Refrigerator Cake (Easy Angel Food Cake Dessert)

5 from 58 votes

This refrigerator cake is made with chocolate frosting between layers of light, fluffy angel food cake and smothered in whipped topping!

Prep Time15

Cook Time0

Total Time15

Servings:

Author: Kristin

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

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.