Layered Vanilla Waffle Cake Recipe
I love this Vanilla Waffle Cake so much! Especially because it was developed in my culinary classroom by my students. The assignment was to make a cake without using the oven or a cake pan and this layered cake was the end result. Of course the layers of homemade whipped cream and fresh berries help to take it over the top.
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To say that they understood the no oven assignment is an understatement. I was thinking that everyone would try and use the microwave but they had other ideas.
Nobody was sure of exactly how the cake would turn out but using a waffle iron to make layers of cake worked perfectly. Ok, well maybe not perfectly on the very first cake but a few tweaks and they got it. The students also earned an A+ and I got a new recipe that I turn to again and again.
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Reasons to Make a Belgian Waffle Cake
- It is so easy and doesn’t require an oven. In the summer when the temperature outside is warm this is the perfect solution to keeping the kitchen cool.
- This cake is ready in about 30 minutes which is about a quarter of the time a normal 5 layer cake would take.
- The layers cool really quick, so you can start stacking them within minutes.
- It is so much fun! Who said waffles were just for breakfast?
- You don’t have to be a master cake decorator to make this cake. There are no special decorating skills required.
What Goes In This Recipe
- Vanilla Cake Mix- The perfect starting point for this unusual but amazing waffle cake.
- Milk- While the recipe uses the ingredients from the back of the box, milk is being substituted for water to add a richer flavor.
- Whipping Cream- When mixed with sugar and vanilla it creates the perfect, creamy topping.
- Powdered Sugar- Granulated sugar can be used to make whipped cream but I find that powdered sugar works better because it works into the cream seamlessly.
- Fresh Berries- I love the combination of strawberries, raspberries and blueberries but any fruit you like can be used.
See recipe card for full information on ingredients and quantities.
Variations and Substitutions
Cake Mix: You can easily change up the flavor of the cake mix. Try using chocolate cake mix, yellow cake mix or even red velvet for a fun no-bake dessert.
Toppings: While homemade whipped cream is amazing, cookies and cream frosting, cream cheese frosting or Biscoff buttercream would all be great additions.
How to make a Layered Vanilla Waffle Cake
- Turn your waffle iron onto a medium-high temperature. While it is heating up, combine the cake mix, milk, vegetable oil, eggs and vanilla extract in a large bowl. Mix using a handheld {or stand} mixer for 1-2 minutes or until you have a thick batter.
- Once the waffle iron is ready it is time to start making the cake layers. Make sure that you spray the top and bottom liberally with nonstick cooking spray. Add 1/2 cup of cake batter to the waffle iron {you may need to add more or less batter depending on the size of your waffle iron}. Use a heat proof spatula to spread the batter out to make sure that it filled the entire surface area of the waffle iron.
- Shut the lid and cook for 2 minutes. The waffles I made were ready at that time but if you feel like you need some extra time then just put the lid down and recheck in 20 seconds. When the cake waffle is ready it will be golden brown in the middle and a lighter brown around the edges. Carefully remove it from the iron {I used forks to loosen it and then slipped a spatula underneath it to remove it} and let it cool completely. Continue to cook your waffles until your batter is gone {it will make between 5 & 8 waffles}. Be sure that you are spraying the waffle iron with nonstick spray between each waffle.
- While the waffle layers are cooling, begin to make your whipped cream. Combine the heavy whipping cream, powdered sugar and vanilla extract in a mixing bowl. Beat mixture on high until you have a whipped cream with stiff peaks.
- Start with your first waffle and put a layer of whipped cream on top of it. Then put on your next cake waffle and repeat until you have 5 layers of cake with a layer of whipped cream between each cake.
- To finish the top of the cake, add a large dollop of whipped cream and fresh berries. Serve immediately or refrigerate until ready to eat.
Expert Tips for a Waffle Cake
- Be sure that the waffle iron is preheated. Adding the batter too soon will affect how the waffle cake cooks.
- Don’t skip spraying the iron with nonstick cooking spray. The cake batter will stick if you don’t and create uneven cake layers.
- Use whipped topping from the grocery store instead of homemade whipped cream. This will save you even more time and still give you a great taste and texture.
- Add fruit between each layer of the cake. This will give it an extra special touch.
Storage and Freezing
Store: Store this waffle cake in an airtight container {or covered tightly in plastic wrap} and in the refrigerator for up to 3 days.
Freeze: The cake waffles freeze well for up to 3 months but do not add the whipped cream or berries until they are thawed and you are ready to serve.
Recipe FAQs
A waffle cake is meant to be served cold and frosted. Using a cake mix cake batter for the cake works great because the layers are moist which keeps them from drying out.
A mini waffle iron can be used to make mini waffle cakes if you prefer. Just follow the steps as instructed and only add about 1/4 cup of batter to the waffle iron.
Do you love cakes? Try these recipes…
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Layered Waffle Cake Recipe
Ingredients
Vanilla Cake Waffles
- 1 box vanilla cake mix {13.25 ounces}
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ tsp vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract {or vanilla bean paste}
Toppings
- 1 cup assorted berries
Instructions
Vanilla Cake Waffles
- Turn your waffle iron onto a medium high setting.
- In a medium bowl combine vanilla cake mix, milk, vegetable oil, eggs and vanilla extract. Mix with a handheld mixer {or by hand} for 1-2 minutes or until you have a smooth batter.
- When your waffle iron is to temperature, spray both the top and bottom liberally with nonstick cooking spray. Measure out 1/2 cup {or the amount your waffle iron will hold} of cake batter. Pour it into the middle of the prepared waffle iron and spread out using a heat proof spatula. Put the top of the waffle iron down and cook for 2 minutes or until the middle of the waffles are golden brown and the edges are light brown.
- To remove the waffles use forks to loosen the edges and then slip a spatula under the waffle. Move the cooked cake waffle to the cooling rack to cool completely. Continue to cook until you have used all of your batter, making sure to spray nonstick spray between each waffle.
Whipped Cream
- While the waffles are cooling, combine the whipped cream ingredients in a large mixing bowl of a stand mixer that is fitted with a whisk attachment. Begin whisking the ingredients together, making sure that the powdered sugar gets incorporated well. Then turn the mixer on at a high speed and mix until you have stiff peaks {the whipped cream should stay on the whisk attachment when you pull it from the mixture}.
Assembly
- To assemble your vanilla waffle cake, place one of the cooled cake waffles onto your serving plate and top with 1/6 of the whipped cream. Spread whipped cream out over the top of the waffle. If a little bit goes over the edge of the waffle then that is fine. Top with another waffle and repeat the process until you have stacked the 5 waffles. Take the remaining whipped cream and make a large mound of whipped cream in the middle of the top waffle.
- Garnish your vanilla waffle cake with fresh berries and either refrigerate or serve with additional fresh berries.
Notes
- Don’t forget to spray the waffle iron between cooking each waffle to keep them from sticking.
- Try using a different flavored cake mix, chocolate, yellow or red velvet cake mixes would all be delicious.
