Belgian Waffle Layer Cake
Fluffy Belgian waffles layered high with silky smooth mascarpone cream frosting, a hint of jam, and fresh berries. The perfect centerpiece for a brunch spread!
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/4 Cups (298g) all purpose flour
- 1 Tbsp baking powder
- 3 Tbsp (38g) granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs, separated
- 1/2 Cup (120ml) vegetable oil
- 2 Cups (480ml) whole milk
- 1 tsp pure vanilla extract
- 1 3/4 Cups (210g) powdered sugar
- 2 tsp pure vanilla extract or vanilla bean paste
- 1 Cup (8oz, 225g) mascarpone cheese, cold
- 2 1/4 Cups (540ml) heavy whipping cream, cold
- 1/2 Cup berry jam of your choice (I used strawberry)
- 2 Tbsp water
- 1/4 Cup fresh raspberries, halved
- 1/4 Cup fresh blueberries, halved
- 1/4 Cup fresh blackberries, halved
- 1/4 Cup fresh strawberries, quartered
- 1/4 Cup all of the above berries, kept whole for garnish
Instructions
- 1
Preheat your waffle maker. Mine specified not to use cooking spray, but if your waffle maker requires it, add a coating of cooking spray now and in between each waffle.
- 2
In a large bowl, whisk together the dry ingredients: baking powder, sugar, salt, and cinnamon. Set aside.
- 3
Add the egg whites into a medium bowl and beat with a hand mixer (or stand mixer with the whisk attachment) until stiff peaks form, 2-3 minutes. Set aside.
- 4
In another medium bowl, add the egg yolks, vegetable oil, milk, and vanilla extract. Whisk until combined, then pour the mixture into the dry ingredients and mix until combined. Gently fold in the egg whites with a rubber spatula.
- 5
Pour the batter onto your hot waffle maker and cook according to the manufacturer's directions. My waffle maker took about 2.5 minutes per waffle.
- 6
Set the waffles aside to cool completely before assembly.
- 7
Place all of the mascarpone cream ingredients into the bowl of your stand mixer fitted with the whisk attachment. Mix on low speed to combine for about 1 minute.
- 8
Turn the mixer to high speed and whip until it becomes the consistency of whipped cream with stiff peaks, 2-3 minutes. Any longer and it may begin to separate, so keep a close eye on it while mixing.
- 9
Use immediately (preferred), or store the frosting in an airtight container in the refrigerator for up to 2 days ahead of time.
- 10
Add the jam and water into a small bowl and mix until combined. Set aside.
- 11
Add all of the halved and quartered berries into a medium bowl and toss to combine. Set aside.
- 12
Place the first waffle onto a cake stand (or whatever you’re using to serve the cake). Add the jam mixture into a piping bag and snip off the end. Drizzle ¼ of the jam mixture on top of the waffle.
- 13
Add the mascarpone cream frosting into a piping bag fitted with Wilton Tip 8B and pipe stars all over the surface of the waffle. Alternatively you can add a layer of the mascarpone cream frosting with an icing spatula for an even more rustic look.
- 14
Add about ¼ Cup of the berry mixture on top.
- 15
Repeat layering waffles and fillings 3 more times to make a four-layer waffle cake, only place the whole berries on the very top layer of mascarpone cream frosting.
- 16
Display immediately and serve within three hours. You can technically place the decorated cake in the refrigerator a little ahead of time but note that the waffles will become much softer if you do. I do not recommend storing it in the refrigerator for longer than an hour.