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When I’m craving a moist, rich chocolate cake with no oven needed, this no bake chocolate cake is my go-to. It’s the perfect dessert for when I want something easy, indulgent, and delicious, without the hassle of baking.
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Best Moist Chocolate Cake – No Oven Needed
When I’m craving a rich, moist chocolate cake but don’t have an oven, this no bake chocolate cake recipe is my go-to. It’s simple to make, steamed instead of baked, and still has that buttery richness and decadent texture that everyone loves.
Not every home has an oven, and that’s okay! I remember growing up when we didn’t have an oven, but we still enjoyed homemade cakes.
This no bake chocolate cake is perfect if you don’t have an oven or if you’re just looking for an easy, fuss-free dessert. The result is always a moist, delicious cake that’s sure to impress. Topped with a smooth chocolate fudge glaze, it’s even more irresistible. To make it even better, I love adding fresh berries like blueberries or strawberries to make it both beautiful and delicious. Be sure to check out my easy step-by-step instructions and tips below to make it just right!
Looking for a baked version? Check out my baked Chocolate Cake recipe!
Why I Love This Recipe
- No oven needed. This no-bake cake recipe is accessible to anyone who loves chocolate cake.
- Moist and rich. The steaming method keeps the cake incredibly moist, with a soft, melt-in-your-mouth texture that I know everyone will love. It’s a perfect balance of buttery richness and decadence.
- Quick and easy. What I love most about this recipe is how quick and straightforward it is, with just a few simple steps.
- Perfect results every time. This recipe has never failed me. Whether it’s for a special occasion or just a treat for myself, I can always count on it to turn out perfectly.
Ingredients You’ll Need
- Caster sugar – You can use regular sugar if you don’t have caster sugar, but it might take a little longer to dissolve.
- Full cream evaporated milk – The key ingredient for that decadent, melt-in-your-mouth texture and rich flavor.
- Vanilla extract
- Butter – Use room temperature butter; it mixes better and creates a smoother batter. Cold butter can make it harder to combine and lead to a denser cake.
- Egg – Use room temperature eggs. Cold eggs can make the batter seize up, but don’t worry – if you forget, just put them in a bowl of warm (not hot) water for a few minutes to bring them to room temperature quickly.
- Rum
- Plain flour
- Cocoa powder – Go for unsweetened cocoa powder for the best rich chocolate flavor.
- Baking powder and baking soda – Make sure they’re still fresh! Check out how to test them below.
- Condensed milk
- Corn oil
- Salt
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Test If Your Baking Powder And Baking Soda Are Still Fresh:
– Baking Powder: Simply add a teaspoon to a cup of water. If it bubbles, it’s still good to use!
– Baking Soda: Mix a small amount with vinegar or lemon juice. If it fizzes, it’s still active and ready to go.
How To Make No Bake Chocolate Cake
Step 1: Combine caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low heat until the sugar dissolves and the butter melts. Remove from heat and keep warm. Once the evaporated milk mixture has slightly cooled, add the beaten eggs and rum (if using), and stir until well combined.
Step 2: Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Pour the egg mixture over the flour mixture and stir until well combined (the cake batter should be runny).
Step 3: Heat up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) round baking pan. Pour the batter into the prepared pan, place it in the steamer, and cover the top loosely with a piece of aluminum foil. Cover the steamer and steam over medium heat for 45 minutes. Allow the cake to cool in the pan before turning it out and decorating.
Step 4: Combine the sieved cocoa powder, condensed milk, and oil. Stir over low heat until the mixture thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool slightly before spreading it over the cake, then refrigerate before serving.
Secrets To Perfect No Bake Chocolate Cake
- I always use room temperature butter and eggs—they mix so much easier and make the batter smoother, which means a perfectly even texture in the cake. If I forget to take the eggs out ahead of time, I just pop them in warm water for a few minutes.
- For that deep, rich chocolate flavor, unsweetened cocoa powder is my go-to. Sweetened cocoa just doesn’t give the same balance and can make the cake overly sweet.
- I loosely cover the pan with aluminum foil while steaming to stop water from dripping onto the cake. Using medium heat works best, and I try not to peek too often—it keeps the temperature consistent.
- I always wait until the cake is completely cool before adding the chocolate fudge topping. This keeps the topping smooth and prevents it from melting into the cake.
Frequently Asked Questions
Yes, preheating the steamer helps create consistent steam right from the start, which ensures even cooking. Think of it like preheating an oven!
