No-Bake Caramel Biscuit Cake – Easy Caramel Dessert

Name: No-Bake Caramel Biscuit Cake – Easy Caramel Dessert
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 cup (200g) sugar; 1/4 cup (60ml) water; 1/2 cup (120g) whipping cream; 2 tbsp (30g) unsalted butter (, room temperature); 1 tsp (5g) vanilla extract; 1 tsp (5g) salt; 12-14 oz (350-400g) Petit Beurre biscuits; ¾ cup (200ml) milk (, for dipping); 1 pound (500g) mascarpone cheese (, cold); ⅔ cup (160g) thick salted caramel sauce (, keep the rest for serving); 1 ½ cup (360g) whipping cream (, cold (35% fat)); 1 tsp (5g) vanilla extract; 3.5 oz (100g) semisweet chocolate (, finely chopped); 3.5 oz (100g) whipping cream

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This No-Bake Caramel Biscuit Cake is an easy fall dessert with a rich caramel flavor, creamy filling, and a smooth chocolate topping. It’s perfect for when you want to make something special without turning on the oven.

The cake is made with layers of milk-dipped biscuits, a creamy salted caramel mascarpone filling, and a smooth chocolate ganache topping. Homemade caramel gives the cream a rich, buttery flavor, while the biscuits soften in the refrigerator, creating tender layers that slice beautifully.

I love that this cake can be made ahead of time, making it perfect for family gatherings, fall celebrations, or whenever you’re craving a delicious caramel dessert. Simply assemble the layers, refrigerate until set, and enjoy a beautiful cake with very little effort.

Why You’ll Love This Recipe

No baking required: The refrigerator does all the work of setting the layers.
Homemade caramel cream: Salted caramel gives the mascarpone filling a rich, buttery flavor with a hint of salt.
Simple ingredients: You need biscuits, mascarpone, whipping cream, chocolate, and a few basic ingredients for the caramel sauce.
Beautiful layers: The softened biscuits and creamy filling create neat layers when the cake is chilled properly.
Perfect for making ahead: Prepare it the day before
A lovely combination of flavors: Caramel, vanilla, and chocolate work together beautifully in every slice.

Ingredients You’ll Need

For the Salted Caramel Sauce

Sugar: Creates the caramel base and gives the sauce its rich flavor.
Water: Helps the sugar dissolve evenly before it caramelizes.
Whipping cream: Makes the caramel smooth and creamy. Add it carefully because the mixture will bubble.
Butter: Adds richness and gives the sauce a smooth consistency.
Vanilla extract: Adds warmth and complements the caramel.
Salt: Balances the sweetness and brings out the caramel flavor.

For the Caramel Cream

Mascarpone: Creates a rich, creamy filling that pairs beautifully with the caramel. Use it cold from the refrigerator.
Cold whipping cream: Lightens the mascarpone mixture and helps the filling hold its shape.
Salted caramel sauce: The main flavor of the filling. Let it cool completely before mixing it with the mascarpone.
Vanilla extract: Adds extra flavor to the cream.

Assembly

Plain tea biscuits or petit beurre biscuits: Their simple flavor works well with the caramel cream. Choose biscuits that soften nicely after chilling.
Milk: Quickly dip the biscuits in milk to help them soften as the cake chills.

For the Chocolate Ganache

Dark or semisweet chocolate: Balances the sweet caramel filling. Choose your preferred chocolate intensity.
Whipping cream: Creates a smooth, spreadable ganache.

How to Make No-Bake Caramel Biscuit Cake

1. Prepare the salted caramel sauce.

Place the sugar and water in a medium, heavy-bottomed saucepan over medium-high heat. Cook without stirring until the sugar dissolves and turns an amber caramel color.

Remove the pan from the heat and carefully add the cream. The mixture will bubble vigorously, so pour slowly. Return to low heat if needed and stir for about a minute until smooth.

Remove from the heat and stir in the butter, vanilla, and salt. Transfer the caramel to a bowl and let it cool completely before using it in the filling.

2. Make the caramel mascarpone cream.

Place the cold mascarpone in a large bowl. Add the cooled caramel sauce and vanilla extract, then mix briefly until smooth.

Pour in the cold whipping cream and beat until the mixture thickens and holds stiff peaks. Stop as soon as the cream is ready to avoid overmixing.

3. Prepare the pan.

Line an 8-inch (20 cm) square pan or cake ring with an acetate sheet. If you’re using a pan with a removable base, you can also line it with parchment paper to make removing the cake easier.

4. Assemble the biscuit layers.

Pour the milk into a shallow bowl. Dip each biscuit quickly into the milk, just long enough to moisten it without making it soggy.

Arrange the biscuits in a single layer in the prepared pan, breaking a few pieces if necessary to fill the gaps.

