Refrigerator Cake

Why You’ll Love This Recipe

This dessert is as easy as it is delicious. With minimal prep and no cooking required, it’s ideal for busy days or hot weather. The ingredients are simple and versatile, allowing you to customize the flavors to your liking. Best of all, the longer it chills, the better it tastes as the layers meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham crackers, digestive biscuits, or tea biscuits

• Heavy cream or whipped topping

• Powdered sugar

• Vanilla extract

• Optional: fresh fruit, chocolate shavings, or jam for layering

Directions

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

2. Spread a thin layer of whipped cream on the bottom of a baking dish.

3. Add a layer of biscuits over the cream, breaking pieces as needed to fit.

4. Spread more whipped cream over the biscuits, then repeat layering until the dish is filled, ending with whipped cream on top.

5. Add toppings such as fruit, chocolate shavings, or a drizzle of jam if desired.

6. Cover and refrigerate for at least 4 hours, or overnight for the best texture.

7. Slice and serve chilled.

Servings and timing

This recipe makes about 8 servings. It takes approximately 15 minutes to prepare, plus at least 4 hours of chilling time.

Variations

• Make a chocolate version by adding cocoa powder to the whipped cream.

• Layer with sliced bananas and caramel for a banoffee-style cake.

• Add layers of jam or fruit compote between biscuits for extra flavor.

• Use chocolate wafers or Oreos instead of plain biscuits.

• Fold in mascarpone or cream cheese for a richer filling.

Storage/Reheating

Store the refrigerator cake covered in the refrigerator for up to 3 days. Freezing is not recommended, as the texture may change when thawed. This dessert is served cold and does not require reheating.

FAQs

Can I make it ahead?

Yes, in fact, it’s best made the day before to allow the flavors to meld.

Can I use store-bought whipped topping?

Yes, it works well and saves time.

What’s the best biscuit to use?

Graham crackers, digestive biscuits, or any crisp tea biscuit will work.

Can I make it dairy-free?

Yes, use coconut cream or a dairy-free whipped topping.

How long should it chill?

At least 4 hours, but overnight gives the best results.

Can I make it in individual cups?

Yes, layer the ingredients in small glasses for single servings.

Can I use pudding instead of whipped cream?

Yes, chocolate or vanilla pudding makes a great alternative.

How do I keep the top pretty?

Spread the final cream layer smoothly and garnish just before serving.

Is this a freezer cake?

No, refrigerator cake is chilled, not frozen, although some versions can be adapted for the freezer.

Conclusion

Refrigerator cake is a simple, nostalgic, and endlessly adaptable dessert that requires no baking. With layers of biscuits and creamy filling, it’s the perfect make-ahead treat for any occasion, delivering big flavor with minimal effort.

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