Blackberry Icebox Cake
Blackberry Icebox Cake is a delightful and refreshing dessert perfect for warm days. Layered with creamy goodness and bursting with juicy blackberries, this cake is a showstopper at any gathering. It’s simple to make and requires no baking, making it a great choice for anyone looking to whip up something special without a lot of fuss.
Why Make This Recipe
This recipe is a wonderful way to enjoy the sweet and tart flavor of blackberries. It’s easy to assemble, can be made ahead of time, and serves well to a crowd. Plus, the combination of creamy buttercream and whipped cream paired with chocolate crackers creates a delightful texture and taste that everyone will love. Whether it’s a picnic, a family gathering, or a fancy dinner party, this icebox cake will surely impress!
How to Make Blackberry Icebox Cake
Making Blackberry Icebox Cake is a straightforward process that anyone can follow. Just gather your ingredients, and let’s get started!
Ingredients:
- 3 cups blackberries
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 12 tbsp unsalted butter (room temperature)
- 245 grams sweetened condensed milk
- 3 tbsp blackberry jam
- 300 ml cold heavy cream
- 152 grams sweetened condensed milk (for whipped cream)
- 3 tbsp blackberry jam (for whipped cream)
- 36 chocolate crackers
- 1/4 cup blackberry jam (for drizzling)
- Fresh blackberries (for garnish)
Directions:
Prepare the Blackberry Jam: In a small saucepan, combine the blackberries, sugar, and lemon juice. Bring to a boil, then reduce the heat to medium. Simmer for about 10 minutes until softened and syrupy. Mix cornstarch and water, add to the blackberry sauce, stirring until thickened. Strain the jam and let cool.
Make the Blackberry Russian Buttercream: Beat room temperature butter until fluffy. Gradually add sweetened condensed milk and mix until creamy. Stir in blackberry jam and transfer to a piping bag.
Prepare the Blackberry Whipped Cream: Whip cold heavy cream until stiff peaks form. Add sweetened condensed milk and blackberry jam.
Assemble the Cake: Lay 12 chocolate crackers, pipe buttercream, spread whipped cream, drizzle jam, and repeat layers. Top with remaining toppings.
Chill: Refrigerate for at least 12 hours.
How to Serve Blackberry Icebox Cake
When ready to serve, slice the cake into squares. You can garnish each slice with fresh blackberries for an extra touch. This dessert is delicious chilled and perfect for enjoying on a hot day.
How to Store Blackberry Icebox Cake
You can store any leftover Blackberry Icebox Cake in the refrigerator. Use an airtight container to keep it fresh. It’s best enjoyed within 2-3 days for optimal flavor and texture.
Tips to Make Blackberry Icebox Cake
- Make sure the butter is at room temperature for easier mixing.
- Keep the cake chilled until you’re ready to serve to maintain its structure.
- Feel free to adjust the sweetness of the blackberry jam according to your taste preferences.
Variation
If you want to add some variety, consider using other berries like raspberries or strawberries. You can also replace chocolate crackers with graham crackers for a different flavor profile.
FAQs
Q1: Can I use fresh or frozen blackberries?
A1: Yes, you can use either fresh or frozen blackberries. If using frozen, make sure to thaw and drain them before cooking.
Q2: How long does it take to set?
A2: The cake needs to chill for at least 12 hours, but overnight is best for the flavors to meld properly.
Q3: Can I make this cake in advance?
A3: Absolutely! This icebox cake is great for making ahead of time. Just remember to keep it refrigerated until serving.
Enjoy your homemade Blackberry Icebox Cake! It’s a simple, delicious treat that’s sure to become a favorite.
Print
Blackberry Icebox Cake
- Total Time: 720 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing dessert layered with creamy goodness and bursting with juicy blackberries, perfect for warm days.
Ingredients
- 3 cups blackberries
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 12 tbsp unsalted butter (room temperature)
- 245 grams sweetened condensed milk
- 3 tbsp blackberry jam
- 300 ml cold heavy cream
- 152 grams sweetened condensed milk (for whipped cream)
- 3 tbsp blackberry jam (for whipped cream)
- 36 chocolate crackers
- 1/4 cup blackberry jam (for drizzling)
- Fresh blackberries (for garnish)
Instructions
- Prepare the Blackberry Jam: In a saucepan, combine blackberries, sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes until syrupy. Mix cornstarch and water, add to the sauce, and stir until thickened. Strain and let cool.
- Make the Blackberry Russian Buttercream: Beat butter until fluffy. Gradually add sweetened condensed milk and mix until creamy. Stir in blackberry jam and transfer to a piping bag.
- Prepare the Blackberry Whipped Cream: Whip cold heavy cream until stiff peaks form. Add sweetened condensed milk and blackberry jam.
- Assemble the Cake: Lay 12 chocolate crackers, pipe buttercream, spread whipped cream, drizzle jam and repeat layers. Top with remaining toppings.
- Chill: Refrigerate for at least 12 hours.
Notes
Garnish each slice with fresh blackberries. Store leftovers in an airtight container and enjoy within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Blackberry, dessert, icebox cake, no-bake dessert, summer dessert