Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake

Icebox cakes, for those who don’t know, are essentially layers of cookies and cream aka easiest dessert to make ever. From there, the options are endless. You can flavor the cream, use a variety of cookies, add in other layers (like the cream cheese layer I did for this recipe) and even mix in things like fruit, nuts, chocolate or espresso beans.

The cake is then placed in the fridge for at least 24 hours. This time allows all the flavors have time to meld together and create one delicious cake. The whole waiting 24 hours can be tough, especially when you’re really itching for something sweet (Trust me, I know!). The bright side is that the make-ahead factor comes in real handy for easy summertime entertaining!

I can think of nothing better than turning boozy summer cocktails into boozy summer desserts. How does the saying go? Double the booze, double the fun?! Except in the case of this Boozy Mudslide Icebox Cake, I, Alyssa, say double the booze, cream, coffee AND chocolate, and you’ll get lots of fun…

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

For this particular icebox cake, I settled on a mudslide flavor, as it’s one of my favorite frozen cocktails. It’s essentially a boozy milkshake in cake form. 

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Now imagine all of those flavors but in the form of a cake. Yup, that’s exactly what this Boozy Mudslide Icebox Cake is! What’s not to love?! 

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake

Ingredients

Cream Layer

  • 1 pint heavy cream
  • 1/4 cup powdered sugar
  • 2 tablespoons espresso flavored liquor (such as Kahlua)
  • 2 tablespoons Irish cream liquor (such as Bailey’s)
  • 1 teaspoon instant coffee

Cream Cheese Layer

  • 6 ounces cream cheese, softened to room temperature
  • 2 tablespoons powdered sugar
  • 1 tablespoon espresso flavored liquor (such as Kahlua)
  • 1 tablespoon Irish cream liquor (such as Bailey’s)
  • 1/4 cup chocolate covered espresso beans, finely chopped

Cake

  • 10 1/2 ounces package of chocolate sandwich cookies (FYI, the mocha jo-jo’s from Trader Joe’s taste delicious for this recipe, but definitely aren’t necessary)
  • Extra espresso beans, sprinkles, chocolate shavings, fresh flowers, etc for garnishing and serving

Instructions

  • Spray a loaf pan with cooking spray then line with wax or parchment paper and set aside.
  • In the bowl of a stand mixer whip the cream and powdered sugar, on medium speed, until soft peaks begin to form. Remove half the cream to a separate container, cover tightly and store in the refrigerator for later.
  • To the remaining cream, add the liquor and instant coffee. Beat a few more seconds, or until stiff peaks form. Remove to a separate bowl and set aside.
  • Place the bowl back on the stand mixer and add in the cream cheese, powdered sugar and liquor. Beat on medium speed until smooth and well combined. Fold in the chopped espresso beans with a spatula. Set aside.
  • To assemble the cake, first spread a thin layer of the flavored whipped cream on the bottom. Next, add a layer of cookies (I did 8 cookies). After that, spread on the cream cheese layer. Top with another layer of 8 cookies, then finish with the remaining flavored whipped cream. Cover tightly and allow to set in the refrigerator for at least 24 hours (but even longer is better, as the longer it sits, the more time the layers have to all meld together).
  • Once you’re ready to serve the icebox cake, gently flip it onto a serving dish and carefully peel off the wax or parchment paper. Frost with the reserved whipped cream, decorate as desired and slice and serve. Leftovers can be stored in an airtight container in the refrigerator.

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Isn’t it every bit as decadent and delicious as it looks? Now you’ve got boozy cake perfection ready to serve up for all your entertaining needs! 

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

I’m all for having my cake and eating it, too, but having my cocktails and being able to eat those, too, that is something I’ll toast to! 

If you’re on the search for another boozy friendly dessert then we’ve got you with this oh so delicious Boozy Peanut Butter and Jelly Tart

Alyssa Ponticello

Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

See more beautiful recipes on Runway Chef

Read more from Alyssa Ponticello

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake

Icebox cakes, for those who don’t know, are essentially layers of cookies and cream aka easiest dessert to make ever. From there, the options are endless. You can flavor the cream, use a variety of cookies, add in other layers (like the cream cheese layer I did for this recipe) and even mix in things like fruit, nuts, chocolate or espresso beans.

