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Vanilla Wafer Cake Recipe

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3.8 from 8 reviews

This classic Vanilla Wafer Cake recipe by Rachael Murray features a moist and flavorful bundt cake made with crushed Nilla wafers, shredded coconut, and chopped pecans. The cake offers a delightful balance of sweet vanilla and nutty textures, perfect for dessert or special occasions.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 (11 oz) box Nilla wafers
  • 1 ½ cups granulated sugar
  • 1 cup sweetened shredded coconut
  • 1 cup pecans, roughly chopped

Wet Ingredients

  • ½ cup butter, softened
  • 6 eggs
  • ½ cup milk
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a 10-inch bundt pan to ensure the cake releases easily after baking.
  2. Crush Nilla Wafers: Place the Nilla wafers in a large ziplock bag, seal it, and crush the wafers using a rolling pin or wooden spoon until they become fine crumbs.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 1-2 minutes until the mixture becomes light and airy, creating a good base for the cake batter.
  4. Add Eggs: Add the eggs one at a time, mixing after each addition until fully incorporated, which helps build the cake’s structure.
  5. Add Milk and Vanilla: Pour in the milk and vanilla extract, then mix gently until the batter is smooth and uniform in texture.
  6. Fold in Dry Ingredients: Carefully fold in the crushed wafer crumbs, shredded coconut, and chopped pecans until all ingredients are fully combined without overmixing.
  7. Transfer and Bake: Transfer the batter into the prepared bundt pan and bake in the preheated oven for 45-50 minutes. During the last 15-20 minutes, cover the top with foil to prevent over-browning, while maintaining slightly crispy edges.
  8. Cool and Serve: Once baked, let the cake cool in the pan for 10 minutes. Use a knife to loosen the sides, then invert the cake onto a serving plate. Allow it to come to room temperature before slicing and serving for best flavor and texture.

Notes

  • Covering the cake with foil during the last part of baking helps prevent the top from burning while preserving crisp edges.
  • Letting the cake cool slightly before removing from the pan helps maintain its shape and prevents breakage.
  • This cake pairs wonderfully with whipped cream or a drizzle of caramel sauce for added indulgence.
  • Storage: Keep any leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://allcookedup.com/vanilla-wafer-cake-recipe/