Creamy Red Velvet Icebox Cake Recipe Easy Homemade Mascarpone Frosting
A luscious and velvety red velvet icebox cake layered with ultra-smooth mascarpone frosting, perfect for any occasion and easy to prepare.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 9 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Red velvet wafer cookies (about 12 ounces / 340 grams)
- Unsweetened cocoa powder (2 tablespoons / 15 grams)
- Mascarpone cheese (1 cup / 240 grams), softened
- Heavy cream (1 cup / 240 ml), cold
- Powdered sugar (3/4 cup / 90 grams), sifted
- Vanilla extract (1 teaspoon)
- Pinch of salt
- Optional garnishes: white chocolate shavings, fresh raspberries or strawberries, edible red glitter or sprinkles
Instructions
- Prepare the Frosting (10 minutes): In a large mixing bowl, combine the softened mascarpone cheese and powdered sugar. Beat on medium speed until smooth and creamy, about 2 minutes. Add the vanilla extract and a pinch of salt. Slowly pour in the cold heavy cream while continuing to whisk on high speed until soft peaks form (about 3-4 minutes). Be careful not to overwhip.
- Layer the Cake (15 minutes): Lightly grease a 9×9 inch (23×23 cm) dish. Start with a thin layer of mascarpone frosting to prevent sticking. Arrange a single layer of red velvet wafer cookies, fitting them snugly but not overlapping. Spread about 1/3 of the frosting evenly over the cookies. Repeat layering cookies and frosting two more times, finishing with a frosting layer on top.
- Chill Overnight (at least 6 hours): Cover the dish tightly with plastic wrap and refrigerate. Overnight chilling lets the wafers soften and absorb the creamy frosting, transforming the cake into a luscious, sliceable dessert.
- Garnish and Serve (5 minutes): Before serving, top with your choice of white chocolate shavings, fresh berries, or edible glitter. Use a sharp serrated knife dipped in hot water to slice neatly. Serve chilled.
- Troubleshooting Tips: If frosting is too runny, chill for 15 minutes before layering. Use wafer-thin cookies to avoid density. Let cake sit at room temperature for 10 minutes before slicing if too firm.
Notes
Do not overwhip mascarpone frosting to avoid grainy texture or butter formation. Chill mixing bowl and beaters beforehand for fluffier frosting. Use a serrated knife dipped in hot water for clean slices. Let cake sit at room temperature for 10 minutes before slicing for easier cutting. Overnight chilling is crucial for best texture and flavor. Can be frozen up to 2 weeks; thaw overnight in fridge before serving.
Nutrition
- Serving Size: 1 slice (1/9 of cake
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: red velvet, icebox cake, mascarpone frosting, easy dessert, no bake, layered cake, creamy dessert