Aunty Marian’s No-Bake Christmas Cake

This delicious No-Bake Graham Cracker Cake can be made with just 3 ingredients! It’s creamy sour and whipped cream filling makes it tender and moist, with a delicious layer of sweet Graham Crackers to bring it all together.

You’ll get a beautiful cake that has a tangy creamy filling that pair perfectly with the Graham Crackers.

Plus, sometimes you just need a bit of a break from the hot oven, right? Or maybe you need to produce a delicious treat but you’re in a time crunch.

Well, this is where this No-Bake Honey Graham Cracker Cake will certainly come to your rescue. No cooling this cake on a wire rack, this Graham Cracker cake requires no baking whatsoever!

It is so easy that most kids can nail it. This little creation is practically fail-proof! It’s the ideal dessert to make ahead and serve to your guests. Everyone loves the creaminess of the filing with the sweetness and texture from the Graham crackers.

Want to learn how to make this delicious Graham Cracker Cake? Then keep on reading!

Table of Contents

What is a Graham Cracker Cake?

A Graham Cracker Cake is a delicious cake with layers of graham crackers that are filled with a delicious cream that absorbs into the crackers for deliciously tender layers.

While some Graham cracker cakes are baked, the best ones are the ones you can assemble quickly and just refrigerate. No baking required!

And that’s exactly what the cake I’ll be sharing with you today is. This is a beautifully tender cake, layered with Graham crackers with homemade cream in every layer.

What Makes This Graham Cracker Cake Recipe Special?

This Graham Cracker Cake recipe is the best one you’ll ever make! It has everything that makes this cake perfect. It has perfectly balanced flavors with the right mix of cream and crackers in every layer.

It’s perfect cream filling soaks just right into every Graham cracker giving it the perfect level of moistness. You’re going to get a beautiful texture in every single bite.

And what’s seriously the best part is that it only requires three ingredients to make it! Yes, you read that right! By using just three ingredients, you get this beautiful cake.

That means you don’t need a cake mix, or even all-purpose flour, eggs or baking powder to make it! It’s a batter free cake that can be prepped in minutes!

This recipe is also the perfect one if you’re looking to make your dessert ahead of time. It can be made up to 2 days in advance and so it’s the best one to make when you’re prepping for guests coming over and want to serve the best dessert to them.

Why Use Sour Cream for This No-Bake Graham Cracker Cake?

Sour cream is what I like to call the secret ingredient in this three-ingredient recipe! It has the right level of moistness and creaminess to absorb well into the Graham crackers to soften them to the right level.

If you were to just use heavy cream or even whipping cream for the cream filling, it wouldn’t absorb into the crackers as well. It would also take a lot longer for the cake to soften and be ready.

Sour cream makes the process quicker and adds a delicious tanginess to the flavor that pairs beautifully with the honey graham crackers and heavy whipping cream.

Trust me, you’re going to fall in love with this delicious No-Bake Graham Cracker cake.

What You Need to Make Graham Cracker Cake

  • Heavy whipping cream: I recommend using for some heavy whipping that’s 40% fat. It will help make your cream filling creamier in texture and give it a delicious smoothness.
  • Sour cream: This is the secret ingredient that I swear by! It absorbs perfectly into the Graham crackers and makes them just the right level of tenderness for this delicious cake. The light tanginess from the sour cream mixed with the honey flavor of the crackers goes beautifully well together.

How to Make No Bake Graham Cracker Cake (Step-by-Step)

Let’s start by making the delicious cream filling. Start by pouring heavy whipping cream into a large bowl and beat it at medium-high speed until it just thickens.

Next, add sour cream and beat once more until combined about 30 seconds or so. Using a silicone spatula scrape down the sides of the mixer bowl in between mixing to ensure all the cream gets combined and well mixed in.

You can use either an electric mixer or a stand mixer to make the cream. In fact, it’s so easy to whip up that you can also use a hand whisk to make it.

