Wafer Layers

READY IN: 40minsYIELD: 7 wafers layers


  • 1cupbutter, soft
  • 1cupsugar
  • 2eggs, slightly beaten
  • 1teaspoonvanilla extract
  • 4cupsall-purpose flour, sifted
  • 2teaspoonsbaking powder
  • 12 teaspoonsalt
  • 14 cupwhole milk

    Serving Size: 1 (138) g

    Servings Per Recipe:8

    Calories: 552.3

    Calories from Fat 225 g 41 %

    Total Fat 25.1 g 38 %

    Saturated Fat 15.2 g 76 %

    Cholesterol 108.3 mg 36 %

    Sodium 461.3 mg 19 %

    Total Carbohydrate73.5 g 24 %

    Dietary Fiber 1.7 g 6 %

    Sugars 25.6 g 102 %

    Protein 8.5 g 17 %


  • Beat the butter until light yellow and fluffy. Gradually add in the sugar until light and creamy. Stir in eggs and extract.
  • Sift together flour, baking powder and salt. Now add in 1/3 the dry to butter mixture & stir. Next add in half the milk and stir. Repeat dry 1/3 and mix, add remaining milk, mix & finish with last 1/3 dry and mix. Refrigerate until firm. Dough should not be too stiff, but it should be firm enough to handle easily.
  • Have all your 8" round cake pans out. Best if you have at-least 2. Turn pans upside down, but do not grease.
  • Heat oven to 350 deg.
  • Divide chilled dough into 7 equal parts and roll out each on a lightly floured surface. Roll very thin and fit on top of upside down cake pans. Trim edges and bake in oven for 20 minutes or until edges turn a delicate brown.
  • Remove from oven and gently slide onto wired rack until cool. The baked layers should not be more then 1/4" thick. Store in cool dry place until used.
  • If you want different flavors, exchanged thevanilla extract, almond extract or 1/2 teaspoons very fine lemon zest. For chocolate you could take out some of the flour for baking coco powder, but you would half to experiment.
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