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Lazy Cake is an easy no bake dessert recipe using butter cookies, butter, cocoa powder and sweetened condensed milk.

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Lazy Cake is a decadent chocolate dessert the whole family will love.

This no bake loaf cake is perfect for when you don’t feel like turning on the oven.

This recipe can be thrown together in just five minutes and then requires at least two hours to chill in the freezer.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this cake, I started by lining a 9 x 5 loaf pan with parchment paper and placing three butter cookies face down in the bottom.

Then I broke up the remaining butter cookies into large pieces.

I poured some melted butter and cocoa powder into a large mixing bowl.

I added some sweetened condensed milk and vanilla extract to the bowl.

I whisked until all of the ingredients were fully combined.

Then I added the butter cookies pieces to the bowl.

 

I stirred until all of the cookie pieces were coated in chocolate.

I poured the mixture into the prepared pan and spread it out evenly.

Then I placed the loaf pan in the freezer for two hours.

After two hours I used the parchment paper to lift the cake from the pan.

I flipped the cake upside down and then it was ready to slice and serve.

This no bake chocolate cake is rich and decadent.

If you are looking for an easy no bake chocolate dessert recipe, then you need to try this Lazy Cake!

More No Bake Dessert Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Lazy Cake:

• 30 butter cookies (I used Pepperidge Farm chessmen butter cookies), divided
• ½ cup (1 stick) salted butter, melted
• 6 tablespoons cocoa powder (I used Hershey’s unsweetened cocoa powder)
• 1 can (14 oz.) sweetened condensed milk
• 1 teaspoon vanilla extract

How to Make Lazy Cake:

1. Line a 9 x 5 pan (also called bread or loaf pan) with parchment paper. No need to butter or oil the paper. I also don’t recommend using plastic wrap because after the cake has been frozen, taking the plastic wrap out is DIFFICULT. Set aside.
2. This step is optional. Put 3 cookies in the bottom of the pan, face down. Make sure they are the same way. We will freeze the pan and turn the cake upside down, so the bottom will become the top. Set aside.
3. Chop the remaining cookies into big pieces. I used my fingers and break each cookie into 3 to 5 pieces. You don’t want them too small. Set aside.
4. In a large mixing bowl, mix the melted butter, cocoa powder, sweetened condensed milk, and vanilla extract. Mix with a whisk until combined. You can use a whisk but I like to use my Danish Dough Whisk.
5. Add the cookie pieces to the chocolate mixture. Carefully mix until the cookies are all coated.
6. Gently pour the mixture into the prepared loaf pan. If you have put cookies in the bottom for decoration be careful when putting the mixture in so the cookies don’t move.
7. Spread evenly and place in the freezer for at least 2 hours or preferably overnight.
8. When ready to serve, take the pan out of the freezer.
9. Carefully take the cake out of the pan by lifting the parchment paper.
10. Place upside down on a serving plate or cutting board.
11. Cut desired sized pieces.
12. Serve and Enjoy!

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