How to Assemble Graham Cracker Cake

Time to assemble this delicious no-bake cake! It’s so easy to assemble that you don’t even need parchment paper to line a cake pan. All you need is a serving plate or cake stand.

Start by smearing a little cream onto the cake stand. This will help stick the crackers to the plate a bit and keep it stable when you’re assembling it. Next place the first layer of crackers on it.

You can use as little or as much cream as you like in between each layer of the crackers. I like to use enough to nearly double the thickness of the cracker.

Add cream and spread it out evenly on top of the layer of crackers. Hold the crackers in place when spreading the cream. Repeat with each layer and tower it as tall as you like. I had 10 layers of graham crackers.

Crush about 3 whole crackers in a Ziploc bag using a pin roller. Alternatively, you can also pulse it in a food processor instead.

Sprinkle the top and the sides of the cake with the Graham cracker crumbs.

Next, place the cake into the fridge and let sit and absorb for at least 4 hours or overnight so that the cake softens thoroughly. You will be surprised at how soft and moist this cake will be compared to the hard and crunchy crackers you were just stacking.

This cake is best served right out of the fridge. Alternatively, you can also serve it at room temperature.

Why Refrigerate Graham Cracker Cake After Assembling?

By refrigerating this No-bake Cake, you give each Graham Cracker Cake layer time to absorb the cream filling and soften to just the right level.

You’ll be surprised at just how moist and tender the layers get when they absorb the richness of the whipping cream and sour cream mixture.

It perfectly balances the flavor and will give you the most delicious Graham Cracker Cake you’ve ever had.

To get just the right level of tenderness in each layer, I recommend refrigerating this cake for at least 4 hours.

How to Slice This Cake Easily

Usually, in most recipes, it’s just common sense as to how to slice yourself a piece of cake. Well, not if you appreciate cleanliness and presentation.

If you like nice and clean slices of a cake it is important to know a few tips. This is a cake you’d want to use this hack for as the cake sticks to the knife and crumbles easily.

How to Heat the Knife for Slicing the Cake

Place a long knife into a tall cup filled with hot water. Remove the knife from the water and dry it using a paper towel. The hot knife will cleanly slice if you cut in only one downward manner and pull it out.

Then warm that knife again, wipe it clean using a paper towel and make another one way cut into the cake. Repeat with each cut you make into the sticky deliciousness.

Flavor Variation Ideas for Graham Cracker Cake

This cake recipe is incredibly versatile and will give you the perfect balance of flavors. But for this very reason, you can play around with the ingredients to customize its flavor according to your preference.

Here are some flavor variation ideas you can try:

Cracker variation: Try changing up the flavor of your cake by swapping out the Honey Graham Crackers with other flavors such as cinnamon, chocolate, or even the original flavor. Let me know what type and flavor of the crackers you like best.

Frosting options: You can top this delicious cake with a bunch of different ingredients. Add a vanilla frosting on top, or even buttercream for some extra sweetness.

Topping options: You can also top it off with some shaved dark chocolate or mini marshmallows. Another idea is to drizzle on some caramel sauce or dust it with some powdered sugar.

Nut layer option: You can add some chopped nuts such as walnuts, almonds, or hazelnuts in each layer while assembling the cake.

Berry layer option: Another great idea is to add your favorite berries in each layer while you’re assembling this delicious no-bake Graham Cracker Cake.

How to Store No-Bake Graham Cracker Cake

You can refrigerate this cake for up to two days before serving it and in total it will last in the fridge for up to 4 days.

I don’t recommend freezing this cake since it will change the texture of your Graham crackers. This should definitely not be a problem since this cake is so easy to make!

How to Make This Graham Cracker Cake Ahead of Time?

This is seriously the perfect cake to make ahead of time! You can make it the night before you plan on serving it, or even make it up to 2 days in advance.

I recommend serving it within 1 to 2 days after preparing it, although it will last in the fridge for up to 4 days as I mentioned above.

My preferable way to enjoy a slice of this cake is with a cup of hot black tea. What cake beverage would you choose?

Check out all dessert recipes HERE.

