Funfetti Icebox Cake (Easy)

This super easy Funfetti icebox cake makes a tasty no-bake birthday cake with layers of shortbread cookies, whipped cream and festive rainbow sprinkles. Made with only 5 ingredients!

Funfetti Icebox Cake

This icebox cake is a staple for my house parties and gatherings; all my family loves it, especially children, because of its colourful appearance.

It is also my go-to summer dessert since it is so easy to put together;
just layers of cookies and whipped cream, easy, right?

One of the things that I like about this cake is that it is a no-bake, so I don't have to worry about baking time or results.

I made it so simple, so I didn't use anything except the whipped cream to layer with the cookies, and the cake turned out so creamy, buttery and festive. I love it!

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Shortbread cookies: I use shortbread cookies; they have a buttery taste and soft texture, allowing them to absorb the whipping cream perfectly. You may use digestive, oreos or gram crackers instead.

Vanilla extract: It adds extra flavour.

Heavy cream: I whipped it with some powdered sugar and vanilla extract, and it really transformed this icebox cake, making it look delightful and taste amazing.

Powdered sugar: It dissolves quickly, which makes it the perfect sweetener for whipped cream.

Rainbow sprinkles: To make this icebox cake fun, colourful and even suitable for birthday parties.

How to Make Funfetti Icebox Cake

One: In a mixing bowl, add the whipping cream, powdered sugar and vanilla extract, beat using the electric mixer until a stiff peak forms.

Two: Now, spread a layer of the whipped cream (about ½ cup) in the bottom of a 20 cm springform and layer the cookies in one layer (don't leave big spaces between the cookies).

Tip: Layer the cookies side by side and break the cookies to fill in the holes if required. Remember to cover each cream layer with cookies completely.

Three: Pour another ½ cup of the whipped cream on top of the cookies, then spread another layer of the cookies.

Four: Repeat; the final layer must be whipped cream. Use a piping bag with any nozzle you like to make some decorations on the top of the cake. Scatter the sprinkles.

Five: Refrigerate the cake for 2 hours, cut and serve.

Tip: You need to refrigerate this cake for at least 2 hours to allow the cookies to absorb all the flavour.

Top Tips

• Use a knife to gently go through the edges of the pan before sliding the cake out. You can use a warm knife, so it doesn’t get clumsy to cut around the edges and slice the cake.
• You can also use whipped cream cheese with a little bit of milk to layer, instead of whipping cream.
• Like it chocolaty, add two tablespoons of cocoa powder to the whipped cream and stir well until combined. You can also use Nutella.
• Add some chopped nuts, raisins or chocolate chips to the whipped cream.
• Make it fruity; add slices of pineapple, peach or strawberries.
• Replace the whipped cream with vanilla ice cream for extra fun. Or add half cream cheese and half whipped cream for a richer flavour.

Storage

Make ahead of time: You can make this icebox cake 1-2 days prior and refrigerate it until you serve it. The shortbread cookies will absorb the mixture and taste divine.

Freeze: You can freeze this icebox cake for up to a month. Cover it with aluminium foil before freezing.

Recipe FAQs

More Cake Recipes

• 3-Ingredient Chocolate Cake
• Coffee Loaf Cake
• Coffee Cake With Coffee Cream Frosting
• Blueberry And Peach Dump Cake
• Lemon Poppyseed Cake
• Pumpkin Bundt Cake Recipe

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Recipe Card