Belgian Waffle Cake

This recipe for Belgian Waffle Cake is a hybrid of a Belgian waffle and the German layer cake – Schnichttore. Keep reading for the recipe and for an explanation of the German Schnichttore.
Introduction to Schichttorte: The Layered Elegance of German Baking If you’re seeking a baking project that combines artistry, tradition, and incredible flavor, look no further than Schichttorte. This German classic, whose name translates to “layer cake,” is a masterpiece of thin, delicately stacked layers baked one at a time. With up to 20 individual layers, each golden and caramelized under the broiler, this cake is as much about patience and technique as it is about taste. The end result is a stunningly uniform, striped cake that’s tender yet slightly crisp, thanks to the caramelization. Often coated with a glossy apricot glaze and finished with a layer of chocolate ganache, Schichttorte offers a perfect balance of richness and sweetness. Its light but buttery sponge layers make it a delightful pairing with coffee or tea. This recipe will guide you through each step of crafting this impressive cake, whether you’re an experienced baker or ready to tackle your first big baking challenge. Impress your guests with a slice of Germany’s baking heritage—one meticulously crafted layer at a time!

Belgian waffle cake chocolate drizzle

My version of Belgian waffle cake has layers of vanilla and chocolate waffle cooked under a grill on high. Keep an eye out when you’re cooking it as your grill might cook faster or slower than mine. Remember the closer to the grill the hotter it gets so as you add more layers the top layers will cook much faster than the first ones. The chocolate drizzle and icing sugar add just enough extra sweetness and indulgent chocolate flavour . You could serve this with whipped cream.

Belgian waffle cake

If you’re a fan of other breakfast foods like waffles why not try my vegan fluffy pancake recipe?!

Belgian Waffle Cake
Print

Belgian Waffle Cake

Difficulty: Easy
Servings

12

servings
Prep time

1

hour 

10

minutes
Cooking time

50

minutes
Total time

2

hours 

10

minutes

Ingredients

  • 300g Plain Flour

  • 150g Caster Sugar

  • 7g Dried Instant Yeast

  • 120g Unsalted Butter

  • 2 Eggs

  • 1 tbsp Cocoa Powder

  • 1 tsp Vanilla Extract

  • 50g White Chocolate

  • 50g Milk Chocolate

  • Icing Sugar for dusting

Directions

  • In a bowl mix the flour, sugar and yeast. Separate the eggs and add the egg yolks the the dry ingredients.
  • Heat the milk until lukewarm, add the butter and mix until melted. Pour into the flour mix and combine. Split the mix evenly between two bowls adding cocoa powder to one and vanilla extract to the other.
  • In a clean bowl whisk the egg white until soft peaks are formed. Halve between the two bowls and carefully fold in. Cover and leave aside for 1 hour.
  • Grease a 8in springform cake tin and turn the grill to high. Spoon the vanilla waffle batter into the tin and spread to cover the base. Place under the grill for 3-4 minutes until golden. Cover with a layer of the chocolate batter and place under the grill for 3-4 minutes. Repeat until all of the batter has been used.
  • When the finished cake is cooled, melt the white chocolate and milk chocolate in separate bowls in the microwave in 10 second bursts. Remove the cake from the tin and drizzle over the milk chocolate. Drizzle the white chocolate in the opposite direction and run a knife through the chocolate diagonally to give it the swirly feathered pattern. Dust with icing sugar.