During the holiday season, we had all sorts of cakes with rich creams and delicate layers on the table. After tasting them all, I thought about setting aside the heavy desserts for a while, but the Nesquik cake remains a recipe I return to for events or when I have time for something a bit more elaborate. It features light layers, a dense cream made with butter and Nesquik, and a simple chocolate glaze, without too much fuss.
Quick Info
Total time: about 2 hours, including cooling
Preparation time: 30-40 minutes
Baking time: 20-30 minutes for the layers
Servings: 12-16, depending on how you cut it
Difficulty: medium
Recipe type: layered cake with cream, suitable for occasions or family meals
Ingredients
Layers:
5 eggs (size M)
5 tablespoons sugar
5 tablespoons flour
Cream:
300 g butter (minimum 80% fat)
400 g Nesquik
4 tablespoons dulce de leche (see tips below)
200 g peanuts (lightly roasted, chopped)
Glaze:
100 g chocolate
50 g butter
1 tablespoon oil
Instructions
1. Preparing the layers:
Separate the egg whites from the yolks. Whip the egg whites in a glass or metal bowl. Gradually add the sugar while continuing to beat until you achieve a firm meringue.
Gently incorporate the yolks, one at a time, using a wooden spoon.
Sift the flour gradually over the mixture, stirring slowly to keep it airy.
Divide the mixture into three equal parts. Bake three layers on the back of a baking tray, one at a time, at a high temperature. The tray used should be 33x24 cm. Preheat the oven beforehand.
If using an electric oven, turn off the fan to prevent the layers from drying out too much.
Remove the layers one by one onto parchment paper while they are warm. Cover the first layer with a towel. You can stack the other two layers on top of each other, also on parchment paper.
2. The cream:
Leave the butter at room temperature. If using butter with less than 80% fat, the cream may curdle slightly; this is not a major issue, but see the tips below.
Beat the butter with a mixer until creamy.
Add the dulce de leche and mix well.
Incorporate the Nesquik, continuing to mix until everything is homogeneous.
Add the roasted and chopped peanuts, folding them in with a spatula.
Divide the cream into two parts.
3. Assembly:
On the first layer, spread half of the cream. Place the second layer on top and spread the remaining cream. Cover with the third layer.
Gently press down with your hand to level the layers.
4. The glaze:
Melt the chocolate together with the butter and oil over a double boiler. Stir until smooth.
Spread the glaze over the top layer while it is still warm.
5. Cooling and cutting:
Leave the cake in the refrigerator for a few hours or overnight. It cuts better once it has set.
Why I make this recipe often
It’s easy to organize for larger gatherings and portions well. The taste balances the sweetness of the Nesquik, the buttery cream, and the texture of the layers. It keeps well for several days.
Tips and Variations
Tips
If using butter with 80% fat or less, the cream may curdle. Fix it by adding a tablespoon of Nutella and mixing vigorously. It will come together quickly.
For the layers, do not overwork the mixture after adding the flour. This keeps them airy.
Dulce de leche is not the same as condensed milk. If you haven't made dulce de leche at home, it's better to skip it or use 4-5 tablespoons of powdered milk. Store-bought condensed milk is too liquid.
Do not bake the layers too long, or they will become rigid and crack when cut.
Substitutions
Dulce de leche can be omitted or replaced with powdered milk, as mentioned above.
Peanuts can be left out if you don’t have them or prefer not to use them, but the texture will be slightly affected.
Nesquik can be substituted with another instant cocoa powder, but the flavor will differ.
Variations
You can add a thin layer of tangy jam under the cream if you want a greater contrast, but this is not in the original recipe.
Other types of chocolate can also be used for the glaze, according to preference, but the classic glaze is simple and works with any cut.
Serving Ideas
Cut into squares or rectangles, served cold. Pairs well with coffee or as a dessert for guests.
Frequently Asked Questions
1. What should I do if my cream curdles?
Add a tablespoon of Nutella and mix vigorously. The cream will quickly come together, even if you use lower-fat butter.
2. Can I use condensed milk instead of dulce de leche?
No. Regular condensed milk is too liquid and will change the consistency of the cream. If you don’t have dulce de leche, it’s safer to skip it or use powdered milk.
3. Can the layers be baked on parchment paper?
Yes, but traditionally they are made on the back of the tray. If you prefer parchment, the layers lift off easily, but you need to handle them while they are warm.
4. Can the Nesquik cake be frozen?
I do not recommend it. The buttercream and layers may have a strange texture after freezing.
5. How do I know when the layers are done?
The layers should be slightly golden at the edges. Do not leave them too long, or they will become hard and difficult to assemble.
Nutritional Values
Approximately, one serving of cake (about 70-80g) contains around 350-400 kcal.
Carbohydrates: approximately 40g/serving, protein 5-6g, fat 20-25g. These are approximate values and depend on how thick you spread the cream and how large you cut the portions. This is not a diet cake; it contains butter, sugar, and Nesquik.
