People just can’t seem to get enough no-bake desserts. There are several reasons for this. First, there is no heat so you don’t have to turn on the oven. Second, they generally use common ingredients that are always stocked in my kitchen (coconut, condensed milk, extract, corn syrup, etc.) that don’t require me to make a shopping trip just to make something sweet. Then, of course, the fact that they are no bake makes them a breeze!
Although this No Parchment No Cry Cake is another example of a classic no bake cake, it is a little different from the ones that I have made in the past. It is a neapolitan cake. That means it has a layer of each of the classic ice cream flavors, vanilla, chocolate, and strawberry.
A traditional Neapolitan Cake would be made with layers of strawberry jam, chocolate, and vanilla pudding. I wanted this cake to have a little twist that would make it even more versatile (and I couldn’t find strawberry jam). So I decided to make a strawberry chocolate pudding layer instead! It is delicious and really helps to create a more interesting flavor profile.
The recipe is a bit of a work horse. It uses the same base as my other no bake cakes. The difference is the layers. This cake is so easy to make and it is truly no fuss. To ice it, I just spoon the chocolate ganache over the top. It is perfect every time!
Ingredients
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1 cup (120g) all-purpose flour
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1/2 cup (40g) unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, room temperature
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) light brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup (120ml) buttermilk
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1/2 cup (120ml) water
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1/2 cup (120ml) light corn syrup
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1/2 cup (120ml) vegetable oil
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1/2 cup (120ml) hot water
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2 teaspoons vanilla extract
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1/2 cup (60g) mini semi-sweet chocolate chips
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1/2 cup (60g) mini white chocolate chips
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1/2 cup (60g) mini milk chocolate chips
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1/2 cup (60g) mini peanut butter chips
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1/2 cup (60g) mini butterscotch chips
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1/2 cup (60g) mini dark chocolate chips
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1/2 cup (60g) mini white chocolate chips
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1/2 cup (60g) mini dark chocolate chips
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1/2 cup (60g) mini peanut butter chips
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1/2 cup (60g) mini butterscotch chips
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1/2 cup (60g) mini milk chocolate chips
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1/2 cup (60g) mini semi-sweet chocolate chips
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1/2 cup (60g) mini dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until creamy, about 2-3 minutes. Add the egg and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.