Recipe Card

This No-Bake Honey Graham Cracker Cake is incredibly easy to make and you only need 3 ingredients that make it perfectly creamy and delicious in every bite.

Honey Graham Cracker Cake Ingredients

  • packs or 3 boxes – Honey Graham crackers
  • – heavy whipping cream (I used 40 % fat)
  • – sour cream
  • Let’s start by making the delicious cream filling. Start by pouring heavy whipping cream into a large bowl and beat it at medium-high speed until it just thickens.
  • You can use either an electric mixer or a stand mixer to make the cream. In fact, it’s so easy to whip up that you can also use a hand whisk to make it.
  • Time to assemble this delicious no-bake cake! It’s so easy to assemble that you don’t even need parchment paper to line a cake pan. All you need is a serving plate or cake stand.
  • Start by smearing a little cream onto the cake stand. This will help stick the crackers to the plate a bit and keep it stable when you’re assembling it. Next place the first layer of crackers on it.
  • You can use as little or as much cream as you like in between each layer of the crackers. I like to use enough to nearly double the thickness of the cracker.
  • Add cream and spread it out evenly on top of the layer of crackers. Hold the crackers in place when spreading the cream. Repeat with each layer and tower it as tall as you like. I had 10 layers of graham crackers.
  • Sprinkle the top and the sides of the cake with the Graham cracker crumbs.
  • Next, place the cake into the fridge and let sit and absorb for at least 4 hours or overnight so that the cake softens thoroughly. You will be surprised at how soft and moist this cake will be compared to the hard and crunchy crackers you were just stacking.
  • This cake is best served right out of the fridge. Alternatively, you can also serve it at room temperature.

This cake sticks to the knife and crumbles a lot if not using these cutting instructions.

Graham Cracker Cake, no bake honey cake, No Bake Honey Graham Cracker Cake

This is an updated recipe. The picture (below) is from August 6, 2014, when the recipe was originally posted.

Super easy and simple four-ingredient no-bake Nescafe icebox cake! It’s so easy to make, it’s light, and requires no cooking or baking! This dessert can be made ahead and tastes even better the next day.

Nescafe cake is popular in Middle Eastern countries. In the Middle East, almost everyone knows what a Nescafe cake is. It’s one of these very easy, and quick recipes that are usually made in the summer. Think of American icebox cake, this is the same, it’s just a Middle Eastern version I guess.

So for all Nescafe lovers out there, I’m sharing this super simple and extremely delicious cake recipe with you today! The flavor is quite similar to the Italian classic tiramisu dessert, it’s just simpler without the addition of mascarpone or alcohol. This one is made with instant coffee, tea biscuits or graham crackers, heavy whipping cream and it’s very indulgent.

What I really love about this cake is the texture, after the crackers/biscuits are quickly dipped in coffee and the cake is left to set overnight, the biscuits absorb the cream and the Nescafe coffee, it becomes very soft and the texture really feels like you’re eating a cloud cake. This is seriously amazing!

How to Make Nescafe Cake

This is very simple. All you need to do is quickly dip tea biscuits or graham crackers in the Nescafe coffee solution (you have to work with this quickly as the biscuits become too soft a bit too quickly and might start breaking), and layer the ingredients alternating between soaked biscuits and whipping cream till several layers are formed.  I usually make four layers, but keep making more layers until you run out of biscuits.

You can, of course, add sugar to the whipping cream instead of condensed milk, but I would really recommend going for the condensed milk. The condensed milk gives this creamy, smooth and distinctive flavour and texture while the sugar doesn’t dissolve easily in the whipping cream.

Nescafe Cake Variations

The recipe that I’m sharing with you in this post is the classic Nescafe cake. If you are looking to make a fancy version of this cake, there are many things that you can add to this.

