Waffle Cake Recipes

LAYER VANILLA WAFFLE CAKE RECIPE

Steps:

• Turn you waffle iron onto a medium high setting. In a medium bowl combine vanilla cake mix, milk, vegetable oil, eggs and vanilla extract. Combine 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 however much 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 top of 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 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.
• While the waffles are cooling, combine the whipped cream ingredients in a large mixing bowl of a 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 onto 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}.
• 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 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.

EASIEST WAFFLE CAKE

Steps:

• Preheat oven to 350 degrees, and lightly spray 3 round 8 inch pan with non-stick spray and set aside.
• Using your favorite yellow cake mix prepare as directions state and pour equal amounts into prepared cake rounds. Place one frozen waffle on top of batter and gently press down. Bake for 35 minutes or until a toothpick comes out clean from center of cake.
• Allow to cool briefly, remove from pans and top the first layer with butter and maple syrup. Repeat butter and maple syrup layers as you stack the cakes on top of each other. Serve and enjoy.

EASY VANILLA WAFFLE CAKE

Steps:

• Make the ganache: bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Once simmering, stir in chocolate chips until smooth. Transfer to refrigerator to cool until it reaches a spoon-able consistency, about 1 hour. Once cooled, use a hand mixer to beat the mixture until it reaches soft peaks. Ganache will stiffen when returned to the refrigerator.
• Make the waffle batter: Use a hand mixer to beat together butter and sugar until creamy, about 2 minutes. Add in buttermilk, egg, and vanilla extract and beat until combined. Add in flour and baking powder and mix on a low speed until just combined, scraping the sides and bottom of the bowl to make sure everything gets mixed in.
• Preheat a Belgian Waffle Maker. Scoop a heaping 2/3 cup of batter onto the waffle iron. Cook waffles one at a time. Transfer cooked waffles to a wire rack to cool completely.
• Assemble cake: layer the cake with at least 4 waffles, frosted with whipped ganache between each layer. Garnish with fresh berries.

WAFFLE CAKE

Steps:

• Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

OVER-THE-TOP BUTTERFINGER WAFFLE CAKE

Steps:

• Preheat a waffle maker that makes round waffles to medium heat. Prepare the cake mix according to the package directions.
• Pour 1/2 cup batter into the center of the waffle maker, close the lid and cook until the cake is cooked through and springs back when touched, 2 to 2 1/2 minutes. Remove the cake from the waffle maker using a fork and set it aside on a wire rack to cool completely, about 10 minutes. Repeat with the remaining batter for 7 waffled cakes total.
• Meanwhile, beat the butter and peanut butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated. Pour in the heavy cream, vanilla and 1/2 teaspoon salt and beat until smooth. Finely chop 1 candy bar (about 1 cup) and fold in the pieces. Transfer the buttercream to a pastry bag or resealable plastic bag and snip the tip.
• Put 1 waffled cake on a cake stand or plate. Pipe a layer of buttercream onto the cake, covering completely, and top with another waffled cake. Repeat with the remaining buttercream and waffled cakes.
• Cut the remaining candy bars into ten 1/2-inch thick pieces (reserve any crumbs) and decorate the rim of the cake with them. Roughly chop any remaining candy bars and sprinkle them along with the reserved crumbs in the center of the cake, creating a mound. Chill for at least 2 hours to set completely. Bring to room temperature 1 hour before serving.

CLASSIC WAFFLES

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

BIRTHDAY CAKE WAFFLES

Steps:

• Preheat oven to 300°. Combine the first 5 ingredients and, if desired, rainbow sprinkles. In another bowl, whisk eggs, milk, yogurt and extracts. Add yogurt mixture to flour mixture; mix until smooth., Preheat waffle maker coated with cooking spray. Bake waffles according to manufacturer's directions until golden brown. Transfer cooked waffles to oven until ready to serve., For frosting, beat cream cheese and butter on high until light and fluffy, 2-3 minutes. Gradually beat in confectioners' sugar, 1/2 cup at a time, until smooth. Beat in vanilla. Add enough milk to reach desired consistency. Spread over warm waffles. For a cakelike look, cut waffles into fourths and stack them; decorate with birthday candles.

CAKE MIX WAFFLES

Steps:

• Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
• Make cake batter as directed on box, using water, oil and eggs.
• For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
• Serve waffles warm or cold with toppings of your choice.

VANILLA WAFER CAKE II

Steps:

• Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
• Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
• Bake for 1 1/2 hours. Cool.