--- title: "Chilean Soda Cracker Cake — Homemade Torta de Galletas de Soda Recipe" description: "Versión en Español. Chilean soda cracker cake is a no-bake dessert of crushed soda crackers layered with manjar, cream, walnuts, and jam, pressed into a mold and chilled until it sets. It takes 30 min..." url: https://www.chileanfoodrecipes.com/chilean-soda-cracker-cake-torta-de-galletas-de-soda-recipe/ date: 2026-09-25 modified: 2026-09-25 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-soda-cracker-cake-featured.jpg categories: ["Desserts"] type: post lang: en --- # Chilean Soda Cracker Cake — Homemade Torta de Galletas de Soda Recipe [Versión en Español](https://comidaschilenas.com/receta-de-torta-de-galletas-de-soda-con-manjar-y-mermelada/) ![Slice of Chilean soda cracker cake layered with manjar and jam, a no-bake dessert dusted with powdered sugar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-soda-cracker-cake-featured.jpg)*Chilean soda cracker cake with jam* Chilean soda cracker cake is a no-bake dessert of crushed soda crackers layered with manjar, cream, walnuts, and jam, pressed into a mold and chilled until it sets. It takes 30 minutes of assembly plus 2 hours in the refrigerator and serves 6 people. It is one of the simplest sweets in the Chilean repertoire, since nothing is cooked and the whole thing comes down to stacking layers. The result is a mix of crunch, creaminess, and the fresh acidity of the jam. ## How to Make Soda Cracker Cake? Making a cracker cake is probably one of the easiest desserts there is, because once the ingredients are on the table it is practically just assembly. Here is the step by step. ## Nutritional Information Each serving of soda cracker cake with jam contains approximately 380 kcal, 4 g of protein, 15 g of total fat (7 g of saturated fat), 25 mg of cholesterol, 58 g of carbohydrates, 30 g of total sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Soda Cracker Cake Recipe **Preparation:** 30 minutes **Refrigeration:** 2 hours **Servings:** 6 people ### Ingredients - 350 g (12.3 oz) of soda crackers - 200 g (7 oz) of manjar - 200 g (7 oz) of jam of your choice - 100 g (3.5 oz) of heavy cream - 1 cup of chopped walnuts - Powdered sugar ### Instructions 1. Take the crackers out of their packets, put them in a bowl, and press them to break them into smaller, irregular pieces. Alternatively, you can gather the crackers in a large ziplock bag and crush them with a rolling pin. ![Crushed soda crackers ready to form the layers of the no-bake Chilean cracker cake](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/crushed-soda-crackers-cake-base.jpg)*Crushed soda crackers* 1. In a medium bowl, combine the manjar, the cream, and half the chopped walnuts, and mix gently with a spoon until smooth and even. Line the base of a springform pan about 15 cm in diameter with plastic film, set the ring in place, and cover with a layer of crushed crackers about 1 cm deep. ![Chopped walnuts, folded into the manjar filling and scattered over the finished cracker cake](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chopped-walnuts-cracker-cake-filling.jpg)*Chopped walnuts for the filling* 1. Spread a layer of the manjar mixture, cover with a second layer of crushed crackers, and top with the jam, raspberry being the classic choice. Repeat the process alternating layers of crackers, manjar, and jam, finishing with a final layer of crackers, pressing everything down gently but firmly. ![Creamy Chilean manjar, the dulce de leche that binds the layers of the cracker cake](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/creamy-manjar-cracker-cake-layers.jpg)*Creamy manjar for the layers* 1. Cover everything with plastic film, optionally place some kind of weight on top to keep the layers compact, and refrigerate for at least 2 hours or, ideally, overnight. Take the cake out of the refrigerator, unmold it onto a wide plate, cover with a final layer of manjar or dust with powdered sugar, and decorate with the remaining chopped walnuts before serving. ## Additional Tips ### Change the filling freely This kind of cake takes an endless number of combinations and fillings, including white manjar, pastry cream, condensed milk, chocolate ganache, or coconut. It is a matter of finding your own favorite pairing. ### Weigh the layers down A plate with a can on top compresses the layers while they chill, which is what lets you cut clean slices instead of a stack that slides apart on the plate. ### Crush the crackers unevenly Leaving some pieces larger than others gives the finished cake its texture. Crushing everything to a uniform crumb turns the layers into a paste once the manjar softens them. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Manjar | Condensed milk or pastry cream | 1:1 | Lighter, less caramelized | | Raspberry jam | Rosehip, blackberry, or apricot jam | 1:1 | More or less acidic by fruit | | Soda crackers | Water crackers or wine cookies | 1:1 | Sweeter, softer once chilled | | Walnuts | Grated coconut | 1:1 | Sweeter, less crunchy | ## Frequently Asked Questions (FAQs) ### 1. Which crackers should I use? The most common choice is plain unsalted soda crackers, such as traditional water crackers or the Soda Field type, which hold their texture once refrigerated. ### 2. How do I stop the cake from drying out? Add a touch of milk or fruit juice between the layers to moisten the crackers lightly before refrigerating. ### 3. Which jam goes best with manjar? Raspberry jam is the classic pairing, but rosehip, blackberry, strawberry, and apricot all work very well. ### 4. Do I need a springform pan? A springform pan of about 15 cm makes unmolding cleaner, but any straight sided mold lined with plastic film works, since the cake is lifted out by the film rather than turned over. ### 5. How long should it rest before serving? At least 2 hours in the refrigerator, and overnight is better. The crackers need that time to absorb moisture from the manjar and the jam, which is what turns the layers into a sliceable cake. ## What Is a Chilean Cracker Cake? A cracker cake is a no-bake layered dessert in which plain crackers replace sponge or pastry, softening in the refrigerator as they absorb the moisture of the filling. Chilean versions are built almost always on manjar, sometimes with jam, cream, or ganache between the layers, and they belong to the everyday home baking repertoire rather than to bakery counters. ## Origin of Soda Crackers Soda crackers appeared in the 19th century as a cheap, long lasting alternative to bread, particularly popular among sailors and soldiers because they kept so well. They were developed from a combination of flour, water, and sodium bicarbonate, which is where the name comes from. ## Did You Know? Because of the resemblance, soda cracker cake is also known as cracker mil hojas or fake mil hojas cake, in which the puff pastry has obviously been replaced by ready made crackers. ## Recommended - [Chilean Cachitos with Manjar Recipe](https://www.chileanfoodrecipes.com/chilean-cachitos-pastry-horns-manjar-recipe/) - [Chilean Chocman Manjar Bar Recipe](https://www.chileanfoodrecipes.com/chilean-chocman-manjar-chocolate-bar-recipe/) - [Chilean Four Milk Cake Recipe](https://www.chileanfoodrecipes.com/chilean-four-milk-cake-torta-4-leches-recipe/) - [Chilean Berlines Rellenos Recipe](https://www.chileanfoodrecipes.com/chilean-berlines-rellenos-filled-doughnuts-recipe/)