  • You can add crushed pistachios either to the layers of the cake or use them to top the cake for a Middle Eastern touch. The crushed pistachios will also give a nice color to the cake. You can also use other nuts such as almonds, or hazelnuts. Just make sure that you briefly toast them first.
  • Top the cake with shredded coconut for a coconut-y flavor.
  • Decorate the cake by creating different patterns on the top using crushed Oreos, just like I decorated this Carpet Dessert (this is also one of the most popular recipes on my site, so make sure to check it out!)

Cream Caramel Nescafe Cake

As I’m a huge fan of JELLO caramel pudding, I sometimes make this cake with caramel flavor by adding one packet of caramel pudding (unprepared) to the whipping cream before it’s whipped. The whipped cream will taste amazing with the flavor of caramel. You can also do other pudding flavors such as vanilla, cheesecake, chocolate, you name it!

If you love Nescafe, then definitely check out my easy whipped coffee recipe! All you need is 3 simple ingredients that you already have, and 5 minutes. IT’S THE BEST!

Super easy icebox style Nescafe cake that requires just 4 ingredients to make.

  • Nescafe instant coffee dissolved in 1 cup of hot water
  • heavy whipping cream
  • or condensed milk
  • 2 (7-ounce, 200g) or graham crackers
  • unsweetened cacao powder
  • Combine the heavy cream with powdered sugar or condensed milk, and using an electric mixer beat until medium peaks form.
  • Dip tea biscuits into the coffee solution for a few seconds and remove them before they start breaking. Layer in a single layer in a 7×11 (2-quart) inch casserole dish, or in a 9×13-inch (3-quart) dish if doubling the recipe.
  • Cover with plastic wrap, and chill in the fridge for at least 3 hours.
  • Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving. Cut into 9 or 12 pieces and serve.
  • You can substitute instant coffee with espresso.
  • Use any tea biscuits for this recipe, I usually use Le Petit Beurre (shortbread biscuits) and that’s what’s traditionally used and well known in France and Turkey. For the pictures, I used Shortcake biscuits that I got from Tesco UK. If you’re in the US, you can find Le Petit Beurre cookies in Walmart. Or you can use Lorna Doone cookies, and Gamesa and Marie cookies work too but they’re round so a bit tricky to work with. Graham crackers work fine too.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Reader Interactions

This irresistible No Bake Eclair Cake is an easy icebox or layered dessert version of a custard eclair. It’s made with layers of graham cracker sheets, creamy vanilla instant pudding, plenty of whipped topping, and a layer of smooth chocolate ganache topping.

I love easy no bake desserts that I can whip up in no time. No bake cakes and pies are perfect for potlucks, picnics, and parties! This eclair cake is a fun twist on a beloved classic dessert made easy and simple so that anyone can make it. I mean, you don’t have to be an experienced cook to make this delicious cake.

Icebox cakes are so simple and use just a handful of easy-to-find ingredients. They can be served either chilled or frozen, and I serve them all year round but I especially love them in the summer.

Why You’ll Love This Recipe

  • No Bake – This dessert requires no baking at all! It means that you don’t have to heat up your kitchen to make it, which makes it perfect especially for making in the summer.
  • Few Ingredients – You only need 7 simple ingredients to make this cake. And you probably already have them in your kitchen.
  • A Twist on a Classic – If you love a custard eclair, then you are going to love this cake. It doesn’t exactly taste like an eclair, but I’d say that it’s an excellent take on the classic dessert that gives you a similar effect in terms of texture and flavor.

Ingredients Needed

Here’s what you need to make this no bake eclair cake:

Complete list of ingredients and amounts can be found in the recipe card below.

  • Graham Crackers – You need a box of plain graham crackers, and you don’t need to crush them up before using them.
  • Vanilla Pudding Mix, Whipped Topping, and Milk – 2 boxes of instant vanilla pudding mix, whole milk, and whipped topping will be mixed together for the filling. Make sure that you’re using instant pudding, and not the “cook and serve” pudding that won’t work here.
  • Chocolate Chips, Heavy Cream, and Corn Syrup – You will need these 3 ingredients to make an easy chocolate ganache.

