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Berry Vanilla Bean Belgian Waffle Cake

Preparation 0:10 2017-10-20T00:10:00+00:00 Cook Time 0:15 2017-10-20T00:15:00+00:00 Total Time 0:25 2017-10-20T00:25:00+00:00
Serves 4     adjust servings


  • 3 cups Belgian Waffle Mix (I like Krusteaz)
  • 1 1/3 cups water
  • 2 large eggs
  • 1/3 cup canola oil
  • 1 tablespoon vanilla bean paste
  • 8 ounces mascarpone cheese
  • 2 cups heavy cream
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups assorted berries, plus more for garnish


Heat a belgian or conventional waffle iron coated with cooking spray.

Whisk waffle mix, water, eggs, oil and vanilla bean paste together until smooth. Allow the batter to rest for 2 minutes. Ladle approximately 1 cup of batter onto waffle iron.

Cook waffles 3 minutes until golden brown (or follow manufacturer’s cooking instructions).

Cool the waffles on a wire rack until room temperature.

While the waffles cool, beat the mascarpone cheese, heavy cream, sugar and vanilla until stiff peaks form.

Place one waffle on a serving platter or cake plate and spread 1/3 of the mascarpone cream in an even layer over the top of the waffle. Top with 1/3 of the berries.

Repeat with remaining waffles. Garnish with fresh berries and sprinkle with powdered sugar before serving, if desired. Serve immediately.

Recipe Notes

Waffles can be made up to 6 hours in advance and stored at room temperature until ready to serve.

Mascarpone cream can be made up to 24 hours in advance and refrigerated in an airtight container.