Coffee Icebox Cake

If you’ve ever made an icebox cake before, you know it’s the ultimate summer dessert and you don’t even have to turn your oven on. This Coffee Icebox Cake came from the idea of coffee Oreo ice cream. It tastes really similar, not too sweet, and incredibly easy to pull together on a hot summer day.

The idea behind an icebox cake is that once it had fully chilled and the cookies have softened, it has a similar texture and feel to a true cake. I would say it’s more of it’s own kind of dessert and it’s really, REALLY delicious. Let me show you how to make it!

How to Make Coffee Icebox Cake

There’s really only one element to make here before assembling the icebox cake- the coffee whipped cream. Overall there are very few ingredients in this recipe, but we want to make sure that whipped cream tastes great since it’s the main piece of this cake.

I like to use instant espresso powder in a dessert like this because it gives you a really nice coffee flavor without having to steep coffee beans in the heavy cream, or having to add lots of additional liquid with a normal cup of coffee. Start by whipping up the heavy cream with the instant espresso powder so it has plenty of time to dissolve.

I like to whip the cream on a low-medium speed for this recipe, which helps the cream form smaller air pockets and makes it a little more stable.

Then add in the vanilla extract, powdered sugar, salt, and instant vanilla pudding mix. I like to keep a jar of instant vanilla pudding mix sitting in my pantry to pull a tablespoon or two from here and there because it’s the perfect, easy way to stabilize whipped cream and make sure it doesn’t loosen over time- this step is optional though!

Once your whipped cream is thick and ready to go, it’s time to layer everything together in your loaf pan. You want to like the loaf pan with plastic wrap for easy removal. Then simply spread the whipped cream all around the edges of the pan and start to layer in your Oreos and whipped cream.

I’m using Oreo thins here (this is not sponsored, but I think it’s the best cookie for the job)! I also placed them into my pan vertically here, but you can also stack them flat in the pan with layers of whipped cream between each layer if you prefer. Spread a little whipped cream over the top- you should have about 1/2 cup leftover whipped cream, which we’re going to use after it’s chilled. Cover and pop the whole pan in the fridge for at least two hours, but ideally overnight.

When it’s ready to serve, unwrap the plastic from the top of the pan and invert the whole thing onto a plate. Remove the plastic, and then gently spread the extra whipped cream over the top to make it look a little prettier. Obviously sprinkles are a great option here too! Slice and enjoy!

Tips & Tricks for Coffee Icebox Cake

Here are my tips to help along the way to the perfect Coffee Icebox Cake!

• Be sure to use instant espresso powder here not traditional coffee grounds or instant coffee grounds, which will not dissolve in the cream. My local grocery store always carries several brands of instant espresso powder!
• Whip your heavy cream on low-medium speed to ensure it forms small air pockets and stays more stable for longer. It will take a bit longer to whip to stiff peaks, but the stability helps keep the icebox cake in good shape for longer.
• Do I have to use Oreo thins? I think it’s really the perfect cookie for this recipe, but you can swap in any other thin, crunchy store-bought cookie here that you like.
• Do I have to line the pan with plastic wrap? You will not be able to unmold the icebox cake if the pan is not lined with plastic. You could use parchment or foil, but you’ll get a less even surface.
• Do I have to use the instant pudding mix? No, you can skip this if you don’t have it or don’t like it. It won’t change the flavor much, but the gelatin just gives everything a little more stability.
• Do I have to chill the icebox cake overnight? You want to chill it for at least two hours before serving, but it’s best to give it a full 8-10 hours before serving.
• How long will it last in the fridge? This cake should last about 7 days in the fridge, although we certainly got through ours much faster than that!
• I’m at about 5,000 ft. above sea level and I find that my recipes work well for folks who live between about 3,000-7,000 ft. above sea level. This recipe, however, will not be impacted by altitude and can be made and enjoyed at any altitude without adjustments!

Enjoy!

Print

Coffee Icebox Cake

Servings 8 slices

Ingredients

• 2 1/2 cups heavy cream
• 2 tsp. instant espresso powder
• 1 tsp. vanilla extract
• 1/2 cup powdered sugar
• 2 tbs. instant vanilla pudding mix optional
• 1/4 tsp. salt
• 1 package Oreo thins

Instructions

1. Line an 8-9 inch loaf pan with plastic wrap, pressing the plastic down into the pan gently.
2. In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream and instant espresso powder. Whip this mixture on low-medium speed for about 5 minutes, or until it begins to thicken and the espresso powder is dissolved.
3. Add in the vanilla extract, powdered sugar, instant vanilla pudding mix, and salt. Whip again on low-medium speed for about 8-10 more minutes, or until the mixture has reached stiff peaks, being careful to avoid over-whipping.
4. Spread a thin layer of the whipped cream mixture around all of the inside of the lined cake pan. It doesn’t have to be perfect.
5. Then layer in the Oreo thins one layer at a time, spreading more whipped cream between each layer of Oreos. Repeat this process until your pan is full, being careful to reserve about 1/2 cup of the whipped cream mixture.
6. Spread a final layer of whipped cream on top to enclose the entire cake in cream. Wrap the top in plastic wrap and chill in the pan for at least two hours, but ideally overnight before removing to serve.
7. When you’re ready to serve, unmold the cake onto a plate and remove the plastic wrap. Use the reserved whipped cream to frost the outside of the cake and optionally top the cake with sprinkles. Slice and serve cold!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!