How To Make an Eclair Cake

  • Make the Pudding Layer: In a large bowl, combine the pudding mix with milk. Stir and allow to thicken for 5 minutes. Fold in the whipped topping.
  • Graham Crackers: In a 9×13 inch pan, arrange a layer of graham crackers (you might need to break a few to fit in the pan and cover).

  • To make the chocolate ganache, In a saucepan, heat the heavy cream until steaming – do not let it boil. Remove from the heat, and pour in the chocolate chips. Let sit for two minutes, then stir until the mixture is completely smooth. Stir in the corn syrup and allow to cool to room temperature (at least 30 minutes). Pour the cooled ganache over the cake, you can use an offset spatula to gently guide the chocolate to cover the cake.
  • Cover the cake, and chill in the fridge for at least 8 hours and preferably overnight before slicing and serving.

To make chocolate ganache, you can use milk, semi-sweet, or dark chocolate, or a combination. You can also make it with butterscotch chips, or white chocolate so choose your favorite.

Recipe Tips

  • For easy slicing: Partially freeze the dessert by placing it in the freezer for 30-60 minutes before serving. When you’re ready to slice and serve, run a large knife under hot water, then dry it off before each cut.
  • Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.

Storing Tips

Store any leftovers in an airtight container in the fridge for up to 5 days.

More No Bake Desserts to Try

FAQs

Can I use whipped cream instead of whipped topping?

Whipped cream can be used in place of whipped topping if you prefer. Whipped topping is more stable than fresh whipped cream, so I prefer it in no-bake recipes like this one.

Can I make an eclair cake with cook and serve pudding?

This recipe works best with instant pudding mix since it thickens without any heat needed. Cook and serve won’t work the same way, so make sure that you get instant pudding instead.

Can I omit the corn syrup in the chocolate ganache?

Corn syrup is added to the chocolate ganache to make it smooth and shiny, if you don’t have corn syrup, you can make the ganache without it.

This irresistible No Bake Eclair Cake is an easy icebox or layered dessert version of a custard eclair. It’s made with layers of graham cracker sheets, creamy vanilla instant pudding, plenty of whipped topping, and a layer of smooth chocolate ganache topping.

  • instant vanilla pudding mix not cook and serve
  • semi-sweet chocolate chips
  • light corn syrup
  • In a large bowl, combine pudding mix with milk. Stir and allow to thicken for 5 minutes.
  • Fold in the whipped topping.
  • In a 9×13 inch pan, arrange a layer of graham crackers (you might need to break a few to fit in the pan and cover).
  • To make the chocolate ganache layer, In a saucepan, heat the heavy cream until steaming – do not let it boil. Remove from the heat, and pour in the chocolate chips. Let sit for two minutes, then stir until the mixture is completely smooth. Stir in the corn syrup and allow to cool to room temperature (at least 30 minutes).
  • Pour the cooled ganache over the cake, you can use an offset spatula to gently guide the chocolate to cover the cake.
  • Cover the cake, and chill in the fridge for at least 8 hours and preferably overnight before slicing and serving.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Aunty Marian’s spin on a biscuit cake, her No-Bake Cake, was always a treat at Christmas time! This No-Bake Cake recipe will give you the tastiest biscuit cake ever. It has delicious buttery digestive biscuits smothered in rich, sweet chocolate and golden syrup. Top it off with some green and red decorations, and you’ve got yourself the perfect Christmas Cake!

Christmas is quickly approaching, so I hope your tools and ingredients are at the ready for some more holiday baking! If you’re anything like me, there are a few recipes that always remind you of home during this time of year. One for me is my Aunty Marian’s take on biscuit cake, which she transforms into a traditional Christmas Pudding in her No-Bake Cake recipe! Packed with chocolatey, buttery flavors and a mixture of creamy and crumbly textures, it’s bound to be everyone’s cup of tea.

My Aunty’s recipe is a really fun and festive version of biscuit cake that requires no baking and takes just 20 minutes to prep. This recipe is also great for last-minute desserts when you only have a day or two in advance.

