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Classic Icebox Cake Recipe

Staff Writer
Icebox Cake
Molly Aronica

Icebox Cake

If you're anything like me, then when it comes time for dessert, it's all about whipped cream. I could care less about the ice cream or slice of pie underneath, just as long as there is fresh whipped cream on top. The traditional icebox cake, comprised of equal layers of cookies and cream, is the ultimate sweet treat for whipped cream enthusiasts like me. 

While most traditional icebox cakes call for homemade chocolate wafers, when the temperature spikes, or you're pressed for time, a box of cookies from the store will work just fine. Whether you choose to make mini stacks or one big cake, this is a dessert that comes together in just minutes. 

Click here to see more No-Cook Dishes for Hot Summer Nights.

Deliver Ingredients


  • ½ pint heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 box chocolate wafer cookies, such as Famous Chocolate Wafers


In a large bowl, beat together the cream, sugar, and vanilla with either a whisk or an electric beater until it forms soft peaks (be sure not to overdo this step, or the whipped cream will separate).  

To build the mini stacks, place a cookie in the bottom of a cupcake liner and top with a thin layer of whipped cream. Repeat for two more layers, ending with a cookie on top.

To create one big cake, line a loaf pan with plastic wrap and add a single layer of cookies to the bottom (it's OK for the edges to overlap slightly) followed by a layer of whipped cream. Continue layering until there is one inch of space left at the top. Cover the cake(s) with plastic wrap and chill in the fridge overnight. 

To serve, lift the cake out of the pan using the plastic wrap lining. Remove the top layer of plastic wrap and cut into slices with a sharp knife. Serve immediately.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,