Rainbow sprinkle waffles are layered with whipped cream and chocolate sauce in this sweet birthday treat from Cake Boss Buddy Valastro.
The waffle cake batter can be substituted with your favorite vanilla cake recipe or boxed cake mix.
Pro Tip: Whipped cream can be refrigerated in an airtight container for up to three days. Whisk by hand to refresh before using.
- 2 ½ cups whole milk
- 1 tablespoon vanilla extract
- 1 cup sugar
- ⅔ cups cake flour
- 5 extra-large egg yolks
- 2 tablespoons salted butter
- 2 ½ cups cake flour
- 2 cups sugar
- ½ teaspoon sea salt
- 2 ¼ teaspoon baking powder
- 2 cups Italian custard cream
- ¾ cups vegetable oil
- 4 extra-large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Rainbow sprinkles, to taste (optional)
- 1 cup heavy cream
- 9 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon light corn syrup
- 1 ½ cups heavy cream
- ¼ cup plus 2 tablespoons sugar
- 3 waffles
- Whipped cream
- Chocolate ganache
- Maraschino cherries, to taste (optional)
- Rainbow sprinkles, to taste
For the custard cream, put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours.
For the waffle cake, preheat waffle iron. Place flour, sugar, sea salt, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix to combine. Add the custard and mix for 1 minute. With the motor running, pour in the oil, then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Add rainbow sprinkles as desired. Pour batter on waffle iron and cook according to instructions; repeat with remaining batter to make at least 3 waffles. Let waffles cool.
For the chocolate ganache, put the heavy cream in a saucepan over medium-high heat. As soon as it begins to simmer, remove the pot from the heat. Add the chocolate and stir with a wooden spoon until melted, then stir in the corn syrup.
For the whipped cream, put the cream and sugar in a bowl and whip on high speed with a hand mixer until stiff peaks form. Do not overmix or you’ll end up with butter.
To assemble the cake, frost the first waffle with whipped cream, then drizzle chocolate ganache on top. Add the second waffle, and repeat with the whipped cream and chocolate ganache. Add a third waffle, repeat with the whipped cream and chocolate ganache, then add maraschino cherries, if desired, and rainbow sprinkles to taste.