Easy Passover Dessert - 3 Ingredient Matzo Cake

I created this matzo cake a few years ago when I was desperately searching for a Passover dessert that wasn't just another flourless chocolate cake or those dry, crumbly cookies that seem to be at every Seder. This recipe was born out of necessity when I realized I had leftover matzo, a can of dulce de leche in my pantry, and a chocolate craving that wouldn't quit. What started as a last-minute experiment has become my most requested Passover contribution, with relatives now specifically asking, "You're bringing that matzo cake thing, right?"
The beauty of this dessert is its simplicity – just three ingredients transformed into something that tastes like you spent hours in the kitchen. It's become my secret weapon for holiday gatherings, especially during Passover when dessert options can be limited and sometimes disappointing.

Last Passover, my aunt (who considers herself a gourmet baker) asked for the recipe after her third slice. When I told her how simple it was, she didn't believe me until I walked her through it step by step. "This can't be just matzo and dulce de leche," she insisted. But it is – and that's the magic of it. The matzo transforms completely as it absorbs the creamy dulce de leche, becoming almost cake-like in texture.

Simple Ingredients

Matzo - The foundation of our dessert. Regular plain matzo works perfectly here – no need for fancy flavored varieties. Make sure it's kosher for Passover if that's important to you. I prefer using standard square matzo sheets rather than round ones, as they're easier to layer and slice. Having a few extra sheets on hand is wise in case any break during assembly.
Dulce de Leche - This caramel-like spread is the star that transforms ordinary matzo into something extraordinary. One 14-oz (approximately 400g) can is exactly what you need for a standard 9-sheet cake, but I always buy two cans just in case (and because I inevitably eat spoonfuls while assembling). You can buy ready-made dulce de leche (look for kosher for Passover certification if needed) or make your own from condensed milk (more on that below).
Chocolate - The finishing touch that elevates this simple dessert. Dark chocolate is my preference as it balances the sweetness of the dulce de leche perfectly, but milk or white chocolate work too if that's your preference. You'll need about 4-6 ounces (115-170g) for drizzling. Again, ensure it's kosher for Passover if preparing for the holiday.
Optional: Coconut Oil - One teaspoon, to thin the melted chocolate for easier drizzling.

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Easy Preparation

Gather Your Ingredients

Before starting, make sure you have everything ready: 9 sheets of matzo (plus a few extras in case some break), one 14-oz can of dulce de leche at room temperature for easy spreading, and 4-6 oz of chocolate for melting. If your dulce de leche is refrigerated, let it sit out for about 30 minutes to soften. Having everything accessible makes assembly quick and enjoyable.

Layer With Love

Start by placing a sheet of matzo on your serving platter or a large plate. Using a spatula or the back of a spoon, spread a thin but generous layer of dulce de leche over the entire sheet of matzo, reaching all the way to the edges. The key is to use enough to soften the matzo without making it so thick that it oozes out the sides. Place another sheet of matzo on top and gently press down. Repeat this process, alternating matzo and dulce de leche, until you've used all 9 matzo sheets, finishing with a matzo layer on top.

Add the Finishing Touch

Melt your chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. For a thinner drizzle, add a teaspoon of coconut oil to the melted chocolate and stir until incorporated. Using a spoon or a piping bag, drizzle the melted chocolate over the top layer of matzo in a decorative pattern. You can go with uniform lines, a zigzag pattern, or just random artistic drizzles – there's no wrong way to do this!

The Crucial Waiting Period

Now comes the hard part – waiting! Cover the cake loosely with plastic wrap and let it sit at room temperature for at least 8 hours, preferably overnight. This resting time is absolutely essential – it allows the dulce de leche to work its magic, softening the matzo and transforming the texture completely. If you try to cut it sooner, you'll end up with a crumbly mess instead of neat slices. Trust me on this; patience will be rewarded!

I learned the importance of patience the hard way with this recipe. The first time I made it, I was so excited to try it that I cut into it after just a couple of hours. What a disaster! The dulce de leche hadn't fully absorbed into the matzo yet, so it oozed everywhere and the layers separated into a crumbly mess. It still tasted good, but it looked terrible and was impossible to serve neatly. Now I always make this cake the day before I plan to serve it, and it comes out perfect every time.

Homemade Dulce de Leche

While store-bought dulce de leche works perfectly in this recipe, making your own from condensed milk is surprisingly easy and often more economical. Plus, I've found that homemade tends to have a smoother texture that spreads more easily on the delicate matzo.

