No-Bake Coffee Wafer Cake

Delicate, fragrant, and still satisfyingly crisp — this wafer cake with coffee cream comes together without baking and wins you over from the first slice. Dense layers of wafers meet a light coffee filling, while the top is finished with a glossy chocolate glaze and a shower of chopped nuts. Minimal effort, maximum pleasure.

Ingredients

• Heavy whipping cream — 400–500 ml (1.7–2.1 cups)
• Sweetened condensed milk — 1 can (about 380g (13.4 oz))
• Instant coffee — 1–2 tbsp (dissolved in a small amount of warm water)
• Warm water — 2–3 tbsp (for dissolving the coffee)
• Chocolate chips or chopped chocolate — 1/2 cup
• Wafers (in blocks or rectangular sheets) — 1–2 packages
• Chocolate — 100–150g (3.5–5.3 oz) (for the glaze)
• Chopped nuts — 3–4 tbsp (for sprinkling)

Step-by-step recipe

1. Make the cream: whip the well-chilled heavy cream to stiff peaks.
2. Add the sweetened condensed milk and gently whip again until smooth.
3. Dissolve the instant coffee in warm water and pour it into the cream. Mix on low speed until the coffee flavor is evenly distributed.
4. Add the chocolate chips and fold them in with a spatula.
5. Assembly: line a rectangular pan with plastic wrap. Arrange a layer of wafers on the bottom, then spread over a layer of coffee cream. Repeat the layers, finishing with wafers.
6. Wrap tightly with the plastic wrap and refrigerate until fully set, at least 4 hours, preferably overnight.
7. Finishing: melt the chocolate until smooth, unmold the cake, drizzle with the glaze, and generously scatter the nuts on top. Slice and serve.

Tips and variations

• The cream should be very cold so it whips faster and the filling stays lofty.
• Choose plain wafers without a heavy filling — classic sheets hold their shape and crispness better.
• Adjust the coffee intensity with the amount of instant coffee, from 1 to 2 tbsp.
• No chocolate chips? Use finely chopped chocolate or add crushed caramel candy.
• Both dark and milk chocolate work well for the glaze. A pinch of salt will make the flavor pop.

Serving and storage

• Serve well chilled, slicing with a sharp knife. For clean cuts, warm the blade in hot water and wipe it dry.
• Store in the refrigerator for up to 3–4 days in an airtight container or under plastic wrap.

FAQ

Can I replace the cream with something lighter?

Yes, you can use high-fat plant-based whipping cream. It holds its shape well, though the flavor will be less milky.

What can I use instead of wafer sheets?

Thin tea biscuits or wafer rolls broken into sheets will work. Keep the layering method the same.

How long should the cake chill?

At least 4 hours for the cream to set and the layers to meld. Overnight is ideal.

Nutrition per serving

Calories	≈ 505 kcal
Protein	≈ 6.5 g
Fat	≈ 32 g
Carbohydrates	≈ 47 g
Sugars	≈ 36 g
Fiber	≈ 2 g
Sodium	≈ 80 mg