Chocolate Raspberry Icebox Cake – just six ingredients and you’ll have a show-stopping dessert that everyone will rave over!
What is an Icebox Cake?
An icebox cake is one of the easiest “cakes” you can make. Typically made with chocolate wafers and sweet whipped cream, the cake is made by layering the two ingredients in pan. The outside of the cake is then covered in more whipped cream and place in the freezer (or “icebox”). The chocolate wafers will soften and become easy to slice into individual pieces.
Chocolate Raspberry Icebox Cake Ingredients
- Whipping cream – To create the fluffy filling for this cake.
- Seedless raspberry jam & fresh raspberries – The raspberry flavors add a fruity and slightly tart flavor that contrasts with the rich, sweet taste of chocolate.
- Powdered sugar – To sweeten the whipped cream to your liking.
- Chocolate wafer cookies – Chocolate graham crackers will work too.
- Hot fudge – Adds a gooey, rich, intense chocolate flavor to the cake.
- Fresh mint – Adds a refreshing and cool flavor plus it’s a wonderful garnish on a mint cake.
Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.
How to Make Chocolate Raspberry Icebox Cake
- Make the Whipped Cream – Whip the raspberry jam and whipping cream until a stiff peak forms. Cool Whip will work in a pinch. Taste halfway through whipping and add powdered sugar, to taste, if not sweet enough for you.
- Layer the Wafer Cookies and Whipped Cream
- Pour 1/3 of the raspberry whipped cream into pan, spreading to the edges.
- Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside.
- Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies.
- Finish a with final layer of whipped cream.
- Freeze – Cover the cake in saran wrap foil and freeze for at least four hours or overnight to allow the layers to meld together.
- Add finishing touches – Unmold cake from the pan and place cake on serving plate and top with fresh raspberries. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot fudge should be added immediately before serving the cake). Garnish with fresh mint leaves, if desired.
Serve immediately or allow to thaw slightly then serve.
How to Make Icebox Cake with Graham Crackers?
It’s just as easy to make icebox cake with graham crackers as it is to make one with chocolate wafers. You’ll prepare the icebox cake the same way, but keep in mind that you might need more flavorings. This Chocolate Raspberry Cake would be a good choice to use because the whipped cream is flavored with jam and will be a nice complement to the graham crackers. This Strawberry Icebox Cake with Graham Crackers is a great recipe to try, too!
Freezing Icebox Cake
You not only can freeze icebox cake, but you should! Because whipped cream is used for the “frosting”, it won’t hold up as well in the refrigerator. The cake will need to be thawed slightly once removed from the freezer to make it sliceable and to give it a better texture.
Endless Variations
I am so infatuated with the Icebox Cake, regardless of which flavor you choose. I’ve shared my personal favorites with you: Peanut Butter and Chocolate Icebox Cake, Chocolate Mint Icebox Cake and now this Chocolate Raspberry Icebox Cake. But the flavors are endless; anything that goes well with chocolate (or graham crackers) and can be turned into a flavored whipped cream can be turned into an easy, tasty summer treat. Or anytime, really…I’ve been known to make an Icebox Cake in the middle of winter if the mood strikes.
For this raspberry version, I used seedless raspberry jam to sweeten the fresh whipping cream. For the peanut butter version I used…wait for it…peanut butter (plus a little something to sweeten it up). Mint extract did the trick for the chocolate mint icebox cake, so use your imagination…the options are endless! Not that you’ll need more than these delicious three…they’re the best of the best. In my humble opinion, of course 🙂
An easy twist to this recipe is to swap out the fruit and jam flavors such as strawberries, peaches, blackberries, apricots or even lemons with lemon curd.
Chocolate Raspberry Icebox Cake
Chocolate Raspberry Icebox Cake – just six ingredients and you’ll have a show-stopping dessert that everyone will rave over!
Ingredients
- 4 cups whipping cream
- 1 8 oz jar seedless raspberry jam
- Powdered sugar, to taste (to sweeten whipped cream to your liking)
- 1 9 oz package chocolate wafer cookies (use about 2/3)
- 2 cups fresh raspberries
- 1/2 cup hot fudge, softened
- Fresh mint, for garnishing (optional)
Instructions
- In a large bowl of a standing mixer, add raspberry jam and whipping cream. Whip until stiff peaks form. Taste halfway through whipping and add powdered sugar, to taste, if not sweet enough for you.
- Line a medium-sized springform pan with saran wrap. Pour 1/3 of the raspberry whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with a final layer of whipped cream.
- Cover "cake" with saran wrap or foil and freeze for at least four hours or overnight.
- Unmold cake from the pan and carefully remove saran wrap, then place cake on serving plate and top with fresh raspberries. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot fudge should be added immediately before serving the cake). Garnish with fresh mint leaves, if desired.
- Serve immediately or allow to thaw slightly then serve.
Notes
If desired, chop up and add the remaining chocolate wafters to the top of the cake with fresh raspberries.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 553Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 113mgSodium: 125mgCarbohydrates: 51gFiber: 3gSugar: 37gProtein: 4g
This data was provided and calculated by Nutritionix.
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