Caramel Chocolate Oreo Icebox Cake
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Cool down with this easy to make Caramel Chocolate Oreo Icebox Cake. This cool dessert has 5 ingredients and takes less than 15 minutes to assemble until it’s chilled to perfection!
If you’re looking for more frozen desserts try my Cool Mint Dark Chocolate Fro Yo, Orange Creamsicle Popsicles, or my Organic Rocky Road Ice Cream.
Table of Contents
I'm obsessed with this organic cake for any summer celebration! This easy icebox cake is simple, quick, and it creates a crave worthy organic cake that will blow the flip flops off any ice cream cake you buy from a store.
What is icebox cake?
Icebox cake got its name from needing to be stored in the fridge (the icebox). While it is called a cake, it's really a layered no bake dessert recipe that layers cookies, whipped cream, and toppings together. The toppings can be anything from dessert sauces like caramel, butterscotch or chocolate ganache. And the toppings can range from fresh fruits to chocolate or sprinkles. As the cookies soften and meld into the whipped cream and toppings, it creates a soft texture that resembles cake. This is why it's called icebox cake!
Why You'll Love This Recipe
Cool Dessert: Indulge in this heavenly icebox cake. This decadent chilled dessert combines the rich flavors of caramel, chocolate, whipped cream, and the classic crunch of organic Oreos! There’s nothing like a cool dessert on a hot summer day, and this Caramel Chocolate Oreo Icebox Cake checks all the boxes. It’s quick and easy to make, it’s impressive enough to serve for a backyard dinner party, and it’s insanely delicious!
So Easy: I love making icebox cake because they are little effort with big reward! And this icebox cake with organic Oreos is no exception. No turning on your oven and this cake only takes a small amount of time. You will love this Caramel Chocolate Oreo Icebox Cake because this is an impressive cool summer treat takes less than 15 minutes to whip up!
Chocolate + Caramel: Caramel, chocolate and Oreos – what more could anyone possibly want? I combine that with a homemade whipped cream to create a cool dessert that is a huge crowd pleaser! This Caramel Chocolate Oreo Icebox cake is creamy, chocolaty, and includes caramel goodness!
Organic Cake: I love this icebox cake because it's made with organic Oreos! I use Newman's Own Organic O's, which taste just like the originals but made with mindful ingredients. I'm using the chocolate version in this recipe, but the originals will also work.
Ingredients
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Powdered Sugar: I use organic powdered sugar, so this whipped cream resembles cool whip.
- Vanilla Extract: Use a high quality vanilla extract, not imitation. My favorite is Simply Organic.
- Caramel Sauce: I use my Homemade Caramel Sauce recipe. But, if you prefer to buy it, you can do that too.
- Organic Oreos: I use Newman's Own Organic Chocolate O's here. These have a chocolate cream filling for even more chocolate in this icebox cake! You can use the regulars if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you want to use a hand mixer you can it will just take longer.
- 8-inch Cake Pan: I make this in an 8-inch cake pan, a 9-inch cake pan would also be fine.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the icebox from the cake pan.
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Step by Step Instructions
Step 1
I like to make my Homemade Caramel Sauce for this recipe, so I make that first. If you’re too lazy or don’t have time, you can buy the King’s Cupboard Caramel Sauce. It’s good but it’s definitely not as good as making it from scratch!
Step 2
Line an 8-inch cake pan with parchment paper.
Step 3
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, and gradually increase speed, until you’re at full speed and stiff peaks form.
Step 4
Add about one third of the cookies to the prepared cake pan, making sure you have an even layer. You can crush them up by hand or just break them, this does not need to be perfect, just try to make it even.
Add half of the whipped cream frosting into the prepared cake pan and spread evenly. Drizzle a layer of caramel sauce and swirl around.
Step 5
Repeat this process again, layer one third of crushed up cookies, the second half of the whipped cream, and caramel sauce. Then top the top of the cake with the remaining cookies and a drizzle of caramel sauce on top.
Step 6
Place the cake pan in the fridge for at least 4 hours or overnight. Remove cake from the pan and using a hot sharp knife, cut into slices and serve immediately.
FAQ's
No, you don't need a stand mixer, but you do need at least a hand mixer to make the whipped cream. So, feel free to use either one!
Yes! Feel free to swap for the original Newman's Own O's which are vanilla creme center. Or, you could even use the Vanilla Newman's Own O's (like golden oreos) or Peanut Butter! These would all be delicious with this recipe.
Icebox cake can be stored in the fridge if you're going to eat it right away. It's best chilled right out of the fridge so it's not completely frozen. But, if you plan to store it for longer than a couple days, the storing it in the freezer is best. To freeze an icebox cake, store it in an airtight freezer safe container.
Craving More?
Caramel Chocolate Oreo Icebox Cake
Ingredients
- ½ cup caramel sauce
- 3 cups heavy whipping cream
- 71 grams powdered sugar
- 1 teaspoon vanilla extract
- 20 ounces Newman’s Own Organic Chocolate O’s (1 ½ packages)
Instructions
- Line an 8-inch cake pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, and gradually increase speed, until you’re at full speed and stiff peaks form.
- Add about one third of the cookies to the prepared cake pan, making sure you have an even layer. You can crush them up by hand or just break them, this does not need to be perfect, just try to make it even.
- Add half of the whipped cream frosting into the prepared cake pan and spread evenly. Drizzle a layer of caramel sauce and swirl around.
- Repeat this process again, a layer one third of crushed up cookies, the second half of the whipped cream, and caramel sauce.
- Then top the top of the cake with the remaining cookies and a drizzle of caramel sauce on top.
- Place the cake pan in the fridge for at least 4 hours or overnight.
- Remove cake from the pan and using a hot sharp knife, cut into slices and serve immediately.
- Store leftover icebox cake in the fridge for a few days, or in the freezer for up to 1 month (wrap in plastic wrap to keep fresh).
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Notes
Nutrition
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The easiest summer cake!