Date Night: Chocolate, Mascarpone, and Date Icebox Cake

Date Night: Chocolate, Mascarpone, and Date Icebox Cake


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Are you looking to make the perfect summer cake to cool down your hot evenings? This mascarpone and date cake is served cold for a refreshing, decadent dessert, even under the summer sun.

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Chicago, IL

Time needed

1 hour preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 8 ½ Ounces of Mascarpone Cheese
  • 4 Ounces of Room Temperature Cream Cheese
  • 4 Tablespoons of Room Temperature Butter
  • 2 Cups of Sifted Powdered Sugar
  • 1 Teaspoon of Vanilla
  • 1 Box of Chocolate Cake Mix
  • 2 Tablespoons of Cocoa
  • 2 Cups of Dates

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Bake your chocolate cake in 2 circular cake pans and let them cool. While they cool, combine the butter and cream cheese in a large mixing bowl and beat until creamy. Gradually add in the powdered sugar and vanilla, and scrape this mixture down before adding the mascarpone cheese. Being careful not to overbeat the mix, continue beating just until everything is creamy and smooth. Use a spoon to fold in the dates.

When the cakes are cool, use one as a base and add a healthy amount of the date mixture -- about one inch thick. Cut the remaining, unused cake layer in half, using one half as the next layer. Top with the filling, again about an inch thick, and repeat for the next layer. Use the remaining mixture on top of the final layer, and dust the top with cocoa powder. Place in the freezer for 1-2 hours before serving.

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