Baking in the summer seems like a crazy idea: why turn on an oven when the outside temperature is set to “roasting”? This is when we turn to another reliable source for “baking”: our refrigerator. There’s nothing better than pulling out an icebox cake from the fridge and serving it to our friends. When it’s too hot to make a coffee cake, we turn to our icebox coffee cake for a cool, creamy, and delicious substitute.

This cake is both visually appealing and delicious: layers of whipped cream and graham crackers soaked in espresso create a sweet treat with a caffeine rush. It reminds everyone of a tiramisu, which consists of espresso-soaked ladyfingers stacked with cream and liqueur. The brilliance of this cake lies in its simplicity, ease of setting, and its deliciousness.

We love the texture and flavor combination; the chocolaty cream pairs well with the sweet, somewhat honey crunch of the graham crackers. Chocolate and coffee are a delicious combination, and this one works especially well. Why use an oven when the refrigerator can do all the work? Icebox cakes are classic dishes made with whipped cream and cookies, and the layered appearance adds a sense of elegance to this simple dessert.

Everything settles in the refrigerator, leaving us to savor each cool and creamy bite. There’s something about layers that elevates the appearance and flavor of a dessert (or dip). So avoid the oven and make an icebox cake for dessert tonight; it’s the perfect refreshing treat to cap off a hot summer day.