Vanilla Wafer Cake Recipe Without Coconut
Vanilla wafer cake without coconut has a rich, buttery flavor with a soft, moist texture. The crushed wafers give it a slight crunch and a hint of vanilla that lingers with each bite. It tastes warm, comforting, and slightly sweet, making it feel homemade and nostalgic. Optional nuts or chocolate chips add extra flavor and texture without overpowering the cake.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- 10-inch bundt
- Non-stick spray or butter (for greasing pan)
- Cooling rack
Ingredients
- 1 11 oz box vanilla wafers, finely crushed
- 1 cup 2 sticks unsalted butter, softened
- 1¾ cups granulated sugar
- 6 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans or chocolate chips optional
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan thoroughly to prevent sticking.
- Using a food processor or placing them in a zip-top bag and rolling with a rolling pin, crush the vanilla wafers into fine crumbs. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Add the crushed vanilla wafers to the butter mixture alternately with the milk. Begin and end with the wafer crumbs. Mix just until combined.
- Stir in the vanilla extract and salt. If using chopped pecans or chocolate chips, fold them into the batter at this point.
- Pour the batter evenly into the prepared Bundt pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.