Chocolate Waffle batter:
1 Chocolate boxed cake mix
½ cup unsalted butter (or 1 stick) melted & cooled
1 cup buttermilk, room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
2 teaspoons vanilla extract
- Belgian Waffle maker (I LOVE our Hamilton Beach Waffle maker – the removable plates make cleanup SO easy!)
Melt butter and whisk in buttermilk, eggs, and vanilla extract. Whisk in cake mix for 2-3 minutes until well combined.
Measure about 1 cup of batter into your waffle maker – I found about one cup filled the waffle maker completely without overflowing too badly, and I had enough batter for 4 waffles. I recommend filling the waffle maker fully so your waffles are even and stacking them is easier.
Once all your waffles are cooked, let them cool to room temperature before stacking/decorating – I found putting them in the fridge to cool actually made them more brittle and prone to cracking, so I don’t recommend it. :/
While you’re waiting, make your filling/frosting!
Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
- 1 7- or 8-inch cardboard cake circle (I prefer Wilton’s center-punched circles) or an 8” acrylic cake disc (I started using these so I wouldn’t waste so many cake circles!)
- Small piping bag – this set has been one of my favorites!
- 1-2 cups chocolate chips (more or less to your preference)
- Cocoa powder (for dusting)
- Sieve or sifter
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)
Once your waffles are cool, you’re ready to decorate! Use some frosting to stick the waffle to your cake circle, and center your first waffle on the circle. I found filling the waffle easiest with my piping bag, but you could use an offset spatula to fill the center and just pipe around the outside – up to you! Sprinkle some chocolate chips over the frosting, and add your next waffle on top.
Repeat the process with your remaining waffles!
I piped the top waffle to make the top look more decorative, and added a generous sprinkle of chocolate chips and a dusting of cocoa powder.
And you’re done! Cut in and enjoy – your cake and your cool house!
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!