No-Bake Chocolate Cream Cake
On days when you want something rich, chocolatey, and indulgent but don’t want to turn on the oven, this no-bake chocolate cream cake is exactly what you need. It’s so easy and perfect for making ahead.
Why you’ll love this recipe
This dessert starts with a simple shortcut: store-bought pound cake. Sliced and lightly soaked in milk, it becomes soft and almost melt-in-your-mouth, like the base of a classic tres leches. Then comes the dreamiest layer of mascarpone, table cream, sweetened condensed milk, and vanilla, gently folded with whipped cream until it’s light, smooth, and just sweet enough. The top layer features a silky chocolate ganache that sets into the most perfect, glossy finish. Perfect for gatherings, last-minute desserts, or honestly… just when you need something really good in your fridge.
The Breakdown
Layer 1: Milk-Soaked Pound Cake
The base starts with thick slices of store-bought pound cake soaked just enough in milk to turn soft and tender, but not so much that they fall apart.
Layer 2: Creamy Filling
Mascarpone, table cream, sweetened condensed milk, and a touch of vanilla come together into a smooth, luscious base. Then whipped cream gets folded in to lighten the mixture, giving it that airy, almost mousse-like texture.
Layer 3: Chocolate Ganache
The finishing touch! A silky chocolate ganache poured over the top sets into a glossy, decadent chocolate layer that ties everything together.
Step-by-Step How to make
01. Prepare the pound cake
Slice your pound cake into 1 inch thick slices and arrange them in an even layer on the bottom your pan. Stir together the milk and sugar then evenly pour over the cake, allowing it to soak in and soften slightly.
02. Make the filling
Whisk together the table cream, mascarpone, sweetened condensed milk, and vanilla until smooth and combined. In a separate bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until light and evenly combined.
03. Spread over the cake
Spread the mixture evenly over the soaked pound cake. Chill for 30 minutes.
04. Make the ganache
In a small saucepan over medium-low heat or in the microwave, heat the heavy cream until steaming, then pour over the chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy. Pour over the chilled cream layer and spread evenly.
05. Chill and serve
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until fully set. When ready to serve, top with chocolate shavings. Slice and serve cold.
Watch how we made it:
No-Bake Chocolate Cream Cake
Ingredients
Cake layer
- 12-14 slices pound cake each 1 inch thick
- 1 cup whole milk
- 2 tbsp granulated sugar
Cream layer
- 2 cups table cream
- 4 oz mascarpone cheese
- 2/3 cup sweetened condensed milk
- 1 tbsp vanilla extract
- 1 cup heavy cream
- 2 tbsp granulated sugar
Chocolate ganache
- 1 cup semi sweet chocolate
- 1 cup heavy cream
- chocolate shavings for topping optional
Instructions
- Arrange the slices of pound cake in an even layer on the bottom of an 8×8 or 9×9 pan. Stir together the milk and sugar then evenly pour over the cake, allowing it to soak in and soften slightly. Set aside.
- In a bowl, whisk together the table cream, mascarpone, sweetened condensed milk, and vanilla until smooth and fully combined. In a separate bowl, whip the heavy cream with the sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula until light and evenly combined.
- Spread the mixture evenly over the soaked pound cake. Chill for 30 minutes.
- In a small saucepan over medium-low heat or in the microwave, heat the heavy cream until steaming, then pour over the chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy. Pour over the chilled cream layer and spread evenly.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until fully set. When ready to serve, top with chocolate shavings. Slice and serve cold.
