chocolate cake

Chocolate Lemon Icebox Cake

Chocolate Lemon Icebox Cake

Summer is coming to an end and it’s starting to cool off, at least on the east coast. We also just had an earthquake and might be getting hit by a hurricane so who knows, the heat might pick back up. In case it does, be prepared with this recipe for icebox cake.

An icebox cake is a cake made of whipped cream and graham crackers. It’s not baked at all, it’s place in the fridge to allow the moisture from the whipped cream to soak into the graham crackers to create a cake-like consistency.

Some people achieve this with cool whip and graham crackers, I, however, am strongly against any kind of whipped toppings. It’s just as easy to whip up your own cream, especially if you have a stand mixer, and it tastes a ton better. Plus, you can toss in other flavorings with ease.

I used lemon to flavor this whipped cream to pair with the chocolate graham crackers and topped it off with homemade candied lemon slices. All that deliciousness without ever having to turn on your oven.

Chocolate Lemon Icebox Cake

First you need to wrap up a 9×5″ loaf pan with plastic wrap. It helps things not stick.

Chocolate Lemon Icebox Cake

Then make the whipped cream. You can choose whatever flavor you like and swap in different flavor graham crackers to suit your tastes. This recipe was inspired by Elissa of 17 and Baking. Her recipe for Raspberry Amaretto Icebox Cake was featured on I didn’t have any desire to make an icebox cake with those flavors but really liked the recipe instructions and figured I could swap stuff around and make the recipe fit my needs better, so don’t be afraid to experiment.

Just don’t experiment with pre-packaged “whipped topping”. Thank you.

Chocolate Lemon Icebox Cake

Chocolate Lemon Icebox Cake Recipe

Adapted from 17 and Baking for

  • Lemon whipped cream (recipe below)
  • 14 unbroken chocolate graham crackers
  • Chocolate graham cracker crumbs
  • 8 Candied lemon slices

Line a 9×5″ loaf pan with plastic wrap, leaving overhang on two sides.

Spread 1/2 cup whipped cream over the bottom of the pan. Place an even layer of graham crackers on top. Spread another 1/2 cup whipped cream over the graham crackers. Repeat alternating layers until you have 6 layers of whipped cream and 5 layers of graham crackers (starting and ending with the whipped cream). Cover top in plastic wrap and refrigerate at least 6 hours or up to two days.

After it is chilled, remove top layer of plastic wrap and invert pan onto serving plate. Remove the pan and the plastic wrap. Use an offset spatula to smooth out whipped cream and coat sides in graham cracker crumbs and garnish top with candied lemon slices.

Lemon Whipped Cream recipe

  • 2 cups chilled heavy cream
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons lemon zest
  • 4 teaspoons lemon juice

Combine all ingredients together in a stand mixer fitted with a whisk attachment. Whisk on medium-high until stiff peaks and it reaches desired consistency.

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