The cake is then placed in the fridge for at least 24 hours. This time allows all the flavors have time to meld together and create one delicious cake. The whole waiting 24 hours can be tough, especially when you’re really itching for something sweet (Trust me, I know!). The bright side is that the make-ahead factor comes in real handy for easy summertime entertaining!

I can think of nothing better than turning boozy summer cocktails into boozy summer desserts. How does the saying go? Double the booze, double the fun?! Except in the case of this Boozy Mudslide Icebox Cake, I, Alyssa, say double the booze, cream, coffee AND chocolate, and you’ll get lots of fun…

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

For this particular icebox cake, I settled on a mudslide flavor, as it’s one of my favorite frozen cocktails. It’s essentially a boozy milkshake in cake form. 

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Now imagine all of those flavors but in the form of a cake. Yup, that’s exactly what this Boozy Mudslide Icebox Cake is! What’s not to love?! 

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake

Ingredients

Cream Layer

  • 1 pint heavy cream
  • 1/4 cup powdered sugar
  • 2 tablespoons espresso flavored liquor (such as Kahlua)
  • 2 tablespoons Irish cream liquor (such as Bailey’s)
  • 1 teaspoon instant coffee

Cream Cheese Layer

  • 6 ounces cream cheese, softened to room temperature
  • 2 tablespoons powdered sugar
  • 1 tablespoon espresso flavored liquor (such as Kahlua)
  • 1 tablespoon Irish cream liquor (such as Bailey’s)
  • 1/4 cup chocolate covered espresso beans, finely chopped

Cake

  • 10 1/2 ounces package of chocolate sandwich cookies (FYI, the mocha jo-jo’s from Trader Joe’s taste delicious for this recipe, but definitely aren’t necessary)
  • Extra espresso beans, sprinkles, chocolate shavings, fresh flowers, etc for garnishing and serving

Instructions

  • Spray a loaf pan with cooking spray then line with wax or parchment paper and set aside.
  • In the bowl of a stand mixer whip the cream and powdered sugar, on medium speed, until soft peaks begin to form. Remove half the cream to a separate container, cover tightly and store in the refrigerator for later.
  • To the remaining cream, add the liquor and instant coffee. Beat a few more seconds, or until stiff peaks form. Remove to a separate bowl and set aside.
  • Place the bowl back on the stand mixer and add in the cream cheese, powdered sugar and liquor. Beat on medium speed until smooth and well combined. Fold in the chopped espresso beans with a spatula. Set aside.
  • To assemble the cake, first spread a thin layer of the flavored whipped cream on the bottom. Next, add a layer of cookies (I did 8 cookies). After that, spread on the cream cheese layer. Top with another layer of 8 cookies, then finish with the remaining flavored whipped cream. Cover tightly and allow to set in the refrigerator for at least 24 hours (but even longer is better, as the longer it sits, the more time the layers have to all meld together).
  • Once you’re ready to serve the icebox cake, gently flip it onto a serving dish and carefully peel off the wax or parchment paper. Frost with the reserved whipped cream, decorate as desired and slice and serve. Leftovers can be stored in an airtight container in the refrigerator.

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Isn’t it every bit as decadent and delicious as it looks? Now you’ve got boozy cake perfection ready to serve up for all your entertaining needs! 

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

I’m all for having my cake and eating it, too, but having my cocktails and being able to eat those, too, that is something I’ll toast to! 

If you’re on the search for another boozy friendly dessert then we’ve got you with this oh so delicious Boozy Peanut Butter and Jelly Tart

Alyssa Ponticello

Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

See more beautiful recipes on Runway Chef

Read more from Alyssa Ponticello

Comments

  • Kristy

    07.26.17

    This looks amazing. My birthday is on Monday, and I’ve been searching for the perfect Birthday Dessert to request from the husband…I think this might be the one. 🙌🏻

    • That’s so awesome to hear, Kristy! This boozy cake would be the perfect dessert to celebrate with, especially since it’s so easy to make! Happy early birthday! xo

  • Annabelle

    10.03.17

    if I doubled the liquor (for more flavor of a mudslide) would that make the dessert too moist? this is definitely a must try.

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