Icebox Cake

@under_baked

Icebox Cake Recipe Don’t you just love the classics? This no-bake Icebox Cake can be ready in minutes, or hours (depending on how much patience you will have lol). General note: the amount of cookies will vary depending on the size of your cookies. I also don’t recommend omitting the liquer because they tend to add a lot of flavor to baked goods. Recipe makes 1 Cake, 15x15x7.5 cm Squared pan (or same size squared cake ring / Deep dish). Cookie Base: 300g Graham Crackers / Petit Beurre Cookies 60g Milk 10g Liquer of your choice (optional) Insert Plain Whipped Cream: 220g Heavy Cream (38% fat) 22g White Granulated Sugar 7g Instant Pudding Mix Insert Coffee Whipped Cream: 180g Heavy Cream (38% fat) 20g White Granulated Sugar 3g (2 tsps) Powdered Coffee 7g Instant Pudding Mix Decoration Plain Whipped Cream: 60g Heavy Cream (38% fat) 6g White Granulated Sugar Ganache Pool: 25g Dark Chocolate (55-60%) 25g Heavy Cream (38% fat) 7g Liquer of your choice (optional) Preparation: 1. In shallow tray, add the milk and optional liquer and mix them together. 2. For the insert creams: Beat the ingredients for each cream separately, to firm peaks and keep refrigerated until use. 3. In squared pan lined with parchment paper, place a layer of crackers lightly dipped in the milk. Top them with 100g of the plain whipped cream and smooth the surface using a cake comb or an offset spatula. return any remaining cream to the larger batch. 4. Top the cream with another layer of cracker, and a layer of the coffee cream. Smooth it as well and return any remaining cream back into the larger batch. 5. Repeat steps 3 and 4 once more. You should have some leftover plain insert cream (about 50g). 6. Top with another layer of crackers and spread the remaining plain cream on top of them, evenly. The cake can be refrigerated for 3-4 hours before serving as it is. But if you’re looking to make it look a bit more fancy, follow the below optional steps: 1. Freeze the pan for at least 3 hours. Take the cake out of the pan (or the cake ring) and trim the edges to make it look more aesthetic. Transfer the cake to a cake board. 2. Whip the decoration plain cream to medium-stiff peaks (that should be soft enough for piping). Pipe a border around the cake using a piping nozzle of your choice. Return the cake to the freezer while working on the ganache. 3. For the ganache, melt the chocolate and heavy cream together and combine to a smooth ganache. Add the optional liquer and allow to cool down to body temperature. 4. Pour the ganache at the center of the cake, and refrigerate for 3-4 hours before cutting and serving. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #foodtok #iceboxcake #aestheticbakes #cakesoftiktok #cakerecipes

♬ Otra Vez – ProdMarvin

One of the simplest cakes to make. I’ve been thinking for quite some time on ways to make this icebox cake a little bit fancier, to give it some posh.

Trimming the edges, piping a nice border and dark chocolate ganache pool were totally what I was looking for. The insert creams are flavored with vanilla and coffee. So, yeah, it does require some extra effort- but definitely doable even if you are a novice baker.

First published:

Last modified:

Icebox Cake:

Equipment: Squared pan sized 15cm (l) x15cm (w) x7.5cm (h)

Recipe: A single Icebox cake, sized 15cm, 7cm tall

ElementIngredientAmount (g / units)
Cookie BaseGraham Crackers / Petit Beurre Cookies300g
Milk60g
Liqueur of your choice (optional, but do not recommend to omit)10g
Insert Cream: VanillaHeavy Cream (38%)220g
White Granulated Sugar22g
Instant Pudding Mix Powder7g
Insert Cream: CoffeeHeavy Cream (38%)180g
White Granulated Sugar20g
Powdered Coffee3g (2 tsps)
Instant Pudding Mix Powder7g
Piping Cream: Plain (Closed Star piping tip 844)Heavy Cream (38%)60g
White Granulated Sugar6g
Decoration: Chocolate Ganache Pool (microwave together)Dark Chocolate (55%)25g
Heavy Cream (38%)25g
liqueur of your choice (optional, but do not recommend to omit)7g

Cake preparation and assembly instructions:

  1. In shallow tray, add the milk and optional liqueur and mix them together.
  2. For the insert creams: Beat the ingredients for each cream separately, to firm peaks and keep refrigerated until use.
  3. In a squared pan lined with parchment paper, place a layer of crackers. Top them with 100g of the plain whipped cream and smooth the surface using a cake comb or an offset spatula. return any remaining cream to the larger batch.
  4. Top the cream with another layer of crackers, and a layer of 100g coffee cream. Smooth it as well and return any remaining cream back into the larger batch.
  5. Repeat steps 3 and 4 once more. You should have some leftover plain insert cream (about 50g).
  6. Top with another layer of crackers and spread the remaining plain cream on top of them, evenly.

The cake should be refrigerated for 3-4 hours before serving as it is. But if you’re looking to make it look a bit fancier, follow the below optional steps:

  1. Freeze the pan for at least 3 hours. Take the cake out of the pan (or the cake ring) by pulling it out with the parchment paper, and trim the edges to make it look more aesthetic. Transfer the cake to a cake board.
  2. Whip the decoration plain cream to medium-stiff peaks (that should be soft enough for piping). Pipe a border around the cake using a piping nozzle of your choice (I have used a closed star piping tip no. 844). Return the cake to the freezer while working on the ganache.
  3. For the ganache, melt the chocolate and heavy cream together in the microwave, and combine to a smooth ganache. Add the optional liqueur and allow to cool down to body temperature.
  4. Pour the ganache at the center of the cake, and refrigerate for 3-4 hours before cutting and serving.
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Icebox Cake עוגת ביסקויטים

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Icebox Cake עוגת ביסקויטים

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