Red Velvet Icebox Cake

What’s more refreshing than a cold slice of cake on a hot day? Icebox cake. Ever since Fatima introduced me to icebox cake, I haven’t looked back. How had I avoided this dessert until recently? With that Ginger-Spiced icebox cake still on my mind, we wanted to try a new flavor. So we put this red velvet icebox cake together and O-M-G it was fantastic.

An icebox cake is really easy to make, especially if you use store-bought cookies (then it can be a no-bake situation). However, for this recipe, we used Fatima’s cake cookies and used a boxed red velvet cake mix. When making these icebox cakes, we found that using softer-baked cookies is best. They are already soft and the moisture that they absorb from the whipped cream makes them even softer. This yields a super moist, multilayered cake.

Red Velvet Icebox Cake Cookies

When it comes to making cake cookies, you can use pretty much any boxed cake mix. While we’ve used traditional cookie recipes in prior icebox cakes, cake cookies are our favorite so far. However, that gingerbread cake was da bomb and I would make that again in a heartbeat.

Cake cookies are the simplest cookies to bake. You just add eggs and oil, mix together, roll in balls, smash, bake, and cool. To make it this red velvet icebox cake, we doubled the number of cake cookies by using two boxes of cake mix. I made one box of cake cookies to see how many it would yield (about 18 cookies). Since I needed about 32-36 cookies, I needed to make the second box.

You’ll want seconds, thirds, and fourths after eating a slice of this icebox cake. It was hard trying to stretch the leftovers out all week! The cake just melts in your mouth.

Print Recipe

Red Velvet Icebox Cake

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By Lilies and Loafers – Serves: 8-10

Prep Time: 20 minutes + overnight – Cooking Time: 45 minutes – Total Time: 1 hour 5 minutes + overnight

Ingredients

• For the Cookies:
• 2 boxes Duncan Hines red velvet boxed cake mix
• 4 eggs (2 eggs per box)
• 2/3 cup oil (1/3 cup per box)
• For the cool whip:
• 4 cups heavy cream
• 2 tbsp. sugar
• 2 tsp. vanilla extract

Instructions

1

Preheat your oven to 350 degrees F.

2

Mix all ingredients for the cake cookies together. You should be able to roll the dough like cookie dough.

3

Roll out small balls of dough and place on a cookie sheet.

4

Using the bottom of a glass, smash the balls down so they are flat (but too flat).

5

Place in the oven for about 8 minutes.

6

Let them cool for 5 minutes and move to a wire rack to cool completely.

7

For the cool whip, add heavy cream, sugar, and vanilla to a large mixing bowl and whip on high-speed.

8

Do this for a few minutes or until you get soft peaks. To get soft peaks, lift your whisk out of the mixture. Did a soft, little mountain form? Yes? Then you're all set! A stiff peak is when your mountains are tall and pointy.

9

Add a little of the cool whip to the bottom of the plate you are going to serve your cake on. This is going to act like glue to keep the cookies from sliding.

10

Make a tight circle of 5-6 cookies over the cool whip. They should be touching.

11

Cover the cookies with a generous layer of cool whip.

12

Then, layer 5-6 cookies over the places where the bottom layer of cookies are touching. Press these cookies down gently so they are secured in the cool whip.

13

Add a layer of cool whip over these cookies.

14

Repeat layering cookies and cool whip until you are out of cookies. We ended up with 36 cookies.

15

Cover the cake and let sit in the fridge overnight. Trust us, this will be worth it.

16

Don't take the cake out until you're ready to serve.

Notes

After unwrapping the cake and before serving, use a knife to bring the cool whip back to life and erase the plastic wrap indentations.