Petit Beurre Cake
Indulge in the simplicity and nostalgia of the delightful Petit Beurre Cake, a no-bake dessert that seamlessly layers softened Petit Beurre biscuits with a luscious chocolate buttercream. This irresistible treat comes together in just 20 minutes, requiring no oven time, making it the perfect quick dessert for any occasion. Each layer of milk-dipped biscuits is generously coated with a smooth blend of cocoa, powdered sugar, and creamy butter, creating a dessert that’s rich yet light. A delicate dusting of grated dark chocolate on top adds an elegant finishing touch. Ideal for make-ahead entertaining, this no-fuss refrigerator cake becomes even more flavorful as it chills and sets. Whether for a casual gathering or a special celebration, Petit Beurre Cake is a crowd-pleasing choice that captures the charm of classic European desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Petit Beurre biscuits
- 250 ml whole milk
- 200 grams unsalted butter
- 150 grams powdered sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 50 grams dark chocolate (optional, for garnish)
Instructions
Prepare the chocolate buttercream by creaming the butter and powdered sugar together in a mixing bowl until light and fluffy.
Add the cocoa powder and vanilla extract to the butter-sugar mixture, and mix until fully combined. Set aside.
Pour the milk into a shallow dish or bowl. This will be used to briefly dip the Petit Beurre biscuits.
Line a rectangular serving dish or cake platter with parchment paper (optional for easier serving).
Dip each biscuit into the milk for 1-2 seconds, ensuring it is slightly softened but not soggy. Lay the biscuits in a single layer on the serving dish to form the base of the cake.
Spread a thin, even layer of chocolate buttercream over the biscuit layer using a spatula. Repeat the process of dipping the biscuits, layering them on top of the buttercream, and spreading another layer of cream.
Continue layering until all the biscuits and buttercream are used, finishing with a buttercream layer on top.
Optional: Grate or shave dark chocolate over the top layer for garnish.
Cover the cake with cling film and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set and meld together.
Slice and serve chilled. Enjoy your Petit Beurre Cake!
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 425.9 g | 155% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 239.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 491 mg | 38% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
