Nana’s Family-Favorite Vanilla Wafer Cake
A Southern Classic Filled With Love, Comfort, and Crunch
Some recipes are more than instructions—they’re memories. Nana’s Family-Favorite Vanilla Wafer Cake is one of those timeless desserts passed from generation to generation, always greeted with smiles and empty plates. Made with crushed vanilla wafers instead of flour, this old-fashioned cake offers rich, buttery flavor and a tender, moist crumb that feels like a warm hug with every bite.
Whether it’s served at Sunday supper, holiday gatherings, or as a comforting treat with coffee, this nostalgic cake continues to hold a special place in family kitchens everywhere.
Why We Love This Cake
A Recipe Built on Simplicity
Vanilla wafer cake uses pantry staples—wafer cookies, eggs, sugar, and butter—to create a dessert that’s unexpectedly decadent.
Unforgettable Texture
The crushed cookies melt into the batter during baking, creating a cake that’s dense, moist, and wonderfully rich.
Perfect for Sharing
Its old-fashioned charm makes it a hit at potlucks, bake sales, and family reunions.
A True Southern Classic
Many families across the South (and beyond!) claim their own version of this iconic cake.
Nana’s Vanilla Wafer Cake Recipe
Ingredients
1 box (about 11–12 oz) vanilla wafers, crushed
1 cup unsalted butter, softened
1 ½ cups granulated sugar
6 large eggs
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional but traditional!)
2 teaspoons pure vanilla extract
Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (165°C).
Grease and flour a Bundt pan or tube pan.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
This gives the cake its signature tender texture.
3. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
4. Blend In the Cookies
Stir in the crushed vanilla wafers, mixing until the batter thickens into a smooth, cookie-filled base.
5. Add the Good Stuff
Fold in the milk, coconut, pecans, and vanilla extract.
The pecans add crunch, while the coconut adds moisture and old-fashioned sweetness.
6. Bake Low and Slow
Pour the batter into the prepared pan.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack.
Slice and enjoy warm, at room temperature, or lightly toasted the next day.
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