This Refrigerator Cake is a classic dessert that Mom made for us! It’s super easy and has decadent layers of chocolate fudge nestled between fluffy angel food cake.
Smothered in whipped topping, this refrigerator cake has all the trappings of a dessert the whole family will adore! And it requires no baking, which makes it ideal for hot summer days.
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🩵 About This Recipe
With only 3 ingredients and no baking required, this super easy icebox cake is the perfect dessert! I love making this cake in the summertime because I don't have to turn the oven on.
Best of all, it's easy to customize and add to it, but the base recipe is beyond simple. The whole family will love this angel food cake dessert with fluffy layers of cake, decadent chocolate frosting, and a light and creamy whipped frosting.
If you want even more summer-ready treats, you should try this Oreo Milkshake, or for those who prefer a fruity dessert, check out this No Bake Mango Cheesecake or a tasty Nectarine Compote Dessert!
🧂 Ingredients Needed
- angel food cake - most grocery stores sell pre-baked angel food cakes, but you can also make one from scratch if you like.
- chocolate fudge frosting - this pairs perfectly with the fluffy cake and adds a perfectly indulgent chocolate flavor.
- whipped topping - Cool Whip is a great option, but any kind of whipped topping works great.
🔪 Instructions
Prepare Cake
Use 3 toothpicks to evenly separate cake.
Slice
With a sharp knife, slice the cake into 3 even sections.
Add Frosting
To the bottom section of the cake, add a thick layer of chocolate frosting.
Add Next Layer
Place the middle layer on top of the chocolate frosting.
Finish Assembly
Add another layer of chocolate frosting and top with the final layer of angel food cake.
Frost
Take the whipped topping and spread it all over the cake using a spatula.
Cool and Serve
Store in the fridge until it's time to serve, then slice and enjoy.
Great for a tasty dessert in a pinch, this icebox cake can be kept in the fridge for a day or two ahead of time or served immediately!
❔ FAQs
Angel food cake is typically fat-free and lower in calories than many other cakes.
The answer is simple--this cake doesn't require any baking, and instead is prepared by chilling in the fridge!
Yes, just be sure to cover the cake with some aluminum foil before popping it in the freezer. The textures and flavors may be slightly altered when you thaw out the cake.
This cake would also taste amazing frosted with this homemade strawberry whipped cream, made with fresh strawberries!
Don't have time for this refrigerator cake recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
💡 Expert Tips and Tricks
- The toothpick step is optional, but it helps ensure that you'll have even layers of cake.
- You can also use a cake leveler to make the slices, or even a piece of unflavored dental floss. Wrap it around the cake and pull it through for an even cut, using the toothpicks as a guide.
- If cutting with a knife, a super sharp serrated knife is the best way to prevent squishing the cake.
- Allow the frosting to come up to room temperature to make it easier to spread.
- Dip the spatula in hot water to ensure a perfectly smooth exterior with the whipped topping. You can also use a tool like an offset spatula for easier frosting.
- To make nice even cuts without dragging crumbs through the cake, dip a sharp knife in hot water in between cutting each slice.
This angel food cake dessert is so easy to customize and comes together in minutes for a dessert that's perfect to serve to family, friends, and company!
📝 Substitutions and Variations
- You can also make this refrigerator cake recipe with sponge cake, pound cake, or a classic yellow cake or chocolate cake.
- For added flavor, use sliced fruit in between the layers. Strawberries, bananas, cherries, and raspberries work great. You can also pair the frosting with fruit jam or preserves.
- Garnish with mint leaves, your choice of berries, colorful sprinkles, or a dusting of cocoa powder.
- Give the cake a mocha flavor by mixing some instant coffee or espresso powder into the chocolate frosting.
- Use another flavor of frosting like strawberry or cream cheese to switch up the flavors in your refrigerator cake.
🥡 Storage
Keep your icebox cake in the fridge, covered in plastic wrap or in an airtight cake container. It should last for several days if stored correctly. You can also keep it in the freezer for up to a month, covered tightly with aluminum foil. Allow the cake to thaw in the fridge before serving.
🍴 What To Serve With This Dish
Looking for a perfect summertime main course or side dish to serve before enjoying your ice box cake? Check out these Chipotle Shrimp Tacos with Asparagus, a delicious Pittsburgh Chicken Salad, a batch of personalized Mini Caprese Pizzas, or this Ramen Noodle Coleslaw as a healthy and filling side!
