This delightful No Bake Egg Cake is a nostalgic treat that requires zero oven time but delivers maximum indulgence. It combines the crisp texture of vanilla wafers with a luscious, homemade chocolate fudge frosting made from butter, sugar, and condensed milk. The layers are pressed together to form a firm, sliceable cake that mimics the density of a traditional pound cake but with a much sweeter, creamier profile. Perfect for Easter brunches, potlucks, or any time you crave a rich dessert without the hassle of baking. The recipe is forgiving and easy to assemble, making it a crowd-pleaser for families and gatherings alike. Serve chilled for the best texture and flavor.
No Bake Egg Cake
Description
This delightful No Bake Egg Cake is a nostalgic treat that requires zero oven time but delivers maximum indulgence. It combines the crisp texture of vanilla wafers with a luscious, homemade chocolate fudge frosting made from butter, sugar, and condensed milk. The layers are pressed together to form a firm, sliceable cake that mimics the density of a traditional pound cake but with a much sweeter, creamier profile. Perfect for Easter brunches, potlucks, or any time you crave a rich dessert without the hassle of baking. The recipe is forgiving and easy to assemble, making it a crowd-pleaser for families and gatherings alike. Serve chilled for the best texture and flavor.Ingredients
Directions
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Prepare a 9x13 inch baking dish by lining it with parchment paper or lightly greasing it.
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In a large mixing bowl, beat the softened butter until creamy and smooth.
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Add the sweetened condensed milk, salt, and vanilla extract to the butter. Mix well until fully combined.
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Gradually add the icing sugar to the wet ingredients, mixing on low speed until incorporated, then beat on high speed until the frosting is light and fluffy.
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Crush the vanilla wafers in a food processor or by placing them in a sealed bag and rolling with a pin until they reach a coarse crumb texture.
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Fold the crushed vanilla wafers into the frosting mixture until evenly distributed.
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Press the mixture firmly and evenly into the prepared baking dish, smoothing the top with a spatula.
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Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the cake is firm and set.
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Remove from the refrigerator, slice into squares, and serve chilled.
Nutrition Facts
- Amount Per Serving
- Calories 4834.8kcal
- % Daily Value *
- Total Fat 107.7g166%
- Saturated Fat 66.3g332%
- Cholesterol 193.3mg65%
- Sodium 3186.7mg133%
- Total Carbohydrate 921.6g308%
- Dietary Fiber 39.7g159%
- Sugars 835.6g
- Protein 75.7g152%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original source material included instructions for making chocolate-dipped eggs using gelatin, paraffin wax, and various frostings. These have been omitted as they are distinct from the "No Bake Egg Cake" title and ingredient list. This recipe focuses on the classic layered wafer cake style common in Latin American desserts.
For a richer chocolate flavor, you can substitute half of the icing sugar with cocoa powder, though this may require adjusting the liquid content slightly.
Ensure the butter is properly softened to room temperature before mixing to avoid lumps in the frosting.
The cake can be stored in the refrigerator for up to 5 days. Allow it to sit at room temperature for 10-15 minutes before serving to soften slightly for a better texture.
If you prefer a denser cake, you can use whole vanilla wafers for the bottom layer and press the frosting mixture on top, rather than mixing the crumbs in.
