Whole Bolo de Bolacha topped with chopped toasted hazelnuts and cocoa, with a single slice served on a small plate. — A classic no-bake Portuguese dessert made from delicate layers of coffee-dipped biscuits and smooth, rich buttercream. Traditionally served at family gatherings and cafés across Portugal, it’s a nostalgic favourite with a soft, melt-in-the-mouth texture. This version uses easy-to-find Rich Tea biscuits, a mellow sweetened coffee soak, and plenty of buttercream for height and creaminess. The result is buttery, softly coffee-scented, and comfortingly familiar, with a flavour closer to toffee than espresso.

Yield 8-10

Author Sorrel's Kitchen

Prep time

35 Min

Setting time

6 Hour

Total time

6 H & 35 M

Bolo de Bolacha

A classic Portuguese no-bake cake of coffee-dipped biscuits and buttercream, finished with cocoa and toasted nuts.

Cook modePrevent screen from turning off

Ingredients

For the coffee soak & biscuits

200ml hot water
2 tbsp instant coffee
4 tbsp caster sugar
4 tbsp whole milk
2 tsp vanilla extract
400–450g Rich Tea biscuits

For the buttercream

300g unsalted butter, very soft
190g icing sugar, sifted
3 large egg yolks
2 tbsp whole milk
½ tsp vanilla extract (optional)

To finish

1 tbsp cocoa powder, sifted
40g toasted walnuts or hazelnuts, chopped

Instructions

Line the base of a 20cm springform tin with baking paper.
To make the coffee soak, dissolve the instant coffee and sugar in the hot water, then stir in the milk and vanilla. Leave to cool completely to room temperature.
For the buttercream, beat the butter and icing sugar together for 6–8 minutes until very pale and creamy. Add the egg yolks one at a time, beating well between each addition, then mix in the vanilla and 2 teaspoons of the cooled coffee mixture for flavour and colour. The buttercream should be thick, smooth and spreadable.
Dip each biscuit briefly in the cooled coffee mixture — around 2 seconds per side — and arrange a full layer in the base of the tin. Spread a thin layer of buttercream evenly over the biscuits, right to the edges. Repeat the process, alternating biscuit and buttercream layers, finishing with a smooth layer of buttercream on top. You should get about 6–8 layers in total.
Cover and refrigerate overnight, or for at least 6 hours, until the biscuits have softened into a cake-like texture and the buttercream has firmed.
When ready to serve, dust the top evenly with cocoa powder, then run a thin knife around the edge and release from the tin. Transfer to a serving plate and scatter the chopped toasted nuts over the top. Slice cold and serve directly from the fridge.

Nutrition Facts

Calories

475

Fat

34 g

Protein

5 g

Sugar

0 g

Approximate values per serving

Similar Recipes

Lemon and Raspberry Spiral Filo Pie

Banoffee Cupcakes with Caramel Filling & Banana Buttercream

Elderberry & Bay Custard Tart

https://www.sorrelskitchen/blog/bolo-de-bolacha

bolo de bolacha, portuguese dessert, coffee cake, biscuit cake, rich tea, digestive biscuits, buttercream, cocoa powder, toasted nuts

Baking, Desserts, Recipes, Cake

Portuguese

Did you make this recipe?

Tag @sorrels_kitchen/ on Instagram and hashtag it #sorrelskitchen

Slice of Bolo de Bolacha on a small plate, topped with chopped toasted nuts and dusted with cocoa powder. — **Ingredients and sourcing tips**
**Rich Tea biscuits**
A practical substitute for the traditional Maria biscuits, with a light malt flavour and the same crisp, absorbent texture. Avoid digestive biscuits, which are too coarse and crumbly once soaked.
**Butter**
Choose a high-fat European-style butter for the best flavour and stability. The buttercream sets firmly but melts smoothly at room temperature for a velvety texture.

Coffee
Instant coffee gives consistent strength and an even colour. The buttercream naturally softens any bitterness.

Variations and dietary swaps

Flavour options
Add a splash of brandy, rum, or Amaretto to the coffee soak for a grown-up version. For a more caramelised note, use light brown sugar instead of caster sugar.

Dietary swaps
Use a dairy-free block butter and oat milk for a plant-based version. Omit the yolks and increase the icing sugar slightly for structure.

Kitchen notes

Tips and pitfalls to avoid
Don’t over-soak the biscuits: they should be lightly damp, not soft. Over-soaking makes the cake collapse and weep when chilled.
Beat the buttercream thoroughly so it’s smooth and aerated; any slight graininess will disappear after chilling.

Timing and texture cues
The cake is ready when it slices cleanly with a hot knife and holds distinct layers. The biscuits should be soft but not mushy.

Storage and make-ahead
Keeps well in the fridge for 3–4 days, covered. The flavour deepens after the first day as the biscuits absorb the coffee and buttercream firms.

Serving suggestions

How to serve
Serve chilled, cut into neat slices. Perfect alongside espresso, or with a drizzle of cold cream to contrast the buttery layers.

Drinks to pair
Espresso, tawny Port, or Madeira all complement the cake’s nutty sweetness beautifully.