps the layers set and allows the biscuits to absorb just enough moisture, so the cake slices beautifully and holds together perfectly.

Step 4: Make the Chocolate Glaze

While the base chills, melt the chopped dark chocolate and unsalted butter together in a saucepan over low heat. Stir continuously until you achieve a smooth, glossy mixture that will become the cake’s heavenly chocolate topping. This glaze adds a rich finish, balancing the creamy cocoa layers and crunchy biscuits with a burst of deep chocolate flavor.

Step 5: Pour and Chill Again

After the base is chilled, pour the warm chocolate glaze evenly over the top, using a spatula to gently spread it across the surface and sides. This step creates a beautiful, shiny exterior that’s both appealing and delicious. Return the entire cake to the refrigerator for another 30 minutes to let the glaze firm up, locking in freshness and flavor.

Step 6: Slice and Serve

Once chilled and set, slice the biscuit cake into your desired portions. The lovely contrast of textures and layers will be clear with every cut, making it as enjoyable to look at as it is to eat. Serve it with a warm smile and watch it disappear quickly!

How to Serve Biscuit Cake Recipe

The image shows a small, tall biscuit cake covered in smooth brown chocolate, with the chocolate coating dripping slightly down the sides. The cake appears to have three thick layers stacked on top of each other under the chocolate. On top, it is decorated with thin dark chocolate sprinkles scattered evenly. The cake sits on a white plate with colorful round sprinkles around the base. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your biscuit cake with a sprinkle of shaved dark chocolate or a dusting of cocoa powder for an elegant touch. Fresh berries like raspberries or strawberries add a pop of color and tartness that complements the rich chocolate layers beautifully. For a festive occasion, a dollop of whipped cream or a few mint leaves can brighten both the flavor and presentation.

Side Dishes

This Biscuit Cake Recipe pairs wonderfully with a simple cup of coffee or an indulgent hot chocolate for a cozy snack or dessert. For a more elaborate spread, consider serving alongside vanilla ice cream or a fresh fruit salad to balance the richness of the cake with refreshing notes.

Creative Ways to Present

Try turning the biscuit cake into individual servings by assembling it in ramekins or clear glasses—layer biscuits and cocoa cream as before, topped with chocolate glaze or curls. This makes for a stunning presentation that’s perfect for parties or gifting. You can also dust the finished cake with edible gold dust or sprinkles to add a touch of glamour to this humble, delicious treat.

Make Ahead and Storage

Storing Leftovers

After enjoying your Biscuit Cake Recipe, store any leftovers in an airtight container in the refrigerator. It will keep fresh and moist for up to 3 days, allowing the flavors to meld even further for an even tastier experience the next day.

Freezing

If you want to make this dessert in advance, the biscuit cake freezes well for up to one month. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw the cake overnight in the refrigerator before serving to retain its texture and flavor.

Reheating

Since this is a chilled dessert, reheating isn’t recommended. Instead, allow the cake to reach room temperature for 15–20 minutes after taking it out of the fridge so the flavors open up without melting the chocolate glaze entirely.

FAQs

Can I use other types of biscuits for this recipe?

Absolutely! While digestive biscuits offer a perfect balance of sweetness and crunch, you can try tea biscuits, graham crackers, or any plain, crisp biscuits. Just make sure they’re sturdy enough to hold the layers together.

Is it possible to make this Biscuit Cake Recipe vegan?

Yes, you can substitute dairy milk with plant-based milk like almond or oat milk, use vegan butter, and select dairy-free dark chocolate to make this dessert entirely vegan-friendly. The texture and flavor may vary slightly but will still be delicious.

How long does the Biscuit Cake Recipe take to set in the fridge?

Generally, chilling for about 30 minutes after assembling the biscuit layers and another 30 minutes after adding the chocolate glaze works well. This timing ensures the layers set well enough for clean slicing and a pleasant texture.

Can I add nuts or dried fruits to the Biscuit Cake Recipe?

Yes! Adding chopped nuts like walnuts or almonds or dried fruits like raisins between layers can add delightful texture and bursts of flavor. Just sprinkle them on the cocoa cream before layering the biscuits.

What’s the best way to slice the finished cake?

Use a sharp knife dipped in hot water and wiped dry before slicing. This technique helps make smooth cuts through the chocolate glaze and soft layers without cracking or sticking.

Final Thoughts

This Biscuit Cake Recipe is such a joy to make and share, with its simple ingredients coming together to create a dessert that’s rich, comforting, and utterly irresistible. Whether you’re new to baking or a seasoned pro looking for a quick chocolate fix, this cake hits all the right notes. Give it a try and watch it become a beloved favorite in your recipe collection and around your table.