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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted January 21, 2017.
Disclosure: This post contains affiliate links.
I make this every year and your right you can gain 5 lb in a heart beat. When I want to give it away as christmas gifts I put it in a small loaf pan or cupcakes papers liner either way it works out great. Between this recipe and the Danish Rice pudding I make during the holidays you can only make it once a year because of the calories in both.
I got this recipe from a friend. It’s now a family favorite. I’m a rock star whenever I bring this to a gathering.
I back this all the time. And everyone loves it
This cake is absolutely delicious. This will be my favorite and will bake it often just because. I had never heard of it. Ladies this one you must try.
I’ve made this cake since 2005. My MIL gave me the recipe. I have added maraschino cherries, and it gives the taste of fruit cake. I also bake it on 275° for 45 minutes and then bump it up to 350° for one hour. It’s fabulous. I now make it for my FIL every year.
His favorite of all time.
This is one of my favorite recipes. Perfect for holiday cooking. Will get many compliments!!
I made this yesterday it is wonderfully good. My friend said it was like Christmas in July.