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!

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.

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!