Vanilla Wafer Cake

by Jessica | January 25, 2026 1:37 pm

guess what I made last week and now I can’t stop thinking about it

So my grandma used to make this vanilla wafer cake for every single family gathering when I was a kid. Like literally every birthday, every holiday, every random Sunday dinner. And I never thought much about it because it was just always there, you know?

Then she passed away a few years ago and nobody had the recipe. We all just assumed someone else had written it down but nope. I tried googling “vanilla wafer cake” and found like a million different versions and none of them tasted right. Finally my aunt remembered that grandma used to soak the wafers in milk and I was like OH that’s the secret.

Made it last weekend and I literally teared up a little bit because it tasted exactly like I remembered. My cousin came over and took one bite and was like “oh my god this is grandma’s cake” and we both got emotional lol. Anyway now I make it all the time.

why this recipe actually works

The vanilla wafers get soft and cake-like when you soak them in milk so you don’t actually have to bake a cake from scratch

The pudding layer adds moisture and flavor without being too heavy or complicated

You can make it the night before and it actually gets better as it sits because the wafers absorb all the good stuff

It looks impressive when you slice it but it’s literally just stacking cookies and pudding so anyone can make it

The texture is like a cross between a cake and a trifle which sounds weird but it’s actually really good and different from regular cake

ingredients (with my notes) Vanilla[1] Wafer Cake[2]

| Ingredient | Amount | Notes |
|————|——–|——-|
| Vanilla wafer cookies | 2 boxes (11 oz each) | Nilla Wafers or store brand, whatever |
| Whole milk | 2 cups | For soaking the wafers |
| Instant vanilla pudding mix | 2 boxes (3.4 oz each) | The instant kind, not cook-and-serve |
| Cold milk | 3 cups | For the pudding |
| Heavy whipping cream | 2 cups | For the whipped cream layer |
| Powdered sugar | 1/4 cup | For sweetening the whipped cream |
| Vanilla extract | 1 teaspoon | The real stuff tastes better |
| Optional: fresh berries | For topping | Strawberries or blueberries look pretty |

how to make it (step-by-step but like, casual)

First thing, pour the 2 cups of milk into a shallow bowl or dish. You’re going to be dipping the wafers in this so make sure it’s big enough.

Grab a 9×13 pan or a deep dish pie plate or whatever you want to serve it in. I use a glass dish so you can see the layers but that’s just me being extra.

Okay so here’s the process. Dip each vanilla wafer in the milk for like 2-3 seconds. Not too long or they’ll fall apart in your hands. Just a quick dunk.

Line the bottom of your pan with the dipped wafers. They should be touching but don’t stress about making it perfect. Mine never line up perfectly and it’s fine.

Now make the pudding. Whisk together the pudding mix and the 3 cups of cold milk in a bowl. It’ll thicken up in like 2 minutes. I use a whisk but you can use a fork if that’s all you have.

Spread half the pudding over the layer of wafers. Use a spatula to get it even-ish.

Do another layer of milk-dipped wafers on top of the pudding. Then spread the rest of the pudding on top of that. You’re basically making a wafer-pudding-wafer-pudding sandwich situation.

For the whipped cream, beat the heavy cream with the powdered sugar and vanilla until it forms stiff peaks. This takes like 3-5 minutes with an electric mixer. If you’re doing it by hand, good luck and may the force be with you.

Spread the whipped cream all over the top. I like to make it look swoopy and pretty but you can just spread it flat if you want.

Cover it with plastic wrap and stick it in the fridge for at least 4 hours. Overnight is better. The wafers need time to soften and turn into cake.

When you’re ready to serve, top it with fresh berries if you’re using them. Slice and enjoy.

tips & variations (because I’ve tried different things)

Chocolate version: Use chocolate pudding instead of vanilla and add some chocolate wafer cookies in the layers. My husband likes this version better than the original but he’s wrong.

Banana pudding style: Add sliced bananas between the layers. This is actually really good and kind of turns it into a fancy banana pudding cake thing.

Make it boozy: Add a tablespoon of rum or bourbon to the whipped cream. Adults only obviously. I did this for New Year’s and people went crazy for it.

Individual servings: Make these in mason jars or small cups for parties. Just layer everything in the jars and top with whipped cream. Looks cute and easier to serve.

storage (and a confession)

Keep it covered in the fridge for up to 3 days. After that the wafers start to get too mushy and it’s not as good.

The whipped cream might weep a little bit after a day or two but it still tastes fine. If you want to avoid that, use Cool Whip instead of real whipped cream. I won’t tell anyone.

Real talk though, I made this for a potluck once and brought home like half of it because someone also brought a chocolate cake and everyone went for that instead. I was kind of offended but also more cake for me. Put it in the fridge and proceeded to eat it for breakfast for three days straight while scrolling Instagram. No regrets.

You can’t really freeze this because the texture gets weird when it thaws. Just eat it within a few days or share it with people.

nutrition facts (per serving, about 12 servings)

| Nutrient | Amount |
|———-|——–|
| Calories | ~380 |
| Fat | 18g |
| Carbohydrates | 48g |
| Protein | 5g |
| Sugar | 32g |
| Sodium | 280mg |

It’s basically cookies and pudding and whipped cream so yeah it’s not a health food. But it’s delicious so whatever.

questions people always ask me

Can I use homemade pudding instead of instant?

Yeah but you have to let it cool completely before you use it or it’ll melt the whipped cream. Instant is just easier and honestly tastes pretty much the same in this recipe. I’ve tried both and couldn’t really tell the difference.

Why are my wafers still crunchy?

You didn’t let it sit in the fridge long enough. It really needs at least 4 hours, preferably overnight. The wafers absorb the milk and pudding and that’s what makes them soft and cake-like. If you’re impatient and eat it too early, they’ll still be crunchy.

Can I use a different kind of cookie?

I mean you can try but it won’t be the same. Vanilla wafers have a specific texture and flavor that works for this. I tried making it with graham crackers once and it was okay but not great. Stick with the vanilla wafers.

Do I have to make my own whipped cream?

Nope. Cool Whip works totally fine and is way easier. I make real whipped cream because I like the taste better and it feels fancier but honestly most people can’t tell the difference. Use whatever you want.

Source URL: https://ladysuniverse.com/vanilla-wafer-cake/

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