Waffle Cake

5 from 4 votes

Your guests will love this easy Waffle Cake! Layers of chocolate cake waffles are filled with a creamy vanilla filling, topped with fresh berries and powdered sugar. A show-stopping dessert that’s a breeze to make!

Prep Time25

Cook Time10

Cooling Time for Waffles1

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: waffle cake

Servings: servings

Author: Chelsea Lords

Cost: $7.83

Equipment

Ingredients

Waffle Layer

1 package chocolate cake mix plus ingredients called for (eggs, vegetable oil, water); see note 1

Cream Layer

1 (14-ounce) can sweetened condensed milk
1/2 cup milk 1%, 2%, or whole milk
3.4 ounces instant vanilla pudding mix the four-serving size package; do not prepare according to package directions
1 cup heavy cream
2 tablespoons powdered sugar plus more for topping if desired
1 teaspoon vanilla paste or vanilla extract

Topping

Fresh berries I used raspberries
1 dark chocolate bar optional

US - Metric

Instructions

Combine chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Beat to combine, following package instructions. Preheat a waffle maker according to the manufacturer’s instructions. I preheat mine to medium-high.
Pour a heaping 1/2 cup cake batter into waffle iron—or the correct amount to fill the the waffle iron correctly. Close and allow cake batter to cook, then remove and allow to completely cool on wire racks. Repeat until all waffles are made. I typically get 8 large waffles from a box of prepared cake mix.
In a large bowl, mix together sweetened condensed milk and regular milk. With a hand mixer, blend in pudding mix, then let chill 5 minutes. While chilling, make whipped cream: Add heavy cream, powdered sugar, and vanilla to a stand mixer bowl fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium-to-stiff peaks form, about 1–3 minutes. Watch carefully to avoid over-beating. With a spatula, fold cream into the condensed milk and pudding mixture. Fold until smooth and combined. Place mixture in fridge and keep chilled until waffles are fully cool.
Place one waffle on a cake stand or plate. Spread pudding mixture on top (using about 1/5 of the mixture for each layer). Place another waffle gently on pudding mixture. Add more pudding mixture. Continue this pattern with another waffle and more pudding mixture. Add final waffle and remaining pudding mixture on top.
If desired, garnish with fresh berries and chocolate shavings.
Make chocolate shavings by scraping a chocolate bar with a vegetable peeler. You can also break up some of the candy bar and place the chocolate chunks on top. Cut the cake into slices and enjoy immediately.

Notes

Note 1: I use and recommend Betty Crocker® Super Moist Triple Chocolate Fudge mix.

Nutrition Note: Nutrition information may vary, depending on the cake mix used and the additional ingredients called for on the box recipe. Optional chocolate shavings, powdered sugar, and berries are not included in the calculations.

Storage: Once assembled, it's best enjoyed fresh, but you can keep it in the fridge for up to 2 days. Keep the berries separate if possible to prevent sogginess.

Nutrition