Vanilla Wafer Cake Recipe

Name: Vanilla Wafer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing pan; Flour, for dusting pan; 6 eggs; 2 cups sugar; One 12-ounce box vanilla wafers, crushed; 1 cup sweetened flaked coconut; 1 cup chopped pecans, or your favorite nut; 1/2 cup milk; Butter, optional; Whipped cream, optional; Berries, optional; Caramel sauce, optional

Servings: persons

Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut
1 cup chopped pecans, or your favorite nut
1/2 cup milk
Butter, optional
Whipped cream, optional
Berries, optional
Caramel sauce, optional

1
Cook's Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.
2
Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
3
In a large bowl, beat the eggs well.
4
Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
5
Pour the mixture into the tube or Bundt pan.
6
Bake until a toothpick inserted in the center comes out clean, about 1 hour.
7
Let sit in the pan for 10 minutes, and then turn out onto a plate.
8
Allow to cool completely.
9
If desired, heat 1 tablespoon butter in a small saute pan.
10
Cut a 1-inch slice of cake, butter both sides and toast in the butter.
11
Add a dollop of whipped cream and serve with berries.
12
Drizzle with caramel sauce.
13
Repeat with remaining cake slices.
14
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
15
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

808

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter, for greasing pan, Flour, for dusting pan, 6 eggs, 2 cups sugar, and more.

Yes, Vanilla Wafer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Wafer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions