This Crunchie Choc Ripple Cake is a quick and easy no-bake dessert made with Arnott’s Choc Ripple biscuits, whipped cream, and crushed Crunchie bars. Perfect for BBQs, birthdays, and family get-togethers.
Is there anything more iconic than a Choc Ripple Cake? It’s the classic Aussie dessert that shows up at BBQs, birthdays, and family gatherings — and always disappears in record time.
But if you’re looking to level it up, this Crunchie Choc Ripple Cake is the upgrade you didn’t know you needed. It’s got that same creamy, biscuit-y goodness, but with the added crunch and caramel-chocolate flavour of Crunchie bars folded through the cream and sprinkled on top.
The best part? It’s a total no-bake recipe. Just whip, layer, chill, and you’ve got a show-stopping dessert that feels fancy but is ridiculously easy to make.
Why you’ll love this recipe
- No-bake magic – you don’t even need to turn the oven on.
- Easy ingredients – just 5 simple things you can grab at any supermarket.
- Make ahead – this cake actually gets better as it chills, making it perfect for parties.
- Crowd pleaser – that combo of biscuits, cream, and Crunchie chocolate is guaranteed to impress.
- Budget friendly – no fancy equipment or expensive ingredients needed.
How to make Crunchie Choc Ripple Cake
- Whip the cream
In a large bowl (or Thermomix), whip the cream with the icing sugar and vanilla extract until soft peaks form.
- Fold in the Crunchie
Chop 4 Crunchie bars, setting aside about 1 ½ bars for decorating. Fold the remaining 2 ½ bars into the whipped cream mixture.
- Build the cake base
Spread a little cream onto your serving platter — this helps the biscuits stic
- Layer the biscuits and cream
Spread cream onto a Choc Ripple biscuit and stand it upright on its edge on the platter. Continue layering biscuits with cream, lining them up in a log shape. Keep going until all biscuits are used. Reserve about 1 cup of cream for the outside.
- Cover and chill
Spread the reserved cream over the outside of the biscuit log until fully covered. Place the cake in the fridge for at least a few hours (overnight is best) to set and allow the biscuits to soften.
- Decorate and serve
Before serving, sprinkle the remaining chopped Crunchie bars over the cake. Slice thick and enjoy!
Crunchie Choc Ripple Cake
Ingredients
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4 Crunchie bars, chopped (2 1/2 for cream, 1 1/2 for topping)
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600ml cream
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1 tsp vanilla extract
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1/4 cup icing sugar
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1 packet Arnott’s Choc Ripple biscuits
Instructions
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Whip cream, vanilla, and icing sugar until soft peaks form. Fold in 2 ½ chopped Crunchie bars.
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Spread a little cream on your serving platter.
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Layer biscuits with cream, standing them on their edge to form a log. Repeat until all biscuits are used, reserving 1 cup cream.
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Spread reserved cream over the outside of the cake.
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Refrigerate for at least 4 hours (or overnight).
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Top with remaining chopped Crunchie before serving.
