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Chocolate Raspberry Icebox Cake

Chocolate Raspberry Icebox Cake – just six ingredients and you’ll have a show-stopping dessert that everyone will rave over!

Chocolate Raspberry Icebox Cake - just six ingredients and you'll have a show-stopping dessert that everyone will rave over!

What’s that saying….better late than never? That’s how it goes, right? I never really thought about it much before, but in this case I definitely know that it’s true. Because this Chocolate Raspberry Icebox Cake is my best one yet.

I promised you the recipe for this Chocolate Raspberry Icebox Cake back toward the end of March and here it is the beginning of May already. But, as we’ve already discussed, some things are worth the wait.

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.

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.

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!

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.

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.

Icebox Cakes. Welcome to your new favorite dessert!

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 :-)

I won’t bore you with the how-to’s again in this post since I’ve already covered it when I posted the other flavors. Here is the easy recipe for the Chocolate Raspberry Icebox Cake but do try the others once you’ve fallen in love with this one!

Chocolate Raspberry Icebox Cake - just six ingredients and you'll have a show-stopping dessert that everyone will rave over!
Icebox Cakes. Welcome to your new favorite dessert!

Chocolate Raspberry Icebox Cake

Yield: 0

Ingredients

  • 4 cups whipping cream
  • 1 8 oz jar seedless raspberry jam
  • powdered sugar, to taste (add if needed to sweeten whipped cream to your liking)
  • 2/3 package chocolate wafer cookies, the remainder can be eaten as is or you can chop them up and add to the top of the cake with fresh raspberries
  • 1 pint fresh raspberries
  • 1/2 cup hot fudge, softened
  • fresh mint, for garnishing (optional)

Instructions

  1. 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.}
  2. 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 final layer of whipped cream.
  3. Cover "cake" with foil and freeze for at least four hours or overnight.
  4. Unmold cake 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 should be added immediately before serving the cake). Garnish with fresh mint leaves, if desired.
  5. Serve immediately or allow to thaw slightly then serve.

More scrumptious dessert recipes:

Kristy Bernardo
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Liz

Saturday 25th of August 2018

What a gorgeous creation! And so darn easy!!!

Kristy

Saturday 25th of August 2018

Thank you, Liz!

Donna

Wednesday 27th of May 2015

I have spent almost an hour looking for the recipe for Choclate Mint Ice Box Cake on this site. You have a picture, but it really doesn't do the trick. I cannot

Kristy Bernardo

Wednesday 27th of May 2015

Hi Donna, the link is in this post above. There are links to both the peanut butter version and the chocolate mint.

John/Kitchen Riffs

Tuesday 12th of May 2015

Wow, that looks wonderful! So appetizing. I'm coming right over for a piece! ;-) Really nice -- thanks.

Kristy Bernardo

Wednesday 13th of May 2015

Anytime, John! Would love to have you and the Mrs. show up on my doorstep one day :)

Amanda

Tuesday 12th of May 2015

Oh my goodness! Icebox cakes aren't a big thing here in Australia, but I was introduced to them many years ago by my then mother-in-law and adore them. It is late autumn here in Australia at the moment - cold and grey - but I'd still love to buy my face in this decadent dessert. Can't wait to try it!

Kristy Bernardo

Wednesday 13th of May 2015

Thanks, Amanda! This was my favorite flavor of them all (probably...I'd probably say that about whichever one I was eating at the time, ha!). I just love them - so easy! I hope your burying your face in one soon! Cheers :)

Amanda

Tuesday 12th of May 2015

Oops - 'bury' my face, not buy.

Sues

Monday 11th of May 2015

Gahhh prettiest cake ever!! This seriously looks awesome and I can't believe how easy it sounds!

Kristy Bernardo

Wednesday 13th of May 2015

Thanks, Sues!

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