NO BAKE COOKIE CAKE
No-Bake Cookie Cake takes the classic no-bake cookie and turns it into a cake! My son’s birthday was last month, and when I asked him what he wanted for dessert, he surprised me with a request for a no-bake cookie cake. Intrigued, I asked him to elaborate. He wanted the no-bake cookie recipe transformed into a cake. Although I had previously made them into bars, I had never attempted a cake version. With my daughter’s peanut allergy in mind, I opted for my Peanut Butter Free No-Bake Cookie Recipe and embarked on this delightful experiment.
Why You’ll Love This Recipe
This No-Bake Cookie Cake is a game-changer for several reasons. Firstly, it’s incredibly easy to make, requiring no oven time. It’s also a perfect treat for those with allergies, as it can be made peanut-free. Plus, the combination of chocolate and oats creates a rich, satisfying dessert that both kids and adults will adore.
Kitchen Equipment You’ll Need
- Medium saucepan
- Mixing spoon
- 9-inch or 10-inch round cake pan
- Parchment paper (optional)
- Refrigerator
Ingredients
- 2 cups sugar
- 1 cup butter
- ½ cup milk
- 4 tablespoons cocoa
- 1 teaspoon vanilla extract
- 3 cups quick oats (use gluten-free quick oats for a gluten-free version)
- 3/4 cup chocolate chips
Instructions
- Bring the sugar, butter, milk, and cocoa to a boil in a medium saucepan.
- Cook for 1 minute, stirring continuously.
- Remove from heat and add vanilla, oats, and chocolate chips. Stir until everything is combined and the chocolate chips have melted.
- Pour the mixture into a round cake pan. For easy removal, line the pan with parchment paper if serving on a platter or plate.
- Refrigerate until firm, which usually takes a few hours.
- Once set, cut into pieces and serve.
- This cake will keep in the refrigerator for several days, so it’s perfect for making ahead of time.
Tips for Success
To ensure the success of your No-Bake Cookie Cake, be sure to boil the initial mixture for exactly one minute to achieve the right consistency. Also, lining your cake pan with parchment paper will make removing the cake much easier.
Additional Tips and Variations
If you want to add a twist, consider mixing in some dried fruits or nuts (if allergies aren’t a concern). You can also try using different types of chocolate chips, like white or dark chocolate, for a unique flavor profile.
Nutritional Highlights (Per Serving)
While specific nutritional values will vary based on portion size, this dessert is rich in carbohydrates and provides a good source of energy. Keep in mind that it is a treat best enjoyed in moderation.
Frequently Asked Questions (FAQ)
Can I use old-fashioned oats instead of quick oats?
Yes, you can, but the texture will be chewier.
How long will the cake last in the fridge?
The No-Bake Cookie Cake will stay fresh for up to a week if stored in an airtight container.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It should last for up to a month.
Conclusion
I hope you enjoy making this No-Bake Cookie Cake as much as I did. It’s a delightful twist on a classic recipe that’s sure to become a favorite in your household. I’d love to hear how yours turned out, so feel free to share your experience and any variations you tried in the comments below!
