Classic Icebox Cake Recipe: How to Make Icebox Cake
Written by MasterClass
Last updated: May 7, 2022 • 2 min read
Icebox cake is an easy, no-bake dessert perfect for hot summer days.
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What Is Icebox Cake?
Icebox cake is a no-bake dessert made by refrigerating cookies and whipped cream until the cookies soften and the cake is sliceable. Typically made in a loaf pan, icebox cake features layers of cookies and cream, which make for a beautiful design when sliced.
The popularity of icebox cake coincided with the invention of the refrigerator in the nineteenth century. The first refrigerators, known as iceboxes, were cooled with ice. The earliest icebox cake recipes were made with sponge cake or ladyfingers dipped in custard. Starting in the 1930s, icebox cakes were made with store-bought cookies and whipped cream.
3 Tips for Making Icebox Cake
Icebox cake is simple to make if you follow these tips:
- 1. Use thin cookies. Chocolate wafers and vanilla wafers are standard, but you can also use ginger snaps, graham crackers, or any other thin, crisp cookies. Thick, chewy chocolate chip cookies will be more difficult to layer than thin, crispy ones.
- 2. Refrigerate overnight. Refrigerating the cake for at least 8 hours softens the cookies and brings the cake together. The cream stiffens slightly, but it won't be as solid as ice cream.
- 3. Try add-ins. Customize the flavor of your icebox cake by adding your favorite flavorings, such as peanut butter, espresso powder, or lemon curd to the whipped cream during the last few minutes of whipping.
Chocolate Icebox Cake Recipe
makes
prep time
40 mintotal time
8 hr 40 mincook time
Ingredients
- 1
Line an 8-inch loaf pan with plastic wrap, leaving a generous overhang on all sides.
- 2
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer with a large bowl, whisk whipped cream until soft peaks form.
- 3
Add the powdered sugar and vanilla extract and continue whisking until stiff peaks form.
- 4
Spread a thin layer of whipped cream on the bottom of the loaf pan. This will be the top of the cake.
- 5
Top with a single layer of chocolate wafer cookies, breaking up the cookies to close any gaps, if needed.
- 6
Repeat this layering process until the pan is full, ending with a layer of chocolate wafer cookies.
- 7
Wrap the plastic wrap overhang over the top of the cake and refrigerate the cake overnight.
- 8
To serve, unfold the plastic wrap from the top of the pan and invert it onto a serving dish. Remove the plastic wrap.
- 9
Garnish with sliced strawberries, if desired.
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