If you’re looking for a quick, indulgent treat that doesn’t require turning on the oven, this No-Bake Fudgee Barr Cake is exactly what you need. It layers moist Fudgee Barr chocolate snack cakes with a creamy vanilla custard-like filling and rich chocolate ganache. The result? A chilled dessert bar that tastes like a cross between a layered mousse cake and tiramisu without the effort.
Why You’ll Fall in Love with This Fudgee Barr Cake
This dessert checks all the boxes: no-bake, budget-friendly, minimal ingredients, and maximum chocolate satisfaction. The Fudgee Barr base is already sweet and soft, so it acts like a pre-made cake layer. The whipped cream and condensed milk blend into a silky filling, and the ganache topping adds a decadent finish with just the right bitterness to balance the sweetness.
“It’s the easiest no-bake cake I’ve made, and everyone thinks it came from a fancy bakery.”
Even better? You can prepare it in under 20 minutes and let the fridge do the rest of the magic. It’s the perfect make-ahead dessert for birthdays, potlucks, or any time you want a chill dessert that doesn’t taste ‘easy.’
Key Ingredients That Make This Cake Shine
- Fudgee Barrs: These chocolate snack cakes act as your soft, fudge-filled base. No baking, no slicing just layer and go.
- All-purpose cream: Chilled cream creates a light but stable filling, especially when combined with condensed milk.
- Condensed milk: Adds sweetness and body to the cream layer.
- Vanilla extract: Balances the richness with a subtle hint of flavor.
- Semi-sweet chocolate + cream: Classic ganache shiny, rich, and easy to make. Just pour and spread.
- Unsweetened cocoa powder: A final dusting for elegant contrast and bitterness.
For more layered no-bake desserts, check out our No-Bake Chocolate Eclair Cake or this chilled Lemon Cream Cheesecake Bar both guaranteed hits with minimal prep.
Kitchen Tools You’ll Need
- 8×8-inch glass or ceramic dish
- Mixing bowl and whisk
- Microwave-safe bowl or saucepan (for ganache)
- Sifter or mesh sieve for cocoa powder
Step by Step to Make No-Bake Fudgee Barr Cake
1: Make the Cream Filling
- In a medium mixing bowl, pour in 1 cup of chilled all-purpose cream (or heavy cream).
- Add ½ cup of condensed milk and ½ teaspoon of vanilla extract.
- Whisk the mixture until it thickens slightly about 2-3 minutes by hand. You want it smooth and creamy, not stiff.
- Set it aside in the fridge while you prep the base.
2: Assemble the Cake Layers
- Slice 6-8 Fudgee Barr cakes lengthwise. You want each piece to lie flat like thin cake layers.
- Optional: Lightly brush the sliced sides with ¼ cup of milk to soften them further and give a moist bite.
- Arrange a full layer of the Fudgee Barr halves on the bottom of your 8×8-inch dish.
- Spoon half of the cream mixture on top. Use a spatula to spread it evenly from edge to edge.
- Repeat with another layer of sliced Fudgee Barrs, followed by the remaining cream mixture.
- Gently smooth the top with a clean spatula and place the dish in the fridge while you make the ganache.
3: Prepare the Chocolate Ganache
- In a small saucepan or microwave-safe bowl, heat ¼ cup of all-purpose cream until just simmering.
- Pour it over ½ cup of semi-sweet chocolate chips or chopped chocolate.
- Let sit for 1-2 minutes, then stir gently until the chocolate is fully melted and glossy.
- Allow it to cool for 2-3 minutes until slightly thickened but still pourable.
4: Finish the Cake
- Remove the dish from the fridge and pour the ganache over the top cream layer.
- Use a spatula to spread it smoothly to all edges. Tap the dish gently to level out the ganache.
5: Chill and Serve
- Cover the dish and refrigerate for at least 4 hours, or overnight if you want extra set layers.
- Once fully chilled, dust the top with unsweetened cocoa powder using a fine sieve or sifter for that bakery-style finish.
- Slice with a warm, clean knife to get clean edges and defined layers. Wipe between cuts.
Pro tip: For extra depth, add a pinch of instant coffee to the ganache while melting it sharpens the chocolate and gives mocha vibes. Or try layering with caramel drizzle in the middle for a twist on classic chocolate mousse cake.
Storage, Make-Ahead Tips, and Expert FAQs
This No-Bake Fudgee Barr Cake stores like a dream, making it one of my go-to desserts for prepping the night before a party or weekend gathering. The longer it chills, the better the layers meld and the more cleanly it slices.
- Refrigerator: Keep the cake covered in the fridge for up to 4 days. Store it in the same dish you assembled it in, sealed with a lid or plastic wrap.
- Freezer: For longer storage, freeze the whole cake or individual squares. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
- Make-Ahead: This dessert is best made a day in advance. It needs at least 4 hours to chill, but overnight yields perfect texture and clean layers.
FAQs
Can I use other flavors of Fudgee Barr?
Yes! While chocolate is the most indulgent base, mocha, vanilla, or even ube flavors work beautifully if you want a flavor twist.
Can I substitute the all-purpose cream?
Absolutely. Heavy cream or whipping cream also works well. Just be sure it’s cold to help the cream layer hold its structure.
Do I have to brush the Fudgee Barrs with milk?
No, it’s optional. But if your bars are a little dry or you want a softer bite, brushing with milk adds moisture and helps the texture feel more like cake.
How do I make clean slices?
Chill the cake well, then use a sharp knife dipped in hot water and wiped dry before slicing. Clean the blade between each cut for perfect layers.
Can I double the recipe?
Yes, double all ingredients and assemble in a 9×13-inch pan for a larger crowd. You may need slightly more ganache for a perfect top layer.
Want more no-bake dessert inspiration? Follow us on Facebook for quick recipes, snack hacks, and delicious ways to transform pantry staples into showstopper treats!