This easy Blackberry Icebox Cake is a creamy, no-bake dessert that’s perfect for quick entertaining or a simple sweet treat. Made with layers of pound cake, juicy blackberries, and fluffy whipped cream, it’s a refreshing dessert that requires minimal effort. Customize it with your favorite berries or jam for a personal touch!
Recipe Ingredients:
- One 16-ounce frozen pound cake, thawed
- 1 tablespoon salted butter
- 1 1/2 cups blackberries, halved, plus whole blackberries for garnish
- 3 tablespoons blackberry jam
- Zest of 1 lemon plus juice of 1/2
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- Fresh mint sprigs, for garnish
How To Make Blackberry Icebox Cake?
- Prepare the Pan: Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang on the sides. This will make it easy to lift the cake out later.
- Slice the Cake: Slice the domed top off the pound cake and set it aside. Then, slice the remaining cake horizontally into 3 even layers.
- Make the Toasted Crumbs: Melt the butter in a pan over medium heat. Crumble the reserved cake dome into small crumbs. Add the crumbs to the pan and toast until golden brown, about 1–2 minutes. Set aside to cool.
- Prepare the Blackberry Mixture: In a bowl, mix together the halved blackberries, blackberry jam, lemon zest, and lemon juice. Set aside.
- Whip the Cream: In a separate bowl, combine the heavy cream (or double cream) and powdered sugar (or icing sugar). Whip until firm peaks form.
- Assemble the Cake: Place one layer of the pound cake in the bottom of the lined pan and press it down slightly to flatten. Top with a third of the blackberry mixture, spreading it evenly. Add a third of the whipped cream, spreading it over the blackberries. Repeat the process two more times, ending with a layer of whipped cream.
- Chill: Loosely cover the cake with the overhanging plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld and the cake to set.
- Serve: Carefully lift the cake out of the pan using the plastic wrap. Remove the wrap and place the cake on a serving plate. Top with the toasted crumbs, a few whole blackberries, and a sprig of fresh mint for garnish. Slice and serve chilled.
Recipe Tips:
- Use Fresh Blackberries: Fresh blackberries add the best flavor and texture. If using frozen, thaw and drain them well to avoid excess moisture.
- Toast the Crumbs Perfectly: Keep an eye on the cake crumbs while toasting—they burn quickly. Stir constantly for even browning.
- Chill Thoroughly: Let the cake chill for at least 8 hours to allow the layers to set and the flavors to meld.
- Whip Cream to Firm Peaks: Over-whipping can turn the cream grainy. Stop when it holds its shape but is still smooth.
- Line the Pan Well: Use enough plastic wrap to easily lift the cake out of the pan without breaking it.
How To Store Leftovers?
Let the leftover cake cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 2 days.
Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 150mg
- Potassium: 120mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Check out More Recipes:
Blackberry Icebox Cake
Description
This easy Blackberry Icebox Cake is a creamy, no-bake dessert that’s perfect for quick entertaining or a simple sweet treat. Made with layers of pound cake, juicy blackberries, and fluffy whipped cream, it’s a refreshing dessert that requires minimal effort. Customize it with your favorite berries or jam for a personal touch!
Ingredients
Instructions
- Prepare the Pan: Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang on the sides. This will make it easy to lift the cake out later.
- Slice the Cake: Slice the domed top off the pound cake and set it aside. Then, slice the remaining cake horizontally into 3 even layers.
- Make the Toasted Crumbs: Melt the butter in a pan over medium heat. Crumble the reserved cake dome into small crumbs. Add the crumbs to the pan and toast until golden brown, about 1–2 minutes. Set aside to cool.
- Prepare the Blackberry Mixture: In a bowl, mix together the halved blackberries, blackberry jam, lemon zest, and lemon juice. Set aside.
- Whip the Cream: In a separate bowl, combine the heavy cream (or double cream) and powdered sugar (or icing sugar). Whip until firm peaks form.
- Assemble the Cake: Place one layer of the pound cake in the bottom of the lined pan and press it down slightly to flatten. Top with a third of the blackberry mixture, spreading it evenly. Add a third of the whipped cream, spreading it over the blackberries. Repeat the process two more times, ending with a layer of whipped cream.
- Chill: Loosely cover the cake with the overhanging plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld and the cake to set.
- Serve: Carefully lift the cake out of the pan using the plastic wrap. Remove the wrap and place the cake on a serving plate. Top with the toasted crumbs, a few whole blackberries, and a sprig of fresh mint for garnish. Slice and serve chilled.
Notes
- Use Fresh Blackberries: Fresh blackberries add the best flavor and texture. If using frozen, thaw and drain them well to avoid excess moisture.
- Toast the Crumbs Perfectly: Keep an eye on the cake crumbs while toasting—they burn quickly. Stir constantly for even browning.
- Chill Thoroughly: Let the cake chill for at least 8 hours to allow the layers to set and the flavors to meld.
- Whip Cream to Firm Peaks: Over-whipping can turn the cream grainy. Stop when it holds its shape but is still smooth.
- Line the Pan Well: Use enough plastic wrap to easily lift the cake out of the pan without breaking it.
Blackberry Icebox Cake