Absolutely! If you don’t have a steamer, just use a large pot with a heatproof plate or rack at the bottom. Add water to create steam and place your cake pan on the rack. Cover it with a lid, and you’re good to go!
If your cake feels dense, you might have overmixed the batter or steamed it on too high heat. Mix gently and keep the steaming temperature steady for the best texture.
Yes! Steam the cake the day before, let it cool, and store it in the fridge without the topping. Add the fudge glaze right before serving for the best texture and look.
Cover the cake tightly and store it in the fridge for up to 5 days. For the best texture, let it sit at room temperature for a bit before serving.
This recipe is only 556 calories per serving.
What To Serve With No-Bake Chocolate Cake
For a delightful afternoon tea party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other No-Bake Recipes You Might Like
No Bake Chocolate Cake
Ingredients
- 200 g (7 oz) castor sugar
- 200 g (7 oz) full cream evaporated milk
- 1/2 teaspoon vanilla extract, or 1 tsp vanilla essence
- 180 g (6⅓ oz) unsalted butter
- 2 eggs, slightly beaten with fork
- 2 tablespoons rum, optional
- 100 g (3½ oz) plain flour, or all-purpose flour
- 50 g (1¾ oz) cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Chocolate Fudge Topping
- 20 g (7 oz) cocoa powder, sieved
- 200 g (7 oz) condensed milk
- 2 tablespoons corn oil
- 1 pinch salt
- 1/2 teaspoon vanilla extract , or 1 tsp vanilla essence
Instructions
- Combine caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low heat until the sugar dissolves and the butter melts. Remove from heat and keep warm. Once the evaporated milk mixture has slightly cooled, add the beaten eggs and rum (if using), and stir until well combined.
- Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Pour the egg mixture over the flour mixture and stir until well combined (the cake batter should be runny).
- Heat up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) round baking pan. Pour the batter into the prepared pan, place it in the steamer, and cover the top loosely with a piece of aluminum foil. Cover the steamer and steam over medium heat for 45 minutes. Allow the cake to cool in the pan before turning it out and decorating.
Chocolate Fudge Topping:
- Combine the sieved cocoa powder, condensed milk, and oil. Stir over low heat until the mixture thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool slightly before spreading it over the cake, then refrigerate before serving.
Notes
- I always use room temperature butter and eggs—they mix so much easier and make the batter smoother, which means a perfectly even texture in the cake. If I forget to take the eggs out ahead of time, I just pop them in warm water for a few minutes.
- For that deep, rich chocolate flavor, unsweetened cocoa powder is my go-to. Sweetened cocoa just doesn’t give the same balance and can make the cake overly sweet.
- I loosely cover the pan with aluminum foil while steaming to stop water from dripping onto the cake. Using medium heat works best, and I try not to peek too often—it keeps the temperature consistent.
- I always wait until the cake is completely cool before adding the chocolate fudge topping. This keeps the topping smooth and prevents it from melting into the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, do I use unsweetened cocoa powder and unsalted butter?
Yes. Thanks!
Do I need to turn the cake upside down while cooling in the pan?
You don’t have to.
Oh my !!! This cake is amazing . My family said it taste fantastic ! A richness on sales expensive taste . Thank you for your recipe . I love it so much . My whole family was so happy to have it and try eating especial moist chocolate cake .?????
Thanks!
Wow, your recipe is very interesting to try, I can’t wait anymore to try the recipe you’ve made at home. The definition of the recipe that you made was not from someone who could make it and I was even more curious to make it. Thank you for making that interesting recipe.
Oh my goodness this cake is divine!! Super moist and quite rich so small pieces or share. Will definitely be making this again when wanting to impress guests!!
Thanks Penny for trying this no bake chocolate cake.
Super fantastic taste .
I dont have steamer and oven how to make it.its looks yummy
It so fantastic taste .
steamed cake..loved the recipe to the core
I want to know how did you steam it? With water?
And what is evaporated milk
Yes, you steam it. Evaporated milk is a type of milk sold in a can.
Full cream milk carnations can use . I already did it . It taste fantastic . Very delicious and moist .
this cake is really nice. can you please share more steamed cake recipes?
I really like the recipe, but I cant convert the grams to cups, which is more accesible for me. is there a unit of measurement for this cake containing that?
thanks!
I don’t have the cup conversion.