A mouthwatering four-ingredient no-bake Nescafe cake! It’s so easy to make, and every slice contains as little as 88 calories. This dessert can be made beforehand and tastes even better on the next day.
How to make Nescafe Cake
Don’t you just love these super easy recipes, that require only a few ingredients? You don’t need to be a desserts expert to be able to make this cake, so literally anyone with whatever cooking skills can create this indulgent dessert and then brag about it to their friends! I always thought that this cake was really impressive, and kind of difficult to make until I learned how to make it.
This is very simple. All you need to do is quickly dip tea biscuits or graham crackers in the Nescafe coffee solution (you have to work with this quickly as the biscuits become too soft a bit too quickly and might start breaking), and layer the ingredients alternating between soaked biscuits and whipping cream till several layers are formed. I usually make four layers, but keep making more layers until you run out of biscuits.
You can, of course, add sugar to the whipping cream instead of condensed milk, but I would really recommend going for the condensed milk. The condensed milk gives this creamy, smooth and distinctive flavour and texture while the sugar doesn’t dissolve easily in the whipping cream.
The cake will then need to be refrigerated for a few hours, and preferably overnight before serving. Just wait for the biscuits to soak in the Nescafe solution and the cream before serving, and I promise you, you will totally fall in love with it from the first bite!
Different variations of Nescafe cake
The recipe that I’m sharing with you in this post is the classic Nescafe cake. If you are looking to make a fancy version of this cake, there are many things that you can add to this.
- You can add crushed pistachios either to the layers of the cake or use them to top the cake for a Middle Eastern touch. The crushed pistachios will also give a lovely colour to the cake.
- Top the cake with desiccated coconut, to give this cake a lovely crunch and a taste of coconut.
- Top the cake with sliced almonds.
- You can also decorate the cake by creating different patterns on the top using crushed Oreos or Galaxy bars, just like I decorated this Carpet Dessert (this is also one of the most popular recipes on my site, so make sure to check it out!)
Cream Caramel Nescafe Cake
As I’m a huge fan of cream caramel, I sometimes make this cake with cream caramel flavor by adding one sachet of cream caramel powder to the whipping cream before it’s whipped. The whipped cream will taste amazing with the flavor of cream caramel. And I always make sure to decorate this version of Nescafe cake with crushed pistachios, as the combination of cream caramel and pistachios is one of the best things ever!
One last thing, can I call this Nescafe cake; coffee biscuit pudding? Or tea biscuit cake? Because that’s basically what this delicious dessert is! I hope that you give it a try and love it as much as I do.
If you love Nescafe, then definitely check out my easy whipped coffee recipe! All you need is 3 simple ingredients that you already have, and 5 minutes. IT’S THE BEST!
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
- 2 tablespoons Nescafe instant coffee dissolved in 1 cup of hot water
- 1 cup (240 ml) heavy whipping cream whipped
- 2 tablespoons powdered sugar or condensed milk
- 2 (7-ounce, 200g) packs tea biscuits
- 1 tablespoon unsweetened cacao powder for dusting
- Combine the heavy cream with powdered sugar or condensed milk, and using an electric mixer beat until medium peaks form.
- Dip tea biscuits into the coffee solution for a few seconds and remove them before they start breaking. Layer in a single layer in a 7×11 (2-quart) inch casserole dish, or in a 9×13-inch (3-quart) dish if doubling the recipe.
- Spread half of the cream over the first layer of the biscuits, followed by another layer of dipped biscuits, and finally top with the remaining cream.
- Cover with plastic wrap, and chill in the fridge for at least 3 hours.
- Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving. Cut into 9 or 12 pieces and serve.
- You can substitute instant coffee with espresso.
- Use any tea biscuits for this recipe, I usually use Le Petit Beurre (shortbread biscuits) and that’s what’s traditionally used and well known in France and Turkey. For the pictures, I used Shortcake biscuits that I got from Tesco UK. If you’re in the US, you can find Le Petit Beurre cookies in Walmart. Or you can use Lorna Doone cookies, and Gamesa and Marie cookies work too but they’re round so a bit tricky to work with. Graham crackers should work fine too.