No flour? No problem. This vanilla wafer cake uses crushed up vanilla wafers instead of all-purpose flour to build the base of the cake.
The result of this unexpected ingredient swap makes for a deeply-browned, sugary crust that gives way to an ultra moist, vanilla scented crumb. Flecked with shredded coconut and chopped toasted pecans, the cake itself resembles carrot cake or hummingbird cake, but with a distinctive dense bite and plenty of sturdy structure.
Vanilla wafer cake errs on the sweeter side, which makes it the perfect addition to an afternoon tea. Serve it with a dollop of very lightly sweetened whipped cream.
Ingredients For Vanilla Wafer Cake
The recipe for vanilla wafer cake follows the same order as most Bundt cakes. However instead of adding flour at the last stage of the recipe, you’ll use finely-ground vanilla wafers. (Instead of thin wafers distributed throughout a pudding or trifle, the cookies are ground into a fine dust to create the “flour” base of the cake.) Here are all the ingredients for the recipe:
- Unsalted butter: Butter brings necessary fat but also moisture to the cake, which helps incorporate the powder of vanilla wafers into the batter.
- Granulated sugar: Fine granulated sugar is the main sweetener for this recipe, providing a mild sweetness that easily incorporates to the delicate batter.
- Light brown sugar: A bit of brown sugar provides a nice warmth and a hint of molasses.
- Table salt: Just a tad of table salt balances the overall flavors of the cake and helps them integrate.
- Large eggs: Bind the batter together and help the cake rise and form an integrated crumb.
- Vanilla extract: Elevates the flavors of the cake and adds some depth.
- Vanilla wafers: Place Nilla wafers in a ziplock bag and use a rolling pin (or a cast-iron skillet) to gently crush the wafers inside into a fine “flour” of crumbs. Since there is no flour in this recipe, vanilla wafers make for the “flour” body or base of the cake.
- Whole milk: Adds moisture and liquid to the batter.
- Sweetened shredded coconut: Brings some toothsome texture and essence and taste of coconut throughout the cake.
- Chopped toasted pecans: Toasted pecans add a toasty flavor and bite to the cake that balance the sweetness and provide some texture.
- Baking spray with flour: Keeps the cake from sticking to the pan. Spray just before pouring in the batter so it maintains an even greasing without pooling at the bottom of the pan.
- Lightly sweetened whipped cream, for serving
Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Recipe Tips For Making Vanilla Wafer Cake
- Spray the pan just before pouring in the batter. If you spray too early, the oils from the baking spray slide down the pan and pool in the bottom.
- Nilla wafers should be crushed very finely, almost like a fine breadcrumb or even flour-like consistency.
- Place vanilla wafers in a large zip-top bag and gently crush with a rolling pin, breaking down any large pieces as much as possible. Some smaller pieces (like the 1/8-inch ones that are hard to get rid of) are fine.
How To Serve Vanilla Wafer Cake
This cake is fairly sweet on its own, so you can serve it with very lightly sweetened whipped cream. And then pair it with a bold cup of hot coffee or tea to balance the sweetness. Serve with extra chopped pecans or nuts overtop.
Storage Tips For Vanilla Wafer Cake
Store this cake in an airtight container at room temperature for up to four days, or in the refrigerator for up to one week. To freeze, wrap the cake in two layers of plastic wrap (or in a freezer-safe zip-top bag), and transfer to the freezer to store for up to one month.
