Chocolate Wafer Cake

The famed chocolate wafer cake. Have you made it? Eaten it? Loved it? Swooned over it?

Undoubtedly, this has to be one of the easiest “cakes” to put together. No baking. No buttering pans. No cooling required. It is simply the combination of thin, crisp chocolate wafers sandwiched with a creamy peanut butter fluff between each layer and refrigerated overnight. Seriously. It’s that simple. But somewhere in the chilling period, magic happens – softening the chocolate wafers and melding the cookies and cream into a dreamy, creamy cake-like texture.

Decadent and absolutely delicious, I am convinced that everyone should make this cake at least once. And of course, after making it once and tasting an irresistibly blissful piece (or three), you’ll have to make it again. And again. But don’t stress! It’s seriously the most simple, foolproof cake you’ll ever make.

**Looking for Thanksgiving Dinner inspiration? Take a look at my menu-in-progress and plan away!**

Chocolate Wafer Cake

One Year Ago: Cheesy Au Gratin Potatoes
Two Years Ago: Whole Wheat Oatmeal Chocolate Chip Cookies
Three Years Ago: Sweet and Spicy Slow Cooker Chicken

Chocolate Peanut Butter Wafer Cream Cake

Yield: Serves 6-8

Chocolate Peanut Butter Wafer Cream Cake

Note: This cake requires at least 8 hours of chilling time so plan ahead! The Nabisco Famous Wafers are the most widely available chocolate wafers; however, if you are so inclined, I've seen several homemade recipes online (like this one).

Ingredients

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/3 cup creamy peanut butter
  • 1 box (about 30 cookies) thin chocolate wafer cookies

Directions

  1. In a large bowl, whip 1 1/2 cups heavy cream with the powdered sugar until soft peaks form. In a small bowl, stir the peanut butter until soft and creamy and whisk in the remaining 1/2 cup heavy cream. Whisk together until the mixture is light and fluffy. Fold the peanut butter mixture gently into the large bowl of whipped cream until well combined.
  2. On a cake platter, serving tray or large plate, dab the bottom of 7 cookies with a tiny amount of cream mixture and arrange 6 of the cookies in a circle with the remaining cookie in the middle of the circle. Spread about 2/3 cup cream mixture on top of the cookies, spreading the cream outward to cover all but the outer edges of the cookies (an offset spatula really helps this process!). Repeat the layers 5 more times, each time staggering the cookie layer and topping the cake with the remaining cream. Refrigerate the cake for at least 8 hours (or up to 2 days).
  3. Slice into pieces and serve chilled.
http://www.melskitchencafe.com/chocolate-peanut-butter-wafer-cream-cake/

Recipe Source: from Lien, a reader (thanks, Lien!)

44 Responses to Chocolate Peanut Butter Wafer Cream Cake

  1. I love the Famous Wafers cake. My favorite sweet flavor combo is chocolate and peanut butter so I am absolutely saving this one – I love it!

  2. this is my kinda cake…no bake, lots of chocolate, easy, can’t screw it up…and all that PB whipped cream!

  3. Sabrina says:

    oh my word!!!! love love love this!

    I featured your Wild Rice and Creamy Goat Cheese stuffing on my blog yesterday! I love the flavors you chose for it!

  4. Kim in MD says:

    This reminds me of the chocolate chip icebox cake recipe! My family goes nuts for that cake, and it is so easy. We love the chocolate/peanut butter combination, so I know this cake will be a huge hit in our house!

  5. Kristin says:

    Oooooh, never thought of doing a PB whipped cream!! Love this classic and now your twist!!

  6. Emily says:

    Looks delicious. But what brand of cookies are those? Are the like chocolate vanilla wafers or something?

  7. Emily says:

    oops, sorry, just saw what brand they were later in the post….ignore my previous comment :)

  8. Heather says:

    Can anyone tell me where to find the wafers in Utah?? I am having a hard time finding them!

  9. Linda says:

    Mel, this cake looks delicious. I really enjoy the original version, so the addition of peanut butter would be another great flavor bump! Makes me wonder what other flavors would work… caramel perhaps? Oh, YUM!

    Heather – I have no idea where you can purchase the cookies in Utah, however, I have recently seen a recipe for a homemade version of the cookies on Smitten Kitten. I have not tried her recipe yet, but she specifically makes them for icebox cake. I kept it because I can’t always find the cookies, and they can get pricey as well. It would be an extra step for this recipe, but well worth it! Hope that helps.

  10. Heather says:

    Thanks, Linda!

  11. Linda says:

    You’re welcome Heather, happy to help!

  12. I have seen this cake on several blogs recently and in a magazine (maybe Martha Stewart) and have been dying to make it! But wondered how well it worked. With it being so easy I guess I have no excuse not to make it!

  13. Gen says:

    For those looking for the wafer cookies, try looking in the ice cream topping section of your grocery stores. For some reason, the stores around here stock them next to the ice cream toppings not next to the cookies!

  14. Julie says:

    Looks heavenly! I’ve got to find those chocolate wafers!

  15. Lisa says:

    This looks so yummy! Besides the chilling, it doesn’t look that hard either. Thanks for sharing! We love pb and chocolate together. :-)

  16. Monica says:

    This looks delicious! I saw Ina Garten make a cake like this but she used chocolate chip cookies. I will have to try this cake soon!

