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.
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.
