Description
A rich and tender butter cake made with crushed vanilla wafer cookies, layered with warm vanilla flavor and finished with a delicate dusting of powdered sugar.
Ingredients
Scale
- 1 cup vanilla wafer cookies, finely crushed
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 1/2 cups all purpose flour
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 inch round cake pan.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, crushed vanilla wafers, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before slicing and serving.
Notes
- Use room temperature butter and eggs for best texture.
- Do not overmix once flour is added to keep the crumb tender.
- Crush the vanilla wafers finely for even distribution.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg