Icebox cakes …be still my heart. This super simple layer cake is in the running for one of my all-time favorite desserts. It’s easy to throw together  with pantry staples, tastes delicious, and best of all, it “bakes” in your refrigerator overnight. I’m generally a fan of any dessert that doesn’t require me to pre-heat to 350• and this one literally takes the cake. What I love most about this retro dessert is that once you nail down the method, you can plug and play as much as you want with ingredients. The variations are endless. I wrote a bit about the basics of an icebox cake on Cooking Channel’s blog today and provided the recipe for my Almond Berry Icebox Cake.


One tip that every icebox cake maker should know is the secret to getting those smooth edges that show off your cookie layers. Before starting to assemble your icebox cake in a springform plan, cut a 3-inch wide strip of parchment or wax paper to line the edges with. After lining the inside of the springform pan with your parchment paper, begin the layering. Once the cake is ready to be unmolded, simply pop the outside off and carefully pull of the parchment paper to reveal beautiful smooth edges! Works like a charm every time.

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What’s your favorite icebox cake combo? Do you love using the classic chocolate wafer cookies, or prefer something a bit more unique?

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5 Responses to “Almond Berry Icebox Cake”

  1. linda weimer says:

    Looks delicious. A must try.

  2. Georgia says:

    I can’t wait to try this! Perfect for the end of summer :)

  3. That’s a seriously good-looking cake! I am totally drooling over your photos of this. :)

  4. Jane Tan says:

    Do you have the measurements for the ingredients? I cannot them above.

    Thank you

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