A Southern Classic with a Delightful Twist

If you’re craving a dessert that’s rich, moist, and packed with comforting Southern flavors, this Delicious Vanilla Wafer Cake is a must-try. With its buttery crumb, hints of coconut and vanilla, and a perfectly crisp golden crust, this cake brings together nostalgic ingredients in a surprisingly sophisticated way. Best of all, it doesn’t require any flour—vanilla wafers take the lead and shine!

This recipe is perfect for anyone looking for an easy, from-scratch cake that doesn’t skimp on flavor. Whether you’re a seasoned home baker or trying out a bundt cake for the first time, you’ll find this recipe straightforward and incredibly rewarding. Let’s dive into the details that make this cake so special.

Why You’ll Love This Vanilla Wafer Cake

This cake is one of those hidden gem recipes that’s been passed down through generations in many Southern kitchens. It’s wonderfully:

Easy to make: No flour, no fuss—just a few pantry staples and one mixing bowl.
Rich and dense: Thanks to six eggs, butter, and crushed vanilla wafers, the texture is moist yet firm.
Flavor-packed: The vanilla extract, coconut, and chopped pecans add layers of flavor and texture in every bite.
Perfect for any occasion: Serve it at a holiday gathering, church potluck, or cozy family dinner.

It’s an ideal choice for bakers who appreciate vintage recipes or want something a little different than the usual cake lineup.

Ingredients You’ll Need

Here’s what goes into this delightful cake:

1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 (11 oz) box vanilla wafers, crushed into fine crumbs
1/2 cup milk
1 cup sweetened shredded coconut
1 cup pecans, chopped

Each ingredient plays a specific role in texture and flavor. Using crushed vanilla wafers instead of flour gives the cake a toasty, almost cookie-like undertone that’s both unexpected and delicious.

Step-by-Step Instructions

1. Preheat and Prepare

Start by setting your oven to 325°F (165°C). Generously grease and flour a tube pan or bundt pan to ensure the cake releases smoothly.

2. Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat for about 5 minutes until the mixture becomes light, fluffy, and pale.

3. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This ensures a stable, well-emulsified batter. Stir in the vanilla extract.

4. Mix in Crushed Wafers and Milk

Gradually add the crushed vanilla wafers alternately with the milk, beginning and ending with the wafer crumbs. Mix until everything is just combined—avoid overmixing.

5. Fold in Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans, making sure they’re evenly distributed throughout the batter.

6. Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 70–75 minutes, or until a wooden skewer inserted in the center comes out clean.

7. Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Slice and serve as-is, or with a dusting of powdered sugar or a scoop of vanilla ice cream.

Kitchen Equipment You’ll Need

To make this recipe with ease, gather the following tools:

Large mixing bowl
Electric hand or stand mixer
Measuring cups and spoons
Spatula
Tube or bundt pan
Cooling rack
Wooden skewer or toothpick (for testing doneness)

Tips for Success

Crush the wafers finely: Use a food processor for best results. You want a flour-like texture for a smoother batter.
Use room-temperature ingredients: Butter and eggs mix more evenly when not cold.
Don’t overbake: Start checking at 70 minutes. Overbaking can dry out the cake.
Toast your pecans: For deeper flavor, toast the chopped pecans in a skillet for a few minutes before folding them into the batter.

Variations and Recipe Swaps

Swap nuts: Not a fan of pecans? Use chopped walnuts or almonds instead.
Add spices: For a warm twist, add 1/2 teaspoon cinnamon or nutmeg.
Coconut-free version: You can omit the coconut entirely if preferred.
Glaze it: Drizzle a simple glaze made from powdered sugar and milk over the cooled cake for extra sweetness.

How to Store Leftovers

This cake stores beautifully:

Room Temperature: Keep covered in an airtight container for up to 3 days.
Refrigerator: Store for up to 1 week—just bring it to room temp before serving for best texture.
Freezer: Slice and wrap individual portions tightly in plastic wrap and foil. Freeze for up to 2 months.

To reheat, let thaw at room temp or warm in a 300°F oven for 10 minutes.

Perfect Pairings

This rich cake is lovely with:

Coffee or espresso: The bitterness balances the sweet.
Sweet dessert wine: Try a glass of Moscato or Riesling.
Vanilla bean ice cream or whipped cream: Elevate it with a creamy side.

For a brunch spread, serve alongside fresh fruit, lemon bars, or a savory egg dish.

Frequently Asked Questions

Can I use a different type of cookie instead of vanilla wafers?

Yes, but the flavor and texture will vary. Graham crackers or shortbread could work in a pinch, though the classic Nilla Wafers are best for this recipe’s signature taste.

What if I don’t have a bundt pan?

A tube pan works just as well. In a pinch, you could use two loaf pans—just reduce baking time and monitor closely for doneness.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day once the flavors have had time to settle. It’s perfect for prepping a day or two in advance of your event.

Is this cake overly sweet?

While it’s certainly a dessert, the richness from butter and nuts, plus the coconut’s chewiness, balance the sweetness nicely. You can reduce the sugar slightly if desired without sacrificing too much texture.

Final Thoughts

This Delicious Vanilla Wafer Cake is a nostalgic treat that’s stood the test of time for good reason. With its unique base of crushed cookies, buttery crumb, and nutty sweetness, it’s a memorable dessert that’s sure to earn a spot in your baking rotation.

Whether you’re serving it at a holiday gathering, potluck, or weeknight dinner, this cake brings smiles and second helpings. Simple, rich, and full of flavor—what more could you want?

If you loved this recipe, don’t keep it to yourself! Share it with friends and family, and subscribe to the blog for more heirloom favorites and sweet inspirations delivered straight to your inbox. Happy baking! 🍰