For even more inspiration and holiday baking tips, be sure to also check out my Holiday Baking Headquarters, a one-stop shop for all holiday recipes, baking staples, and FAQs!

Table Of Contents

What Is No-Bake Cake?

Aunty Marian’s No-Bake Christmas Cake is based on classic biscuit cakes or tiffin. Biscuit cakes are a type of no-bake tea cake found in many cuisines. However, it’s a very typical dessert in England, Ireland, and Scotland during the holidays.

This cake is composed of biscuits and chocolate glaze, with some recipes using golden syrup and various mix-ins, like nuts and dried fruit.

The biggest difference between these cakes and regular cakes is that no baking is involved. They are also known as “fridge cakes” because they set in the refrigerator rather than being baked in the oven. There’s no need for additional dry ingredients since the biscuits serve as the base, making this a very simple and easy recipe.

What Is Golden Syrup?

is a thick inverted sugar syrup made by either refining sugar or by adding acid to a sugar water solution. It’s a popular ingredient for baking in Ireland, and it is used in a wide variety of foods like in my Classic Steamed Treacle Pudding, ,Traditional Irish Flapjacks

Tools You Need

  • Bittersweet chocolate: Bittersweet chocolate has a deep chocolate flavor without being too sweet.
  • Milk chocolate: Sweeter in taste, resulting in a less pronounced chocolate flavor with other ingredients.
  • Condensed milk: adds richness and sweetness to your cake!
  • Butter: Make sure to soften your butter before use so that your cake comes out tender.
  • Golden syrup: Thick inverted sugar syrup similar to corn syrup. Great for caramel flavors in your desserts. Make your own
  • Digestive biscuits: Semi-sweet, whole wheat shortbread that has a crunchy texture and buttery flavor. Try out a

How To Make No-Bake Christmas Cake

  • Grease and line a pudding bowl with cling wrap. Set aside.
  • In a large bowl, add chocolate condensed milk, butter, and golden syrup. Melt together in the microwave or double boil.
  • Fold in crumbled cookies.
  • Fill the prepared pudding bowl with the mixture. Press down firmly and flatten the mixture out with a spatula.
  • Cover and place in the refrigerator overnight to set.
  • When ready to serve, remove it from the pudding bowl and place it on a plate.
  • Optional: Decorate with fondant to resemble a traditional Christmas pudding.

How To Double Boil Chocolate

A double boiler, or bain-marie, is a gentler way to melt chocolate. You stack one pot or heatproof bowl on top of a pot filled with water. Heat it to barely a simmer, and the steam from the lower pot will heat the upper hot or bowl where the chocolate can gradually melt.

You can also melt your chocolate in a microwave-safe bowl and microwave it in 20-second intervals. Make sure to stir in between.

Can I Make No-Bake Cake Ahead Of Time?

The best part about Aunty Marian’s No-Bake Christmas Cake recipe is that it requires no baking and you can make it in advance! Make this cake a day or up to a week before you want to serve it. Plate as usual and decorate it to make it extra festive this Christmas.

How To Store No-Bake Christmas Cake

If you have some leftover cake, store it in an airtight container at room temperature. If your kitchen is on the warmer side, you can store it in the refrigerator for up to two weeks.

Why is my cake so dry?

Your cake could turn out dry if you don’t crumble your biscuits properly. If your biscuits are left on the larger side, they won’t be able to absorb the chocolate mixture, and in turn, make your cake dry. Make sure to crumble your biscuits, but leave some chunks for texture.

Should I use salted or unsalted butter for this recipe?

You can use either salted or unsalted butter for this recipe. Typically, salted butter will balance out the rest of the sweeter ingredients. In this recipe, there are many sweet elements so you can use salted butter.

If you use unsalted butter, your cake may turn out a tad sweeter.

What do I do if I don’t have a pudding bowl?

No worries if you don’t have a pudding bowl on hand! You can use any large bowl or cake tin.

