Vanilla Wafer Cakes


Vanilla Wafer Cakes | jollycrumbs.com

Merry Christmas Eve! Hard to believe it is that time again. In my quest to make simpler desserts around the holidays, I came across some posts about vanilla wafers being transformed into cakes. You may have seen these across Pinterest or on the boxes of vanilla wafers at the store. They seemed very easy, and this fit the bill of easy desserts to make before Christmas. I’m so glad I gave these a try!

These are delicious little cakes. I was skeptical that a hard, crunchy cookie could become cake-like with only some juice and preserves added to it. Well, these were tender like a cake with the wonderful vanilla and fruit flavors. I love that these were easy. You just assemble and let them chill until they become like a mini stacked cake. I also loved that you can make as many or as few as you’d like. You can completely decide how many you’d like to make. I had to make more because we ate these so quickly. I used strawberry preserves, but originally raspberry is listed. I liked the strawberry, but I will inevitably use raspberry in the future because I imagine it’s quite delicious as well.

Vanilla Wafer Cakes | jollycrumbs.com

These cakes require some basic layering, so once you get the first few steps done you can assemble these. First, brush the flat sides of 16 vanilla wafers with juice. I used a pastry brush, but you can use a spoon if you don’t have some sort of brush to use. I have used orange juice and apple juice, both with success. You want enough juice to coat the bottoms, so you really can’t put too much on these. 

After adding the juice, spread the preserves on to each of the 16 flat sides. I used about 1/2 teaspoon to a teaspoon on each cookie. Again, you can’t have too much on these. Mine oozed out the sides a little, and they were delicious.

Vanilla Wafer Cakes | jollycrumbs.com

Place the remaining 8 wafers round side up on a parchment or wax paper-covered pan or baking sheet. The flat sides should be on the pan. Top each of the 8 wafers with 2 fruit-topped wafers, jam sides down. You end up with a stack of three wafers with two layers of fruit in between the layers. Refrigerate for at least 6 hours, or overnight, until firm enough to handle.

Vanilla Wafer Cakes | jollycrumbs.com

When you are done refrigerating the cakes, melt the chocolate in a double boiler or microwave until completely smooth. Drizzle the white chocolate over the cake stacks. You can use more chocolate and completely dip the stacks if you choose. I chose to just drizzle so there would be less calories, but dipping them all the way would be delicious. Also, feel free to use any chocolate you’d like. White chocolate was delicious with these, but feel free to use what you prefer. Refrigerate 30 minutes or until the candy is firm. Keep refrigerated.

Vanilla Wafer Cakes | jollycrumbs.com

These little cakes are tasty. They have the texture of cake which I really love. I am glad I stumbled up on these because they are a perfect holiday treat. They are just sweet enough satisfy a craving, but they are not outrageous on calories so you can feel better about snacking on a couple of these. You can customize your fruit and chocolate topping, which is another perk to these. Samuel mentioned how raspberry with chocolate would be good, so next time I will try to experiment with other flavors. These are a new delicious favorite in our house.


Vanilla Wafer Cakes
Total calories: 768
Servings: 8 cakes

 Ingredients:

  • 24 reduced fat vanilla wafers
  • 2 tbsp sugar free preserves or jam (strawberry, raspberry, or other fruit you enjoy)
  • 1 tbsp orange or apple juice
  • 6 tbsp white chocolate chips

Directions:

  1. Brush the flat sides of 16 vanilla wafers with juice. You can also spoon the juice on lightly if you don’t have a brush.
  2. After adding juice, spread some of the preserves on to each of the 16 flat sides.
  3. Place the remaining 8 wafers round side up on a parchment or wax paper-covered pan or baking sheet. The flat sides should be on the pan. Top each wafer with 2 fruit-topped wafers, jam sides down. You end up with a stack of three wafers with two layers of fruit in between the layers.
  4. Refrigerate for at least 6 hours, or overnight, until firm enough to handle.
  5. Melt the chocolate in a double boiler or microwave until completely smooth. Drizzle the white chocolate over the cake stacks. You can use more chocolate and completely dip the stacks if you choose. Refrigerate 30 minutes or until the candy is firm. Keep refrigerated.

Helpful tips:
Choose any kind of preservative or jam you like. I bought strawberry based off of convenience, but raspberry is next on my list to try. You can also use any kind of chocolate or the candy melts. Chocolate would also be delicious with the raspberry or strawberry preserves. I left the chocolate off of these cakes the second time I made them, and they were still very delicious. Next time I will try milk or dark chocolate.

Keep these cakes in the refrigerator until you are ready to eat or serve. This will keep them together instead of making them soggy and fall apart.

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