Stovetop Method

This is my preferred method because I find it gives me more control over the final color and consistency. Remove the label from a can of sweetened condensed milk and check it carefully for any dents or damage. Place the unopened can on its side in a large pot and cover completely with water (the water should be at least 2 inches above the can). Bring to a boil, then reduce to a gentle simmer and cover. Let it simmer for about an hour, adding more water as needed to keep the can fully submerged. After an hour, turn off the heat and let everything cool down until you can safely handle the can. Once completely cool, open the can to reveal your homemade dulce de leche. One hour gives me a perfect light caramel color and flavor; if you prefer it darker and more intense, you can simmer it for up to three hours.

Instant Pot Method

If you have an Instant Pot, this is the easiest, hands-off method. Place the rack that came with your Instant Pot in the bottom of the inner pot. Set an unopened can of sweetened condensed milk (label removed) on the rack and fill the pot with water until the can is completely covered, but below the max fill line. Secure the lid, set the valve to sealing, and cook on high pressure for 40 minutes. Allow for a natural pressure release, then carefully remove the can and let it cool completely before opening.

Slicing and Serving Suggestions

This cake slices beautifully once it's properly set, yielding clean edges that showcase the impressive layers. I find that cutting it into 8 wedges (like a pizza) works perfectly for a regular-sized gathering. For larger groups or if you have multiple desserts, you can cut each of those wedges in half for 16 smaller servings. For an extra special presentation, dust the top with a little cocoa powder before serving, or add some fresh berries around the cake on the serving platter. A dollop of whipped cream on the side is another lovely addition, though it's certainly not necessary – this cake stands beautifully on its own. I love serving this with coffee or tea, as the slight bitterness of the beverages complements the sweetness of the cake perfectly. It's also wonderful with a small glass of sweet dessert wine if you're feeling fancy.

Creative Variations

While the classic version with dark chocolate drizzle is always a hit, I've experimented with several variations over the years that have been equally successful: White Chocolate & Berries - Use white chocolate for the drizzle and garnish with fresh strawberries or raspberries for a pop of color and freshness. The tartness of the berries cuts through the sweetness beautifully. Nutty Delight - Add a sprinkle of chopped toasted nuts (almonds or pistachios work particularly well) on top of the chocolate drizzle for added texture and flavor. Just make sure they're kosher for Passover if needed. Coffee Infused - Mix a teaspoon of instant espresso powder into the dulce de leche before spreading it on the matzo. This adds a subtle coffee note that enhances the caramel flavor wonderfully. Chocolate Lover's Dream - For true chocolate enthusiasts, spread a thin layer of melted chocolate between some of the dulce de leche layers for an even more decadent treat.

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Chef's Wisdom

Even Coverage - Spread the dulce de leche all the way to the edges of each matzo sheet for the best texture throughout. Chocolate Tip - If your chocolate drizzle hardens too quickly while you're working, place the bowl over warm (not hot) water to keep it fluid. Serving Suggestion - For a beautiful presentation, cut a fresh strawberry into a fan shape and place it alongside each slice.

I've made this matzo cake countless times now, and it never fails to impress. What I love most about it is how it transforms humble ingredients into something truly special. It's proof that you don't need complicated techniques or hard-to-find ingredients to create a memorable dessert. Plus, there's something deeply satisfying about creating a traditional holiday dessert that people actually look forward to eating, rather than just tolerating because it's Passover. Every time I bring this to a Seder and watch people's eyes light up when they taste it, I'm reminded of why I love cooking for others so much.

Frequently Asked Questions

→ How far in advance can I make this matzo cake?

You can make it up to 2 days in advance. The matzo needs time to soften from the dulce de leche, so making it ahead is actually preferred.

→ Is this dessert kosher for Passover?

Yes, as long as you use Passover-certified matzo, dulce de leche, and chocolate chips that are kosher for Passover.

→ Can I use homemade dulce de leche?

Absolutely! You can make dulce de leche from condensed milk either on the stovetop or in a pressure cooker if you can't find it pre-made.

→ How should I store the matzo cake?

Store it at room temperature if your home is cool, or in the refrigerator if you live in a hot or humid climate. Cover loosely with plastic wrap or place in an airtight container.

→ Can I add other flavors or toppings?

Yes! Try adding toasted coconut, chopped nuts, dried fruit, or a sprinkle of sea salt on top for additional flavor and texture.