Preheat your oven to 350°F (175°C). Grease a bundt pan and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar 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 nilla wafers, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
Pour the batter into the prepared bundt pan and spread it evenly with a spatula.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
Once cooled, slice and serve as desired.
Variations & Tips
For a zesty touch, try adding a teaspoon of lemon or orange zest to the batter. If you’re a fan of nuts, folding in a half cup of chopped pecans or walnuts can add a nice crunch. You can also drizzle a simple glaze made from powdered sugar and milk over the cooled cake for added sweetness. For a more indulgent option, consider serving slices of the cake with caramel sauce and sea salt.
