Marshmallow–Peanut Butter Icebox Cake | W Network


Marshmallow–Peanut Butter Icebox Cake

Created date

May 31, 2015

Recipe details - RV

Excerpted with permission from Icebox Cakes: Recipes for the Coolest Cakes in Town by Jean Sagendorph (Author), Jessie Sheehan (Author), Tara Donne (Photographer) (Chronicle Books).

White bread + peanut butter + a thick layer of marshmallow = a sandwich everyone loves. Here it is as an icebox cake, where peanut butter wafers serve as the bread, sandwiching layers of two different, yet equally delicious, whipped creams.

Main ingredient: 
Peanut Butter
Prep time: 
Total time: 
3 hours


2 cups all-purpose flour

1/2 tsp salt

1 1/4 cups granulated sugar

3/4 cup unsalted butter, at room temperature

1 Tbsp pure vanilla extract

2 Tbsp whole milk

1 Tbsp light corn syrup

1 cup creamy peanut butter, at room temperature

3 egg whites, at room temperature

3/4 tsp cream of tartar

1/4 tsp salt

1 Tbsp granulated sugar, plus 3/4 cup

3/4 cup light corn syrup

1/4 cup water

3/4 tsp pure vanilla extract

2 cups heavy cream

2 cups heavy cream

1/3 cup creamy peanut butter, at room temperature

1/4 cup confectioner's sugar

1 tsp pure vanilla extract


In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter, and vanilla on medium-low speed until slightly fluffy, about 2 minutes. Be careful not to overbeat.

Add the flour mixture all at once to the mixer bowl. With the mixer on low speed, beat until the dough just begins to pull away from the bottom of the bowl and forms a cohesive mass.

Divide the dough in half and place each half on a sheet of plastic wrap. Loosely wrap the dough and form each half into a log about 2 in/ 5 cm wide. Roll the logs along the counter, in plastic wrap.

Tighten the plastic wrap around the logs and freeze them for at least 2 hours, or overnight. Line two baking sheets with parchment paper.

Once frozen, unwrap one of the logs and use a sharp paring or chef’s knife to cut it into thin slices about ⅛ in/3 mm thick; rotate the log as you slice.

Arrange the slices about 1 in/2.5 cm apart on one of the prepared baking sheets and place in the freezer for at least 10 minutes. Repeat with the second dough log and prepared baking sheet.

Place one baking sheet of the frozen dough rounds in the oven and bake until they begin to brown just around the edges, 10 to 12 minutes, rotating the sheet halfway.

Using a stiff metal or plastic spatula, immediately press down lightly on each cookie to flatten it. Let the wafers cool on the baking sheet for 2 to 3 minutes . They should be very crispy when cooled

Repeat to bake the additional sheets of frozen dough rounds.Store the wafers in an airtight container as soon as they have cooled.

Keep in mind that this cake has two flavors of whipped cream layered throughout. Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with parchment paper.

Using a small offset spatula or the back of a spoon, spread a generous layer of the marshmallow whipped cream on the bottom of the pan. Cover as much of the whipped cream as possible with wafers.

The goal is a solid layer of wafers

Continue layering in this order (marshmallow whipped cream, wafers, peanut butter whipped cream, wafers) until you run out or reach the top of the pan.

The final layer of the cake should be whipped cream. Gently cover the cake in plastic wrap. Refrigerate for 24 hours.

Peel the plastic wrap from the cake and run a paring knife between the paper and the pan.Transfer the cake, still on the pan bottom, to a serving platter. Sprinkle chopped peanuts around the perimeter

Using a knife, slice into wedges and serve.