Krembo Cake, a dessert inspired by an Israeli treat, combines soft layers and rich flavors. The base of the chocolate cake is topped with a vanilla cream and finished with a layer of chocolate. Simple to make, with only a few ingredients, this cake is gluten-free and perfect for Passover or any time you crave a sweet dessert.
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Capturing the essence of a classic Krembo treat, this cake is a twist that is perfect for sharing. The chocolate cake base is airy and light, creating the foundation for the silky cream. A chocolate topping ties it all together and creates an impressive dessert.
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This cake is gluten-free and simple to make. The chocolate cake base can be made ahead and assembled when ready. Whether you are preparing for a holiday or a casual gathering, this Krembo Cake delivers just like the Flourless Chocolate Cake that I typically make for Passover.
For Passover, I also like to make Chocolate Covered Matzo, Almond Macaroon Cookies, and Coconut Macaroons. Another delicious cake is the Chocolate Almond Torte, which is super easy for Passover but great for any time of year.
Ingredients
You will need the following ingredients to make this pudding cake:
Ingredient Notes
- Pudding - This recipe calls for both vanilla and chocolate pudding. If creating this for Passover look for the Osem brand, which is Kosher for Passover.
- Chocolate Chips - Use the highest quality chocolate you can find. I sometimes use chips like the Guittard brand, but other times I will use a bar and chop it up. My two favorite brands of chocolate are Valhrona and Callebaut but both may be difficult to find.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Coffee or Espresso Powder – A small amount mixed into the chocolate cake layer will enhance the chocolate.
- Whipped Cream – A piped swirl of whipped cream on each slice can mimic the marshmallow-like filling of a traditional Krembo.
- Orange Zest - A bit of zest in the cake batter can add a subtle citrusy brightness.
- Chopped Nuts - Finely chopped almonds or hazelnuts can be sprinkled on top of the chocolate layer for crunch.
Substitutions:
- Dairy-Free Option - Use coconut milk or almond milk-based heavy whipping cream like Califia.
- Vanilla Pudding - Substitute marshmallow fluff for the pudding layer to mimic the original Krembo.
- Different Pudding Flavors - Instead of vanilla pudding, try chocolate or coffee-flavored pudding for a deeper, more intense taste.
How To Make Krembo Cake: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350℉. Spray or line a 9" or 10" springform pan. Set aside.
Separate the eggs. Reserve the yolks. Add the whites to a mixing bowl. With a whisk attachment, whip on medium to break up the whites. Add a pinch of salt. Increase the speed to high and gradually add the sugar, whipping until stiff but moist peaks appear, about 5 minutes.
Remove from the mixer.
Step 2: Add the egg yolks to the egg whites gradually.
Add the vanilla extract and mix to combine.
Add the chocolate pudding to the egg mixture in three separate batches, gradually folding the dry pudding mix into the eggs.
Pour the batter into the prepared pan.
Bake for 20 minutes.
Take the base layer out of the oven. Let cool for at least 15 minutes.
Step 3: Using a clean mixing bowl, combine the heavy cream, milk, and vanilla pudding.
Mix on low and then increase the speed to high for about 5 minutes until you have a thick cream.
Spread the cream over the chocolate base layer.
Chill in the refrigerator for about one hour.
Step 4: In a microwave-safe bowl, add the chocolate chips and the coconut oil.
Microwave in 20 second intervals, stirring in between, until the chocolate has melted and the coconut oil has incorporated.
Take the cake out of the refrigerator. Loosen the sides of the springform pan so that the cake isn't sticking. Re-lock the springform pan. Pour the melted chocolate over the top and smooth it out.
Refrigerate for at least 10 minutes. Remove from the springform pan and serve.
Recipe Tips
- Let the Cake Cool Completely: Before adding the pudding layer, make sure that the chocolate cake is fully cooled to prevent the pudding from melting. Note that the cake layer may settle while cooling and this is fine.
- Chill Between Layers: Refrigerate the cake after adding each layer to allow it to set properly, making slicing easier.
Confidence Tip
Make sure your eggs are at room temperature. This helps the cake batter mix evenly and rise properly for a light, airy texture.
Do you love chocolate? You may also love my bark recipes which work well for Passover. My favorite ones are the Dark Chocolate Bark, White Chocolate Bark With Almonds, and the Dark Chocolate Pistachio And Fig Bark!
Frequently Asked Questions
Wrap loosely and store in the refrigerator for up to 4 days.
Krembo is a whipped marshmallow fluff that sits on a biscuit or cookie base and covered in chocolate. Similar to a Malomar, the marshmallow filling is meringue based and not gelatin based.
The egg whites puff up while cooking and will fall when cooling. This is fine for this dessert as the chocolate base will be covered with a pudding layer. The base is simply acting as a base flavor in this dessert.
Other Delicious Passover Recipes
Let me know your thoughts on this Krembo Cake by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Easy Israeli Krembo Cake (GF)
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Equipment
- 1 Mixer
Ingredients
Base Layer
- 6 eggs at room temperature
- pinch of kosher salt
- ¼ cup granulated sugar
- 1 packet (80 grams) chocolate pudding
- 1 teaspoon vanilla extract
Cream Layer
- 2 cups heavy whipping cream
- ¾ cup milk
- 1 packet (80 grams) vanilla pudding
Topping
- 2 cups semi-sweet chocolate chips
- 2 tablespoon coconut oil
Instructions
Base Layer
- Preheat the oven to 350℉. Spray or line a 9" or 10" springform pan. Set aside.
- Separate the eggs. Reserve the yolks. Add the whites to a mixing bowl. With a whisk attachment, whip on medium to break up the whites. Add a pinch of salt. Increase the speed to high and gradually add the sugar, whipping until stiff but moist peaks appear, about 5 minutes.6 eggs, pinch of kosher salt, ¼ cup granulated sugar
- Remove from the mixer.
- Add the egg yolks to the egg whites gradually.
- Add the vanilla extract and mix to combine.1 teaspoon vanilla extract
- Add the chocolate pudding to the egg mixture in three separate batches, gradually folding the dry pudding mix into the eggs.1 packet (80 grams) chocolate pudding
- Pour the batter into the prepared pan.
- Bake for 20 minutes.
- Take the base layer out of the oven. Let cool for at least 15 minutes either in the refrigerator or on the stovetop.
Cream Layer
- Using a clean mixing bowl, combine the heavy cream, milk, and vanilla pudding.2 cups heavy whipping cream, ¾ cup milk, 1 packet (80 grams) vanilla pudding
- Mix on low and then increase the speed to high for about 5 minutes until you have a thick cream.
- Spread the cream over the chocolate base layer.
- Chill in the refrigerator for about one hour.
Topping
- In a microwave-safe bowl, add the chocolate chips and the coconut oil.2 cups semi-sweet chocolate chips, 2 tablespoon coconut oil
- Microwave in 20 second intervals, stirring in between, until the chocolate has melted and the coconut oil has incorporated.
- Take the cake out of the refrigerator. Loosen the sides of the springform pan so that the cake isn't sticking. Re-lock the springform pan. Pour the melted chocolate over the top and smooth it out.
- Refrigerate for at least 10 minutes. Remove from the springform pan and serve.
Gwen Wolken says
This is super easy and delicious!