Mini Biscuit Cake: A Deliciously Easy Recipe for Every Occasion
A charming no-bake dessert featuring layers of tea biscuits soaked in sweet milk and cocoa, stacked into individual mini cakes. These adorable treats require just 5 ingredients and 30 minutes to set!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 45 mins
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 24 tea biscuits (like Petit Beurre or graham crackers)
- 2 cups whole milk
- 3 tbsp granulated sugar
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream (for whipped topping)
- Chocolate shavings or sprinkles (for garnish)
Instructions
- Prepare milk mixture: Heat milk, sugar, cocoa, and vanilla in saucepan until steaming (do not boil). Whisk until smooth. Let cool slightly.
- Assemble layers: Dip biscuits briefly in milk mixture. Layer 4 biscuits in stacks in small bowls or ramekins, spooning some milk between layers.
- Chill: Refrigerate 30 minutes to set.
- Whip cream: Beat heavy cream to soft peaks.
- Serve: Top each mini cake with whipped cream and chocolate shavings. Serve chilled.
Notes
- For coffee flavor, add 1 tsp instant coffee to milk
- Substitute almond milk for dairy-free version
- Make ahead – flavors improve after 2 hours chilling
- Try with cinnamon or orange zest in milk mixture
- Perfect for kids’ cooking projects
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://us.recipesfood.org/mini-biscuit-cake-recipe/
