4-Ingredient Biscuit Log: No-Bake Biscuit Cake

This is a dessert that looks like you’ve spent hours in the kitchen, but really is the fridge that does most of the work. The Biscuit Log is a no-bake delight that layers biscuits with silky cocoa pudding until they transform into a delicious cake. This recipe is loved by kids, adored by adults, and guaranteed to disappear slice by slice regardless of the occasion.

What is Biscuit Log Cake?

The Biscuit Log cake uses two types of biscuits, plain and cocoa-flavored petibor, stacked neatly with cocoa pudding in between. As it chills, the pudding softens the biscuits, while the log shape makes it look like something straight from a bakery window.

Versions of this cake are beloved around the world, Australians have their Chocolate Ripple Cake and Brits swear by their Fridge Cake. Also, Italians make something similar called Mattonella, literally meaning “brick,” but it tastes better than it sounds.

Pro Tips for the Best Biscuit Log

• Don’t let the pudding cool too much. If it thickens and sets before you spread it, the biscuits won’t stick together as neatly. Work while it’s warm and smooth.
• Alternate biscuits with flair. The checkerboard-style layering (plain + cocoa + plain + cocoa) not only makes it taste great but also creates a stunning striped interior once sliced.
• Two hours is the bare minimum, but overnight is where the magic really happens. The biscuits become tender, almost cake-like.
• Wipe your knife between slices to reveal those perfectly neat pudding-biscuit stripes.

Frequently Asked Questions

Can I use a different type of biscuit?

Yes! While petit beurre (petibor) biscuits are traditional, you can swap in graham crackers, digestive biscuits, or even shortbread for a slightly richer flavor.

Can I make it without cocoa pudding?

Definitely. Vanilla or caramel pudding works beautifully if you’re not into chocolate, though let’s be real, who isn’t?

Can I add toppings?

A dusting of cocoa powder, grated chocolate, or even a drizzle of melted chocolate will take it from simple to stunning.

Is this kid-friendly?

Completely, no baking and lots of chocolatey fun. In fact, it’s a great recipe to make with kids.

How to Store Biscuit Log Cake

Cover your log tightly with plastic wrap or transfer it to an airtight container. It will last in the fridge for up to 4 days without losing its texture.

You can also freeze the cake and store it for up to a month by wrapping it well to prevent freezer burn. To serve, thaw it overnight in the fridge and don’t rush it in the microwave or you’ll ruin the creamy layers.

How to Make 4-Ingredient Biscuit Log Cake

In a pot, whisk together the cocoa pudding mix and milk. Place over medium heat and stir constantly until the pudding thickens.

Transfer the pudding to a bowl and while the pudding is still warm, take one plain biscuit, spread a thin layer of pudding on it, and place it in the center of your cake mold.

Take a cocoa biscuit, spread pudding on one side, and stick it to the back of the plain biscuit. Continue alternating plain and cocoa biscuits, each with pudding “glue,” until your mold is filled and the biscuits are standing like little dominoes.

Spread 2–3 tablespoons of the remaining pudding over the top and sides of the biscuit log, smoothing it out like frosting.

Transfer the log to the fridge and let it rest for at least 2 hours, or overnight if you can resist temptation. Run a knife around the edges of the mold to loosen, then carefully remove the log. Use a sharp knife, wiping it clean between cuts, to reveal those gorgeous chocolate-and-vanilla biscuit stripes inside.