German Chocolate Icebox Cake features layers of chocolate mousse, homemade frosting, and chocolate graham crackers, topped with whipped cream, pecans, and coconut.

german chocolate icebox cake piece on plate

Nothing beats classic German Chocolate Frostingโ€”a rich, creamy caramel blend with coconut and pecans. Itโ€™s so good, we often eat it straight with graham crackers (or just a spoon if youโ€™re my hubby)โ€”and thatโ€™s exactly what inspired this recipe!

I love creating new icebox cake recipes, especially since theyโ€™re completely no-bakeโ€”perfect for spring and summer! German Chocolate treats are always a hit at parties, potlucks, and casual get-togethers.

What is an ice box cake?

An icebox cake is a no-bake, easy dessert made with just a few ingredients. Itโ€™s been a party favorite for agesโ€”ideal for potlucks or enjoying at home.

chocolate frosting spread out

An icebox cake is a simple dessert made by layering cookies or crackers with creamy fillings like whipped cream or pudding. After chilling overnight, the layers soften and the flavors blend into a delicious, cake-like treat.

chocolate graham cracker over chocolate mousse

How to create ice box Cake layers

  • Line a 13×9-inch baking dish with a single layer of chocolate graham crackers. Break the crackers into small pieces to cover the bottom if you need to fill in a few spots.
  • Divide the German Chocolate Cake frosting in half (I eyeball it). Spread half of the frosting over the bottom layer of graham crackers.
  • Add half of the chocolate mousse to the top of the German Chocolate Cake Frosting or the frosting, topping of choice, and then add another layer of chocolate graham crackers.
  • Repeat the steps to layer German chocolate frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.
  • Top the cake with desired toppings.
  • Cover with plastic wrap or foil & place in the fridge for 2-3 hours to chill and allow the mousse to set.
  • Cut icebox cake and serve with a caramel drizzle on top. Devour & enjoy!
german chocolate icebox cake piece on plate

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collage image of slices of german chocolate icebox cake with recipe title

German Chocolate Icebox Cake

Prep: 2 hours 40 minutes
Total: 2 hours 40 minutes
Servings: 12
Calories: 866 kcal
German Chocolate Icebox Cake – layers of homemade frosting, rich chocolate mousse, & chocolate graham crackers topped with whipped cream, pecans, & coconut.

Ingredients
 

German Chocolate Cake Frosting

  • 1 cup evaporated milk
  • 1 tablespoon cornstarch
  • 1 cup Tate+Lyleยฎ Organic Raw Cane Sugar
  • 3 egg yolks beaten with 1 teaspoon water
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup flaked coconut

Icebox Cake

  • 24 chocolate graham crackers
  • 8 ounce cream cheese
  • 1/2 cup Tate+Lyleยฎ Organic Raw Cane Sugar
  • 3 tablespoons milk
  • 1/2 cup cocoa powder
  • 8 ounce container whipped topping

Topping

  • 2 cups heavy whipping cream
  • 1/4 cup Tate+Lyleยฎ Organic Raw Cane Sugar
  • 1 cup toasted coconut for topping
  • 1 cup chopped pecans for topping
  • 1 cup jarred caramel sauce

Instructions
 

German Chocolate Cake Frosting

  • NOTE: If you do not wish to make the frosting, you can use 2 containers of store-bought coconut pecan frosting as a substitute. I prefer the taste of homemade frosting.
  • In a large saucepan, combine evaporated milk and cornstarch, and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stir constantly until thick – about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut. This frosting will thicken up as it cools. Let cool 1 hour before spreading on cake.

Chocolate Mousse

  • In a medium mixing bowl, add cream cheese, sugar, and milk, and beat together until smooth. Mix in cocoa and again beat until well combined and smooth. Gently fold in 8-ounce container of whipped topping.

Assembly

  • Line a 13×9 inch baking dish with a single layer of chocolate graham crackers. If you need to fill in a few spots, break into small pieces to cover the bottom.
  • Divide the German Chocolate Cake frosting in half (I just eyeball it). Spread half of the frosting over the bottom layer of graham crackers.
  • Add half of the chocolate mousse to the top of the German Chocolate Cake Frosting and then add another layer of chocolate graham crackers.
  • Repeat the steps again layering German Chocolate Frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.

Homemade Whipped Topping

  • Add whipping cream and sugar to a large mixing bowl. Beat on medium-high until stiff peaks form. Spread over graham crackers.
  • Top the cake with toasted coconut and chopped pecans.
  • Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set.
  • Cut icebox cake and serve with a caramel drizzle on top. Devour & enjoy!

Calories: 866kcalCarbohydrates: 80gProtein: 10gFat: 59gSaturated Fat: 31gCholesterol: 151mgSodium: 439mgPotassium: 420mgFiber: 6gSugar: 44gVitamin A: 1235IUVitamin C: 1.1mgCalcium: 179mgIron: 2.9mg

Tried this recipe?Let us know what you think!

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4.80 from 10 votes (3 ratings without comment)

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13 Comments

  1. 4 stars
    Made this last night for a gal pal lunch today. Used store bought frosting. It was really good, everyone loved it and I shared the recipe with a few. I plan to make it again for Father’s day and I might try to make the frosting too.

    1. So glad to hear everyone loved it! The homemade frosting is definitely worth it, I hope you do give it a try!

  2. 5 stars
    This looks absolutely delicious! I love the idea of combining icebox cake sensibilities with the flavors of German chocolate cake. Genius!

  3. 5 stars
    As a chocolate lover, I cannot get enough of this cake! Recipe is so simple to follow and delicious!