Storage and Reheating
Store in the refrigerator, covered, for 3-4 days without issues. Do not reheat. The layers remain good if you do not expose the cake to air; otherwise, the top layers may dry out. Freezing is not recommended.
Quick Info
Total time: about 2 hours, including cooling
Preparation time: 30-40 minutes
Baking time: 20-30 minutes for the layers
Servings: 12-16, depending on how you cut it
Difficulty: medium
Recipe type: layered cake with cream, suitable for occasions or family meals
Ingredients
Layers:
5 eggs (size M)
5 tablespoons sugar
5 tablespoons flour
Cream:
300 g butter (minimum 80% fat)
400 g Nesquik
4 tablespoons dulce de leche (see tips below)
200 g peanuts (lightly roasted, chopped)
Glaze:
100 g chocolate
50 g butter
1 tablespoon oil
Instructions
1. Preparing the layers:
Separate the egg whites from the yolks. Whip the egg whites in a glass or metal bowl. Gradually add the sugar while continuing to beat until you achieve a firm meringue.
Gently incorporate the yolks, one at a time, using a wooden spoon.
Sift the flour gradually over the mixture, stirring slowly to keep it airy.
Divide the mixture into three equal parts. Bake three layers on the back of a baking tray, one at a time, at a high temperature. The tray used should be 33x24 cm. Preheat the oven beforehand.
If using an electric oven, turn off the fan to prevent the layers from drying out too much.
Remove the layers one by one onto parchment paper while they are warm. Cover the first layer with a towel. You can stack the other two layers on top of each other, also on parchment paper.
2. The cream:
Leave the butter at room temperature. If using butter with less than 80% fat, the cream may curdle slightly; this is not a major issue, but see the tips below.
Beat the butter with a mixer until creamy.
Add the dulce de leche and mix well.
Incorporate the Nesquik, continuing to mix until everything is homogeneous.
Add the roasted and chopped peanuts, folding them in with a spatula.
Divide the cream into two parts.
3. Assembly:
On the first layer, spread half of the cream. Place the second layer on top and spread the remaining cream. Cover with the third layer.
Gently press down with your hand to level the layers.
4. The glaze:
Melt the chocolate together with the butter and oil over a double boiler. Stir until smooth.
Spread the glaze over the top layer while it is still warm.
5. Cooling and cutting:
Leave the cake in the refrigerator for a few hours or overnight. It cuts better once it has set.
Why I make this recipe often
It’s easy to organize for larger gatherings and portions well. The taste balances the sweetness of the Nesquik, the buttery cream, and the texture of the layers. It keeps well for several days.
Tips and Variations
Tips
If using butter with 80% fat or less, the cream may curdle. Fix it by adding a tablespoon of Nutella and mixing vigorously. It will come together quickly.
For the layers, do not overwork the mixture after adding the flour. This keeps them airy.
Dulce de leche is not the same as condensed milk. If you haven't made dulce de leche at home, it's better to skip it or use 4-5 tablespoons of powdered milk. Store-bought condensed milk is too liquid.
Do not bake the layers too long, or they will become rigid and crack when cut.
Substitutions
Dulce de leche can be omitted or replaced with powdered milk, as mentioned above.
Peanuts can be left out if you don’t have them or prefer not to use them, but the texture will be slightly affected.
Nesquik can be substituted with another instant cocoa powder, but the flavor will differ.
Variations
You can add a thin layer of tangy jam under the cream if you want a greater contrast, but this is not in the original recipe.
Other types of chocolate can also be used for the glaze, according to preference, but the classic glaze is simple and works with any cut.
Serving Ideas
Cut into squares or rectangles, served cold. Pairs well with coffee or as a dessert for guests.
Frequently Asked Questions
1. What should I do if my cream curdles?
Add a tablespoon of Nutella and mix vigorously. The cream will quickly come together, even if you use lower-fat butter.
2. Can I use condensed milk instead of dulce de leche?
No. Regular condensed milk is too liquid and will change the consistency of the cream. If you don’t have dulce de leche, it’s safer to skip it or use powdered milk.
3. Can the layers be baked on parchment paper?
Yes, but traditionally they are made on the back of the tray. If you prefer parchment, the layers lift off easily, but you need to handle them while they are warm.
4. Can the Nesquik cake be frozen?
I do not recommend it. The buttercream and layers may have a strange texture after freezing.
5. How do I know when the layers are done?
The layers should be slightly golden at the edges. Do not leave them too long, or they will become hard and difficult to assemble.
Nutritional Values
Approximately, one serving of cake (about 70-80g) contains around 350-400 kcal.
Carbohydrates: approximately 40g/serving, protein 5-6g, fat 20-25g. These are approximate values and depend on how thick you spread the cream and how large you cut the portions. This is not a diet cake; it contains butter, sugar, and Nesquik.
Storage and Reheating
Store in the refrigerator, covered, for 3-4 days without issues. Do not reheat. The layers remain good if you do not expose the cake to air; otherwise, the top layers may dry out. Freezing is not recommended.