Easy Vanilla Wafer Cake Recipe

A Cake Full of Memories

This cake recipe is very old. My friend Betty gave it to me on a stained recipe card. I still laugh at that.

It uses a whole box of vanilla wafers. That might sound strange. But it makes the cake so soft and sweet. It is pure comfort in a pan.

Let’s Get Our Hands Dusty

First, heat your oven to 325°F. Grease your Bundt pan well. Then dust it with a little flour.

This step matters. It stops the cake from sticking. No one wants a broken cake. I always tap the pan to spread the flour evenly.

The Heart of the Cake

Beat the soft butter and sugar together. Keep mixing until it looks fluffy and light. Doesn’t that smell amazing?

Then add the eggs, one at a time. This makes the batter smooth. Next, mix in the crushed wafers and milk. The batter will be thick.

What’s your favorite smell when you’re baking? Is it the butter and sugar?

The Fun Part

Now for the goodies. Gently fold in the coconut, vanilla, and pecans. Do not stir too hard.

*Fun fact:* This cake has no flour. The crushed vanilla wafers do the job instead. I think that is so clever.

This step matters because gentle folding keeps the cake tender. Every bite will have a little surprise inside.

The Waiting Game

Pour the batter into your pan. Spread it evenly. Then pop it in the oven for about an hour.

The hardest part is waiting. Your whole house will smell like a bakery. Do you like coconut or nuts more in your desserts?

Why This Cake is Special

This cake is not fancy. It is a simple, humble dessert. It reminds me of sharing food with neighbors.

That feeling matters. A good cake can make a bad day better. It is a sweet way to show you care.

Do you have a recipe that makes you think of someone special? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup	room temperature
Sugar	2 cups
Vanilla wafers	1 (11-ounce) package	crushed
Eggs	6
Milk	1/2 cup
Vanilla extract	1 tablespoon
Frozen coconut	2 (6-ounce) packages	thawed
Pecans	2 cups	chopped

My Easy Vanilla Wafer Cake

This cake recipe is an old friend of mine. I got it from my neighbor, Louise, years ago. She brought it over one sunny afternoon. We sat on the porch and ate two slices each. I still laugh at that.

The secret is the box of vanilla wafers. You just crush them up. They make the cake so soft and sweet. It feels like a big, warm hug from the oven. Doesn’t that smell amazing? Let’s get started.

Step 1: First, turn your oven on to 325°F. Get your Bundt pan ready. Grease it well and dust it with flour. This keeps the cake from sticking. I learned this the hard way once. (My hard-learned tip: Use butter and flour, not just spray. It works better!)

Step 2: Now, take your soft butter and sugar. Beat them together in a big bowl. Use an electric mixer if you have one. You want it light and fluffy. It should look like pale clouds. This is the most important part for a good cake.

Step 3: Crack in the eggs, one at a time. Mix each one in fully. This makes the batter smooth. My grandson loves to help with this step. He counts them out loud. Why add eggs one by one? Share below!

Step 4: Stir in your crushed wafers and the milk. It will look a bit strange now. That’s perfectly okay. The wafers will soak up the milk. They make the cake so wonderfully moist. Just mix until you don’t see dry spots.

Step 5: Here comes the fun part. Gently fold in the coconut, vanilla, and pecans. Be gentle so you keep the air in the batter. I love the smell of the vanilla. It reminds me of my mother’s kitchen.

Step 6: Pour the batter into your prepared pan. Spread it out evenly. Bake it for about one hour. Check it with a toothpick. It should come out with just a few crumbs. Let it cool before you turn it out.

Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as it is. But you can also play with it. Here are a few ideas from my kitchen. They are all very simple and tasty.

Chocolate Chip Surprise: Add a cup of chocolate chips with the pecans. Every bite will have a little chocolate joy.

Lemon Zest Sunshine: Add the zest from one lemon to the batter. It gives a bright, sunny flavor that cuts the sweetness.

Berry Swirl Beauty: Drop spoonfuls of raspberry jam into the batter before baking. Just swirl it gently with a knife.

Which one would you try first? Comment below!

Serving Your Beautiful Cake

This cake is a star all on its own. But you can make it extra special. I like to dust the top with powdered sugar. It looks like a light snowfall. A scoop of vanilla ice cream on the side is also perfect.

For a drink, a glass of cold milk is the classic choice. It just goes together. For the grown-ups, a little sweet dessert wine is lovely. It sips nicely with each bite.

Which would you choose tonight?

Keeping Your Vanilla Wafer Cake Fresh

This cake stays wonderfully moist. I keep mine covered on the counter for three days. For longer storage, wrap it tightly in plastic wrap.

You can freeze the whole cake or single slices. Just use freezer-safe wrap. It will keep for up to three months this way.

I once sent a frozen slice to my grandson at college. He said it tasted just-baked. Thaw it overnight on the counter when you are ready.

Batch cooking saves you time for busy weeks. It also means you always have a treat ready for guests. A ready cake makes any day feel special.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake sticking to the pan? Grease and flour the pan very well. I remember when my first cake came out in pieces.

If the top browns too fast, place a loose foil tent over it. This stops the top from burning. The inside will keep cooking perfectly.

A dry cake often means it baked too long. Set a timer for five minutes less than the recipe says. Check it with a toothpick then.

Fixing small problems builds your cooking confidence. You learn that mistakes are okay. Getting the flavor just right makes everyone smile.

Which of these problems have you run into before?

Your Vanilla Wafer Cake Questions

Q: Can I make this cake gluten-free?
A: Yes, use gluten-free vanilla wafers. Check all your other labels too.

Q: Can I make it ahead of time?
A: Absolutely. Bake it a day before you need it. The flavor gets even better.

Q: What if I do not like coconut?
A: You can leave it out. The cake will still be wonderfully sweet and soft.

Q: Can I make a smaller cake?
A: You can halve the recipe. Just use a smaller loaf pan. *Fun fact: A Bundt pan has a hole so the cake bakes evenly.*

Q: Are the pecans optional?
A: They are. But they add a lovely little crunch. I think they are worth it.

Which tip will you try first?

Bake, Share, and Enjoy

I hope you love baking this cake as much as I do. It always fills my kitchen with a sweet, happy smell. Sharing it with family is the best part.

I would be so thrilled to see your creation. Show me your beautiful cake. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Fiona Brooks.