Can I use something else instead of graham crackers?

Yes, you can. Graham crackers can be swapped with vanilla wafers , ladyfingers , or even digestive biscuits . Just be sure they’re thin enough to soften during chilling, and briefly dip them in the coffee mixture for moisture without sogginess.

Can I make it in advance or freeze it?

Absolutely! This cake is ideal for making ahead . Prepare it the night before and refrigerate overnight for best texture. You can also freeze it for up to 2 weeks , but add the ganache only after thawing to maintain a fresh finish.

How long does it keep in the fridge?

Once made, your no-bake Boston cream cake will stay fresh for 3 to 4 days in the fridge if kept covered. After that, the cream may begin to weep and the crackers might get overly soft.

What if the cream layer is too runny?

A runny cream layer usually means either the custard wasn’t cooled properly , or the whipped cream was under- or over-beaten . Let the mixture chill for 30 minutes before layering. Next time, beat cream to stiff peaks and fold gently.

Do graham crackers stay crisp or go soggy?

They soften—beautifully. After chilling, they turn cake-like but retain some structure , giving you that spongey texture without baking. Quick dips in the coffee prevent sogginess.

Can I add flavors or variations?

Yes! Add fruits like strawberries or mango , toasted nuts , or a splash of coffee liqueur or vanilla extract for extra depth. You can also swap creams for coconut milk to make it dairy-free.

What is the difference between this and Boston Cream Poke Cake?

Boston Cream Poke Cake uses baked yellow cake with holes poked to absorb custard or pudding. Your no-bake version relies on graham crackers and a whipped custard filling, creating a lighter and chill-friendly dessert .

Is Boston Cream Pie actually a pie?

Nope—it’s a cake that was baked in a pie tin back in the 1800s. That’s how it got the name. It consists of sponge cake, custard, and chocolate glaze—just like your no-bake adaptation.

Easy No-Bake Boston Cream Cake – Silky Layers, No Oven Needed

Ingredients

Scale

1 cup condensed milk

4 egg yolks

1 can (370ml) evaporated milk

Pinch of salt

2 tablespoons all-purpose flour

1 tablespoon butter

500ml chilled all-purpose cream

1 teaspoon instant black coffee

1 cup hot water

300g graham crackers

Chocolate ganache (homemade or store-bought)

Cocoa powder (optional, for dusting)

Cook Mode Prevent your screen from going dark

Instructions

1. In a pot, whisk together condensed milk, egg yolks, evaporated milk, salt, and flour until smooth.

2. Place the pot over medium heat, stirring continuously to prevent burning. Cook until the mixture thickens.

3. Remove from heat and stir in butter until melted and smooth. Let the custard cool completely.

4. In a separate bowl, beat chilled all-purpose cream with a hand mixer until it doubles in volume (about 4–5 minutes).

5. Gently fold the cooled custard into the whipped cream and mix until fully combined. This is your creamy filling.

6. Mix instant coffee with hot water in a shallow dish.

7. Quickly dip each graham cracker into the coffee mixture.

8. Layer dipped crackers in a 1500ml square dish.

9. Spread a layer of the cream mixture over the crackers.

10. Repeat layers until ingredients are used, ending with cream on top.

11. Refrigerate the cake for 3–4 hours (or overnight) to set.

12. Top with a layer of chocolate ganache. Dust with cocoa powder if desired.

Notes

Pro Tips:

Ensure custard is fully cooled before combining with whipped cream to prevent melting.

Whip the cream to stiff peaks for the ideal texture.

Dip graham crackers briefly (1 second max) to prevent sogginess.

Chill overnight for clean, sliceable layers.

Author: Aaron
Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American