Easy Fridge Cake Recipe with Coffee

Coffee and cream fridge cake

  • serves 10-12
  • Easy

Wow your festive guests with this nostalgic fridge cake, packed with layers and layers of indulgence



  • vegetable or sunflower oil for the tin
  • double cream 750ml, chilled
  • kahlua 100ml
  • instant espresso powder 2 tsp, plus extra to decorate
  • icing sugar 2 tbsp
  • vanilla extract 1 tsp
  • Lotus Biscoff 3 x 250g packs
  • chocolate-covered coffee beans to decorate


  • Step 1

    Very lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil and the clingfilm are essential for releasing the cake from the tin). Divide the double cream between 2 bowls.

  • Step 2

    Whip one bowl of cream with the Kahlúa, espresso powder and 1 tbsp icing sugar until soft peaks form. Whip the other bowl with the vanilla extract and the final tbsp of icing sugar.

  • Step 3

    To assemble the cake, line the bottom of the tin with a layer of biscuits (you might have to break up some to fill gaps) then spread with a thin layer of flavoured cream. Repeat and keep going, alternating the creams, until all the biscuits are used up.

  • Step 4

    Finish with a layer of cream and then chill overnight. Loosen the cake tin and remove the clingfilm. Decorate with a dusting of espresso powder and some chocolate- covered coffee beans.

Check out more of our indulgent fridge cake recipes here...

Oreo Baileys Icebox Cake Recipe

Nutritional Information

  • Kcals 652
  • Fat 45.7g
  • Saturates 25.9g
  • Carbs 51.6g
  • Sugars 30g
  • Fibre 0.8g
  • Protein 4.1g
  • Salt 0.6g