Gingerbread Icebox Cake Recipe

Icebox cakes have long been the darling of low-effort, high-reward desserts, and this Gingerbread Icebox Cake leans into everything that makes the form so beloved. The cake is built from nothing more than whipped cream and cookies; the magic happens entirely in the refrigerator as time transforms crisp gingersnaps into soft, cakelike layers and the cream tightens into a sliceable filling. Pastry chef Caroline Schiff infuses the whipped cream with pumpkin pie spice, lemon zest, and vanilla, creating a bright, cozy blend that mimics the warming complexity of a pumpkin spice latte. Powdered sugar sweetens without weighing down the cream, keeping each bite airy and plush.

MI-DEL gingersnaps, or any sturdy, deeply spiced cookies, provide structure and flavor. As they absorb moisture from the cream, their molasses notes deepen and their spices bloom, giving the finished cake a truly gingerbread-forward personality. The loaf-pan assembly produces neat, uniform layers that hold their shape when sliced, making this dessert ideal for holiday gatherings when easy but impressive is the goal.

Because it requires a long chill, this is the definition of an effortless make-ahead dish. Assemble the cake the day before serving and let the refrigerator do the rest. Just invert, dust with pumpkin pie spice, and slice into the kind of dessert that tastes like winter coziness in every forkful. It’s festive without being fussy, nostalgic without being overly sweet, and designed to make your holiday table feel complete with minimal effort.

What to do if you don’t have pumpkin pie spice

Pumpkin pie spice is a warm, aromatic blend of cinnamon, ginger, nutmeg, allspice, and cloves. If you don’t have a jar on hand, it’s easy to mix your own for this recipe: Combine 1 3/4 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and a pinch of cloves. This homemade blend delivers the same cozy depth, letting the whipped cream taste just as fragrant and balanced as the premixed version.

The cleanest slices

For the cleanest slices, fully chill the icebox cake so the layers set firmly. Use a sharp chef’s knife warmed under hot water, then wiped dry. Make confident, straight cuts, cleaning and rewarming the blade between slices. This prevents smearing and keeps the gingersnap and cream layers beautifully defined.

Notes from the Food & Wine Test Kitchen 

• MI-DEL brand gingersnaps work especially well, but any crisp, sturdy cookie will soften appropriately after chilling.
• Using 14 cookies per layer ensures full coverage and even slices.
• Chill at least 12 hours as shorter times won’t fully soften the cookies.

This recipe was developed by Caroline Schiff; the text was written by Breana Killeen.