Vanilla Wafer Cake


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Recipe Courtesy of

54321 Based on 10 Reviews

Servings: 12
Prep Time: 25 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

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

Directions

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.

Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.

In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.

Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.

If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Show: Paula's Best Dishes Episode: Remembering The Classics
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Leave a Comment

Reader Comments:

54321

I would like to make muffins using the vanilla wafer cake recipe. Do I need to adjust the recipe? Thanks.

By Ro on April 17, 2012

54321

Although I cooked the cake for 1 hour, it was not done. However, it has an awesome taste. I did some investigation and other recipes say to cook it 1:20 minutes or 1:25 minutes. The crust on the the one I cooked was beautiful. So I thought it was done. Use Baker's Joy to keep from sticking in Bundt pan.

By gail west on March 11, 2012

54321

Love the Vanilla Wafer Cake, its so easy that my grandson loves to help make it. My husband also loves to eat it for breakfast w/o toasting in the butter. He says that I could make one a week. Tried it with peanuts but I liked the pecans better.

By Deborah Brown on January 30, 2012

54321

I've made this recipe twice and it stuck to the pan both times. I thought maybe I hadn't buttered and floured the pan enough the first time, but that wasn't the problem. I even bought a new bundt pan, thinking that might be the problem. Anyone have a solution to this problem? I love the cake, but it doesn't look very pretty on the plate.

By Shirley on December 13, 2011

54321

I am 61 years old.I remember my mother cooking the vanilla wafer cake before i could see over the table.I loved it then and I love it now! My granmother taught my mother,she taught me how to bake the vanilla wafer cake. I raised 3 boys and they always helped make what they called "the fun cake" because they could make a mess in the kitchen and get away with it! Lots of memories!Now I am teaching my daughter-in-laws how to make the cake. A must for all holidays around our house.

By Betty Jaggars on December 07, 2011

54321

Paula,first off,I LOVE your cooking show,oh and we Love you to. I have 2 daughters who Love watching you,they love it,they say you are so funny. Well,we made the Vanilla Waffer cake,it was so Amazing. We Loved it so much that we are making it a Holiday Tradition. Well,hope you have a very Blessed and Happy Holidays...Love ya girl...

By Tammy on November 30, 2011

54321

Hello Paula D; I donot like the cake because of the textures its just not for me, Well i tried the vanilla waffer cake without the coconuts, and it was good my grandchildren loved it. Thank you

By Sher`ron on November 22, 2011

54321

I followed the directions the letter, the cake turned out doughy but the top tasted fine. I was looking forward to this treat but now very disapointed.

By lillie favez on November 19, 2011

54321

My sister came over the morning after your show aired with this recipe and insisted we bake this cake immediately. OH MY GOSH WHAT A FABULOUS CAKE! It is dense, sticky, crunchy in places and so addictively good! We did not butter and fry it in the frying pan, but did serve it with strawberries and whipped topping. I also sprayed my bundt pan with cooking spray for baking instead of using butter and flour to coat the pan. I'm making it again tonight for Sunday lunch tomorrow and am going to serve it with some french vanilla Jello pudding, garnished with sliced bananas. It will be a twist on the typical old timey banana pudding since the vanilla wafers are in the cake.

By Deborah Hutto on November 12, 2011

54321

Delicious! I used Pam and obviously not enough because it stick to my pan. It is absolutely delicious though and really "sticks to your ribs" ! I know I will be making this again!

By Scott on November 06, 2011

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