Dutch Pepernoten Fridge Cake


This Dutch version of a delicious, chocolatey fridge cake is really easy to make. With only a few ingredients, including Dutch kruidnoten biscuits, it's a traditional treat in the Netherlands.

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Dutch pepernoten fridge cake

Chocolate fridge cakes are usually made with rich tea or digestive biscuits, but this traditional Dutch version of the no-bake cake uses pepernoten biscuits. It's truly delicious and is usually enjoyed in The Netherlands during Sinterklaas celebrations.

I actually use kruidnoten to make this cake, but in popular Dutch parlance they are usually referred to as pepernoten. You can read about the difference between kruidnoten and pepernoten here. I will always refer to both types as pepernoten, just like most Dutch people, which does not mean that they, nor I, don't know the difference.

Making this cake couldn't be simpler, and it's in the fridge in no time. You do have to wait a little while for the cake to set, though.

Veronique van Ohmydish

Made by Véronique

Published at 2023-11-30, this recipe is for 10 people and takes 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-12-2023

15 minutes 10 people Pie and cake
Dutch pepernoten fridge cake


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  • 250 g sugar
  • 4 eggs
  • 125 grams of cocoa powder
  • 375 grams butter + extra
  • 350 grams of Dutch kruidnoten biscuits
Dutch pepernoten fridge cake ingredients
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Kitchen equipment

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  • stand mixer
  • small saucepan
  • silicone spatula
  • loaf tin
  • silicone brush
  • baking parchment

Dutch Pepernoten Fridge Cake

15 minutes 10 people Pie and cake

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Preparation – 10 minutes

Grease a loaf tin with butter and line it with baking parchment. If you let the baking parchment sit slightly proud of the edge of the tin you'll be able to remove the set cake from the tin more easily.

Melt the butter in a small saucepan. Meanwhile, beat together the eggs and sugar until smooth in a stand mixer. The eggs shouldn't be fluffy, so don't beat for too long.

Add the melted butter and gradually sift in the cocoa powder. Keep mixing until fully combined and smooth.

Dutch pepernoten fridge cake
Dutch pepernoten fridge cake

Finishing the Dutch pepernoten fridge cake – 5 minutes + waiting time

Remove the whisk from the mixture and use a silicone spatula to fold the pepernoten biscuits through the mixture.

Pour the mixture into the cake tin and carefully tap the tin on the countertop to remove any air bubbles.

Cover with cling film and put the cake in the fridge for at least 2 hours until it has set firm and you can cut it easily. Enjoy!

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Dutch Pepernoten Fridge Cake: frequently asked questions

Can I use margarine in this fridge cake cake?

Using margarine or any other type of fat/butter substitute is not recommended as it will result in a sticky texture.

My fridge cake won't come out of the tin, what can I do?

If the cake does not come out of the tin, you can place it briefly in a bowl of warm water. This will soften the outer layer a little and loosen it from the tin.

Do not place it in hot water for too long, as the fridge cake will melt. Carefully place the fridge cake upside down on a chopping board and tap the loaf tin to release it.