you're making mealtime meaningful.
When I came across a vintage recipe for Vanilla Wafer Cake I wasn’t quite sure what to expect. A cake made with crushed Nilla wafers… is that really worth it? The short answer: absolutely YES. The flavors and textures of this cake are incredible. Super moist with deliciously crispy edges, you’d never guess it was made with a crushed cookie! If you’re a fan of nostalgic flavors and buttery desserts, then this cake is going to be right up your alley.
It starts out with a full box of Nilla Wafer. Place them in a large ziplock and crush them with a rolling pin or spoon until only fine crumbs remain. There’s no flour in this recipe so these crumbs will provide the substance of the cake. Mix them in with sugar, butter, and 6 eggs (I know that seems like a lot of eggs, but just trust the process). Gradually add in the milk and cookie crumbs until a thick batter forms. The final step is adding in the coconut and pecans for some sweet and nutty flavor.
Be sure to grease your pan well—there’s nothing worse than half your cake sticking! Then bake up this beauty for about 45-50 minutes. I do suggest covering the top with foil for the last 15 minutes or so to prevent burning. If you think the cake smells good as it’s baking, then just wait until you taste it. Trust me, it’s one of those recipes where you’ll catch yourself sneaking just one more slice.
Vanilla Wafer Cake
Yield(s): Serves 8-10
15m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- ½ cup butter, softened
- 1 (11 oz) box Nilla wafers
- 1 ½ cup granulated sugar
- 6 eggs
- ½ cup milk
- 1 ½ teaspoons vanilla extract
- 1 cup sweetened, shredded coconut
- 1 cup pecans, roughly chopped
Preparation
- Preheat oven to 350 degrees F and thoroughly grease a 10-inch bundt pan.
- Pour Nilla wafers in a large ziplock bag and seal. Crush with a rolling pin or wooden spoon until only fine crumbs remain.
- In a large bowl, add butter and sugar. Mix for 1-2 minutes until light and airy. Add eggs one at a time until fully incorporated.
- Add milk and vanilla and mix until smooth.
- Fold in wafer crumbs, coconut, and pecans until fully incorporated.
- Transfer batter to the prepared bundt pan and bake for 45-50 minutes. Cover top with foil for last 15-20 minutes to avoid over-browning (but the slightly crispy edges are one of the best parts!).
- Allow cake to cool for 10 minutes then use a knife to loosen sides and flip onto a serving plate. Let cake come to room temperature before slicing.
Recipe adapted from Askchefdennis.com