By Bring No Oven Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
No Oven Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, No Oven Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 1/2 cups crushed biscuits (such as digestive or graham crackers)
1/2 cup unsalted butter, melted
2 cups heavy cream
1 cup sweetened condensed milk
2 teaspoons vanilla extract
1 tablespoon gelatin powder
1/4 cup cold water
1/4 cup hot water
Optional: fresh fruit, chocolate chips, or nuts for topping
PREPARATION STEPS
Prepare the Crust:
In a bowl, mix the crushed biscuits with melted butter until well combined.
Press the mixture into the bottom of a greased 9-inch springform pan to form an even layer. Refrigerate for 15 minutes to set.
Prepare the Filling:
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
Add the hot water to the gelatin mixture and stir until completely dissolved.
In a large bowl, beat the heavy cream until stiff peaks form.
Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined.
Slowly add the dissolved gelatin mixture to the cream mixture, beating continuously until well incorporated.
Assemble the Cake:
Pour the filling over the chilled crust in the springform pan, spreading it evenly.
Smooth the top with a spatula.
Chill:
Refrigerate the cake for at least 4 hours or until fully set.
Serve:
Remove the cake from the springform pan and transfer it to a serving plate.
Top with fresh fruit, chocolate chips, or nuts if desired.
Slice and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
