James Martin's New York Icebox Cake

Ever heard of an Icebox cake? First introduced to the United States in the 1930s, it’s essentially a layered stack of cookies with whipped cream and raspberries, a little like a trifle and James Martin's giving us his take on it.

“This is a great pudding and is surprisingly simple to make,” says James. “It’s thought it was designed for New York housewives to serve at dinner parties because it’s literally just assembly and then the fridge works its magic and you can slice it like a cake.”

Serves: 10-14


For the biscuits

750g butter

450g caster sugar

3 eggs

450g cornflour

800g plain flour

100g cocoa powder

For the filling2 litres double cream, whipped

600g raspberries, ¾ pureed 

To decorate

icing sugar 

raspberry sauce 

mint sprigs 


1. Preheat the oven to 180c.

2. In a large mixer beat the butter and sugar together, add the eggs and then fold in the flours. Once mixed well, tip onto a floured surface and knead lightly. Roll into long sausage shapes and wrap in cling film. Chill for 30 minutes.

3. Unwrap and slice into circles then pop onto a greased baking tray and bake for 10 to 12 minutes. Leave to cool when done.

4. Whip the cream. It needs to be lightly whipped before stirring through the raspberry puree.

5. To assemble, cover the cake stand with a layer of cream, and then place 7 biscuits on top, and repeat the process until you have used all the biscuits - finish with a layer of cream. Chill until served.

6. Decorate with a dusting of icing sugar, fresh raspberries, mint. You can also use chocolate shards.