Spread about one-quarter of the caramel cream over the biscuits. Repeat with the remaining biscuits and cream, creating four biscuit layers and finishing with caramel cream on top.

5. Chill the cake.

Cover the pan and refrigerate for at least 6 hours, preferably overnight. This gives the biscuits time to soften and the cream enough time to set.

6. Prepare the chocolate ganache.

Place the chopped chocolate in a heatproof bowl with the cream. Melt gently over a bain-marie, stirring until smooth.

7. Finish and serve.

Spread the ganache evenly over the chilled cake. Refrigerate for another 30–45 minutes, or until the topping is set.

Carefully remove the cake from the pan. Drizzle salted caramel sauce on top. Cut it into square or rectangular slices using a sharp knife. Wipe the blade between cuts for cleaner layers. Keep refrigerated until ready to serve.

Tips for the Best Caramel Biscuit Cake

Let the caramel cool completely. Warm caramel can soften the mascarpone too much and prevent the filling from setting properly.
Use cold mascarpone and whipping cream. Cold dairy ingredients help the filling whip up and hold its shape.
Don’t overmix the mascarpone. Mix it with the caramel just until smooth, then add the cream and beat until thick.
Dip the biscuits quickly. A brief dip is enough. The biscuits continue to soften as the cake rests in the refrigerator.
Use biscuits of similar size. This makes the layers easier to assemble and helps the cake slice neatly.
Chill overnight if possible. Although six hours is the minimum, overnight chilling gives the biscuits more time to soften evenly.
Let the ganache cool slightly. If it’s too hot, it may soften the cream layer underneath.
Use a warm knife for serving. Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for neat squares.
Keep the cake refrigerated. The mascarpone and whipped cream filling needs to stay cold.

Frequently Asked Questions

Can I make this cake the day before?

Absolutely! This cake is ideal for making ahead. Assemble the biscuit and cream layers the day before serving, then refrigerate overnight. Add the ganache once the cake is chilled and allow it to set before slicing.

Which biscuits are best for this recipe?

Plain tea biscuits or petit beurre-style biscuits work well because they have a mild flavor and soften as they absorb moisture from the milk and cream. Avoid very delicate biscuits that may fall apart during dipping.

Can I use cream cheese instead of mascarpone?

Mascarpone gives the filling a rich, mild flavor and a smooth texture. Full-fat cream cheese can work as an alternative, but it has a tangier taste and may produce a firmer filling.

Why is my caramel cream too soft?

The caramel may still have been warm when added, or the cream may not have been whipped enough. Make sure the caramel is completely cool and the whipping cream is cold. Beat only until the filling holds stiff peaks, taking care not to overmix.

Can I use store-bought caramel sauce?

Yes, you can use a good-quality thick caramel sauce if you want to save time. Choose one with a flavor and consistency you enjoy, and adjust the added salt according to how salty the sauce is.

How long does the cake need to chill?

Refrigerate the assembled cake for at least 4-6 hours, preferably overnight. After adding the ganache, chill it for another 30–45 minutes, or until the topping is firm enough to slice.

How should I store the leftovers?

Keep the cake covered in an airtight container in the refrigerator for up to 3 days. The biscuit layers will continue to soften over time, so I recommend enjoying it within the first couple of days for the best texture.

Can I freeze No-Bake Caramel Biscuit Cake?

You can freeze it, although the mascarpone and whipped cream filling may change texture slightly after thawing. For the best results, freeze individual slices in airtight containers and thaw them overnight in the refrigerator.

More No-Bake Desserts to Try

If you enjoy easy desserts with creamy fillings, biscuits, caramel, and chocolate, here are a few more recipes to try:

No-Bake Twix Cheesecake – A creamy cheesecake with a biscuit crust, salted caramel, pieces of Twix bars, and a chocolate ganache topping.
Banoffee Pie – A no-bake dessert made with a buttery biscuit crust, caramelized condensed milk, fresh bananas, and coffee-flavored whipped cream.
No-Bake Chocolate Biscuit Cake – A rich chocolate biscuit cake topped with chocolate ganache, perfect when you want a dessert without using the oven.
Caramel Panna Cotta – A smooth, creamy Italian dessert with a lovely caramel flavor. It’s elegant, easy to prepare, and perfect for making ahead.
Salted Caramel Crème Brûlée – A creamy custard dessert with salted caramel flavor and a crisp caramelized sugar topping.
Puff Pastry Caramel Slice – A delicious layered dessert combining flaky puff pastry with a rich caramel filling.
Chocolate Caramel Mousse Cake – A rich chocolate dessert with creamy mousse and caramel flavors, perfect for special occasions.

If you make this No-Bake Caramel Biscuit Cake, I’d love to see how it turns out! Share a photo and tag me on Instagram. Would love to see how it works out for you.

No-Bake Caramel Biscuit Cake – Easy Caramel Dessert

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