This super easy, no-bake icebox cake is a simple dessert recipe made with only 5 ingredients: shortbread cookies, fresh whipped cream and festive rainbow sprinkles. SO good!
Icebox Cake Recipe
This simple dessert is a staple for my house parties and gatherings; all my family loves it.
It is also my go-to summer dessert since it is sooo 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!
You'll Need
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 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 simple dessert fun, colourful and even suitable for birthday parties.
How to Make 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 at least 4 hours, cut and serve.
Tip: Refrigerating the cake is important because it allows the cookies to soften and also improves the flavor.
Tip: 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.
Recipe FAQs
Yes, you can substitute shortbread cookies with gluten-free shortbread cookies and follow the same recipe.
I used a 20 cm springform pan, but you can actually use any pan that works for you. The springform pan works best for fridge cakes as it easily lets you remove the cake from the pan without damaging it.
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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Funfetti Icebox Cake
Ingredients
- 300 g shortbread cookies
- 400 g heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup rainbow sprinkles
Instructions
- In a mixing bowl, add the heavy cream, powdered sugar and vanilla extract, beat using the electric mixer until a stiff peak forms.
- 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).
- Pour another ½ cup of the whipped cream on top of the cookies, then spread another layer of the cookies.
- Repeat; the final layer must be whipped cream. Use a piping bag with a star tip to make some decorations on the top of the cake. Scatter the sprinkles.
- Refrigerate the cake for at least 4 hours, cut and serve.
Elena says
Beautiful and delicious! I have never made funfetti cake before, but this one is so good. I love it!
Clair says
I made this icebox cake for my son birthday, it was so festive, and he loved it so much. Thanks for sharing the recipe.
Heidi says
I used to make icebox cake using digestive crackers, but after trying this recipe, I have to admit, using butter cookies is way better than using crackers. The icebox cake is so delicious and rich.
Darcy says
Wow, this looks so festive and easy to make. I will make this cake recipe this weekend.