Mary Berry Fridge Cake Recipe

Mary Berry Fridge Cake is one of the easiest and most satisfying no-bake treats you can make at home. It’s rich, chocolatey, and wonderfully crunchy, made with crushed biscuits, melted chocolate, golden syrup, and butter. Everything sets in the fridge, creating a slice that’s fudgy, crisp, and deliciously nostalgic.

This fridge cake is perfect for holidays, kids’ parties, afternoon tea, or whenever you need a quick dessert that requires no cooking skills at all. It’s simple, versatile, and always a hit with chocolate lovers.

What Is Mary Berry Fridge Cake?

Mary Berry Fridge Cake is a no-bake chocolate tray treat made by mixing crushed biscuits, melted chocolate, butter, and golden syrup. The mixture sets in the fridge instead of the oven, resulting in a dense, crunchy, chocolatey slice.

Other Popular Mary Berry Recipes

• Mary Berry Devonshire Apple Cake
• Mary Berry New York Cheesecake
• Mary Berry White Chocolate and Ginger Cheesecake
• Mary Berry Genoise Sponge

Why This Recipe Is Worth Trying

• Requires zero baking—perfect for beginners
• Uses simple, everyday ingredients
• Sets beautifully in the fridge with minimal effort
• Easy to customise with nuts, dried fruit, or sweets
• Ideal for making ahead of parties or gifting

Essential Ingredients to Make Mary Berry Fridge Cake

• 225g digestive biscuits (crushed)
• 100g butter
• 50g golden syrup
• 200g dark chocolate (or a mix of milk and dark)
• 75g raisins or dried fruit (optional)
• 50g chopped nuts (optional)
• Extra chocolate for topping (optional)

Handy Kitchen Tools for Best Results

• Saucepan
• Heatproof mixing bowl
• Spatula
• 20cm square tin
• Baking parchment
• Sharp knife
• Spoon for stirring

Step-by-Step Guide to Making Mary Berry Fridge Cake

Step 1: Prepare the tin

Line a square tin with parchment so the fridge cake lifts out easily after setting.

Step 2: Melt the chocolate mixture

Place butter, chocolate, and golden syrup in a heatproof bowl over simmering water, stirring until smooth and glossy.

Step 3: Crush the biscuits

Break the digestive biscuits into small chunks—not crumbs—to give the cake its signature crunch.

Step 4: Combine everything

Stir the crushed biscuits into the melted chocolate mixture. Add dried fruit or nuts if you like.

Step 5: Press into the tin

Spoon the mixture into the lined tin and press down firmly to create an even surface.

Step 6: Add optional topping

Pour melted chocolate over the top or decorate with extra biscuit pieces for texture.

Step 7: Chill until firm

Refrigerate for at least 2–3 hours until the cake is fully set and easy to slice.

Step 8: Slice and serve

Lift out of the tin, cut into neat squares, and enjoy your rich chocolate fridge cake.

What I Got Wrong (And How I Fixed It)

• Mixture too loose — adding extra crushed biscuits improved thickness
• Chocolate separated — melting slowly over gentle heat kept it smooth
• Cake crumbled — pressing the mixture firmly made cleaner slices
• Too soft to cut — chilling longer gave the right firmness

Healthier Version of Mary Berry’s Fridge Cake

You can lighten the recipe by reducing the butter, using 70% dark chocolate, or adding nuts and seeds instead of extra biscuits. A small amount of honey can replace part of the golden syrup.

Ingredient Substitutions for Mary Berry Fridge Cake

• Swap digestives for rich tea, hobnobs, or Graham crackers
• Use white chocolate for a sweeter version
• Add marshmallows for a rocky road effect
• Replace raisins with dried cranberries
• Add crushed cornflakes for extra crunch

Pairing Ideas: What to Serve With Mary Berry Fridge Cake

• Hot tea – Balances the rich chocolate flavours
• Fresh berries – Add brightness and contrast
• Vanilla ice cream – Makes it feel like a full dessert
• Coffee – Enhances the chocolate taste
• Whipped cream – Softens the dense texture

Expert Tips to Make Perfect Fridge Cake

• Melt chocolate gently to avoid a grainy texture
• Don’t crush biscuits too finely, or they become too dense
• Chill the cake fully for clean, neat slices
• Line the tin well to prevent sticking
• Use good-quality chocolate for the best flavour
• Add mix-ins for more texture and variety

Creative Ways to Customize Mary Berry Fridge Cake

• Create a rocky road version with marshmallows
• Add orange zest for a chocolate-orange twist
• Mix in pistachios for colour and crunch
• Add mini chocolate chips for extra sweetness
• Top with white chocolate drizzle for a bakery finish

Storing Mary Berry Fridge Cake the Right Way

• Store in the fridge for up to 5 days
• Keep slices in an airtight box to retain texture
• Freeze for up to 2 months for future treats
• Thaw in the fridge before serving

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is served cold, so reheating is not required.

Nutritional Breakdown (per slice)

• Calories: ~290
• Carbohydrates: 32g
• Fat: 18g
• Protein: 3g
• Sugars: 22g

Print

FAQs

How do I stop my fridge cake from crumbling when cutting it?

Chill the fridge cake for at least 2–3 hours before slicing. A cold, firm set helps the mixture hold together, and using a sharp knife warmed under hot water gives cleaner cuts.

Why did my chocolate mixture seize while melting?

Chocolate seizes when exposed to high heat or small drops of water. Melting the chocolate, butter, and syrup over a gentle bain-marie prevents overheating and keeps the mixture smooth.

How can I make my fridge cake set faster?

You can speed up the setting process by placing the tin in the freezer for 30–40 minutes. Just ensure it is covered properly to avoid freezer condensation affecting the texture.

Can I replace digestive biscuits with other types for this recipe?

Yes, you can use Rich Tea, Hobnobs, Graham crackers, or even shortbread. The key is keeping the biscuit pieces chunky to maintain the classic crunchy texture.

Wrapping It Up

Mary Berry Fridge Cake is a no-bake, chocolatey delight that’s easy, quick, and perfect for any occasion. With buttery biscuit chunks and rich chocolate throughout, it’s a treat you can whip up with minimal effort and maximum flavour.