Biscuit Cake Recipe

Biscuit cake recipe: This biscuit cake is spongy, chocolaty, delicious, and it can be made easily with or without an oven.

It is a quick and easy basic biscuit cake recipe and it uses commonly available ingredients. The best thing I like about this cake is it does not taste like biscuits. Therefore it can also be cherished by people, who are not much fond of these.

In this biscuit cake, you can use any kind of biscuits, like arrowroot biscuits, glucose biscuits, chocolate biscuits, digestive biscuits, or any biscuits you have. I made this with a mix of chocolate biscuits, digestive biscuits, and glucose biscuits. Even you can use any particular biscuit, like Oreo, Bourbon, Marie, Parle g, etc.

For enhancing the flavor, you can always make slight variations to this recipe. Like adding coffee, orange zest, or dried fruits and nuts, or choco chips. I have not added any extra sugar to this. Go ahead and mix some castor sugar (powdered sugar) if you want.

I want to keep this recipe simple. So that everyone can make this. Here to make this, I have used a total of 35 thick biscuits. Which is around 150 grams.

This biscuit cake can be made both with the baking or steaming method. To bake it on the stovetop, you need a kadai/pressure cooker with a lid and some salt. You may use sand instead. I prefer salt over-sand. If using a pressure cooker make sure to remove the whistle and rubber ring before closing the lid.

Baking in salt or sand is an old practice. It insulates the cake batter in baking it gently and evenly. You can keep the salt and use it as many times as you want.

What You need for a Biscuit Cake with Tips and Variations

Biscuits: You can use any sweetened thick biscuits you have. You can use cream biscuits as well. Do not add extra sugar if using cream biscuits and you may need a little less quantity of milk. So adjust the consistency accordingly.

Milk: I use cow's milk in this cake to keep it moist. You can use any milk of your choice. Use cashew nut milk or almond milk or any plant-based milk for a vegan, dairy-free version of this cake.

Ghee: Melted ghee(clarified butter) can be replaced with melted butter or any unflavored oil.

Baking powder and soda: Baking powder and baking soda can be substituted with Eno fruit salt. If using Eno, add ½ teaspoon in this.

Vanilla essence: I have used vanilla essence. Feel free to add vanilla extract or vanilla bean powder instead. If you don't have vanilla essence, use coffee or orange zest.

Cocoa powder: The addition of cocoa powder is completely optional. Use good quality cocoa powder if using. Dark chocolate can be used in place of cocoa powder. Just melt it with the milk before adding.

Almond: You can use any dry fruits or nuts of choice or choco chips instead.

Serve this cake as an after-meal dessert or snack or pair this with tea as an evening snack. You can pack it in your kid's lunch box as well.

You may like to check this

Steamed Caramel Custard Pudding

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.