This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!
You only need 5 ingredients for this simple Old-Fashioned Icebox Cake! Layers of chocolate graham crackers or chocolate wafer cookies and freshly whipped cream create an easy and delicious no-bake dessert that has been loved for generations.
You can’t beat a classic chocolate icebox cake when you need a simple, crowd-pleasing dessert. In fact, this recipe is so darn easy, my 8-year-old son prepared it for these photos! You really don’t need any special culinary skills for this one, friends!
What is an Icebox Cake?
An Old-Fashioned Icebox Cake is a dessert that’s typically made by layering cream, fruit, nuts and wafers, and then set in the refrigerator. There’s no baking required!
The classic Icebox Cake became popular in the 1920’s and 1930’s, as housewives began using the “icebox” (a compact, non-mechanical refrigerator) as a kitchen appliance. Companies like Nabisco started printing icebox cake recipes on the back of boxes of Nabisco chocolate wafers, and the dessert took off!
The original Nabisco cake recipe involved stacking chocolate wafers with whipped cream to form a log, and then turning the log on its side. A second log was formed and the two were set side-by-side, with more whipped cream covering the exterior. As the cake set in the refrigerator (or icebox) overnight, the wafers absorbed the moisture from the whipped cream and could then be served in slices.
There are now endless variations of these no-bake cakes, some that add sliced bananas or strawberries, some that involve cookies (like Oreos) instead of wafers, and others that use pudding in the layers. This particular recipe includes the classic flavors from the old-fashioned Nabisco recipe, but makes the process easier by simply layering the ingredients in a 9 x 13-inch dish.
How to make an Icebox Cake:
As I mentioned above, this easy no-bake dessert is so simple that it can be assembled by a child! The hardest part is waiting for the cake to set, since you’ll need to let it refrigerate for at least 4 hours (or overnight).
Ingredients:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Salt
- Chocolate graham crackers (or chocolate wafer cookies)
Step 1: Make the Whipped Cream
In a large bowl, use an electric mixer to beat the heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Step 2: Layer the Graham Crackers and Whipped Cream
Spread a very thin layer of the whipped cream in the bottom of the dish (just to hold down the graham crackers), and then place a layer of graham crackers on top. You’ll see that Casey broke the graham crackers to make them fit, as necessary. It doesn’t need to look perfect!
Then top with a layer of whipped cream. Repeat the process for a total of 4 layers, ending with whipped cream on top.
Step 3: Garnish with Toppings
Garnish the top of the cake with crushed graham crackers or cookies, chocolate sprinkles, or shaved or grated chocolate, if desired.
Step 4: Refrigerate the Icebox Cake
Cover the cake loosely and refrigerate for at least 4 hours, or overnight. Then it’s time to slice and serve!
How to serve Icebox Cake:
Once the cake is chilled and set, you can slice it into squares and serve it immediately. Feel free to garnish the cake with extra toppings, such as sliced strawberries, a drizzle of chocolate syrup or caramel sauce, or crushed Oreo or chocolate cookies.
Preparation and Storage Tips:
- Refrigerate the cake for at least 4 hours (or overnight), to allow the wafers time to absorb the moisture from the whipped cream.
- How to store Icebox Cake: Icebox Cake needs to be refrigerated. Covered loosely, it will last in the refrigerator for 3-4 days (but it’s best within the first two days).
- I do not recommend freezing this icebox cake.
Cook’s Tips and Recipe Variations:
- The cream needs to be very cold when you whip it, so keep it refrigerated up until the last minute. I also like to chill my mixing bowl and whisk attachment (or rotary blades) in the refrigerator for at least 15-30 minutes before using them to whip the cream.
- Icebox Cake with Cool Whip: I stuck with the old-fashioned version and used homemade whipped cream here, since it only requires a few extra minutes of prep. That said, you can also make the cake using thawed Cool Whip. You’ll need about 7 total cups of Cool Whip.
- Use either chocolate graham crackers or chocolate wafers for a classic taste, or mix up the cookies for different flavor combinations. You can use regular graham crackers, Oreo cookies, sugar cookies or gingersnaps.
- Add fruit to the layers in your icebox cake. You can use sliced bananas, sliced strawberries, or spread thin layers of lemon curd throughout.
More icebox cake recipes that you might enjoy:
Old-Fashioned Icebox Cake
This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!
Ingredients
- 3 ½ cups very cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 40 chocolate graham crackers (or more or less, depending on the shape of your dish)
- Optional garnish: sprinkles, grated chocolate, crushed chocolate grahams
Instructions
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In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
-
Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
-
Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
-
Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
-
Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
-
Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
-
Cover loosely and refrigerate for at least 4 hours, or up to overnight.
Recipe Notes
- How to store Icebox Cake: Icebox Cake needs to be refrigerated. Covered loosely, it will last in the refrigerator for 3-4 days (but it’s best within the first two days).
- The cream needs to be very cold when you whip it, so keep it refrigerated up until the last minute. I also like to chill my mixing bowl in the refrigerator for at least 15-30 minutes before using it to whip the cream.
- Icebox Cake with Cool Whip: I stuck with the old-fashioned version and used homemade whipped cream here, since it only requires a few extra minutes of prep. That said, you can also make the cake using thawed Cool Whip. You’ll need about 7 total cups of Cool Whip.
- Use either chocolate graham crackers or chocolate wafers for a classic taste, or mix up the cookies for different flavor combinations. You can use regular graham crackers, Oreo cookies, sugar cookies or gingersnaps.
- Add fruit to the layers in your icebox cake. You can use sliced bananas, sliced strawberries, or spread thin layers of lemon curd throughout.
My mother made that often. She used those chocolate wafer cookies. The recipe Was on the package. I have trouble finding those cookies now. I also use them to make bourbon balls at Christmas. They make a delicious base instead of the vanilla wafers. Ask Sallie. She loves those chocolate bourbon balls I make.
It’s definitely a classic! I find the chocolate wafer cookies locally at Yoder’s, since I can’t usually get them at our Food Lion. Great tip about the bourbon balls. I always make mine with nilla wafers since that’s how my grandmother made them, but I’ll have to try the chocolate twist next. 🙂
Love this recipe. Where do you buy those cool Nestle chocolate curls? It looks beautiful topped like that.
Hi, Teresa! I actually picked them up in the cake decorating section at my little local Food Lion grocery store. 🙂
Thank you for a JOYFUL KITCHEN MADE WITH your WONDERFUL RECIPES Hell’s Kitchen disappears with your kind teaching and serenity
Thank you so much for your kind note, Marvine!