• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Scream for Buttercream
  • Blog
    • Subscribe for Free
    • Exclusive Content for VIPs
  • Visit the Shop!
    • The Cake Blueprint
  • Recipes
    • Cakes
    • Frostings/Fillings
    • Cupcakes
    • Cake Pops
    • Other Sweets
  • Cake Decorating
  • Cake Baking Tips
  • About Kara
  • FAQs
    • Contact Me
    • Terms and Conditions
      • Privacy Policy
      • Advertising Disclosures
      • Cookie Policy
      • Food Safety, Allergy & Nutrition Disclaimers
    • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Blog
    • Subscribe for Free!
    • Exclusive Content for VIPs
  • Visit the Shop!
    • The Cake Blueprint
  • Recipes
    • Cakes
    • Frostings/Fillings
    • Cupcakes
    • Cake Pops
    • Other Sweets
  • Cake Decorating
  • Cake Baking Tips
  • About Kara
  • FAQs
    • Contact Me
    • Terms and Conditions
      • Privacy Policy
      • Advertising Disclosures
      • Cookie Policy
      • Food Safety, Allergy & Nutrition Disclaimers
    • Accessibility Statement
×
Home » Blog » Recipes

Vanilla Wafer Cake

Updated: Aug 11, 2023 · Published: Aug 10, 2023 by Kara · This post may contain affiliate links · This blog generates income via ads

  • Email
  • Facebook

Indulge in this moist and easy Vanilla Wafer Cake, packed with crushed vanilla wafers, coconut, and chopped nuts. It’s a delicious twist on a classic old-fashioned pound cake.

Jump to Recipe

Not only is this cake incredibly easy to whip up, but it’s really a fun baking experience.

Large slice of bundt cake with coconut and nuts on a white plate with a fork.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Jump to:
  • Ingredient notes:
  • How to make this cake:
  • Tips & FAQS:
  • Supplies used:
  • Video:
  • Other posts you might like:
  • Recipe

This delightful bundt cake has the perfect balance of moistness and a combination of delightful textures, courtesy of crushed vanilla wafers, shredded coconut, and chopped nuts.

If you’re searching for a crowd-pleasing dessert that’s both delicious and easy to make, this vanilla wafer cake fits the bill and is sure to become a treasured favorite among your friends and family. This is a great cake to take to pot-lucks, family get-togethers or church potlucks.

Close up image of vanilla wafer cake with text overlay.

Ingredient notes:

Now let’s talk a little about just some of the ingredients in this Nilla Wafer Cake. (The printable list of all ingredients are in the recipe card below.)

Unsalted butter: Butter simply makes cakes better and this cake is no exception. You’ll get a nice buttery flavor when using real butter, so make sure not to use margarine instead.

Granulated sugar: Sugar doesn’t just make the cake sweet, it also helps give cakes their moisture.

Eggs: You’ll use quite a bit of eggs for this cake, but they’re needed to provide moisture and stability.

Vanilla extract: Vanilla extract is just the perfect flavor enhancer for cakes and it definitely fits right in with the vanilla wafers.

Vanilla wafers: If you’ve never tried vanilla wafers, they’re basically just small round vanilla cookies. A lot of people use them for making banana pudding.

For this recipe though, you’ll use the entire box of crushed vanilla wafers. Essentially the crushed cookies are used in place of flour.

Shredded sweetened coconut: If you love coconut, then you’re in for a treat because it goes perfectly with the vanilla wafer flavor. It also provides a nice texture to the cake.

Chopped nuts: This recipe calls for chopped nuts and you can add any kind of nuts you like. I chose walnuts because I’m highly allergic to pecans, but choose what you like. The nuts add flavor and a bit of crunch.

(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)

Large close up slice of pound cake with vanilla wafers on a white plate with a fork.
Graphic with VIP library password.

How to make this cake:

Let’s talk about how to make an easy vanilla wafer bundt cake. (The printable instructions are in the recipe card below.)

Step 1:

First, preheat the oven to 325 degrees F and grease and flour a bundt pan very well, then set it aside.

Image of a greased and floured bundt pan.

Step 2:

Crush the vanilla wafer cookies very well. You can use a food processor if you have one or you can smash them up inside a freezer bag.

Crushed vanilla wafers in a food processor.

Step 3:

Add the butter and sugar to a large mixing bowl and mix on medium-high with an electric mixer for a couple minutes until light and fluffy.

Step 4:

Now add the eggs, one at a time, mixing on medium speed after each addition.

