Growing up in London, a classic no-bake fridge cake was my favourite tiffin-box treat.
Sweet, salty and crumbly bars layered with crushed biscuits coated with melted chocolate and golden syrup – a fridge cake is as quintessentially British as it gets. So much so that it was chosen by Prince William as his Groom’s Cake for The Royal Wedding. Yes, really.
The beauty of this recipe is that it’s open to adaptation and ridiculously easy to whip up. Seriously, you’ll be done assembling it and popping it in the fridge in the same amount of time it would have taken to just pre-heat your oven for a baked good.
I’ve used Indian Marie biscuits, but you really could throw in whichever biscuits you like (I’m planning to use Biscoff next time!). Similarly with the chocolate; why not play around with a mix of milk and dark?
While fridge cakes are traditionally held together by golden syrup, I’d recommend a good quality honey instead – I’ve used Raw Wildflower Honey from Zama Organics*, which rounds the flavours off with a smooth and velvety finish.
Finally, add-ins. You could fold in anything and everything from mini marshmallows (hello Rocky Road!) to Maltesers or M&M’s. I’ve added hazelnuts (also from Zama Organics) to texture the cake with a nutty crunch!
Once you master the art of a No-Bake Fridge Cake, you can make it any way which you like. Here’s my go-to recipe to get you started.
No-Bake Fridge Cake
- 1/2 cup butter
- 200g digestive or Marie biscuits
- 300g good quality dark chocolate, chopped
- 1/3 cup honey (I used Raw Honey from Zama Organics)
- 2/3 cup chopped hazelnuts (I sourced mine from Zama Organics)
- Line a loaf pan with parchment paper.
- Crush the biscuits – you want the broken biscuits to be of different shapes and sizes (not fine crumbs). I find it easiest to put the biscuits in a ziplog bag and crush them with a rolling pin.
- Melt the butter over the stove. Although you don’t need to, I’d recommend going the extra mile by browning the butter – that is, keep stirring the melted butter until it starts to sizzle and foam, following which it will turn a delicious golden-brown. You’ll know that the butter has browned once it starts to smell beautifully buttery, nutty and rich!
- Next, remove the melted (brown) butter from the heat and stir in the chocolate and honey until combined. You can keep a few spoonfuls aside for the glaze.
- Fold in the crushed biscuits and nuts, using a spatula to combine everything until the biscuits and nuts are completely coated in chocolate.
- Spread the mixture into the prepared loaf tin, pressing down gently with the spatula. Don’t worry if the cake looks a bit jagged – this is what will add the texture! Spoon your reserved chocolate glaze over the top.
- Refrigerate for a few hours, before slicing and serving. You can also store the sliced bars refrigerated in an airtight container and serve fridge-cold.
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