1 slice (medium) of Biscuit cake (80 g) has 272 calories. That works out to 340 calories per 100 g. It contains 38.4 g of carbs, 3.4 g of protein, 11.2 g of fat and 1.3 g of fiber. Its 0.1 mg of B2 covers 11% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Biscuit cake?

Biscuit cake is a no-bake, layered dessert popular in Turkish home cooking. Tea biscuits are stacked with a milk-and-cocoa cream or pudding, then often finished with a chocolate topping and chilled until firm enough to slice. Recipes vary from household to household, with some using a simple custard and others a richer cream.

The biscuits soften as they sit, making each slice tender, creamy and easy to serve cold with tea or after a meal. It is a sweet, energy-dense treat, with much of its nourishment coming from carbohydrates and fat rather than protein. For a lighter version, use a less rich pudding and smaller portions; fresh fruit alongside adds a bright contrast.

Biscuit cake Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

48g

· 17% DV

Protein

4.2g

· 8% DV

Fat

14g

· 18% DV

Fiber

1.6g

· 6% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 57% · Protein 5% · Fat 38%

Biscuit cake Vitamins & Minerals

Vitamins

0.18mg · 14% DV

B12

0.25µg · 10% DV

0.09mg · 8% DV

Biotin

2.5µg · 8% DV

Minerals

Selenium

6µg · 11% DV

Zinc

1mg · 9% DV

Phosphorus

65mg · 9% DV

Sodium

180mg · 8% DV

How Nutritious Is Biscuit cake?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

20/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Biscuit cake Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Biscuit cake

To burn the 340 calories in 100 g:

🚶

84min

Walking (5 km/h)

🏃

35min

Running (8 km/h)

🚴

46min

Cycling

🏊

40min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Biscuit cake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Biscuit cake Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Biscuit cake Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Biscuit cake Fat Profile

SATURATED

6.2g

MONOUNSATURATED

4.5g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 17.5:1

Above the ideal 4:1 (17.5:1).

Compare Biscuit cake

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Biscuit cake vs Caramel sauce20 kcal more per 100 g

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Biscuit cake vs Dark chocolate200 kcal fewer per 100 g

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Foods Similar to Biscuit cake

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

Chocolate sauce

210 kcal

🍬

Fruit Leather

320 kcal

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Pistachio Turkish Delight

370 kcal

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Kazandibi

145 kcal

Frequently Asked Questions About Biscuit cake

How do you make biscuit cake?

Biscuit cake is made by layering biscuits with chocolate cream or pudding, then chilling it until firm. Briefly dip the biscuits in milk if you want softer layers, and finish with a chocolate topping before refrigerating.

Does biscuit cake need to be baked?

No, most biscuit cake recipes are chilled rather than baked. The biscuits soften as they sit with the cream, so give the assembled cake enough time in the refrigerator before slicing.

What biscuits are best for biscuit cake?

Plain tea biscuits or digestive biscuits work well in biscuit cake because they soften without falling apart immediately. Choose unsweetened or mildly sweet biscuits if the chocolate cream and topping are already sugary.

Why is my biscuit cake falling apart?

Biscuit cake often falls apart when the cream is too runny, the biscuits are soaked for too long, or the cake has not chilled enough. Dip each biscuit briefly and refrigerate the assembled cake until its layers hold together.

How long does biscuit cake last in the fridge?

Biscuit cake keeps for about three days in the refrigerator when covered or stored in an airtight container. Because it contains dairy-based cream, return leftovers to the fridge after serving rather than leaving them out for hours.

Can you freeze biscuit cake?

Yes, biscuit cake can be frozen in wrapped slices inside an airtight container. Thaw it in the refrigerator before serving; the chocolate topping may lose some shine or change texture after freezing.

How do you stop biscuit cake from getting soggy?

To keep biscuit cake from getting soggy, dip the biscuits in milk only briefly, or skip the milk if the cream is already moist. Let the cream cool before layering so it does not soften the biscuits too quickly.

What is the difference between biscuit cake and chocolate biscuit cake?

Biscuit cake is a broad name for a chilled dessert made by layering biscuits with a filling, while chocolate biscuit cake specifically uses chocolate in its cream or coating. Recipes vary, so check whether the chocolate is in the filling, topping, or both.

What can you put on top of biscuit cake?

Chocolate ganache or melted chocolate is a classic topping for biscuit cake. You can also add cocoa, chopped nuts, coconut, or fruit, but add delicate toppings after chilling so they stay fresh and do not sink into the cream.

Where did biscuit cake originate?

Biscuit cake does not have one universally agreed origin; many countries have their own chilled biscuit-and-cream desserts. Its simple combination of shelf-stable biscuits and a creamy filling has made it a popular no-bake cake in home kitchens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026