Peanut Refrigerator Cake
Submitted by ChefKittah
Peanut refrigerator cake layers coffee-dipped tea biscuits with peanut butter frosting and cocoa, then chills overnight. No baking required. The biscuits soften into moist, cake-like layers.
YIELD
1 cakePREP
30 minCOOK
12 hrsREADY
12No oven, no mixing bowls full of flour. This no-bake cake builds itself in the fridge. Tea biscuits get a quick dip in cold brewed coffee, then stack up in layers with a rich peanut butter frosting and a dusting of cocoa powder between each one. After 12 hours in the fridge, the biscuits absorb moisture from the frosting and coffee, transforming from crisp cookies into soft, cake-like layers.
The frosting is dead simple but outrageously rich: a full pound of butter creamed with peanut butter and confectioners’ sugar until fluffy. It coats the top and sides too, so the whole thing gets encrusted with chopped salted peanuts that stick to the soft frosting.
Dipping the biscuits quickly in the coffee is key. Too long and they fall apart. Too quick and they stay crunchy even after chilling. A fast in-and-out, about one second per biscuit, is all you need.
Chef Tips
- Use strong, cold coffee. Warm coffee melts the butter in the frosting and the layers won’t hold together.
- Slice thin. This cake is incredibly rich with a full pound of butter, so narrow slices go a long way.
- Line the cookie sheet with foil for easy cleanup and transferring. The foil lets you lift the whole cake onto a serving plate.
- Refrigerate a full 12 hours. Cutting early gives you crunchy biscuit layers instead of that soft, melting texture.
Variations
- Use chocolate wafer cookies instead of tea biscuits for a double-chocolate peanut butter version.
- Swap coffee for chocolate milk for a milder, kid-friendly flavor.
- Drizzle melted chocolate over the top before the final chill for a more polished finish.
Ingredients
Directions
In a bowl cream butter until light and fluffy.
Gradually stir in peanut butter, then gradually beat in confectioners’ sugar until mixture is soft and fluffy.
Dip biscuits quickly, one by one, into cold coffee and place 16 of them touching on a foil lined cookie sheet (4 lengthwise and 4 biscuits across)
Spread biscuits with ¼ of the peanut butter mixture, spreading mixture carefully into an even layer.
Sift over ¼ of the cocoa.
Repeat until you have 4 layers of biscuits.
Spread remaining peanut butter mixture over the top and sides of the cake; dust with remaining cocoa; sprinkle top and sides with chopped peanuts.
Refrigerate for 12 hours.
Slice thinly and serve while still cold.
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