Chocolate Peanut Butter Wafer Cream Cake
This chocolate peanut butter wafer cream cake is one of the easiest “cakes” to put together. No baking, buttering pans, or cooling required.
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.
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
Ingredients
- 2 cups heavy whipping cream
- ⅓ cup (38 g) powdered sugar
- ⅓ cup (85 g) creamy peanut butter
- 1 box thin chocolate wafer cookies, (about 30 cookies)
Instructions
- 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.
- 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).
- Slice into pieces and serve chilled.
Notes
Recommended Products
Recipe Source: from Lien, a reader (thanks, Lien!)
Love this cake so much! The magic the “frosting” preforms on the cookies YUMM. I’m tempted to top everything in this “frosting”. Mmmmm
Harmon’s has the wafers! Not Walmart, Winegar’s, Smith’s, or Dicks 🙂
I made this with Biscoff instead of PB and it was awesome!! Thanks for the recipe!
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.
What is the Brand name of these cookies and where do I find them?
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:-)
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!
Mel that vanilla variation sounds great too! I love the idea of the chocolate/vanilla with the chocolate garnish! YUM!!
I missed a big detail! It must be instant pudding, not cook and serve!
Jnl2211 thanks so much for the suggestion!
I bet even the seasonal pumpkin pudding would work 🙂
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!
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!
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.
oh, my gosh. This might be a new favorite! Looks so good!
i like this idea because the ratio of fluff to cake is heavily in favor of fluff. lovely images, too, mel!
Thanks! I’m definitely going to try it. 🙂
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 😉
And don’t forget whipped cream with coconut cream! 🙂 I bet the peanut butter would mask the coconut flavor pretty good.
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!
Deborah – it probably does, although I haven’t tried it, and is definitely worth a try!
I’m lactose intolerant but can eat Cool Whip. Do you know if it works with Cool Whip?
You’re so welcome Jude! I’m glad you can use the info!
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!!
I found these on the top shelf, halfway behind a bar of the shelving at Macey’s today here in UT…
I love it. I can’t resist a good peanut butter-chocolate dessert.
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.
Chocolate + peanut butter are divine together! I just found your blog and I adore it!! Love your recipes. 🙂
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!
This looks so yummy! Besides the chilling, it doesn’t look that hard either. Thanks for sharing! We love pb and chocolate together. 🙂
Looks heavenly! I’ve got to find those chocolate wafers!
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!
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!
You’re welcome Heather, happy to help!
Thanks, Linda!
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.
Can anyone tell me where to find the wafers in Utah?? I am having a hard time finding them!
My grocery store has them next to the graham cracker crumbs and oreo crumbs, often on the bottom shelf.
oops, sorry, just saw what brand they were later in the post….ignore my previous comment 🙂
Looks delicious. But what brand of cookies are those? Are the like chocolate vanilla wafers or something?
Oooooh, never thought of doing a PB whipped cream!! Love this classic and now your twist!!
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!
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!
this is my kinda cake…no bake, lots of chocolate, easy, can’t screw it up…and all that PB whipped cream!
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!