  17. Chocolate + peanut butter are divine together! I just found your blog and I adore it!! Love your recipes. :)

  18. Jnl2211 says:

    For this of you looking for the wafers. If you have a kroger, Fred Meyer, or Safeway around, you should be able to find these in the cookie section. They’re in a rectangular sleeve, usually towards the top of the shelf.

  19. Nisrine says:

    I love it. I can’t resist a good peanut butter-chocolate dessert.

  20. Hailey says:

    I found these on the top shelf, halfway behind a bar of the shelving at Macey’s today here in UT…

  21. Jude says:

    Thanks for the link to SK’s homemade wafers. We use Chocolate Ripple cookies as we don’t have the wafers and I have wanted to try them!!

  22. Linda says:

    You’re so welcome Jude! I’m glad you can use the info!

  23. Deborah says:

    I’m lactose intolerant but can eat Cool Whip. Do you know if it works with Cool Whip?

  24. Mel says:

    Deborah – it probably does, although I haven’t tried it, and is definitely worth a try!

  25. Linda says:

    Deborah,
    I have made the original version with Cool Whip and that works fine. To do this peanut butter version I would first mix the peanut butter and the powdered sugar together. Mix in about 1/3 of the Cool Whip. Finally, gently fold in the remainder of the Cool Whip, just until it is incorporated, so you don’t deflate the Cool Whip. Enjoy!

  26. Jnl2211 says:

    And don’t forget whipped cream with coconut cream! :) I bet the peanut butter would mask the coconut flavor pretty good.

  27. Dixie Caviar says:

    Icebox cake! A friend requested for me to make this as his birthday cake a few years back and it was love at first bite. Too bad famous chocolate wafers are so tough to find in my area… and I just can’t seem to justify ordering a 12-pack on Amazon. But then again, that would just mean one icebox cake per month… Hmmm, maybe it’s not such a bad idea after all ;)

  28. Deborah says:

    Thanks! I’m definitely going to try it. :)

  29. grace says:

    i like this idea because the ratio of fluff to cake is heavily in favor of fluff. lovely images, too, mel!

  30. [...] enough to turn on the oven to 350 and get out our mixers. Here’s a cake for you – the no bake chocolate peanut butter wafer cream cake! I might try this over the holidays and see what [...]

  31. oh, my gosh. This might be a new favorite! Looks so good!

  32. Juli in VA says:

    Mel…just a quick question. I am trying these absolutely scrumptious looking cake tonight to serve tomorrow at a poker party I am attending. I think the combination of peanut butter and chocolate is a match made in heaven, but I was wondering if you could maybe pass along a suggestion as to how I could convert this over to a vanilla cream instead? I am wanting to serve it for Turkey Day & I think that vanilla might be a bit more universally loved rather than peanut butter. Any assistance would be great!

    Thanks and I absolutely LOVE your site!

    • Mel says:

      Hi Juli – an even easier variation is to simply use 3 cups heavy cream, 3 tablespoons sugar and 1 tablespoon vanilla extract. It makes the cream filling exceptionally light and ethereal (whereas the pudding mixes can make the cream a bit heavier, not a bad thing…just a different option). Good luck! Oh, also, it is beautiful when made with the sweetened cream and garnished with chocolate curls or chocolate shavings.

  33. Jnl2211 says:

    I know you were asking Mel for the suggestion but I thought I’d share :) I’ve made this super quick cake with lots of different varieties of fillings. The easiest way(if you’re not partial to using boxed pudding mix) to adjust flavors is to get a small box of pudding, such as vanilla and add 1 cup of milk and 1 cup of heavy cream and whip until light and fluffy…the possibilities are endless with flavors. I’ve done cookies and cream pudding, chocolate, vanilla with added fresh strawberries, butterscotch…all with amazing results. Good luck!

  34. Jnl2211 says:

    I bet even the seasonal pumpkin pudding would work :)

  35. Juli in VA says:

    Jnl2211 thanks so much for the suggestion!

  36. Jnl2211 says:

    I missed a big detail! It must be instant pudding, not cook and serve!

  37. Linda says:

    Mel that vanilla variation sounds great too! I love the idea of the chocolate/vanilla with the chocolate garnish! YUM!!

  38. Juli in VA says:

    So made the peanut butter version last night and of course I couldn’t resist licking the spatula after I was done assembling the cake. For what it is worth, the peanut butter flavor is NOT overpowering at all in the cream, it is in fact very light and airy. LOVED it. I will however be trying the vanilla version for the big Turkey Day so as not to exclude anyone from being able to partake (nut allergies, preferences, etc). Thanks so much for providing that variation! Can’t wait to try that one too!

  39. I’ve never made any of the wafer cakes but they look so easy and so delicious I need to try it soon. I have an unopened package of those wafers in my pantry:-)

  40. Cassidy davis says:

    What is the Brand name of these cookies and where do I find them?

  41. Mel says:

    Cassidy – in the note below the recipe title, I mention that I usually use the Nabisco Famous wafers. I’m able to find them at a large, well-stocked grocery store in my area. You can also purchase them online at various sources like amazon.com.

  42. Lindsay says:

    I made this with Biscoff instead of PB and it was awesome!! Thanks for the recipe!

  43. Ali says:

    Harmon’s has the wafers! Not Walmart, Winegar’s, Smith’s, or Dicks :)

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