Gemma’s Pro Chef Tips

  • You can use and make homemade , for this recipe.
  • Make sure your biscuits aren’t too thick. Otherwise, they won’t be able to absorb the liquids and make your biscuits dry.
  • This cake leans on the sweeter side. If you’re using sweeter biscuits, feel free to reduce the amount of sugar.
  • Use store-bought condensed milk or make your own using my homemade recipe
  • Don’t have golden syrup? Use honey, corn syrup, or my Homemade Golden Syrup

For More Christmas Recipes, Check Out

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day

My Aunty Marian’s No-Bake Cake is her twist on a biscuit cake. Made with chocolate and digestive biscuits, it’s perfect for this busy season!

  • cups (9 oz255 g)
  • (2 oz/58 g) butter
  • pack (7 oz/200 g)

Instructions

  • Grease and line a pudding bowl with 3 layers of cling wrap. Set aside.
  • In a large bowl add the chocolate, condensed milk, butter and golden syrup and gently melt together in the microwave or over a Ban Marie.
  • Fold in the crumbled cookies.
  • Fill the prepared pudding bowl with the mixture. Put it down firmly and flatten it out with a spatula on top.
  • Cover and place in the refrigerator overnight to set. (It can stay in the fridge for up to a week.)
  • When ready to serve, remove it from the pudding bowl and place it on a plate. Decorate with fondant to resemble a traditional Christmas pudding. Slice and enjoy! Store at room temperature.

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

With the summer temperatures climbing, it’s time to go oven-free with these Easy Icebox Cakes! Fresh, creamy, and endlessly customizable, discover why this retro no-bake dessert never goes out of style.

We’re baking like it’s 1935 – as in, we aren’t baking at all. Easy icebox cake recipes are the best desserts for summer, no oven required! Made with simple and delicious ingredients, you’re going to love bringing these fresh desserts to all your summertime parties and cookouts.

These lush and creamy no-bake desserts were all the rage in the 1930s. Traditional ice box cakes consist of layers of wafer cookies and cream, sometimes with fruit and nuts, with no baking needed. The cake is refrigerated overnight, and the result is a bit like a trifle, with softened cookies similar to cake layers.

Why do they call it icebox cake?

The icebox cake hails from an era when ice boxes, a.k.a. non-mechanical refrigerators, were popping up in homes all over. Icebox cakes were a layered no-bake dessert that didn’t require baking in order to set, just an overnight stint in the icebox!

Food companies started printing icebox cake recipes onto cookie and wafer boxes at the time, boosting their popularity. And the rest is history, as they say.

How long does an icebox cake need to be refrigerated?

Most icebox cakes should chill in the fridge for at least 8 hours, ideally overnight. This gives the cakes enough time to set up and the cookies time to soften.

21 Icebox Cake Recipes to Try

Ready to cool down with easy icebox cakes this summer? Here are 24 recipes to get you started!

Old-Fashioned Icebox Cake

A true throwback to classic icebox cakes! An easy recipe made with only 5 ingredients including whipped cream and chocolate wafers, just like the good old days.

Peanut Butter Icebox Cake

What’s better than a slice of creamy peanut butter icebox cake smothered in hot fudge sauce? Let’s just say: not much.

Chocolate Icebox Cake

Chocolate lovers won’t be able to resist this decadent, layered no-bake dessert. Made with a triple-whammy of chocolate wafers, chocolate pudding, and chocolate ganache.

The Ultimate Lemon Icebox Cake

This recipe definitely answers the question as to what to do when life hands you lemons. You make this no-bake cake filled with shortbread and lemon cream, obviously.

Chocolate Chip Cookie Icebox Cake

Everything we love about a chocolate chip cookie, made into an irresistible no-bake dessert. Mascarpone cream lends a bit of flair to this easy recipe. It’s a creamy layered dessert you’ll never get enough of!

Old Fashioned Chocolate Icebox Cake

A classic icebox cake recipe that keeps it deliciously simple. Simple to make, simple to chill, and more than easy to enjoy at your next summer gathering!

Find hundreds of easy summer dessert ideas using the recipe finder!

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