Teatime Waffle Cake Recipe

Teatime Waffle Cake Recipe

When it's cold and blustery outside, a teatime waffle cake recipe is just the ticket for bringing coziness back to the day.

This version, comprised of layers of golden waffles sandwiched with crème fraiche and topped with caramelized bananas and roasted hazelnuts, is a dessert suitable for cheering even the stormiest of days.

Not only is a slice of this cake comfort on a plate, but it may also be the easiest layer cake you've ever made.

There are no multiple cake tins, no fiddling about trying to get all the layers even, and no feverishly brushing off cake crumbs to keep your icing from looking like oreo cookie ice cream. If you're in a rush, you could even make it with ready-made waffles and go from no dessert to something decadent in just a few minutes.

Teatime Waffle Cake Recipe with Caramelized Bananas and Roasted Hazelnuts

I used oval-shaped Belgian waffles for this cake because I like how thick and sturdy they are, but you could use any size or shape that takes your fancy. If you want some inspiration on what kind of waffles to make for your cake, check out our Norwegian Sour Cream Waffles or Sweet Potato Spiced Rum Waffles recipe.

They would both work splendidly in this recipe. Just be sure to let them cool to room temperature before you use them or the filling will melt and you'll be left with a gooey, sloppy mess.

Filling and Topping

The topping for this teatime waffle cake recipe is lusciously sweet, so I kept the filling creamy and unsweetened. I spread a thick layer of double cream on the waffles, but you could easily use crème fraiche, mascarpone, or even sour cream. If you have a strong sweet tooth, you could beat in some real maple syrup, sugar, or molasses to the cream before spreading it.

I admit that I'm not a huge banana fan, but somehow, the combination of caramelized bananas and cream called to me with this recipe, and I wasn't disappointed. Sliced bananas simmered in a generous amount of salted butter and a spoonful of real maple syrup made a topping so divine that we saved the extra and poured it over French toast for a truly decadent breakfast.

With the tender waffles, creamy filling, and silky topping, this cake really needed a bit of crunch to make it just right. I think toasted walnuts, pecans, or almonds would all be great additions, but I chose roasted hazelnuts for their wonderful slight bitterness that would offset the caramelized bananas. Chopped roughly and scattered over the top, they add a most satisfying crunch with every bite.


Although waffles are generally considered a breakfast food, this teatime waffle cake recipe is worthy of finer moments. Save it for morning tea or afternoon coffee with a dear friend or someone who needs a bit of cheering up. It's also a great dessert to make with kids since it's so easy to assemble and rather fun to carry to the table.

Tea Pairings

Banana Bread herbal tea, with its warming flavors of chocolate, chestnut, cinnamon, and banana is a natural accompaniment to this waffle cake. But Coconut A La Creme black tea and Housewarming Blend black tea, also known as Vanilla Creme Brulee would also work nicely.

Teatime Waffle Cake Recipe

  • 2 tablespoon salted butter
  • 2 ripe bananas sliced
  • 1 tablespoon real maple syrup
  • 3 waffles
  • 1 cup crème fraiche or mascarpone
  • 1/4 cup roasted hazelnuts, roughly chopped
Set a frying pan over medium heat. Add butter and stir until melted. Add banana slices and maple syrup. Cook, stirring often, until bananas soften around the edges but still retain their shape. Remove from heat and set aside.
Set one waffle on a plate and spread with half the crème fraiche or mascarpone. Top with next waffle and spread with remaining half of crème fraiche or mascarpone. Top with final waffle.
Just before serving, warm banana mixture then pour over waffle cake, sprinkle with roasted hazelnuts and serve.
Makes 4 servings

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
Back to Article

Featured product

More from:
Back to Article