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Can't find your cake mold? Try a soda bottle instead!

No Bake Bottle Cake

serving time6


  • 2 (1 1/2-liter) water bottles, emptied

  • 2 cups cold heavy whipping cream

  • 1/4 cup raspberry preserves

  • 1/4 cup instant chocolate pudding mix

  • 1/2 pint raspberries, cut in half

  • 2 cups brownie bites

  • 4 cups chocolate ganache or magic chocolate shell syrup

  • Fresh whole raspberries, for garnish


  1. Cut water bottle tops off (about 3 to 4 inches down). Cut each in half and slide pieces together to form one rounded mold shape. Line the mold with plastic wrap for easy cake removal.

  2. In a medium bowl, mix heavy whipping cream until medium peaks form. Fill the bottom of the mold with a layer of whipped cream, followed by a layer of halved raspberries. Divide remaining whipped cream mixture in half and add raspberry preserves to one half and chocolate pudding to the other half. Add a layer of raspberry preserve whipped cream and chocolate pudding whipped cream. Place brownie bites on top of chocolate cream. Cover entire bottle cake with more plastic wrap and refrigerate for 4 hours or overnight.

  3. Turn mold upside down onto a wire rack-lined sheet tray and pour chocolate ganache over to coat. Top with whole raspberries. Allow ganache to set. Slice and serve.

No Bake Bottle Cake




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