What, you think that’s a sundae below? Think again. That’s a mini cake baked inside a waffle bowl. I can’t eat a lot of ice cream, but I can certainly enjoy plenty of cake. When I found waffle bowls at the grocery store, I knew I had to try filling them with cake batter—and I’m so glad I did. These make a fun, surprising dessert for a summer birthday party or any gathering where you want to delight guests.
After some experimenting, I settled on a banana-split–inspired cake. I used a banana cake batter I’d made before, which worked wonderfully. I filled each waffle bowl about halfway with batter, placed them on a baking sheet lined with a silicone mat, and put them in the oven—only to discover an issue: they spread out and became more like waffle plates than bowls. Not ideal.
My solution was simple: wrap each waffle bowl tightly in foil to provide support. That made a big difference. The bowls may still warp slightly during baking, but they generally keep a pleasing bowl shape. If you try this, wrap the bowls in foil before placing them on the sheet and filling them with batter. I baked mine at 350°F (about 175°C) for roughly 30–35 minutes, but oven temperatures and bowl sizes vary—check for doneness by inserting a toothpick into the center until it comes out clean.
Once the cakes are fully baked and cool, decoration is the best part. I used a chocolate ganache to cover the top of each cake, then piped a whipped-frosting swirl that mimicked soft-serve. For the finishing touches I added a chocolate drizzle, large nonpareils, and a maraschino cherry. The result looks like an ice cream sundae but tastes like cake—delicious and whimsical.
Another fun option is to serve the cakes undecorated and set up a “Cake Sundae Bar” where guests—especially kids—can choose their own toppings. This creates an interactive dessert station and ensures everyone gets exactly what they love.
Would you enjoy discovering that your sundae is actually cake? What flavor would you bake in a waffle bowl? These little cakes offer lots of creative possibilities—chocolate, strawberry, vanilla, lemon, or any favorite cupcake flavor translated into a bowl-shaped treat.
Tips for success:
1. Wrap each waffle bowl tightly in foil before filling.
2. Fill the bowls only about halfway to achieve the intended shape and rise.
3. Monitor baking time closely—oven temperature, bowl size, and fill level affect timing.
4. Allow cakes to cool completely before removing the foil and decorating.
5. Most importantly: enjoy eating them!
It’s Cake Week—have fun experimenting with flavors and decorations, and enjoy these playful waffle bowl mini cakes at your next celebration.