Mini Waffle Cake

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Adorable mini waffles stacked with whipped cream and fresh berries, perfect for a birthday breakfast or special occassion.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: mini waffle cakes

Calories: 584kcal

Author: Lauren Allen

Recipe Link

Equipment

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

US Customary - Metric

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
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
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 1/4 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, 1/2 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.
1/2 cup fresh raspberries

Notes

Waffle Freezing Instructions: Add cooled waffles to a freezer safe bag or container and freeze up to 6 months.

Reheating Instructions: Place in toaster until warmed, or air fryer at 350 degrees F for 2-3 minutes. You could also rewarm all at the same time in the oven, placing waffles directly on oven rack and cook at 350 degrees F for 5 minutes.

Gluten Free: Substitute a 1:1 cup gluten free flour. Add an extra splash of milk if batter is too thick.

Nutrition