An easy, nostalgic dessert straight from Grandma’s kitchen.
There’s certain magic in the way Spanish grandmothers care for their families — especially when it comes to desserts. This “Tarta de la Abuela”, or Grandma’s Cake, is a beloved no-bake treat that has been passed down through generations. Made with layers of simple tea biscuits and rich ColaCao cream, it’s the kind of dessert that instantly brings back memories of childhood afternoons, warm kitchens, and that unmistakable feeling of being lovingly spoiled.
Our ColaCao cocoa powder is the heart of this recipe. It brings a unique, malty chocolate flavor that sets this cake apart from other chocolate desserts. And the best part? You only need a few basic ingredients — no oven required!
Let’s go through this comforting, easy recipe — with some tips and plant-based options for every kind of kitchen.
Ingredients
For the ColaCao cream:
100 ml whole milk
100 g butter, at room temperature
300 g ColaCao Original
For the cake layers:
32 rectangular tea biscuits (about 8 per layer; you can use any plain tea biscuit or cookie — like graham crackers, rich tea, or digestive biscuits. «María» biscuits are light, slightly sweet, and widely used in Spanish and Latin American desserts.)
300 ml milk, for soaking the biscuits
Looking for a plant-based version?
Swap the butter for any plant-based butter and your favorite dairy-free milk (like oat or almond) — ColaCao is already suitable for vegetarians!
Step-by-step instructions
1. Make the ColaCao cream
This rich chocolatey spread will hold your cake together.
- In a microwave-safe bowl, mix 100 ml milk with 100 g softened butter.
- Heat the mixture in the microwave for about 1 minute — just until the butter begins to melt.
- Stir well until combined.
- Add the ColaCao gradually, mixing until you have a smooth, thick cream. It should be easily spreadable — like frosting.
Tip: If your cream is too thick, add a splash more milk. Too runny? Add more ColaCao or let it chill for a few minutes.
2. Assemble the cake
This is the fun (and slightly messy) part — perfect for making with kids!
- Lightly dip each biscuit in cold milk — just a quick dunk to soften it without making it soggy.
- Arrange a single layer of soaked biscuits in a rectangular dish (around 20×15 cm).
- Spread a generous layer of ColaCao cream over the biscuits.
- Repeat the layering — biscuits, then cream — until you’ve built 4 layers.
- Finish with a final layer of ColaCao cream on top, smoothing it out with a spatula.
No rectangular tea biscuits? Graham crackers or digestive biscuits are great substitutes.
3. Chill and serve
- Let the cake rest in the fridge for at least 3–4 hours, or overnight if possible. This helps the layers set and the flavors blend beautifully.
- When ready, slice into squares and serve cold — straight from the fridge.
Tips from Grandma’s Kitchen
- Add a layer of custard or whipped cream between the chocolate layers for extra indulgence.
- Sprinkle the top with grated dark chocolate, crushed nuts, or coconut flakes for texture.
- Serve with a glass of cold milk or coffee for a real Spanish afternoon snackexperience.
Why we love it
This humble no-bake cake is more than just a dessert — it’s a bite of tradition. It’s what Spanish grandmas make when the grandkids come over, or when you want to share something special without fuss.
Whether you’re reminiscing about your own childhood or discovering a new cultural favorite, Tarta de la Abuela with ColaCao is a sweet slice of Spanish comfort — simple, soulful, and made to be shared.