Step 5:

Next, add the milk, vanilla extract and crushed vanilla wafers and mix on medium-high until well combined.

Crushed vanilla wafer crumbs added to vanilla bundt cake batter in a large white mixing bowl.

Step 6:

Lastly, add the shredded coconut and nuts and mix in by hand.

Large white mixing bowl with silicone spatula with coconut and nuts added.

Step 7:

Now pour the batter into the prepared pan and bake at 325 degrees F for approximately 1 hour to 1 hour and 10 minutes depending on your oven. (Ovens vary.)

Bundt pan filled with bundt cake batter.

Step 8:

Remove the cake from the oven and set the pan on a cooling rack to cool for about 20 minutes.

After 20 minutes, turn the cake out onto the cooling rack and let it cool for about 10-20 minutes more.

Cooling bundt cake on a cooling rack.

Step 9:

Serve this cake warm with either a sprinkling of powdered sugar, butter, cool whip or caramel sauce. I went with powdered sugar.

Top down view of bundt cake with powdered sugar over it with flowers and tea set and candles in the background.

(Remember that the instructions will also be in the recipe card below.)

Tips & FAQS:

Can I use salted butter instead of unsalted?

Unsalted is always best because you can estimate the proper amount of salt that will be added plus salted has a different water content than unsalted. However, if you’re unable to get unsalted butter, you can use salted in this cake as I don’t think it would make too much of a difference for this particular recipe.

Why do the butter, eggs and milk need to be at room temperature?

The butter needs to be at room temperature so that it will emulsify (mix) better with the sugar.
In my non-scientific explaination, basically, all the molecules need to really get in there and intermingle.
The other ingredients are best used at the same temperature as adding cold milk and eggs to the warmer butter and sugar mixture, which can sometimes make the butter cold again and cause it to clump up.
It’s not the end of the world if this happens, but it’s better if you can prevent it.

Can I use any type of vanilla wafers for this cake?

Probably. You just want to make sure you’re getting the vanilla wafer cookies that are the small round vanilla cookies, not actual wafers. Here’s a link to the vanilla wafers you need: Vanilla Wafers
You can use the brand name Nilla Wafers, or the generic which are just called Vanilla Wafers.

You didn’t put how much flour this recipe needs.

Right. This recipe doesn’t call for any flour. It uses crushed vanilla wafer cookies instead of flour.

Should I use sweetened shredded coconut or unsweetened?

I used sweetened shredded coconut, but it may turn out just fine if you want to use unsweetened.

Do I have to add the coconut?

Probably not, but that’s one of the best parts about this cake…the combination of all the flavors.
It should turn out fine without it, but it may not have as much of a flavor profile without it.

Do I have to add the chopped nuts?

It’s good if you can as it does add flavor and texture, but if you don’t like them or are allergic (like I am), then the cake will still turn out if you don’t add nuts.

Tip for the pan:

Don’t skip out on preparing the pan by either spraying it really well with non-stick baking spray or greasing it with vegetable shortening and flouring it afterward.
This cake will stick if the pan isn’t prepared.

How can I tell when this cake is finished baking?

This cake is done baking when a toothpick inserted into the cake comes out with a few moist crumbs on it or clean, but no raw batter.

Can I frost or glaze the cake?

Absolutely! You can add a simple vanilla glaze, a caramel glaze, a sprinkling of confectioner’s sugar, or your favorite frosting to complement the flavors of the cake.

Can this cake be frozen?

I have not tried freezing this cake, but there should be no problems freezing it if that’s what you desire.
Just let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, you can add glaze or powdered sugar to the top.

How do I store this cake?

This cake is best served warm with either a sprinkling of powdered sugar, butter, cool whip, or caramel sauce. If the cake is cold from storing in the fridge, set it out to come closer to room temperature for about 20-30 minutes before serving, or pop a slice in the microwave to warm up a bit.

Can this cake be made into a layer cake?

I have not tested this recipe out as a layer cake. It is worth a try if you like experimenting though. Try baking in two, 8-inch round cake pans and bake at 325 degrees F. Start checking for doneness at around 30 minutes or so, but it will likely take a bit longer.

What’s the best way to serve/eat this cake?

This cake is best served warm with either a sprinkling of powdered sugar, butter, cool whip, or caramel sauce. If the cake is cold from storing in the fridge, set it out to come closer to room temperature for about 20-30 minutes before serving, or pop a slice in the microwave to warm up a bit.

