Vanilla Wafer Cake

Vanilla Wafer Cake makes a regular appearance at my family gatherings. For good reason.

Every slice reveals delightful layers of crushed vanilla wafer cookies, toasted pecans, and coconut. 

The combo creates a rich, buttery Bundt that's tender, satisfyingly dense, and full of Southern comfort. 

With simple ingredients and no complicated steps, this delicious wafer cake is beginner-friendly but impressive. Just mix everything together, bake in your prepared bundt pan, and enjoy!

It’s something your grandmother might have made – unfussy, customizable, reliable, and utterly irresistible.

Perfect for morning coffee/tea, as an afternoon sweet treat, or for dinner parties. I’ve found that Vanilla Wafer Cake is a real crowd-pleaser at potlucks- I never have leftovers!

Ingredient Notes

• Vanilla Wafers: These crushed cookies are the star of the cake, replacing several typical cake batter ingredients. I use a food processor or rolling pin to crush the cookies.

• Unsalted Butter: Crucial for the cake's rich flavor and tender crumb. Let the butter soften for at least 1 hour before baking. It’s the first thing I take out of the fridge.

• Granulated Sugar: It’s not cake without a little sugar! It adds stability, and sweetness, and helps create a beautiful golden color. 

• Eggs: Use room temperature eggs. I let them sit out for at least 30 minutes before I begin baking. 

• Milk: Milk adds moisture and creates a smooth batter. You can use evaporated milk as well- my grandma always did! 

• Vanilla Extract: A little vanilla enhances the vanilla wafer flavor, making the cake incredibly tasty.

• Chopped Pecans or Walnuts:  I toast the chopped nuts to get the most out of their flavors.

• Sweetened, Shredded Coconut or Flakes: Coconut imparts a tropical sweetness and chewy texture, making every bite more interesting and flavorful. I also toast the coconut!

How to Make This Vanilla Wafer Cake Recipe

This cake doesn't need fancy frosting or elaborate decorations to shine. Just pure, honest-to-goodness flavor that gets better with each bite.

The steps are just as simple!

1. Prep your ingredients. Preheat the oven, grease your Bundt cake pan, and gather your ingredients. Crush the cookies and chop the nuts if necessary.

2. Make the batter. Beat the unsalted butter and sugar with an electric mixer until light and fluffy. Mix in the eggs one at a time. Add the vanilla wafer crumbs and milk to the batter. Mix gently. Stir in the vanilla extract, chopped pecans, and coconut until evenly combined.

3. Bake. Pour the cake batter into the prepared pan, spreading it evenly. Bake for 60–70 minutes. It’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

4. Enjoy! Cool the cake in the pan for 15 minutes. Invert onto a serving plate and cool completely before slicing.

Tips For the Best Vanilla Wafer Bundt Cake

This is one of those recipes that feels like a secret treasure, passed down through kitchens and shared with love.

• The best cookie-crushing methods. Place the vanilla wafers in a zip-top bag and crush them with a rolling pin. Or pulse the crumbs in a food processor using short bursts until fine crumbs form. Avoid over-processing into powder.

• Pan preparation. Use shortening instead of cooking spray to grease the Bundt pan. Then, dust it with flour and tap out the excess for perfect cake release. In a bundt cake pan, plain cooking spray may not be enough.

• Toast the nuts and coconut. Lightly toast the coconut and pecans before adding them to the batter. This enhances their flavor and prevents sogginess in the final cake. Then, toss them in 1 tablespoon of crushed wafer crumbs to prevent sinking.

• Cooling strategy. Place the Bundt pan on a cooling rack for 15 minutes. Any longer risks sticking, any shorter risks breaking.

• No bundt pan? No problem. You can make this cake in a large baking sheet for a sheet cake style. Ensure it has a high edge, so the batter doesn’t spill over. Or bake it in two 9-inch cake pans to make a layer cake.

Frequently Asked Questions

How to Store Old-Fashioned Vanilla Wafer Cake

I love this dense cake and its texture—somewhere between a pound cake and something almost impossibly moist. But the best part is that it stores so well, you can easily make it ahead.

To Store: Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days to maintain freshness.

To Freeze: Wrap the cake (whole or slices) in plastic wrap. Then, wrap it in aluminum foil or store it in a freezer-safe container. Freeze for 3 months; thaw overnight in the fridge before serving.

More Incredible Old-Fashioned Desserts You’ll Love

Old-Fashioned Hot Milk Cake
Old-Fashioned Buttermilk Pie
Old-Fashioned Apple Crisp
Old-Fashioned Chocolate Cobbler