How to Make a No-Bake Milo Cake
Make a quick, budget-friendly chocolate cake using Milo powder and condensed milk without using an oven or steamer.
This guide shows how to make a no-bake milo cake in 15-20 minutes. Start with prep the mold; follow the safety notes and step checkpoints below.
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Editable rough U.S. retail estimates. Estimated all listed: $87.00. Prices are planning estimates, not quotes — tax, store, brand, size and quantity will change them.
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- Read the tools, materials, safety notes, and steps below for free.
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🧰 Required Tools & Equipment
- ✓ Mixing bowl
- ✓ Silicone spatula or spoon
- ✓ Small saucepan
- ✓ Rectangular food container or mold
- ✓ Measuring spoons
📦 Materials & Supplies
- ✓ Milo chocolate malt powder
- ✓ Sweetened condensed milk
- ✓ All-purpose flour or crushed graham crackers
- ✓ Butter or margarine (small amount for greasing)
⚠️ Safety Checkpoints & Warnings
- • Keep stove heat on low to prevent the chocolate mixture from burning or smoking.
- • Use pot holders when handling the heated saucepan.
- • Allow the mixture to cool slightly before molding with bare hands.
📋 Step-by-Step Guide (5 Steps)
Prep the Mold
Lightly coat the inside of your container or mold with a thin film of butter or margarine. Alternatively, line it with parchment paper or plastic wrap for easy removal.
- • A glossy, even sheen across the bottom and sides of the container with no dry spots.
- • Applying too thick a layer of butter, leaving visible yellow clumps.
Combine Milo and Condensed Milk
Pour the condensed milk and Milo powder into a small saucepan off the heat. Stir continuously until the dry powder is fully absorbed into a thick, uniform chocolate paste.
- • A thick, dark brown paste with no visible dry powder pockets or milk streaks.
- • Turning on the heat before the powder is combined, causing scorching.
Cook the Mixture Over Low Heat
Place the saucepan over the lowest stove setting. Cook for 2 to 4 minutes while scraping the bottom constantly until the mixture thickens and pulls away cleanly from the sides.
- • The mixture forms a glossy, soft mass that rolls away from the pan bottom when scraped.
- • Using high heat, which scorches the milk sugars instantly.
Press Mixture into Mold
Scrape the warm chocolate mass into your prepared mold. Use the back of a spoon or spatula to press it firmly into the corners and smooth out the top surface.
- • A flat, compact, uniform slab fitting tightly into the mold corners with a level top.
- • Leaving loose pockets or air gaps at the bottom corners.
Cool, Dust, and Slice
Allow the cake to set in the refrigerator for 10 to 15 minutes until firm. Invert onto a cutting board, dust the top with extra Milo powder, and slice into clean squares.
- • Firm squares with clean, defined cut edges and a matte dusting of Milo powder on top.
- • Slicing while the cake is still warm and soft, causing squished edges.
Credit: inspired by an original tutorial by Shem Santos — watch the original on YouTube.
Don’t have everything?
- No Milo chocolate malt powder? Any chocolate drink powder or cocoa powder mixed with extra sugar
- No Parchment paper? Plastic wrap or a thin layer of cooking oil/margarine