As an Amazon Associate, I earn from qualifying purchases.

Supplies used:

  • Mixing bowls
  • Measuring cups and spoons
  • Electric hand mixer or stand mixer
  • Silicone spatulas
  • Whisks
  • Oven mitts
  • Cooling racks
  • Bundt pan

Video:

Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.

Other posts you might like:

  • French Vanilla Cake
  • Favorite Vanilla Bean Cake
  • Simple and Easy Cake Glaze
  • Farmhouse Cake
  • Apple Coconut Cake

Recipe

Large slice of bundt cake with coconut and nuts on a white plate with a fork.

Vanilla Wafer Cake

Indulge in this moist and easy Vanilla Wafer Cake, packed with crushed vanilla wafers, coconut, and chopped nuts. It’s a delicious twist on a classic old-fashioned pound cake.
4.25 from 4 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: vanilla wafer cake
Difficulty Level: Beginner
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 12 servings
Calories: 428kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 ¾ cup granulated sugar
  • 6 large eggs, close to room temperature
  • ½ cup milk, close to room temperature
  • 2 teaspoons vanilla extract
  • 1 (11 ounce) box vanilla wafers, crushed
  • 1 ½ cups shredded sweetened coconut
  • 1 cup chopped nuts, walnuts or pecans, (optional)
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
Prevent your screen from going dark

Instructions

  • Preheat the oven to 325 degrees F.
  • Grease and flour a bundt pan very well and set aside. Make sure not to skip this step or the cake will stick.
  • Crush the vanilla wafer cookies very well. Use a food processor if you have one, or place the vanilla wafers in a large freezer bag and use a rolling pin or flat side of a meat mallet to crush them well. Set aside.
  • In a large mixing bowl, add the butter and sugar and mix on medium-high with an electric mixer for a couple minutes until light and fluffy.
  • Add the eggs, one at a time, mixing on medium speed after each addition.
  • Add the milk, vanilla extract and crushed vanilla wafers and mix on medium-high until well combined.
  • Scrape the sides and bottom of the bowl and mix again for about 10 seconds.
  • Add the shredded coconut and nuts and mix in by hand.
  • Pour the batter into the prepared pan and bake at 325 degrees F for approximately 1 hour to 1 hour and 10 minutes depending on your oven. (Ovens vary so you may need to bake a bit less or a bit more, just keep an eye on it.)
  • A toothpick inserted into the cake should come out either clean or with a few moist crumbs on it, but no raw batter.
  • Remove the cake from the oven and set the pan on a cooling rack to cool for about 20 minutes.
  • After 20 minutes, turn the cake out onto the cooling rack and let it cool for about 10-20 minutes more.
  • Serve this cake warm with either a sprinkling of powdered sugar, butter, cool whip or caramel sauce.
  • See the notes section for best ways to store this cake, serve it and for more questions. You can also see this cake being made in the video inside this post.

Notes

How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.
How to serve: This cake is best served warm with either a sprinkling of powdered sugar, butter, cool whip or caramel sauce. If the cake is cold from storing in the fridge, set it out to come closer to room temperature for about 20-30 minutes before serving or pop a slice in the microwave to warm up a bit.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 428kcal | Carbohydrates: 34g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 42mg | Potassium: 158mg | Fiber: 3g | Sugar: 31g | Vitamin A: 610IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 1mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Don’t forget to pin it below!

Collage of coconut and vanilla bundt cake with text overlay in the middle.

5 Secrets to Moist and Tender Cakes

Start baking cakes like a pro!
​
You’ll also get my weekly baking emails with foolproof cake recipes, pro tips, and sweet behind-the-scenes peeks.

    We respect your privacy. Unsubscribe at any time.

    « Lemon Velvet Cake with Cream Cheese Frosting
    Chocolate Sour Cream Pound Cake »
    • Email
    • Facebook

    Filed Under: Cakes, Recipes Tagged With: coconut, vanilla

    Reader Interactions

    4.25 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hey there, I’m Kara!

    Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

    FREE GUIDE: 7 Easy Tips to Get Professional Looking Cakes!

    Even if you've never baked or decorated a cake before!

    Grab the FREE guide plus get email updates & see behind the scenes fun each week.

      We won't send you spam. Unsubscribe at any time.

      Built with Kit
      • Let’s Make a Cake!
      • Blog
      • Privacy Policy
      • Cookie Policy
      • Terms and Conditions
      • Advertising Disclosures

      Copyright © 2025 ·

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.