Vanilla Wafer Cake

This buttery Vanilla Wafer Cake uses a box of Vanilla Wafers instead of flour. Shredded coconut and chopped pecans get mixed into the batter and it is baked up in a bundt pan. This is seriously one of the most delicious cakes I’ve ever eaten.

I think I gained about 5 pounds the week I made this cake because I kept going back for just one more little sliver.

It’s positively addicting! The texture is wonderfully moist and dense and the flavor is fabulous.

Vanilla Wafer Cake Recipe

This is a recipe that’s been around for quite a few years and it is similar to a pound cake, only I think it is much, much better.

How To Serve

Vanilla Wafer Cake doesn’t have any icing and it really doesn’t need any. Maybe a dollop of whipped cream, but that is all.

This cake bakes up wonderfully moist and sweet and it will stay fresh for days. It’s sturdy like a pound cake, making it a good choice for taking to potlucks.

Recipe Tips

• Walnuts can be used in place of pecans.
• This cake has a tendency to want to stick to the pan. Be sure you use a good quality nonstick bundt pan and grease it well. I have good luck using Baker’s Joy Spray with Flour.

How To Store

Wrap it well and it can be stored at room temperature for 4 days. It also freezes well. Freeze for up to 3 months.

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More Old-Fashioned Cakes

• Hummingbird Cake
• Watergate Cake
• Oatmeal Cake
• Southern Caramel Cake
• Classic Southern Pound Cake
• Classic Coca Cola Cake

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Vanilla Wafer Cake

This buttery Vanilla Wafer Cake uses a box of Vanilla Wafers instead of flour. Shredded coconut and chopped pecans get mixed into the batter and it is baked up in a bundt pan. This is seriously one of the most delicious cakes I've ever eaten.

Course Dessert

Cuisine Southern

Servings 16

Calories 309kcal

Equipment

• Electric Stand Mixer

Ingredients

• 2 sticks butter (1 cup), softened
• 1 3/4 cups sugar
• 6 eggs
• 1 (11-ounce) box vanilla wafers, placed in a plastic bag and crushed with a rolling pin or use a food processor
• 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 (7-ounce) package sweetened shredded coconut
• 1 cup finely chopped pecans

Instructions

• Preheat oven to 350 degrees and grease and flour a Bundt Pan

  well.
• Using an electric mixer, cream the butter and sugar.
• Add eggs one at a time.
• Alternate between mixing in vanilla wafer crumbs and milk.
• Stir in vanilla extract, coconut, and pecans.
• Place in oven and bake for 60 to 70 minutes.
• Let cool in pan for 15 minutes and then invert onto a cake stand or plate.

Video

Notes

Note: Whenever I bake something in a bundt pan, I place it on a baking sheet just in case there is any overflow.

This cake like to stick to the pan. Be sure you use a good quality nonstick bundt pan. I have good luck spraying the pan with Baker’s Joy with Flour.

Nutrition

Calories: 309kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 138mg | Potassium: 119mg | Fiber: 1g | Sugar: 34g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg

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Originally posted January 21, 2017.

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