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Waffle Cakes is the cutest breakfast you'll ever stack, and it's such an easy birthday breakfast idea. We layer our mini waffles with fluffy whipped cream and fresh berries make the perfect birthday treat, or special occasion breakfast.
A Special Birthday Breakfast Just Got Easier
I love making my kids feel special on their birthday, but we don't always have time to make a fancy breakfast before school. These mini waffle cakes are my answer! I just reheat a few of my homemade freezer waffles, add some fresh whipped cream between the layers, and top with berries. It couldn't be easier and has that “wow” factor, especially with a cute birthday candle!
Serve them with my homemade syrup to take it to the next level.
If you're looking for more special occassion breakfast ideas, try my Mascarpone French Toast, Lemon Blueberry Pancakes, Breakfast Burritos, or Sheet Pan Pancakes!
How to make a Mini Waffle Cake:
Make the Waffles: Whip up a batch of my favorite freezer waffle batter and cook it in a mini waffle maker until just lightly golden. You'll want about four small waffles per cake. Let them cool slightly on a wire rack while you make the whipped cream.
Stack and Fill: Place one mini waffle on a plate, add a dollop of whipped cream in the center, then top with another waffle and press down gently until the cream fills to the edges. Repeat with the remaining waffles, adding a layer of whipped cream between each one.
Decorate. Finish your mini waffle cake with a few fresh raspberries or berries on top, a light dusting of powdered sugar, and a candle if it's for a birthday. Serve right away while the waffles are still slightly warm.
Mini Waffle Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 3 Tablespoons granulated sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup + 2 Tablespoons milk, , any kind
- 6 Tablespoons oil, , vegetable, avocado oil or melted coconut oil or melted butter
- 2 large eggs, , separated
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1-2 Tablespoons powdered sugar, , to taste
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries, , or berries of choice, for topping
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.1 ½ cups all-purpose flour, ¼ cup cornstarch, 3 Tablespoons granulated sugar, 2 ¼ teaspoons baking powder, ¼ teaspoon salt
- Mix Wet Ingredients: In a separate bowl, mix together the milk, oil, egg yolks, and vanilla extract. Combine the dry ingredients into the wet ingredients and set aside.1 cup + 2 Tablespoons milk, 6 Tablespoons oil, 2 large eggs, 1 teaspoon vanilla extract
- Beat Egg Whites: Preheat a mini waffle maker. In another clean bowl, beat the egg whites with a hand mixer until soft peaks form, then gently fold them into the batter.
- Cook Waffles: Grease the hot waffle maker and use a scant ¼ cup of batter per waffle. Cook until just lightly golden. Cool the waffles on a wire rack.
- Make Whipped Cream: For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract together with a hand mixer until soft peaks form.1 cup heavy whipping cream, 1-2 Tablespoons powdered sugar, ½ teaspoon vanilla extract
- Assemble: Place one mini waffle on a plate. Add a dollop of whipped cream in the center, then top with another waffle and press down gently until the cream fills to the edges.
- Repeat layering with the remaining waffles, adding whipped cream between each layer. Top with fresh raspberries and a candle if desired. Serve immediately.½ cup fresh raspberries
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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