Chocolate Raspberry Icebox Cake – a delicious recipe with sugar, vanilla, chocolate wafers, fresh raspberry, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat cream with the sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
2
Spread 1 heaping teaspoon cream onto each of 4 wafers.
3
Arrange enough raspberries side by side (as close as possible) on 1 cream topped wafer to form an even layer.
4
Stack 2 cream topped wafers on a plate (Cream sides up) and top with a berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
5
Serve cake with remaining berries.
6
Cake can chill up to 1 day.
7
Cooking time is the chilling time.
754
kcal
Calories
46
g
Fat
76
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup chilled heavy cream, 1/2 teaspoon sugar, 1/8 teaspoon vanilla, 5 chocolate wafers (such as Nabisco Famous), and more.
Yes, Chocolate Raspberry Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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