Easy Vanilla Wafer Layer Cake

A Cake Full of Memories

This cake recipe is very old. My friend Martha gave it to me years ago. We would bake it for every church potluck.

I still laugh at that. Everyone always asked for the recipe. It’s simple, but it feels so special. It reminds me that good food brings people together.

Let’s Get Our Pans Ready

First, turn your oven to 325°F. Grease your Bundt pan well. Then dust it with a little flour.

This step is important. It stops the cake from sticking. No one wants a cake that won’t come out! I always tap out the extra flour.

The Heart of the Cake

Now, beat the soft butter and sugar together. Use a mixer if you have one. Beat it until it looks pale and fluffy.

Then add the eggs, one at a time. Let each egg disappear into the mix. This makes the cake light and rich. Doesn’t that smell amazing already?

What’s your favorite smell from the kitchen? Is it vanilla or something else?

The Secret Ingredients

Here is the fun part. Stir in the crushed vanilla wafers and milk. Then gently fold in the coconut, vanilla, and pecans.

*Fun fact:* Crushing the wafers yourself makes the cake extra tender. I use a rolling pin. It’s a great way to get out a little frustration!

This matters because texture is everything. You get a little crunch from nuts, and softness from the cake.

Time to Bake

Pour the batter into your prepared pan. Spread it evenly. Then pop it in the oven for about an hour.

The hardest part is waiting. Your kitchen will smell wonderful. The cake is done when a toothpick poked in the center comes out with just a few crumbs.

Do you like cakes with nuts, or do you prefer them without?

Why This Cake is Special

This cake is not fancy. It uses simple things you might already have. But it creates something truly delicious.

That is the best lesson in baking. You don’t need complicated recipes to make people feel loved. A simple, heartfelt cake can do that.

What’s a simple recipe that always makes you happy? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	1 cup	room temperature
sugar	2 cups
vanilla wafers	1 (11-ounce) package	crushed
eggs	6
milk	1/2 cup
vanilla extract	1 tablespoon
frozen coconut	2 (6-ounce) packages	thawed
pecans	2 cups	chopped

My Easy Vanilla Wafer Layer Cake

This cake recipe is an old family favorite. My Aunt May used to make it for every special occasion. The smell would fill her whole house. It always made me feel so happy and welcome.

It looks fancy, but it is so simple to put together. You don’t even need any flour! The vanilla wafers do all the work. I love recipes that are a little bit sneaky like that. Let’s get started, shall we?

• Step 1: First, get your oven ready. Turn it on to 325°F. Then, take your Bundt pan. Grease it well and dust it with a little flour. This is the most important part. (My hard-learned tip: Be very generous with the grease! This cake likes to stick.)
• Step 2: Grab a big bowl and your mixer. Beat the soft butter and sugar together. Keep mixing until it gets pale and fluffy. It should look like a soft, yellow cloud. I still love watching it change.
• Step 3: Now, add the eggs. Put them in one at a time. Mix each one in fully before adding the next. This makes the cake nice and smooth. Why do we add eggs one by one? Share below!
• Step 4: Time for the secret ingredient! Mix in the crushed vanilla wafers and the milk. The crumbs will make a thick, sweet batter. Doesn’t that smell amazing already? It reminds me of my childhood.
• Step 5: Now for the good stuff. Gently fold in the coconut, vanilla, and pecans. Use a big spoon and a light touch. You want all those yummy bits mixed through. Be patient with this step.
• Step 6: Pour the batter into your prepared pan. Spread it out evenly. Bake it for about an hour. You’ll know it’s done when a toothpick poked in the center comes out with just a few crumbs. Let it cool before turning it out.

Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as it is. But sometimes, it’s fun to play with your food. I’ve tried a few little changes over the years. Here are my favorites.

• Chocolate Chip Swirl: Swap the pecans for a whole cup of chocolate chips. The melted chocolate makes little ribbons through the cake.
• Sunshine Lemon Zest: Add the zest from one lemon to the batter. It gives the cake a bright, sunny flavor that is just lovely.
• Cherry Almond Delight: Use almond extract instead of vanilla. Then, fold in a half-cup of chopped maraschino cherries. It tastes so fancy!

Which one would you try first? Comment below!

Serving Your Beautiful Cake

This cake is a real showstopper all on its own. But a little extra touch can make it even more special. I like to dust the top with a snow-like shower of powdered sugar. It looks so pretty.

For a real treat, serve a warm slice with a scoop of vanilla ice cream. The way the cold ice cream melts into the warm cake is pure magic. A dollop of whipped cream is also just perfect.

What to drink with it? A cold glass of milk is my go-to. It just feels right. For the grown-ups, a little glass of sweet dessert wine pairs beautifully. Which would you choose tonight?

Keeping Your Cake Cozy and Fresh

This cake stays moist for days. Just cover it tightly with plastic wrap. It loves a cool spot on your counter.

You can also freeze it for a later treat. Wrap the whole cake or slices in foil. Then pop them in a freezer bag. It will keep for three months.

I once sent a frozen slice to my grandson at college. He said it tasted like a hug from home. Thaw it on the counter when you are ready.

This matters because a good cake should bring joy more than once. Storing it right means no waste and happy surprises later. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Cake

Is your cake sticking to the pan? Grease and flour the pan very well. Do not just spray it. I remember when my first cake came out in pieces.

Is the top browning too fast? Place a loose tent of foil over it. This will shield it while the inside keeps baking. Your cake will be golden, not burnt.

Are your pecans sinking to the bottom? Toss them in a little flour before folding them in. This little trick helps them stay put in the batter.

Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free vanilla wafers. The rest of the recipe is the same.

Q: Can I make it ahead? A: Absolutely. Bake it a day before you need it. The flavors get even friendlier overnight.

Q: What if I don’t like coconut? A: You can leave it out. The cake will still be wonderfully tender and sweet.

Q: Can I make a smaller cake? A: You can halve the recipe. Just use a regular loaf pan. *Fun fact: This recipe was originally my mother’s. She made it for every church social.*

Q: Any other tips? A: A dusting of powdered sugar on top makes it pretty. It is easy and looks so special. Which tip will you try first?

Bake a Memory

I hope this cake becomes a favorite in your home. It holds so many sweet memories for my family. The kitchen is the heart of the house.

I would love to see your creation. Sharing food is a way of sharing joy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.