😋 More Cake Recipes You'll Love
- Mocha Hazelnut Layer Cake - Moist chocolate cake paired with creamy hazelnut frosting is the ultimate indulgent dessert!
- Brownie Cakesicles - Shaped and decorated like popsicles, this is another fun summer dessert that the kids will love!
- Easy Pumpkin Spice Cake - This dessert is perfect for the fall holidays.
- Ultimate Vanilla Cake - If you're looking for the quintessential vanilla cake recipe, check out this recipe from Cupcake Project!
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Angel Food Cake Dessert
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📋 Recipe Card
Refrigerator Cake (Easy Angel Food Cake Dessert)
Ingredients
- 1 angel food cake (store-bought or make one using your favorite recipe)
- 16 ounces chocolate fudge frosting (1 container, or make your own)
- 8 ounces whipped topping (1 container)
- optional garnishes/toppings (berries, cookie crumbles, sprinkles, etc)
Instructions
- Place 3 toothpicks in the side of the cake (see the Notes section for more details). Using a large knife, slice the angel food cake from side to side to make 3 approximately equally thick sections.1 angel food cake
- Place the bottom section on a cake plate, and spread about half of the frosting over the surface (use less if you want a smaller layer of frosting).16 ounces chocolate fudge frosting
- Place the middle cake section on top of the frosting, lining up the toothpicks you placed before slicing, and spread the other half of the frosting over the surface.
- Position the last cake section on top, lining the third toothpick up with the other two.
- Use the whipped topping to frost the outside, top, and inside core of the cake.8 ounces whipped topping
- Garnish as desired. Store in the refrigerator until ready to serve.optional garnishes/toppings
Notes
- Insert 3 toothpicks in the side of the cake, in approximately what will be the middle of each layer, before slicing the cake, to help maintain even layers and alignment. See process photo #1 in the blog post for a visual.
- Use a serrated knife to slice the cake gently to avoid squishing it.
- If making your own angel food cake, allow it to cool completely before slicing.
- Let the chocolate fudge frosting come to room temperature for easier spreading. You can even microwave it for 20-25 seconds as well (make sure to transfer it to a microwave-safe bowl first).
- Substitute the angel food cake with pound cake, sponge cake, or chocolate cake for different flavors.
- Try different frosting flavors like vanilla, strawberry, or milk chocolate to change the flavor profile.
- Add layers of sliced fruit (strawberries, bananas, or raspberries) or jam/preserves between the cake layers for added texture and flavor.
- Add chopped nuts (almonds, pecans, or hazelnuts) between the layers or as a garnish for a crunchy texture.
- Mix a bit of instant coffee or espresso powder into the frosting for a mocha flavor.
- Keep the cake refrigerated until ready to serve to keep the whipped topping firm.
- For a smooth finish with the whipped topping, use a spatula dipped in hot water to smooth out the surface after spreading.
- Slice the cake with a clean, sharp knife for neat servings. Wipe the knife between cuts for clean slices.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2014, and was republished with tips, step by step photos, and a recipe change in June 2024.
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Amy says
This was an absolutely delicious meal cake. Thank you so much for reminding me of my mother in law.
Kristin King says
Glad you enjoyed this cake!
Jacqueline says
I'm always up for cake. Count me in!
Kristin King says
ME TOO. lol. Thanks for stopping by!
Ann says
I love how easy this is to put together and that you can prepare a head of time for company. Thanks!
Kristin King says
I often make this for company. It seems fancy even though it's not! 🙂
Elisa says
Love this Refrigerator Cake recipe, so fluffy and easy to make. I will make it with the kiddos. Thanks for sharing 🙂
Kristin King says
Sure thing! Glad you like this recipe!
DK says
What a great way to take a plain angel food cake and turn it into something delicious! I mixed the chocolate frosting with a vanilla frosting and it was terrific!
Kristin King says
That sounds like a great idea. So glad you enjoyed this!
Michelle @ A Dish of Daily Life says
What a gorgeous cake! Heading over to Wanda's place to get the recipe!
Heidy @TheMccallumsShamrockPatch says
What a beautiful and retro looking recipe, which we all know I am a HUGE fan of any recipe that reminds me of a sweet past. I haven't had Refrigerator Cake since a small child! Thank you for a nostalgic adventure!!
Sandra Shaffer says
Beautifully decorated! The fresh mint and berries look stunning on top of the whipped cream. I love the flavor of angel food cake!
Sammi @Sunshine Recipes says
I love subtly sweet desserts. This one sounds amazing!