Vanilla Wafer Cake Recipes

VANILLA WAFER CAKE II

Steps:

• Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
• Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
• Bake for 1 1/2 hours. Cool.

VANILLA WAFER CAKE IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

VANILLA WAFER CAKE

Steps:

• 1. adjust the oven rack to the middle position and heat the oven to 300°. Grease a 9 inch springform pan and set aside.
• 2. Process half of the cookies in a food processor to fine crumbs, about one minute. Transfer crumbs to a bowl. Repeat with remaining cookies. Stir in the salt and set aside.
• 3. In large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and add one third of the cookie crumbs followed by 1/4 cup of the milk. Repeat with half of the remaining cookie crumbs and the remaining 1/4 cup milk, and finish with the remaining cookie crumbs. Fold in the coconut and pecans.
• 4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake until the cake is Golden Brown and a toothpick inserted in the center comes out with a few moist crumbs attached, one hour and 20 minutes to 1 hour and 40 minutes, rotating the pan halfway through.
• 5. Cool cake in the pan for 15 minutes. Run a small knife around the edge of the cake, then remove the sides of the pan. Cool the cake on a wire rack to room temperature, 2 to 3 hours, before serving.

20 BEST NILLA WAFER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Nilla Wafer treat in 30 minutes or less!

VANILLA WAFER FRUITCAKE

Steps:

• Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.

VANILLA WAFER CAKE

Steps:

• Cream together the sugar and the butter.
• Add the eggs to the milk while stirring, one at a time.
• Combine the egg-milk mixture with the sugar-butter one.
• Add the crushed vanilla wafers and beat well.
• Add the vanilla, coconut, and pecans and mix together well.
• Pour mixture into a 9 inch X 13 inch pan and bake for one hour and 15 minutes in a preheated 350 degree F oven.

VANILLA WAFER CAKE WITH BUTTER PECAN GLAZE

Steps:

• Heat the oven to 325 F.
• Generously grease and flour a tube cake pan .
• Process the vanilla wafers in the food processor until the crumbs are fine or put them in a plastic food storage bag and use a rolling pin to crush them. Chop the pecans finely by hand or throw them into the food processor with the crumbs and pulse a few more times.
• In a large mixing bowl with an electric mixer, cream ​the butter and sugar until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, and blend well after each addition.
• Add half of the finely crushed vanilla wafers and blend well. Add the nuts, coconut, milk, and remaining vanilla wafer crumbs. Beat until blended.
• Spoon the batter into a greased and floured tube cake pan.
• Bake the cake in the preheated oven for 1 hour.
• Leave the cake in pan on a rack for 10 minutes to cool slightly; invert onto a cake plate.
• In a saucepan over medium heat, melt the butter. Add the milk and brown sugar. Bring to a boil. Reduce the heat to low and simmer the glaze mixture for 5 minutes. Stir the 1/2 cup of chopped pecans into the glaze mixture and then remove it from the heat.
• Let the glaze cool slightly and then spoon it over the cooled cake.
• Store the cake, covered, in the refrigerator or freeze slices for later.

VANILLA WAFER CAKE

Steps:

• 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.