Rainbow Waffle Cake
Rainbow Waffle Cake
Photo: Liz Andrew/Styling: Erin McDowell

Making a layer cake from scratch (heck, even from a box) takes all afternoon. But thanks to a few genius shortcuts, we whipped up this gorgeous layer cake in under an hour. Meet rainbow waffle cake. It’s your new go-to for birthdays, anniversaries and when you just really, really want cake.

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8 servings

8 ounces cream cheese, at room temperature

¾ cup confectioners’ sugar

1½ cups heavy cream

2 teaspoons pure vanilla extract

6 round homemade waffles (we used our cake batter waffles recipe)

Rainbow sprinkles, as needed for finishing

1. In the bowl of an electric mixer fitted with the whip attachment, beat the cream cheese with the confectioners’ sugar until light and fluffy, 3 to 4 minutes.

2. Add the heavy cream and whip on low speed until the mixture thickens. Increase the speed to medium-high and beat until the cream forms medium peaks. Add the vanilla extract and mix to combine.

3. Place one waffle on a cake stand or platter. Top with ⅓ cup of the cream and spread into an even layer. Place another waffle on top and repeat the layering until you’ve used all the waffles and all the cream.

4. Top generously with sprinkles. Slice and serve immediately.

461 calories

34g fat

32g carbs

7g protein

13g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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