Fix Your Dessert Cravings With 4 Easy Refrigerator Cake Recipes

It’s not as difficult as you’d imagine making a cake sans oven! There are tonnes of recipes out there on the internet for no-bake cakes but have you heard of “refrigerator cakes”? To be honest, this is my first time hearing of them. “Refrigerator cakes” or “icebox cakes” are basically easy and quick no-bake cake ideas that satisfy your sweet tooth without the need of an oven. They are super simple to make and you can play around with topics, serving styles and density. All you need is a 3-ingredient base: cream, graham crackers (or any cookie will work, too), and sugar and you’ve got the makings of an amazing cake. Here are some “refrigerator” cake variations for you to play around with –

Banana Kitkat Refrigerator Cake (30 mins, 6 servings)

 

What You Need:

  • 12 pcs. graham crackers (crushed)
  • 3 tbsp. melted butter
  • 1 tbsp sugar
  • 2 pcs. ripe banana (sliced)
  • 1 pack (250 ml) All-Purpose Cream
  • 2/3 cup condensed milk
  • 2 packs of 4 finger KitKats (crushed)

 

How To Make:

  • For the crust, mix the graham crackers, butter, and sugar in a bowl.
  • For the cream mixture, in a separate bowl, whip the all-purpose cream until it’s light and fluffy. Then, fold in a mixture of crushed kitkat and condensed milk in the whipped cream.
  • To assemble, in a serving dish, layer the graham crackers, then sliced banana and half of the cream-Kitkat mixture.
  • Keep layering until the dish is full. Feel free to top the cake with more crushed Kitkats.
  • Refrigerate overnight before serving chilled.

 

 

Creamy Lime Refrigerator Cake (20 mins, 8 servings)

 

What You Need:

  • 1 cup freshly squeezed Mexican lime/key lime juice*
  • 1 12-ounce/355 mL can evaporated milk
  • 1 14-ounce/414 mL can sweetened condensed milk
  • About 50 packaged Maria cookies (Marie biscuits) (or other dry, thin, bland-tasting cookies)
  • Optional: grated lime zest for decoration
  • Optional: fresh or canned fruit (see variations)

 

How To Make:

  1. Mix the freshly-squeezed lime juice, the evaporated milk, and the condensed milk thoroughly, either in a blender, with an electric mixer or with a vigorously-wielded whisk.
  2. Cover the bottom of a 9-inch round baking pan (or another shape of similar volume—see notes below) with a layer of Maria cookies. Feel free to break some of the cookies to fit into nooks and crannies, but don’t obsess over this; as long as the bottom of the pan is reasonably covered, you’re good.
  3. Pour about one-fifth of the milk/juice mixture over the cookies, spreading it out evenly with a spoon or rubber spatula.
  4. Gently place another layer of cookies over this. Follow that by about a fourth of the remaining milk mixture. Repeat layering of cookies and mixture until these ingredients run out, making sure to end with a creamy layer.
  5. If you would like to decorate your cake, grate a little lime peel (green part only, no pith) over the top.
  6. Gently tap the dish on the table or counter a few times to eliminate any big air bubbles and settle the layers. Cover with plastic wrap or a lid and refrigerate overnight or for at least 6 hours.
  7. To serve, cut cake into wedges or squares and use a spatula to remove each piece from the pan. The once-dry cookies will have absorbed most of the liquid, turning everything into a moist cake-like block of creamy citrus goodness.

 

Cappuccino Refrigerator Cake (20 mins, 12 servings)

 

What You Need:

  • 3 Tbsp instant cappuccino mix + 2 Tbsp water or milk
  • 2 cups whipping cream
  • 2 cups Greek yoghurt
  • 2 tsp vanilla extract
  • 4 Tbsp brown sugar
  • about 300 g (10.5 ounces) graham crackers
  • 5 Tbsp instant cappuccino mix + 1/4 cup warm milk for soaking crackers

 

How To Make:

  1. In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water.
  2. In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yoghurt, vanilla extract and brown sugar.
  3. In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and 1/4 cup warm milk. Soak each graham cracker in this mixture for a few seconds before putting into a pan.
  4. Place one single layer of graham crackers in the bottom of an 8×8″ pan.
  5. Spoon 1/3 of the cream-yoghurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
  6. Before serving, lightly dust Cappuccino Refrigerator Cake with cocoa powder for decoration.

 

 

Oreo Refrigerator Cake (30 mins, 9 servings)

 

 What You Need:

  • 1 (15 ounces) bag Oreo cookies, crushed, divided
  • 1⁄2 cup butter, melted
  • 1 (8 ounces) package cream cheese softened
  • 1 cup confectioners’ sugar
  • 1 (12 ounces) container Cool Whip, frozen topping thawed
  • 1 (6 ounces) package chocolate fudge instant pudding mix (lemon flavour is also good)
  • 2 1⁄4 cups half-and-half cream (or use whole milk)

 

How To Make:

  1. Crush Oreo cookies; set 1/4 cup aside for topping.
  2. Mix the remaining crushed cookies with the melted butter.
  3. Press into the bottom of a greased 13 x 9-in baking pan.
  4. In a bowl, beat the cream cheese with the confectioners’ sugar on medium speed.
  5. Fold in half of the Cool Whip topping.
  6. Spread over cookie crumb layer.
  7. Refrigerate 1/2 hour.
  8. In the meantime, combine milk with instant pudding mix; beat well, until smooth.
  9. Pour over chilled mixture in the pan.
  10. Refrigerate for 1 hour.
  11. Spread remainder of Cool Whip topping on top of pudding layer.
  12. Sprinkle with remaining reserved cookie crumbs.
  13. Store cake in the refrigerator covered tightly.

 

Tried and tested? Let us know how it goes!

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