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
Vanilla Wafer Cake
Equipment
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
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Preheat oven to 350 degrees and grease and flour a Bundt Pan well.
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Using an electric mixer, cream the butter and sugar.
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Add eggs one at a time.
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Alternate between mixing in vanilla wafer crumbs and milk.
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Stir in vanilla extract, coconut, and pecans.
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Place in oven and bake for 60 to 70 minutes.
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Let cool in pan for 15 minutes and then invert onto a cake stand or plate.
Video
Notes
Nutrition
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Originally posted January 21, 2017.
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