Easy No-Bake German Cake with Butter Cream
This indulgent no-bake dessert layers milk-soaked biscuits with a light, fluffy butter cream and a rich chocolate topping. No oven needed — just mix, layer, and chill! Perfect for last-minute gatherings or when you want something impressive without the effort.
🛒 Ingredients
9 servings
- 200 g (7 oz) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¾ cup (200 ml) heavy cream
- 1 package of plain butter biscuits or shortbread cookies (approx. 200 g)
- Whole milk, as needed, for soaking the biscuits
- 1 can (14 oz / 395 g) chocolate sweetened condensed milk or chocolate ice cream topping
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Directions
- 1
Allow the butter to sit at room temperature for 30 minutes until very soft.
- 2
Using a hand or stand mixer, beat the butter and sugar on high speed for about 5 minutes until the mixture is pale, fluffy, and creamy.
- 3
Add the heavy cream and mix on low speed for just a few seconds until combined. Set aside.
- 4
Pour a little milk into a shallow dish. Quickly dip the biscuits one by one — they should absorb the milk without falling apart.
- 5
Arrange a single layer of soaked biscuits across the bottom of a rectangular dish (approx. 8×12 in / 20×30 cm).
- 6
Spread a generous layer of butter cream over the biscuits using a spatula.
- 7
Repeat the layers — soaked biscuits, then butter cream — finishing with a final layer of biscuits on top.
- 8
Pour the chocolate condensed milk or chocolate topping evenly over the surface.
- 9
Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, before serving cold.
💡 Chef's Tip
For an extra fluffy cream, beat the butter alone for 8 minutes before adding the sugar. Swap the chocolate topping for dulce de leche or caramel sauce for a delicious variation. Keeps in the fridge for up to 3 days.
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